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10 Skills Kids Learn While Cooking

July 17, 2018

The week before last, Growing Chefs! joined the THINK&EATGREEN@SCHOOL Summer Institute  at UBC to teach a workshop called “How to Bring the Kitchen into the Classroom”. Our goal was to help and support teachers wanting to bring food and food literacy into their classroom conversations. We shared how we manage to teach cooking in a classroom without an actual kitchen and we did a few of our favourite classroom activities. During the workshop, we gave examples how cooking can mirror and build on current curriculum already taught in the classroom.

Cooking can teach children (and adults too!) so many great skills. Here are a few examples:

LANGUAGE
Reading, writing, and verbal communication through recipes. Increases vocabulary and introduces children to other languages (sauté – French / bagel – Yiddish / ect.).

GEOGRAPHY AND CULTURE
Explore where different types of foods are from, diets of different cultures, mapping the food miles of a meal, and the path food must travel to our plate.

AGRICULTURE AND SUSTAINABILITY
How and where different foods grow. Discussing food miles, how to reduce waste (packaging and food waste).

MATH
Following a recipe includes counting, fractions, and measuring. Many kitchen skills relate to shapes and spatial reasoning (cutting, plating). Opportunities to introduce budgeting.

SCIENCE
Parts of the plant, parts of an animal (cuts of meat). Making observations and exploring food using our five senses. Opportunities for experimenting and making predictions. Chemistry – physical and chemical reactions in the kitchen (bread rising, bread to toast, emulsification etc).

HISTORY
What people ate in the past and why. Opportunities to explore different food preparation methods/tools and how this has impacted our diet.

HEALTH AND SAFETY
Understanding nutrition, food safety, and cleanliness.

CREATIVITY
Exploring new foods, creating recipes, food as art (plating).

SOCIAL SKILLS
Responsibility, cooperation, sharing, self-esteem, and patience.
AND CONFIDENCE!

 

 

 


All photography credit to OSG Photography.

Future Teachers Start in Growing Chefs!

June 25, 2018

While chefs are the heart of our classroom volunteer teams, we are exceptionally fortunate to be joined by volunteers from all sorts of different backgrounds. Each year we are especially grateful to the team of UBC teacher candidates that join us to complete their Community Field Experience.

These folks help our volunteers navigate the classroom environment as well as provide valuable insights and feedback to help us keep our curriculum and lessons fresh and up to date. Meet the team of UBC teacher candidates that have been assisting with our final classroom lessons and helping us with program wrap up this year:

Craig Preston

My name is Craig Preston and I am currently a Teacher Candidate at the University of British Columbia (UBC). I am a student in the Bachelor of Education program and in the International Baccalaureate cohort. 

CraigI am originally from St. Louis, Missouri. After finishing up my undergraduate degree in Hospitality and Restaurant Administration, I moved to Seoul, South Korea, where I taught at a private English school. Teaching in Korea was what made me realize that I love the profession, and since then, I have taught in Chicago and most recently, Singapore. The practical experience that I have gained in the various classroom settings and with the different groups of learners over the past seven years has finally led to me being a teacher candidate at the University of British Columbia.

When going through the list for my community field experience, Growing Chefs! really stood out at me, due to the fact; I have a passion for food and a background in hospitality, I thought to myself that this program would work best for me and fits into what I am interested in.

So far, this experience at Growing Chefs! has changed my perspective on education because the students in every class thus far are so excited to cook and indulge in the vegetables they have grown from the beginning of the Growing Chefs! program. By the end of my first week, I can say that this experience has opened my eyes up toward educating the youth on gardening, cooking, and how beneficial this program is. I look forward to visiting more schools over the next week and seeing how each neighbourhood school is different from each other along with observing different levels of students and grades.

Melisa Pizzolato

Hello! My name is Melisa Pizzolato, and I’m originally from Toronto. After a 4,400 km drive through Canada, I’ve made it to Vancouver where I’m a teacher candidate in the Bachelor of Education program at The University of British Columbia. I have spent the past year doing my practicum in a 3/4/5 Montessori classroom in Port Coquitlam where I worked with a variety of students.

image1 (1)Food has always been a HUGE part of my life. Growing up, my parents were avid gardeners and almost every dinner included something that I had picked from the garden. Salads were always on the dinner table (and continue to be!) and my parents did a good job of emphasizing that healthy eating habits should be everyday habits.

When I moved away to University, the allure of fried, greasy foods was available at every opportunity, and unfortunately, the healthy eating habits that I had grown up with seemed to have been forgotten for the first year. When I moved into a house with roommates in my later years of University, I decided to plant a garden again and start growing some food! We didn’t have a huge backyard, but we made it work! Since then, I’ve always tried to incorporate a garden of sorts in every place that I’ve lived.

Growing Chefs! is amazing in that it shows students that you don’t need a ton of space to grow your own vegetables and that any corner can serve as a proper indoor garden. As a teacher candidate at UBC, I’ve been able to see the Growing Chefs program in action while aligning with the new BC curriculum. Students have the opportunity to practice various language arts skills, math skills (measuring, estimating), and of course, health and physical education! I’ve met students who said they used to hate vegetables demolish an entire bowl of stir fry in minutes, and ask for seconds! I plan on continuing with a program just like Growing Chefs! in my own classroom, or better yet, having Growing Chefs! bring their magic in!

Leona Lee

image1Thanks to Growing Chefs! I had a wonderful time during my extended 3-weeks practicum. I had the privilege to visit a variety of classrooms in Vancouver, Burnaby, Richmond and North Vancouver. As I traveled from classroom to classroom, the students in the class reminded me of a seashell. A seashell is beautiful just like each student in the classroom. They all have their own special beauty and it is important to guide them to discover their likes and dislikes. At Growing Chefs!, we strive to encourage students to consume all types of vegetables and remind students that they may not like it, but they should try it. It is fascinating to see each and every student consume the vegetables that they have grown over the past months. 

My experience with Growing Chefs! has inspired me to start planting in my house. When I have my own classroom, I hope to continue to teach and provide a hands-on experience for children in this generation about urban agriculture and healthy eating.

Kaitlin Flemons

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As a UBC teacher candidate, I have loved experiencing the Growing Chefs! cooking lesson. Although the lesson plan is the same for each class, it always runs slightly differently based on the team of volunteer chefs and classroom composition. But, one thing that has remained consistent throughout, is the level of excitement and involvement that I see from each student who is lucky enough to take part in this program. I have never seen children so excited about vegetables, it’s very cool to see. Students have been especially proud of the fact that they have been able to grow things in their own class. Gardens have been tended with care, and sit carefully on the windowsills in the best patches of light. Watering schedules often hang nearby, or there is a designated “class gardener” each day. Students love sharing what they’ve done to make their gardens grow, others share the facts that they’ve learned about vitamins and why eating your vegetables is important.

I chose to volunteer with Growing Chefs! as part of my UBC Community Field Experience because I think that getting kids excited about gardening and healthy eating is so important. I love that Growing Chefs! teaches young people about urban agriculture, fosters green thumbs, and transforms opinions about the deliciousness of vegetables. It’s a program which I’m proud to be volunteering with, and one that I hope to introduce to my students when I have a classroom of my own.

Craig, Melisa, Leona, and Kaitlin, we are proud to have been a part of your teacher education and hope to see you in your own classroom soon!

THANK YOU for choosing Growing Chefs!

 

 

 

 

WHAT A YEAR! 2017/2018 Classroom Gardening & Cooking Program

June 22, 2018

It’s officially summer and a perfect time to reflect on the incredible time we had this school year. And what a school year it has been! This year, Growing Chefs!, with the help of over 200 engaged and passionate volunteers was able to bring our Classroom Gardening and Cooking Program to 63 elementary school classrooms across the province.

Our biggest year to date, we’ve expanded our program beyond our original roots in Vancouver, branching out to work with more classrooms in North Vancouver, West Vancouver, Burnaby, Richmond, Surrey, New Westminster, Coquitlam, Kelowna, Victoria, and for the first time in Langley and Port Moody. That’s 12 communities total!

Please join us in reflecting and looking back on this year’s program in the below photo essay.

On our first classroom visit, the chefs were warmly greeted at all our schools by students and teachers eager to start their classroom gardens! The chefs and students discussed where their food comes from and the many different places and ways we can grow food before they planted their very own classroom gardens.

As their gardens grew, the chefs introduced students to a variety of new, and unique vegetables, many of which the students were very excited to try for the first time. Students later got the opportunity to talk about and share recipes and foods commonly eaten in their home as a part of our vegetable sharing circle. Some classes even created a “Class Cookbook” to take home.

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Mid-way through the program chefs and students talked about the importance of eating healthy, learning about different vitamins and what they do for us. They then made a healthy salad, using greens from their gardens and students learned to follow a recipe to make their own salad dressing.

Over the three and a half month program, students have learned about growing food, eating healthy, sustainable food cycles – from seed to plate to compost – and new kitchen skills thanks to the help of our chef volunteers. Near the end of the program, students used all this knowledge and together prepared a class meal making a tasty stir-fry and soup from the vegetables they had grown themselves.

Our chef team from Earnest Ice Cream even helped a class at Mount Pleasant Elementary turn their peas into a delicious sweet pea ice cream!

This is our final week in the classroom as the school year is coming to a close. Chefs and students are saying heartfelt goodbyes and thank yous as we put our classroom gardens to rest and prepare for the summer and the next school year.

  • “I loved planting the seeds.” – Rachel, Grade 3, École Qayqayt Elementary School
  • “I really liked the Growing Chefs Program! I like vegetables now.” – Ashten, Grade 1, Matthew Begbie Elementary School
  • “I liked everything in the Growing Chefs Program, especially eating the salad, YUM!” – Ada, Grade 1, General Brock Elementary School
  • “My favourite activity is when we eat the vegetables and when we grow the plants and when we help Chef Nathan cut the plants and when we help make the salad.” – Jayden

HAVE A HAPPY SUMMER!

 

 

 

Old MacDonald had a Farm Party!

June 20, 2018

Written by: Afton Bell

On a Saturday in early June, I was driving to Southlands Heritage Farm; my car was loaded with craft soda, tents and other party essentials. The forecast had called for thundershowers, so along with party supplies I had my gumboots and two changes of clothing (just in case I got soaked). As I drove through rain showers on the way to the farm I was a bit nervous; we had been planning this event for months and I wanted the weather to cooperate. I don’t usually stress about the weather, but this party was important, we had planned this party to thank our volunteers, teachers and supporters for their work with Growing Chefs!. Our volunteers, teachers and supporters are integral to the success of our programs, without them Growing Chefs! wouldn’t be able to do what we do. Everyone on our team wanted to make sure that these very important people had fun and above all felt appreciated.

By the time I arrived at the farm, the sky had cleared, the sun was shining, and I was greeted by the sights and sounds of Southland Heritage Farm. I could tell it was going to be a great party! The day did not disappoint. Our guests were able to enjoy all the farm had to offer, including the company of happy chickens, goats and horses. Southland Heritage Farm generously provided tours of the farm and a very informative learning opportunity that allowed participants to learn about bees and taste honey right from the hive. The children at the party had a great time getting their faces painted, blowing bubbles and getting creative with some crafts. Children and adults alike enjoyed the lawn games or relaxed to live music from Siobhan Soane-Seale and Bryan Bohn.

Guests at the party were also treated to some delicious local food including crudité and appetizers from friends and classroom volunteers at Marriot Pinnacle, freshly scooped ice cream from Earnest Ice Cream (they had a full team in the classroom this year!), chips from Hardbite, and apples from Klippers Organics. For our thirsty guests we had Craft Soda from Phillips Soda Works, Cold Brew, Oat milk and Cashew milk from Earth’s Own, wine from our amazing wine sponsor Mission Hill Family Estate, and beer from Fuggles & Warlock Craftworks. A big thank you to all these supporters that helped make our event very tasty and to Buy-Low Foods for a donation of gift cards to purchase much-needed ice for the party.

To finish the party several Chefs squared off in A Pie Baking Contest – Thanks to our amazing pie judging team, and Congratulations to our winners Sasha, Martin, and Keith! We also awarded one guest with a door prize of two tickets from From Farms to Forks 9 (SAVE THE DATE: October 14, 2018)!

We have been reaching out this past week to say thank you to everyone that helped make this event happen. We were so humbled when many of our volunteers stepped up to volunteer at their own volunteer appreciation event (or agreed to hold a party on their farm). Proving unequivocally that we have the absolute best volunteers. We also had help from energetic volunteers from Telus, Fresh Roots, and Take a Hike Youth at Risk Foundation and some really great pizza from Bufala to feed our volunteer team. We couldn’t have had the party without you. Thank you!

Whether you attended our Appreciation Event or not please know that we could not run our programs without you, and even if we could, the programs would be lacking the energy, skills and passion that our Chefs, Community Volunteers, Teachers and Supporters bring to us. You are the heart of our programs and we appreciate you!

Photo credit for these beauties is due to Mavreen David Photography, and Brigitte and Selma van Halder.

Affogato Affair

June 14, 2018

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What do you get when you add steaming espresso to delicious ice cream? An amazing night! Last month, we celebrated the generosity of our monthly donors, our Champion Radish Club. They were invited to bring a guest to a Champion Radish private event, the Affogato Affair.

LOCATION ONE
We met at Earnest Ice Cream and were given an exclusive behind-the-scenes tour of their ice cream factory, a production kitchen connected to their third commercial location on Frances St. Read more about this location in this Scout Magazine article.

We learned about the history of the company and about their commitment to sourcing local ingredients and the creation of their delicious flavours. We learned about the process of making ice cream, and why Earnest Ice Cream is so special. Lastly, we tasted. And tasted, and tasted. YUM!

LOCATION TWO
Next, we walked around the corner to Agro Coffee Roasters. There, we were welcomed with the musical talents of 15-year-old Ashley Pater, glasses of wine from Mission Hill Family Estate and delicious affogatos combining a shot of espresso from Agro Coffee Roasters, a scoop of Earnest Ice Cream’s sweet cream flavour, and for some, a shot of Sons of Vancouver Distillery’s No. 82 Amaretto. Co-owner Dusty Smith even offered a lesson on coffee roasting to those interested. We had a raffle and gave away some bottles of wine, tickets for Bard on the Beach, and gorgeous flower arrangements from Studio Full Bloom.

What a night of education, generosity, and culinary delight! See all of our event photos on Flickr and thank you Mavreen David Photography for capturing the evening.

THANK YOU SO MUCH to the monthly commitment of our Champion Radish Club members, and to everyone who made this evening possible:

Join our Champion Radish monthly donor Club at www.growingchefs.ca/donate.

You Dine. They Donate.

June 1, 2018

Each year, Growing Chefs! counts on the generosity of our community to bring our Classroom Gardening & Cooking Program to schools across BC. For the 9th year in a row, Growing Chefs! has launched our Eat. Give. Grow. campaign (#EATGIVEGROW), running June – August 2018. Local restaurants and businesses have added $1 to select menu items to help raise money for our programming. Scroll down to see the fabulous lineup of participating restaurants we’re sure you’ll want to visit this summer.

If you are from a local restaurant or business that would like more information or to join, click here or contact jaydeen@growingchefs.ca by email, or call 778-885-1308.

Why do restaurants participate?

IMG_0472ChefKaranSuri (1)Growing Chefs! does so much for the kids and the community, and Eat. Give. Grow. gives us a great opportunity to support them. They’re giving children healthy food habits during some of their most impressionable years, teaching them where food comes from and how much work it takes to grow. The impact that Growing Chefs! makes is so important; we feel it’s a natural extension of our own sustainability values that we’re pursuing with initiatives like our rooftop garden.”

Chef Karan Suri, Fairmont Waterfront – ARC Restaurant

 THANK YOU to our 2018 Participating Restaurants:

Agro Coffee Roasters (June, July, August)
Ask for Luigi (July)
Fairmont Waterfront – ARC Restaurant (June, July, August)
Big Ridge Brewing Co. (June, July, August)
Burdock & Co. (June)
Cartems (July)
The Distillery Bar + Kitchen (July, August)
Fable Kitchen (June, July)
The Flying Beaver Bar & Grill (July, August)​
Forage (July)
Fuud (year-round)
Hey, Dumplings! (August)
High Mountain Brewing Company – Whistler Brewhouse (July, August)
Les Faux Bourgeois (June)
The New Oxford (June, July, August)
Pier 73 (year-round)
Pourhouse Restaurant (July, August)
Provence Marinaside (July)
Tacofino (July, August)
Timber (July)
Wild Rice (June, July, August)
The Yaletown Brewing Company (July, August)

Meet Ashley Tam

May 24, 2018

Every year, Growing Chefs! is fortunate enough to have UBC students that are studying to become teachers join us in the classroom to assist with our classroom gardening and cooking program. This May we were joined by some amazing teaching students, including Ashley Tam who wrote about her experience with Growing Chefs!:

32104549_10157383943633135_222612806401261568_nAs a current UBC student in the Faculty of Education and a previous aspiring chef/baker, working with Growing Chefs! has been like a dream come true. All my visions have become realized through each lesson and new classroom that I’ve visited. This experience has been the perfect marriage of education and food. Working with students is a privilege and an honour. Having the ability to influence their world in a positive way for even an hour each week is truly special. It is especially rewarding seeing their happy and excited faces each time they see us enter their classroom. For myself, it is even more rewarding because I get to share a passion and love of mine with them each visit. We get to talk and learn about food every lesson and I find that even I get the chance to learn something new every once in a while. Especially since I work with a group of diverse and knowledgeable volunteers, each of whom brings their own experiences and strengths to the team. I honestly wish every day of my life could be filled with as much joy as I’ve experienced with Growing Chefs!.

After our first day in orientation, I already knew how much fun this opportunity was going to be. The work we do is constantly hands-on and experiential, which is something as a teacher, I strive to master. I’ve learned a lot about education and students through this experience.

I feel like I’ve been given the opportunity to hone my classroom management and directional skills through this, but I’ve also developed my collaborative teaching skills working with various teams. I’ve learned so much about myself and my teaching style and I feel like I’ve become a better teacher, listener and learner working with Growing Chefs!. Working in a team has also been a true delight and I’ve discovered I really enjoy co-teaching and so I hope to incorporate some of that into my future endeavours in education.

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However, the best experience by far has been meeting all the students at each school. They have provided my days with true purpose. I always leave each lesson with a smile that spans ear to ear because of the sweet, intelligent and charismatic children I get the pleasure of working with. They never cease to amaze me with their knowledge, curiosity and engagement. They love the program and it brings me great joy knowing that each lesson I can provide excitement and happiness to them. Their faces truly light up when they see us walk in with our fancy chef whites.

If I could make this volunteer experience a full-time profession, I would. I love what I do here with Growing Chefs! and I know that anyone fortunate enough to embark on this experience will leave the program full of new experiences and ultimately changed by the children that we get to serve.

Food Memories

May 13, 2018

Written by: Afton Bell

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When I go visit my mom I often request my favourite dish from my childhood, “Porcupine Meatballs”. To make Porcupine Meatballs you mix uncooked rice with ground meat and seasoning, form meatballs and then bake in tomato sauce. The cooked rice pokes out of the meatballs so that they look a bit like little porcupines taking a bath in tomato sauce. While this dish is far from sophisticated (and lacks vegetables) it is really yummy and reminds me of my childhood. I’m not sure why this dish sticks in my brain, I don’t recall if we ate it often and it wasn’t something we ate on special occasions, but I remember eating it and it reminds me of my mom. I like to call this a “mom food memory”. The most memorable thing about this dish is that my mom made it, and everyone knows that food made by mom (or dad or grandma or auntie…) is special because they made it for YOU. There is something about having another person cook for (or with you) that makes you feel loved.

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Now that I’m a mom myself I often wonder what “mom food memories” are forming in my daughter’s brain. At age five she says that I make a phenomenal bowl of noodles with butter (her all-time favourite meal). While I hope she will remember the time I spend making her balanced, healthy and nutritious meals or special homemade treats, I know that whatever sticks in her brain (at this point butter and noodles) will make her feel loved too.

Whatever you do to celebrate Mother’s Day this year, it will likely include food, so whether you are going out to brunch or making your mom’s special recipe for pie (or maybe in true mom fashion she’s making it for you) make sure to celebrate all the “mom food memories” that bring us together.

Food memories are strong, and last year, psychologists explained why. Now it’s YOUR turn. What food reminds you of your mom? Please comment below so we can all celebrate the “mom food memory” love.

Emilie: Vegetable-Forward & Fabulous!

March 22, 2018

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Our Growing Chefs! Classroom Gardening & Cooking Program is entirely delivered by volunteers. This year we will rely on upwards of 200 volunteers to get over 1,400 B.C. kids excited about growing, harvesting, cooking, and eating vegetables! Emilie is one of those volunteers, returning for a second year.

 

Thank you so much for volunteering Emilie. How did you hear about us?
I heard about Growing Chefs! through the Program Manager, Amanda, by taking the Environmental Education and Communication program at Royal Roads together and thought it sounded fun!

 

When you’re not in the classroom role of “Chef Emilie”, what are you up to?
In my work, I encourage more sustainable behaviours in peoples’ everyday lives around
things like energy and waste. Food choices are another really important area when
individual actions have a significant impact on the environment. I love that this program
teaches kids that growing a garden is actually pretty easy and it encourages them to eat
more fruits and vegetables. Reducing food miles and reducing packaging from processed
foods are important actions everyone can take to have a positive impact on the environment – and be healthier for it!

I’m really passionate about eating healthy and I love to cook. I eat everything but I like to
think of myself as “vegetable-forward” (huh – I just Googled that, turns out it’s a thing!). I find the simplest way to eat healthy is to incorporate as many colours as possible, eat in season, and buy local.

I’ve always loved trying new recipes and I’ve learned that experimenting with new
ingredients is usually very rewarding. Growing Chefs! is a great opportunity to share this
passion with kids and get them excited about eating colourful fruits and vegetables and
learning how they grow.

What about Growing Chefs! makes you return as a volunteer?
My team was placed in a Grade 3 class my first year and I loved how engaged the kids
were with the lessons. They really enjoyed learning about growing a garden and tasting new vegetables. It was wonderful to see their taste buds develop an appreciation for things they might not have ever tried before – or try them in a different way. The lessons are very tactile so the kids get to help plant the seeds, learn some kitchen skills, and even decorate their own veggie “muppet”. Basically, it’s just really fun to be with them and talk all things veggie, garden and cooking related which is why I came back for my second year!

If someone is on the fence about volunteering, what would you say to them?
I would say go for it! It’s super rewarding and inspiring to be surrounded by kids who are excited to learn new things and also want to share their experience or family recipes. The kids were very appreciative of our visits to their class and the Thank You cards our team received was icing on the cake. Check out the card made by Annika, a grade 3 student, that has chef hats on the ladybugs! She said she love the salad we made and thought it was “scrumptious”!

Sign up to volunteer for Growing Chefs! today.

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2018 Spring Program Update: Preparing to get growing!

March 22, 2018

It may be spring break for schools but at Growing Chefs! it is the busiest time of the year as we prepare to begin our Classroom Gardening and Cooking Program in elementary schools across Metro Vancouver and Victoria this April.

This year we have nearly 200 volunteers that we have been getting ready to go out to our participating schools where they will teach kids about gardening and cooking. We have spent the past couple months meeting and training this amazing group of individuals and having a lot of fun in the process. Our volunteer orientations had our new volunteers singing and laughing and ready to get into those classrooms.

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Growing Chefs! orientation was amazing. Working together to impact these little humans lives for their futures is very natural with the system they have developed. Speaking in large groups so openly isn’t my norm, but somehow I was able to get everyone together to sing a little song like a pro! Sprinkle Sprinkle little rain, water flowing down the drain. Looking forward to the coming weeks and empowering these kiddos to try vegetables they may have never even heard of before!”
– April Pastry Chef Earnest Ice Cream

There’s still time for you to join us, as we are still looking for and training volunteers before our program start, so if you re interested in joining our team sign up online today and we will be in touch.

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The next step in our preparation involves put together our classroom teams and scheduling all those volunteers in nearly 50 different locations. No small feat but our staff and their extensive supply of post-it notes have been up to the task of solving this jigsaw puzzle schedule!

We have also been getting all of our classroom gardening and cooking kits ready so that our schools have everything they need to get growing and cooking some healthy meals right in the classroom. Huge thank you to Gardenworks, West Coast Seeds, Pacific Restaurant Supply and Russell Hendrix for helping us with all the materials we need.

Our program team has been putting their Tetris skills to the test packing up all of our supplies into 50 compact and tidy classroom kits, ready to be sent out to our schools.

 

We are incredibly grateful to our volunteers who help us get all these materials to where they need to go and this year even had some extra special help from a team of volunteers from the Apple Store at Pacific Centre. They spent the day loading up soil and driving about the city delivering many of our classroom kits for us.

 

With March coming to a close, we are very excited to get started in the classroom and are so appreciative of all the folks that have helped us prepare for our program start.

If you want to get involved with our spring program this year visit our website or send us an email at admin@growingchefs.ca. We’d love to have you join the team and inspire the next generation of farmers and chefs!

 

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