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Spring 2016 Mid-Program Update

May 5, 2016

It’s hard to believe we’re almost at the halfway mark of our 2016 Classroom Gardening and Cooking Program! The gardens are looking amazing this year, we’ve been learning a lot, and are looking forward to even more fun in the classroom.

This spring we are in 44 classrooms, giving more than 1,320 students the chance to plant, grow, and cook their own healthy food. Each visit we get more kids excited about eating healthy, and understanding the impacts of making good food choices.

Visit some of our classrooms through our photo recap of what students have been up to so far this year!

Lesson 1

On our first classroom visit the chefs were warmly greeted at all our schools by students and teachers eager to start their classroom gardens! With windowsill spaces cleared and decorations hung we were ready to get growing. The chefs and students discussed where their food comes from and the many different places and ways we can grow food.

 After examining the seeds, students planted lettuce, beans, peas, arugula, radishes and beets in their very own classroom gardens!


Lesson 2

After 2 weeks the students were very excited to show us what was growing in their gardens as our seedlings were sprouting in classrooms all over the city!

The amazing growth in the gardens provided the perfect opportunity to talk about urban agriculture and how we can all grow our own food at home. We also talked about how plants grow, which our students acted out with our ‘vegetable stretch’.

Then our classes took part in the Mystery Vegetable Guessing Game, where chefs introduced them to new and unique vegetables such as fennel, kohlrabi, celery root, and more. Many of the students couldn’t wait to try some new tasty vegetables!

Lesson 3


We started our third lesson with a Vegetable Sharing Circle, where students told us about their favourite vegetable and how they like to prepare and eat it at home, introducing other students (and our chefs) to new foods and dishes from various cultural backgrounds.

After talking about their favourite vegetable the whole class got to taste all the different vegetables that were shared around the circle. Many students were very eager to try what their classmates had brought and the vegetables were flying off the plate!

Students then learned about the importance of composting. Reading and discussing the book Compost Stew by Mary McKenna Siddals and starting their very own basic compost with the day’s left over vegetable scraps.


Our vegetable gardens are still growing and in the second half of program our classrooms will start cooking with what they’ve grown right in their classroom!

If teaching kids how to plant and cook their own veggies looks like something you’d like to take part in, be sure to check out our website for information on volunteering.  If you’d like to help us continue to reach even more schools and kids, head over to our donation page to show your support. Don’t forgot to follow us on our social media page listed below for even more updates from the classroom!


-Amanda Adams
Growing Chefs! Program Coordinator

One Comment leave one →
  1. May 6, 2016 3:30 pm

    So exciting to see how your wonderful program has taken root and is thriving! I wish you much continued success with Growing Chefs, and thank you so much for continuing to incorporate my COMPOST STEW into your classroom visits!

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