Students will dive into learning about our local seasonal foods and the growers behind them in the Bay Area, where much of our country's food is shipped from. Chefs will explore various aspects of food systems such as the activities, infrastructure, and environments involved in food production and processing for market retail. Additionally, students will learn about the distribution to local grocery stores and the importance of appropriate waste disposal, as well as how to read labels when trying to make good choices. Our classes will also cover efforts and organizations aimed at avoiding unnecessary food waste, including initiatives focused within our local Menlo Park / RWC / Palo Alto communities.
A nutritional lunch & learn class, for experienced or new Jr. Chef’s alike. A fun day at the farm with tractor rides and squirmy bugs, and programs to inspire and engage students of all ages the importance of sustainable food systems.
After-School ‘Eco-Club’ Gardening Program: Email NourishFlourish650@gmail.com
Nourish & Flourish offers a ‘green initiative’ for any school or after-school program. Students are educated about environmental concepts and actions, which empower students to participate and take up meaningful environmental activities and projects. Students can learn to advocate for the environment and inspire others to join their efforts with eventual efforts to participate in activities like planting trees, reducing waste, and volunteering with community organizations. A portion of each class also incldues gardening and light physical labor.
Raise awareness:
The Eco Club can organize events to educate the rest of the school community about environmental issues, and help to inspire and gather student body for organized ‘Eco-Days’. Events such as beautifying roadside areas, hosting ‘Sustainability/Earth Day’ events, collection efforts to reuse or recycle, tree planting and much more!
Farm & Field Day: $75 day event (9am-3pm)
These events are used to educate students about where their food comes from, the challenges of growing organic produce, and the importance of supporting local agriculture.
Direct interaction:
Visitors can typically walk through the fields, see the crops being harvested, and interact with farmers directly to ask questions about their growing methods.
Seasonal availability:
Depending on the time of year, "Farm and Field Days" may highlight different types of vegetables that are currently in season. Popular local gardens also considered, costs adgusted as required. Chaperones are always welcome!
Lunch & Learn Cooking Class: $50 3 hr class (or promotional bundle pricing available)
Events & Class Schedule:
Classes are open to Jr. Chef’s ages 6-16 with exceptions always made!
12/14/2024 12:30-4:00pm Merry Makers Winter Crafternoon! A Local Crafts & Baking Event
*All ingredients are sourced locally and organic whenever possible
Check back regularly for newly added classes!
Cooking and Kitchen Basics
Beginner chefs are welcomed to explore the kitchen and understand simple processes and tool techniques. Each class all chefs will prep and cook a simple, balanced healthy meal, with a copy of the recipe to bring home and share with family. Students will leave class with a basic knowledge of chopping veggies, prepping food to cook, what nutritional value the meal created includes, and where and how to choose healthy food options from local sources.
An Intro to Food Systems
Most people are unaware of the processes in motion when we go to the grocery store to buy our favorite fruits and vegetables. All students at Nourish & Flourish will have the experience of discussing the various food systems just here within the Bay Are that bring us all the varieties of food we see at the store, and how our communities can help get involved in creating sustainability programs that offer healthy food to everyone. Beginner and advanced classes will have access to a kitchen and neighborhood urban garden for sourcing as many ingredients as possible.
Sample Recipes for Advanced Chefs
For Advanced chefs who have already surpassed kitchen basics, we offer advanced recipes and outings that educate youth about how to make healthy choices at the store, and how to create healthy balanced meals at home. Once we return from the store, students will assemble something from the following recipes to prepare as a team:
Loobia Polo with ground chicken (Persian veg and meat rice main) (vegetarian version available)
Kuku Sabzi: A spinach and herb based omlette
Sholeh Zard: Saffron base rice pudding with cinnamon
Fresh pressed Spinach and Pineapple juice