MOFAD’s Global Cultures, Global Cuisines program welcomed Garden Kitchen Lab-McCarren highlighting MOFAD’s show, Chow: Making the Chinese American Restaurant. Museum Educator, Loren Silber organized a fun scavenger hunt for children to learn about Chinese food and culture. Chef, Camila Rinaldi, and Museum Educator Assistant Danqing Zhu gave us an introduction to Chinese ingredients, and cooking…
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Five gardens; four coordinators; one volunteer, and one-hundred and sixteen students. We did it! Thank you very much, Katie’s Krops for funding all our five gardens for six years now! Thank you, Beatrice Toscano, Diana Baker, Dianne Bliffeld and Andrew Maslowski for running the program in Brooklyn and the Bronx. Garden Kitchen Lab can not wait…
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Food Lab aims at using technology as a vehicle to learn about sustainability; and other cultures through food and hands-on cooking. This food-media workshop explores how we communicate through food and cooking; children make their cooking show, and teens learn how to produce and edit a TV show! Youth with no knowledge of cooking or…
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Garden Kitchen Lab will be developing new projects called “Media With A Purpose”; which aims at leveraging technology to learn about sustainability, and other cultures through food and cooking. Thank you Media Education Coordinators Chad Chenali and Belinda McKeever for collaborating with me on this project at Chelsea’s media lab! #St.John’s #St.Johns #Chelsea #MediaWithAPurpose #Food…
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Thank you very much for your ongoing support and for making Garden Kitchen Lab possible! Thank you, Liane Newton, for your support this year, and the beautiful, and super-useful food-scales! #Mccarren #McCarren @Sunset #St.John’s #St.Johns #RedHook #Redhook #BeatriceToscano #DianaBaker #GardenKitchenLabVolunteers #AndrewMaslowski #MaureenMedina #MelanieLewis #RosaMaruffo #DianneBlifeld #Katie’sKrops #LianeNewton #USAGDEV #YouAreAllGems #LoveYourCommunity
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Digging in the dirt, planting, harvesting, and cooking activities. A new fantastic opportunity for children to learn how to go from garden-to-table was offered by NYC Parks Public Programs in collaboration with Katie’s Krops and Allergic to Salad. This class teaches children how to start and sustain food-producing gardens; harvest, cook healthy meals and understand…
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Digging in the dirt, planting, harvesting, and cooking activities. A new fantastic opportunity for children to learn how to go from garden-to-table was offered by NYC Parks Public Programs in collaboration with Katie’s Krops and Allergic to Salad. This class teaches children how to start and sustain food-producing gardens; harvest, cook healthy meals and understand…
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Digging in the dirt, planting, harvesting, and cooking activities. A new fantastic opportunity for children to learn how to go from garden-to-table was offered by NYC Parks Public Programs in collaboration with Katie’s Krops and Allergic to Salad. This class teaches children how to start and sustain food-producing gardens; harvest, cook healthy meals and understand…
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For our last summer class, we partnered with Iyaho Social Services, a great organization that offers different services to people with disabilities. This lovely group of students enjoyed an afternoon of harvesting, cooking, and preparing their own lunch. A couple of community children volunteered to assist during class, showing that they had learned what the…
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Intrigued y the name? Allergic To Salad trains children to become young chefs while eating healthy. Chef Sharolyne Ramirez offered a demo on how to do fruit-kebabs! Almost twenty children participated, had fun, and learned how to be creative when making a fruit salad. Thank you, Andrew Maslowski, for assisting on that day. #St.John’s #StJohns
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GARDEN KITCHEN LAB 