Chef Michelle Fuerst and Master Gardener Priscilla Hayes created a stellar send-off menu for JW Cooks + Gardens students for the last class: salad from the school’s edible gardens, followed by frozen yogurt with gingersnaps! Students put their own spin on the yogurt – some used New Jersey’s Sweet Sourland Farms maple syrup, others used molasses and one made a vegan version with coconut milk. Students practiced knife skills by dicing candied ginger for their cookie dough. Thanks to everyone who makes this after-school program possible: our funders, McCaffrey’s Food Markets and Church & Dwight Employee Giving Fund; Jason Burr, principal at JW and other administrators at Princeton Public Schools; Janet Gaudino, 8th grade science teacher and our advisor for the program; all our volunteers who ensured safety and empowerment for participants. Where would we be without each other?
