JW Cooks+Gardens, our 6-week seed to table after school program, is under way! Thanks to our wonderful Chef Michelle Fuerst and to Priscilla Hayes, our edible gardens educator with the greenest thumb ever. The students learned to make crackers from simple ingredients — flour, butter or oil, seeds and herbs and spices. Next week, they are in the garden. Among the comments: As they were grinding seeds: “That smells strong! But really good!” As they were kneading the dough: “This is like Play-Doh!” As they were cleaning up: “I’m going to drop tech and take Food Science.” As they were walking out the door: “This was the best class ever.”
