karlacook

PMS Cooks+Gardens: Greens and eggs

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Spring session of JW Cooks+Gardens is under way, with students making scrambled eggs with fresh herbs and greens from the JW Edible Gardens! Thanks to all who make it possible, especially our volunteers and our funders, McCaffrey’s Food Markets and Church & Dwight Employee Giving Fund. Thanks to Chef Michelle Fuerst and to Priscilla Hayes, our Master Gardener and administrator of this program for middle school students. A special thanks to Jason Burr, principal, and to Janet Gaudino, science teacher, for the hard work that brings richness in experience to students in grades 6-8.

Funding PSGC programs

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Kirsten Cluver, left, of Church & Dwight Employee Giving Fund celebrates the $8,000 grant for Princeton School Gardens Cooperative and its JW Cooks + Gardens program. Thank you, Kirsten and colleagues!