Kirsten Cluver, an associate chemist at Church & Dwight, Co., Inc., presented the Princeton School Gardens Cooperative an $8,000 check from the company’s Employee Giving Fund. The funds will be distributed equally among the PTO boards of the four elementary schools to be used for edible garden education during the 2015-2016 school year. The Church & Dwight Employee Giving Fund is a workplace giving fund which was established in 2005 to meet the desires of employees to actively support and participate in the good works of not-for-profit organizations. For more information on the fund, click on the photo.
Kim Rizk, owner of Jammin’ Crepes, and students in PPS Cooks take note of the temperature creeping up past syrup to jam.Crepe batter begins with flour, eggs and milk.Crepe-making is an art that requires practice and a light touch with the trowel spreader.Crepe-making in one corner, and in the other, jam-making.Kim Rizk’s restaurant, Jammin’ Crepes, is at 20 Nassau Street, opposite Princeton University.
Fresh-picked sorrel from the JW-PPS gardens was among the toppings available for home-made pizzas during a recent food literacy session.Pizza dough, mid-process, is yeasty and slightly sticky.Chef demonstrates kneading the dough at the mirrored work station.Start with crust, and then, anything goes with personal pizzas.After the dough had risen slowly overnight to develop flavor and texture, the students began shaping portions of it into pizza shells.Potato, gorgonzola, sorrel and red onion pizza, fresh from the oven.
