Resources

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!

Cookbook author – and foods made from the book

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Chef Michelle Fuerst instructs on the finer points of home-made ice cream at a recent JW Cooks program.
Chef Michelle Fuerst instructs on the finer points of home-made ice cream at a recent JW Cooks program.

David Tanis, author of “One Good Dish,” and food writer at The New York Times, will be discussing his work at the Princeton Public Library (corner of Witherspoon and Paul Robeson) this evening from 7 p.m. to 9 p.m., and that’s good, and food for thought. Equally interesting will be snacks from his book’s recipes by Michelle Fuerst, chef for JW Cooks (which is becoming a school-day class in February for grades 6 and 7) and PPS Cooks, our seed-to-table program for grades 8-12!