festivalgirl
10-20-2009, 04:29 PM
http://www.emeril.org/imgs/uploads/2009/09/esy-kitchen-2-442x332.jpg
The start of the fall school year was a very special one for students at Samuel J. Green Charter School. With donated equipment and funds from the Emeril Lagasse Foundation and Viking Range Corporation, the Edible Schoolyard New Orleans (ESY NOLA) opened their brand new, gleaming, Edible Teaching Kitchen and Cafeteria that was constructed over the summer.
The Edible Teaching Kitchen will provide students with a hands-on classroom kitchen where they will learn to prepare fresh and nutritious meals with harvested produce from their own Edible Garden, local farms and farmers’ markets.
The adjacent school cafeteria, also updated in the summer renovation, is now equipped to serve fresh healthier meals with the addition of real serving ware, oven and storage equipment. With the new cafeteria, ESY NOLA aims to replace the previously processed lunches with fresh, local produce and hot entrees prepared from scratch.
The food service area will be an open kitchen so students can see how their food is being prepared. Each day a hot entrée and accompanying sides will be offered along with a hot soup and a fresh salad bar featuring seasonal raw ingredients.
Now in its third year, The Edible Schoolyard NOLA is an integrated garden and cooking curriculum at Samuel J. Green Charter School responsible for transforming the uptown middle-school campus into an urban garden, teeming with harvestable organic produce.
http://www.emeril.org/beneficiaries/culinary-arts-and-nutrition/edible-schoolyard/
The start of the fall school year was a very special one for students at Samuel J. Green Charter School. With donated equipment and funds from the Emeril Lagasse Foundation and Viking Range Corporation, the Edible Schoolyard New Orleans (ESY NOLA) opened their brand new, gleaming, Edible Teaching Kitchen and Cafeteria that was constructed over the summer.
The Edible Teaching Kitchen will provide students with a hands-on classroom kitchen where they will learn to prepare fresh and nutritious meals with harvested produce from their own Edible Garden, local farms and farmers’ markets.
The adjacent school cafeteria, also updated in the summer renovation, is now equipped to serve fresh healthier meals with the addition of real serving ware, oven and storage equipment. With the new cafeteria, ESY NOLA aims to replace the previously processed lunches with fresh, local produce and hot entrees prepared from scratch.
The food service area will be an open kitchen so students can see how their food is being prepared. Each day a hot entrée and accompanying sides will be offered along with a hot soup and a fresh salad bar featuring seasonal raw ingredients.
Now in its third year, The Edible Schoolyard NOLA is an integrated garden and cooking curriculum at Samuel J. Green Charter School responsible for transforming the uptown middle-school campus into an urban garden, teeming with harvestable organic produce.
http://www.emeril.org/beneficiaries/culinary-arts-and-nutrition/edible-schoolyard/