Culinary Farm
In this short video, you’ll get a sneak peak of what a Culinary Farm could offer your schools and students.
easier than you think and the rewards are plentiful! It’s okay to start small!
A school garden lends itself to amazing cross curricular opportunities. Over the years we have shared our garden spaces with art, math, and science classes, and what better place to practice mindfulness. The teachings and learnings in the garden are endless and will connect students with nature and where their food comes from.
As our school gardens grew, we started with project-based lessons. Take kale for instance: 1. Plant dinosaur kale seeds in the
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The Chefs Manifesto declares: “FOOD IS LIFE- It nourishes minds and bodies, shapes landscapes and livelihoods and connects us across cultures and continents.”
Celebrate #FarmToSchool with #RealSchoolFood : Mushrooms!
greenhouse or directly into garden beds. 2. Transplant the kale starts from the greenhouse to the garden beds. 3. Harvest the kale. 4. Wash the kale. 5. Bake the kale with olive oil and sea salt. 6. Eat kale chips!
Schools can be a big part of mitigating climate change, reducing food waste, feeding the hungry and using our platform to ensure that the future of Farm to School not only survives but thrives. Taking care of our farmers and teaching our students to be healthy eaters and good stewards of the earth is what’s best for kids, and essential for contemporary school communities.
Did You Know? With over 250 mushroom farms in the country, many #MushroomGrowers are multigenerational farms. The oldest started in the early 1900s! Mushrooms are the perfect ingredient for Farm to School Month! Use our Mushroom Sourcing Catalog to get started! Download the Catalog!
Chef Jason Hull
Director of Food Services/Executive Chef Director of the Culinary Farm at Marin County Day School
Chef Jason Hull is currently the Director of Food Services/Executive Chef and Director of the Culinary Farm (a seed to table program) at Marin Country Day School. After graduating from the Culinary Institute of America at Greystone in St. Helena, California, in 1997, Chef Jason has worked at some notable establishments such as; Skywalker Ranch, The Lark Creek Inn in Larkspur California, and the Brant Point Grill on Nantucket Island in Massachusetts. Chef Jason believes when you cook from scratch, with ingredients grown seasonally with respect for the earth and its oceans, also procuring food from local purveyors and foodshed, you are feeding your school community in the most healthy and responsible way. In 2010, Chef Jason was invited to and attended the launch of Chefs Move to Schools hosted by First Lady Michelle Obama and Chef Sam Kass at The White House. Chef Jason has been a leader in the Culinary Institute of America’s Healthy Kids Collaborative since 2016.
Visit MushroomsInSchools.com for mushroom recipes, nutrition education ideas, marketing and more! @MushroomsK12 @MushroomsInSchools
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