Please watch this fantastic video the wonderful folks at Andrew Jackson Elementary made to raise $5k for the Seed to Table program at their school!
We are honored and excited to announce that the Garden School Foundation has been awarded a 1-year, $25,000 grant from the S Mark Taper Foundation. This grant will allow us to continue our Seed to Table program at our 5 elementary school sites in Los Angeles. For more information about the S Mark Taper Foundation, please visit: http://www.smtfoundation.org/ Read more
In one fell swoop, Garden School Foundation has more than doubled in size, enabling us to quadruple our impact and provide more opportunities to get kids involved in the ever improving foodscape of Los Angeles County. Expanding beyond our flagship school garden program at 24th Street Elementary School, we have added four new Seed-to Table garden programs, bringing fresh food, nutrition education, and hands on science and language arts classes to an additional 1,200 students in underserved schools. You can now find our program at Andrew Jackson Elementary School in Altadena, Rockdale Elementary School in Eagle Rock, Grand View Boulevard Elementary School in Mar Vista and Wilshire Crest School in Mid-Wilshire. Please read on to learn more about the dedicated and energetic people bringing Garden School Foundation's mission to life:
Long, long ago dinosaurs roamed our rugged world. Sadly, the ice age hit as did a comet or two and that was the end of that story. OR WAS IT??!! Did we really lose our connection to the Paleozoic Era? Or is a part of it still with us? Folks, cue the Jurassic Park theme song. Enter: Equisetum, also known as horsetail.
Springtime is plush with flowers, and guess what? You can eat them! We did some homework here at 24th Street Elementary and found which flowers were the best for eating then sprinkled them throughout the garden.
Violas and nasturtiums are gorgeous additions to any school garden and you can’t go wrong because like I said, they’re edible! We are also keen on broccoli, arugula, fennel, celery and radish flowers, and we can’t forget the blossoms: chive and onion. They’re ever so good!