8th grade students planted Makah Ozette potato seeds to be part of the Slow Food USA School Garden Project: A Potato with a Past. Students will plant, document and photograph growth of the plants in the two beds and will harvest and cook the unique, nutty fingerling. The Ozette was a staple in the diet of the Pacific Coast Native Americans of the Makah Nation and brought directly by the Spanish from Peru to the Americas.
Students learn to compost, sort waste, and make an Edible Schoolyard "compost layer cake" with the FBI (fungi, bacteria and invertebrate)!
Ms. Alvarez's class connects their study of Sumeria by building an irrigation system, levees, canals, reservoirs and dams for their crops.
Fifty wonderful students from UCLA worked in the hot sun digging out weeds in the Seeds to Plate school garden paths and beds to prepare them for the students' fall planting season!
MTMS 6th grade students participate in an Aqua Explorers field trip and beach clean up sponsored by Heal the Bay and Project Wet. It was a great opportunity to learn about how we can and should take care of the earth!
Seeds to Plate asked the 20 teachers who partnered with us this year to choose a student who has shown marked improvement this year to be honored. The student was asked to choose a parent, or other relative, to come and be honored as well.
Amazing volunteer chef Karen Wong, who has worked with us previously, worked with parents and students to prepare this delicious meal: Panamanian Jerk Chicken, Cole Slaw, Cilantro and Coconut Rice, sauteed greens from the garden and Hibiscus/Ginger Water Beverage. Special thanks to Whole Foods for donating fresh produce for this meal!
Students enjoy interacting with shoppers as they sell brussel sprouts, chard, kale and other produce they grew from seed in our school garden.
Students from Ms. Olinger's class gifted Seeds to Plate with a beautiful poem about the garden. Each student wrote at least one sentence, and the finished product is a wonderful piece of work. Thank you students!