This past week (March 8 – 12) Natural Gourmet had the privilege of working with students and teachers at The Expeditionary Learning School for Community Leaders, a small public high school in Brooklyn. The event was the school’s Growing Leaders Garden Project, “a youth-led sustainable agriculture” initiative.
The Garden Coordinator, Sarah Welch, explains that the “school represents a high-need community of students from all over the world, with the sounds of Mandarin, Spanish, Russian, English, Cantonese, Hungarian, Urdu, Polish, Arabic, Ukrainian, Bengali, and Uzbek reverberating through our halls.”
The Project’s mission is to “promote youth empowerment, to build community through the production and distribution of fresh food, to foster an understanding of sustainable and just food systems, to facilitate learning about the natural world, and to provide meaningful opportunities for summer youth employment.”
Students were preparing for the Spring Intensives, where small groups focused and worked on different projects for presentation. The NGI team of volunteers – students Olivia Roszkowski, Christina Haberman, Alicia Walter, chef instructors Richard LaMarita and Elliott Prag – partnered with the student group “Healthy Gourmet: Catering the Big Event.” Together they designed a healthy menu for the kick-off celebration, prepared hors d’oeuvres for the event, and served them to guests.
Curried Chicken Salad on Papadam crackers
Butternut Squash & Leek Dumplings with Soy-Lime Dipping Sauce
Cucumber Canapes with Crusted Tuna, Sweet Shallots & Wasabi Aioli
Miniature Garden Burgers on House-made Buns with Pickles, Mustard, and Ketchup
Chocolate Pudding with Whipped Cream
The event was an unqualified success and Natural Gourmet looks forward to further collaboration with Growing Leaders.