Keen to get creative with dirt, 17 students from Red Bay Primary School took part in the Seed-to-Plate gardening project on March 7, at the school’s greenhouse and the Mary Miller Hall.

Food Revolution ambassador Maureen Cubbon demonstrates how to prepare the school garden plots for planting. – PHOTO: Alma Chollette
Food Revolution ambassador Maureen Cubbon demonstrates how to prepare the school garden plots for planting. – PHOTO: Alma Chollette

The after-school pilot program is hosted by the Cayman Food Revolution in partnership with YMCA Cayman and Slow Food South Sound, a farm-to-table group, to promote teamwork and nutrition.

Rochelle Moore's gloves show she has really been working in the garden. – PHOTO: Alma Chollette
Rochelle Moore’s gloves show she has really been working in the garden. – PHOTO: Alma Chollette

Guided by Food Revolution Cayman’s Maureen Cubbon, students had the opportunity to familiarize themselves with the greenhouse and use garden forks and trowels. They also worked together to plant a variety of seeds, including chilli, parsley, bell peppers and pumpkin.

In the coming weeks, the students will continue to learn about growing vegetables and herbs in the garden, food preparation skills, cooking basics and creating recipe books using local ingredients. Students will also meet with chefs and farmers and find out more about agriculture.

Seed-to-Plate will run one hour a week, every Monday for 10 weeks.

Students fill a pot tray with capsicum seeds. – PHOTO: Alma Chollette
Students fill a pot tray with capsicum seeds. – PHOTO: Alma Chollette

Food initiatives

Food Revolution is a global campaign to engage children in food education and leading healthier lives. The campaign was started by British food advocate and celebrity chef Jamie Oliver, whose movement has inspired Cayman to start its own Food Revolution.

Highlighting where food comes from and the importance of local agriculture is what Food Revolution Cayman aspires to achieve through the hands-on experience and activities offered by the Seed-to-Plate initiative.

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