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National School Garden Program

in partnership with Chipotle Mexican Grill

How's It Growing

Stories from Slow Food USA School Gardens

From planting the first seeds to harvesting the last carrot, here you can find personal stories from students, teachers and volunteers that are growing, maintaining and celebrating Slow Food school gardens in the USA. This is also the place to find media coverage for Slow Food USA’s National School Garden Program. If you would like to guest pen a blog post about school garden happenings in your community, please email us.


  • Ark of Taste and Biodiversity In School Gardens: Why it Matters

    Ark of Taste and Biodiversity In School Gardens: Why it Matters

    Elizabeth Dodd, Slow Food Intern, February 29, 2016

    Here at Slow Food, we talk a lot about biodiversity. To help preserve and foster the variety of life on our planet, we have developed the Ark of Taste, which helps promote growing and eating an abundance of different food varieties. But why does that matter?
    full story…

  • Growing Community in School Gardens Locally and Globally

    Growing Community in School Gardens Locally and Globally

    Lauren Howe, Slow Food USA, January 1, 2016

    And because community can go well beyond the four walls of a school and may even cross state or country lines, we are excited to launch the Global Garden Exchange (GGE), an international email pen-pal program that connects schools across cultures.
    full story…

  • Slow Food at Learn Green 2015

    Slow Food at Learn Green 2015

    Cindy Joseph, Slow Food Glades to Coast, December 2, 2015

    On November 16th, the Slow Food Glades to Coast chapter took part in the annual Learn Green Conference in Palm Beach County, Florida. We were joined by Slow Food USA National School Garden Program leaders, Andrew Nowak and Lauren Howe, for a day of interacting with teachers and administrators who are passionate about increasing the eco-consciousness of their students, many through school gardens.
    full story…

  • Cultivating a Fresh Perspective

    Cultivating a Fresh Perspective

    Christine Brinkmann, Slow Food Bluegrass, November 20, 2015

    Kids love to cook. They want to learn, to get messy, to use a knife, and eat! They love to share their own experiences – to tell you about their grandmother’s chicken pot pie or when they found a huge bug inside a tomato in their garden. And, they want to do it all at once!
    full story…

  • Commitment to Community

    Commitment to Community

    Jeremy Samson, Slow Food Orange County, November 6, 2015

    I am a gardener first, an educator second, and a cook…almost never. The opportunity to learn more about the things I am already familiar with was fun. The opportunity to learn about the things I know nothing about was priceless.
    full story…

  • Ready to Learn

    Ready to Learn

    Cynthia Walters, Slow Food Columbus, October 23, 2015

    After soaking up the sights, sounds, and experiential learning at the Edible Schoolyard Academy, the elements of what I gained germinated as I worked the soil in my own school’s garden. The light, water, and the wind create a perfect environment in which the soil produces plants; it is a natural and continuous process.
    full story…

  • Sprouting Community

    Sprouting Community

    Ron Askew, Slow Food Seattle, October 9, 2015

    It was a parent who delivered a copy of the Edible Schoolyard to Forest Ridge School of the Sacred Heart in the spring of 2008. Their hope was that it would find its way to me, the school’s executive chef. I was hired to introduce whole foods and wellness through food to the historic all-girls school located in Bellevue, Washington. Four years later, upon receiving the book, this parent’s dream became my staff’s mission: to introduce school gardens and edible landscapes to the school’s campus.
    full story…

  • Slow Food at the Edible Schoolyard Academy

    Slow Food at the Edible Schoolyard Academy

    Christina Nelson, Slow Food Urban San Diego, September 18, 2015

    During my time at the Edible Schoolyard Academy, I had the pleasure of hearing Alice Waters speak twice. She has a soothing voice and big ideas about the future of school lunch in our country. Alice has been an innovator of California cuisine for over 40 years. She is also a pioneer in school lunch reform and a vital member of the Slow Food community. One of the biggest questions I ask myself when I think about her achievements is how has she done it?
    full story…

  • On Land: Student Habitat Garden Cooks Up More than Outdoor Fun

    On Land: Student Habitat Garden Cooks Up More than Outdoor Fun

    Briana Lonas, Prescott Valley Tribune, September 2, 2015

    What happens in Brent Welsh's classroom, stays in the classroom. That's because the curriculum includes soil, bugs, vegetables and plenty of sunshine. The Habitat Garden at Coyote Springs Elementary School allows third through sixth grades the chance to gain knowledge about organic growing techniques.
    full story…

  • Making school gardens accessible

    Making school gardens accessible

    Anna Mullen, National Farm to School Network, July 29, 2015

    School gardens are one of the three core elements of farm to school programs, and the benefits of these green spaces are endless. Gardens create positive learning environments, increase children’s willingness to try new fruits and vegetables, and serve as a valuable tool for engaging students in a number of academic subjects. Moreover, school gardens can be engaging learning spaces for all students. They function as interdisciplinary classrooms that welcome every type of learner, regardless of age or ability.
    full story…

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contact us

Slow Gardens

Lauren Howe
Program Director
lauren@slowfoodusa.org
877.SlowFoo(d), ext. 129
(877.756.9366)

 

Andrew Nowak
Program Director
andrew@slowfoodusa.org
877.SlowFoo(d), ext. 128
(877.756.9366)

 

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