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Blue Watermelon Project
About
Mission & Vision
Staff
Board of Directors
What We Do
What We Do
Chef In The Garden
Feeding the Future: Contest FAQ
Resources
Volunteer
Events
Feeding the Future 2026
News
Newsletter
Media Room
Contact
Donate
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Mission & Vision
Staff
Board of Directors
Folder: What We Do
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What We Do
Chef In The Garden
Feeding the Future: Contest FAQ
Resources
Volunteer
Folder: Events
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Feeding the Future 2026
Folder: News
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Blog Post Title One
Isaac Kiehl 3/11/19 Isaac Kiehl 3/11/19

Blog Post Title One

It all begins with an idea.

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Blog Post Title Two
Isaac Kiehl 3/11/19 Isaac Kiehl 3/11/19

Blog Post Title Two

It all begins with an idea.

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Blog Post Title Three
Isaac Kiehl 3/11/19 Isaac Kiehl 3/11/19

Blog Post Title Three

It all begins with an idea.

Read More
Blog Post Title Four
Isaac Kiehl 3/11/19 Isaac Kiehl 3/11/19

Blog Post Title Four

It all begins with an idea.

Read More

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Our Chef in the Garden program highlights seasonality, both in the kitchen and in the garden. Our schools in Yavapai and Coconino counties plant and harvest on a calendar that is different from schools in Maricopa and Pima counties. For their last CI
Our 2025 Spring Fundraiser was a huge success! The evening featured a “mission menu” where we told stories about BWP’s impact and goals. Thank you to the amazing chefs, students and school food professionals who shared how garden an
This spring thousands of students had the opportunity to taste a recipe from the 2025 Feeding the Future contest! Students, mentor teachers, chefs and school food professionals across the valley teamed up to bring these dishes to life. Students sampl
“Making the tea was absolutely amazing! We had so much fun boiling, mixing and seeing the beautiful color of the roselle tea was just incredible!” - an 8th grade student from Catalina Ventura School sharing their feedback preparing the Ja
This month’s garden feature celebrates @the_desert_smells_like_veggies Melissa Kruse-Peeples. Melissa is a Sonoran Desert gardener, food enthusiast, educator, and life-long learner growing tasty food in Zone 9b (Phoenix, Arizona). She has bee
This month’s learners had the opportunity to taste Master Blender, Dwayne Allen’s delicious Jamaican Sorrel drink using dried roselle/hibiscus flowers. It’s a tasty tart and sweet drink that his grandmother would traditionally prepa
This month Chef in the Garden students learn from Big Marble’s Master Blender, Dwayne Allen, about the process of steeping. Steeping is the soaking of an organic solid, such as leaves, spices or dried flowers, in a liquid to extract flavor and
It’s May and this month our students are learning about edible flowers like roselle! Roselle, also known as Hibiscus Sabdariffa, is a tropical plant, native to Central and West Africa. This plant has deeply lobed leaves, striking flowers and re