0
Skip to Content
Blue Watermelon Project
Mission & Vision
2025-26 Annual Report
Staff
Jobs & Internships
Board of Directors
Chef In The Garden
School Food Workshop
Feeding the Future Culinary Contest
Resources
Volunteer
Feeding the Future
Newsletter
Media Room
Store
Contact
Donate Online
Sponsor
English
Blue Watermelon Project
Mission & Vision
2025-26 Annual Report
Staff
Jobs & Internships
Board of Directors
Chef In The Garden
School Food Workshop
Feeding the Future Culinary Contest
Resources
Volunteer
Feeding the Future
Newsletter
Media Room
Store
Contact
Donate Online
Sponsor
English
Folder: About
Back
Mission & Vision
2025-26 Annual Report
Staff
Jobs & Internships
Board of Directors
Folder: Programs
Back
Chef In The Garden
School Food Workshop
Feeding the Future Culinary Contest
Resources
Volunteer
Folder: Events
Back
Feeding the Future
Folder: News
Back
Newsletter
Media Room
Store
Contact
Folder: Donate
Back
Donate Online
Sponsor
English
Back

Stay updated on all things Blue Watermelon Project!

Click the button below to sign up to get the latest news, events and more straight to your inbox!

Sign Up for the Blue Watermelon Project Newsletter!

@bluewatermelonproject

One million star review?!?! ⭐ We’re honored! Thank you to Sarah Fogleman, CITG site rep at Rice Elementary for sharing her student feedback and the delicious finished recipe of @doug_robson_chef’s Scalloped Potatoes in September👏 We lov
🌱 Meet Our Featured Gardener of the Month: Pam Perry! 🥔 This month, our students are learning the joys of growing potatoes from someone with a lifetime of gardening experience! Pam Perry grew up gardening in Vermont and earned her degree from the
500 stores. 550 grant presentations. One big morning of growing healthier communities! 🌱💚 We’re so grateful to the Sprouts Healthy Communities Foundation @sproutsfnd for a generous $5,000 grant to support cooking and gardening with kids in s
We’re excited to celebrate the 75+ partners joining us across Blue Watermelon Project programs this school year! 🍉🌱 From gardening and culinary activities to plant-based culinary competitions and hands-on work inside school kitchens, our par
✨ The art of Gratin Dauphinois Chef Doug Robson @doug_robson_chef brings his deep culinary experience and passion for food to this instructional look at one of France’s most beloved potato dishes: Gratin Dauphinois. A graduate
🫘 BEAN THERE. ATE THAT. 🌱🏆 For years, Blue Watermelon Project has been helping young people discover where food comes from—and what’s possible when they grow, taste, cook, and create. Now, through Feeding the Future, students are tak
 
 

Blue Watermelon Project is a registered 501(c)3 nonprofit organization and our tax ID is 92-0867893.