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Mission & Vision

2025-26 Annual Report

Jobs & Internships

Board of Directors

Chef In The Garden

School Food Workshop

Feeding the Future Culinary Contest

Feeding the Future

Store

Donate Online

Sponsor

English

Mission & Vision

2025-26 Annual Report

Jobs & Internships

Board of Directors

Folder: Programs

Chef In The Garden

School Food Workshop

Feeding the Future Culinary Contest

Feeding the Future

Store

Donate Online

Sponsor

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✨ 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

🌱 We are excited to share that BWP is hiring a Program Manager to lead and support school-based gardening and culinary programming across its 75+ partner schools.

We’re looking for someone who is organized, collaborative, detail-oriented, and

This month, Chef in the Garden learners are exploring the potato! 🥔🌱

🥔 Potatoes are WAY more interesting than you think!

Did you know potatoes were first domesticated in South America 7,000–10,000 years ago? 🌎

Today, Peru is home to more

The students have spoken - rave reviews for Chef Tracy’s Pumpkin Seed Hummus and Chef Tamara’s Mock “Apple” Zucchini Pie Parfait in August 🙌🏼

Student voices are critical to the work we do and hearing feedback of their exper

Sometimes the best lessons come from getting it wrong—and trying again. 🎃🌱

In Chef in the Garden, students turned pumpkin seed hummus into a hands-on learning experience—practicing ELA, math, and science while measuring, following dire