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Blue Watermelon Project
Mission & Vision
2024-25 Annual Report
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Chef In The Garden
School Food Workshop
Feeding the Future Culinary Contest
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2026 Spring Fundraiser - April 19
Feeding the Future
Newsletter
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Contact
English
Donate
Blue Watermelon Project
Mission & Vision
2024-25 Annual Report
Staff
Board of Directors
Chef In The Garden
School Food Workshop
Feeding the Future Culinary Contest
Resources
Volunteer
2026 Spring Fundraiser - April 19
Feeding the Future
Newsletter
Media Room
Donate Online
Sponsor
Contact
English
Donate
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Mission & Vision
2024-25 Annual Report
Staff
Board of Directors
Folder: Programs
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Chef In The Garden
School Food Workshop
Feeding the Future Culinary Contest
Resources
Volunteer
Folder: Events
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2026 Spring Fundraiser - April 19
Feeding the Future
Folder: News
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Newsletter
Media Room
Folder: Donate
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Donate Online
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Contact
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This month, we’re celebrating Gardener Kelly Hedberg! 🌱 Students have been learning her go-to tips and tricks for planting amaranth in their school gardens - an incredible crop that thrives in our desert heat. Don’t let those tiny seeds
Applications for the 2026–2027 Chef in the Garden program are only open for 2 MORE DAYS! 🌱 Join schools across Arizona in bringing hands-on garden and culinary experiences to life, helping students build healthier, more meaningful relationshi
We know this time of year is full for educators, so we’re giving you a little more time 💙 Applications for our 2026-2027 Chef in the Garden Program are now open through Wednesday, April 22 (Earth Day 🌎) 8pm MST! We’re excited to welcom
We love how impactful Chef in the Garden experiences can be in the lives of students. 💙 We are so grateful for educators, like Janet, who continue to go above and beyond to deliver this education and hands-on learning through our program. We couldn&
Join us for the next installation in our School Food Workshop series, “A Cut Above: Bringing the Best of the Farm to the Tray Through Essential Knife Skills,” coming up on Wednesday, April 29th from 2:30-4:30pm at Ignite Foodservice Solut
This month, Chef in the Garden learners get to prepare and taste Chef Noelle Zablosky’s Fruit & Butter Amaranth Porridge! 🥣 A delicious and cozy dish made with cooked amaranth, softened green apples with butter & cinnamon, fresh strawb
This April, Chef in the Garden learners explore all about amaranth! 🌾 Amaranth is special because different parts of the plant can be used in many ways. The leaves can be cooked like spinach and eaten as a leafy vegetable. The tiny seeds are gluten-