JW Cooks+Gardens

JW Cooks+Gardens is a seed-to-table food literacy program that builds upon the garden- and food-based literacy efforts in place at the four elementary schools at Princeton Public Schools.
In the program, students receive hands-on garden and cooking lessons, growing the food that they later cook and eat together.
The PSGC-sponsored classes are taught by Chef Michelle Fuerst and by Master Gardener Pricilla Hayes. They are administered by Priscilla, with oversight by Karla Cook, PSGC board member. Our instructors are joined by Janet Gaudino, 8th-grade science teacher.
Past chefs of the program include Jen Carson of Lillipies and Dorothy Mullen, founder of the Suppers Program and a co-founder of the Princeton School Gardens Cooperative.
The JWC+G program was inspiration for the middle school to return a food literacy program to the school day. Those EP classes began in 2016 and are taught by Nyrie Janho on Tuesdays and Thursdays.
This after-school program is funded by McCaffrey’s Food Markets and Church & Dwight Employee Giving Fund.
Classes are open to JW students and to Charter School students. For information, or to sign up, check at the JW office for an application.

In the JW Teaching Kitchens

January 5, 2018

A big thank you to Chef Michelle Fuerst and Priscilla Hayes, garden educator, and Eddie Cohen, science supervisor at PPS, for volunteering their time for a holiday cookie-baking extravaganza in the JW Teaching Kitchens this afternoon! And thanks for dropping in for the festivities, Princeton Public Schools Superintendent Steve Cochrane! Nice to have you in the kitchen!
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Note of thanks from JW

January 5, 2018

IMG_2070CHARDCORE: Jason Burr, principal of John Witherspoon Middle School, writes to thank Princeton School Gardens Cooperative for funding of the part-time edible gardens educator position for the school year 2017-18. The funding, provided by a partnership between the bent spoon and Whole Earth Center of Princeton, makes possible the seed-to-table efforts of Priscilla Hayes, master gardener, under way in the school’s Food Science course and also in the 501c3’s JW Cooks+Gardens program under the culinary direction of Chef Michelle Fuerst. That’s Mr. Burr with a celebratory bouquet of just-picked Swiss Chard from the JW Edible Gardens – in December!

Chef Michelle Fuerst and Master Gardener Priscilla Hayes created a stellar send-off menu for JW Cooks + Gardens students for the last class: salad from the school’s edible gardens, followed by frozen yogurt with gingersnaps! Students put their own spin on the yogurt – some used New Jersey’s Sweet Sourland Farms maple syrup, others used molasses and one made a vegan version with coconut milk. Students practiced knife skills by dicing candied ginger for their cookie dough. Thanks to everyone who makes this after-school program possible: our funders, McCaffrey’s Food Markets and Church & Dwight Employee Giving Fund; Jason Burr, principal at JW and other administrators at Princeton Public Schools; Janet Gaudino, 8th grade science teacher and our advisor for the program; all our volunteers who ensured safety and empowerment for participants. Where would we be without each other?

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