Thanks to grant funding from Blue Cross Blue Shield of Vermont and the Robert Wood Johnson Foundation, students at Green Street School will have many more opportunities to learn to cook in their classrooms and after school activities this school year.

Food Connects supported Green Street School in purchasing and fully outfitting a cooking cart, which is a rolling kitchen island stocked with all the equipment needed to successfully cook with students in the classroom. The cart has a food processor, electric griddle, two-burner hotplate, immersion blender, convection oven, and all the pots, pans, and utensils needed to prepare and sample healthy recipes.

Kelly Shifflette’s 4th graders were the first class to test out the cart, which will be used by all grade levels throughout the year with support from Green Street’s garden coordinator, Tara Gordon. They made a potato kale soup with fresh herbs from the school garden. Ms. Shifflette says that the soup “was delicious and we shared it with the whole staff. Using the cooking cart in my classroom was great and the students learned how to use knives safely.”

What delicious offerings will the students cook up next?