27 Aug

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Tickets on sale now at
http://www.gps-oct17.eventbrite.com
$35 for Adults, $15 for Youth

Please join us in the Green Plate Special garden for a special evening to support our youth gardening and cooking programs, and celebrate the opening of our new kitchen classroom.

6:00 pm – Doors open. Enjoy great food and drinks
7:00 pm – A few words from our Board of Directors
7:15 pm – Raise your paddle!

To purchase tickets by mail or phone, please contact Laura Waltner at lwaltner@greenplatespecial.org or 206-228-8645

Meet the Interns: Zach!

7 Aug

zach2Greetings!

I’m Zach. I am a college grad from University of Colorado at Boulder. I was born, raised and lived in Colorado for 22 years. I played college football, got degrees in international affairs and political science and then it was time for me to go see another part of America. So I packed my bags and flew to Seattle. I still wanted to learn, so I have been getting my Master’s in Public Administration at the University of Washington Evan’s School. I plan to use my degree to aid and consult nonprofits however I can so that they can continue to grow and make an impact.

Personally, I enjoy working with organizations that aid and empower youth. This summer I have been fortunate (and quite busy) to work with four different nonprofit organizations. They all have been great experiences and have allowed me to work with so many passionate people doing great things for youth.

zach1But Green Plate Special stands out in its own way. The service that they provide to youth is such a unique model in Seattle. Its personal hands-on approach is something that resonates with me. Learn by doing. Starting a project from a seed and developing it to a meal is something I think the kids really take with them.

I am always looking to try new things and have people in my life do the same. That’s been the best part of Green Plate Special; having the kids try new foods. The students always have a gut reaction to be timid, and desire not to try the new foods. But after a little persuasion, I get them to take a bite and their eyes light up and want more. It is rewarding to see that personal growth in the kids and openness to discovering new things.

Favorite Vegetable: Sweet Potatoes

Favorite Fruit: Strawberries

Favorite thing to cook: Steak and vegetables. Yum.

Favorite family cooking memory/experience:

I was in Winterthur, Switzerland with my best friend, a Swiss native, Joris. He asked me what he wanted to cook and I told him I wanted to try a cultural dish. He said, “Zopf, Riz Casimir, and Zurchergeschnetzeltes!” I had no idea what he said, what it meant, or what I was eating. He just had me doing things left and right, different steps of the two recipes. After a whirlwind, we had completed our meal and it was delicious. Zopf is soft white loaf bread. Riz Casimir is dish that combines curry, rice, meat, and fruit. Zurchergeschnetzeltes is a meat dish mixed with all these yummy vegetables topped with a cream sauce. The whole process was so fascinating to me, I got to prepare, cook, and eat just as if I was a Swiss citizen. It was so enjoyable to connect to a culture in that unique way.

 

 

 

Meet the Interns: Kendra!

7 Aug

KONICA MINOLTA DIGITAL CAMERAHi there, my name is Kendra. I am currently a student at Whitman College, studying anthropology, and very interested in nutrition. Originally from the Seattle area, I am excited to be back for the summer and thrilled to be part of the Green Plate Special team. I grew up helping out in our family garden and over the past few years I have developed a love of cooking and nutrition.

Being a part of swim teams since elementary school, and now at Whitman, has been influential in shaping my interest in working with and helping people. At Whitman, I often worked with younger swimmers on technique and basic swimming skills, which was a rewarding and fun experience. Constantly surrounded by a group of peers, swimming has taught me how to collaborate with others, and have a positive attitude. This summer I have carried these skills over to the team of Green Plate Special staff, interns, and youth.

KONICA MINOLTA DIGITAL CAMERAOne of the reasons Green Plate Special caught my attention was the value it places on the whole food process: starting with planting a seed, tending the garden, harvesting, cooking, and enjoying the meal from the fresh food. These all can be lifelong skills, and to teach these at a young age can make a big impact on one’s life.

There is a lot of experimentation and personal choice that comes with cooking and to me, that’s what makes food fun; it can be colorful, messy or decorated to your choice, and still taste delicious. I’ve enjoyed trying new foods with the kids this summer, and look beyond what is normally on our plate.

Favorite Vegetable: Carrot, Broccoli

Favorite Fruit: Peach, Banana, Blueberries

Favorite thing to cook: Any main meal dishes (especially homemade pizza!)

Favorite family cooking memory/experience: A few summers ago, my Mom and I discovered a cobbler recipe from an old cook book, combining both blackberries and apples. We used apples from our apple tree in the backyard and blackberries from the trail behind our house and then tried our luck with the recipe. I loved collecting the fruit with my family and making something from it. It turned out to be delicious and now it isn’t a summer without making the cobbler at least once.

Meet The Interns: Cascade!

30 Jul

Hi my name is Cascade!  I am a rising junior at Whitman College in Walla Walla, Washington studying History with a potential minor in Film and Media Studies.  Eventually, I would like to be a high school history teacher and give future students the engaging educational experience that my teachers graciously gave me.  That being said, graduation still feels like a long way off, so I am open to wherever life takes me in the next two years.

KONICA MINOLTA DIGITAL CAMERAAfter many hours of internet searching, I finally found Green Plate Special and knew right away that it was a perfect fit.  This internship combines some of my favorite activities: eating, cooking, being outside, teaching, and learning.  I thoroughly enjoy good food and believe it should be regarded not as a privilege, but as a right.  I am so excited to help empower GPS youth toward healthier and tastier eating habits while simultaneously learning from the youth and my co-workers.

I have always loved cooking, finding it to be a creative and meditative process.  In fact, sometimes I will cook extra dishes even when I am full just to be in the kitchen longer.  Thanks to my grandma, my sole magazine subscription is Bon Appetite whose recipes and articles I devour as soon as it arrives on my doorstep.

?????????????????????????????While my eating habits have slightly declined since coming to college (macaroni has become a consistent, late-night study buddy), I continue to value healthy cooking.  I love to make pesto and roasted tomato spread with my mom in the fall and also enjoy baking, considering myself a lover of chocolate, i.e., a choco-holic.

 

 

 

 

 

 

Favorite veggie: Walla Walla sweet onions!

Favorite fruit: an endless supply of fresh raspberries

Favorite thing to cook: creative paninis

Family cooking tradition: my mother makes a huckleberry pie every Valentine’s Day morning

 

 

Symetra Lends GPS a Hand (well, a few hands), Thanks!

23 Jul

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A week ago, a group of employees from Symetra took time away from their desks to come help Green Plate Special in the garden. It was so nice to have extra hands to do the many projects that have been piling up in the garden. They helped weed and clear the area that will be the future home of our chickens; it looks fantastic! They also spruced up our chalkboards, where we write the daily agenda (the youth like the chalkboard because it helps them to know what is the plan for the day, and what is coming  next)! We are very grateful for the hours Symetra employees spent painting, weeding, cleaning and sprucing up in the garden.

Thank you to the volunteers for all of your support. People like you make our garden a great learning environment for youth, and so beautiful!

Summer of Service (SOS)- Learning Job Skills, While Having Fun, a win-win!

17 Jul

 

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Green Plate Special has paired up with Summer of Service Seattle (SOS), a program of Seattle Parks and Recreation, for the third year, and we’re happy to be gardening, planting, and cooking with a group of energetic middle school youth for six weeks this summer.

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Harvesting and cleaning FRESH from the garden veggies!

We just finished our second week with a group of eight youth from this summer’s SOS program, and it has been great seeing their enthusiasm! We have really enjoyed getting to know them, and learning about all the fantastic qualities they will bring to this summer’s program. Many are learning about certain vegetables in the garden for the first time, like purple carrots, and this group is very willing and eager to get their hands dirty and also try new things, such as flipping an omelette in the pan for the first time.

In addition to gardening and cooking experience, we are  happy to support SOS’s mission of  helping youth gain leadership and work skills, as well as identifying needs in their community. Groups of youth in the SOS program are going into 7th, 8th and 9th grades next fall. We are excited to see them continue to learn and grow throughout the summer, and hope the GPS programs will increase their knowledge and experience, both personally and professionally.

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Making omelettes!

 

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In the outdoor “kitchen”- the indoor kitchen will be ready very soon!!!

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“Goofy Faces” post lunch!

 

 

Walking, Talking and Learning “like an Egyptian” with Seattle Nativity School

15 Jul

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We have had many fantastic experiences throughout 2014 in our inaugural year of  working with Seattle Nativity School. As GPS is a “newer” non-profit (we’re now in our 4th year) it is really fantastic to work with a newly established school, learning and growing together.

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Seattle Nativity School’s summer curriculum focuses on Ancient Egypt, so we infused our own curriculum on nutrition, cooking and gardening, with an Egyptian twist. They have learned about the different agricultural seasons of Ancient Egypt, and how the seasons affected which crops were planted or harvested at that time of year. The group also learned about different grains used in ancient Egypt, like kamut, and other grains that may not be typical of modern day U.S. choices. Along with grains, the group  learned other typical foods that were available in Ancient Egypt, or that are characteristic of that country and region of the world, such as figs and dates. So far they have planted radishes and peas, harvested onions and garlic, and cooked different types of salads, soups, and omelets.

After three weeks with this wonderful group of incoming 6th graders, we only have one week of programming left with this group. It will be sad to see them go, but we hope to work with Seattle Nativity School more in the fall and spring.

 

 

 

 

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