Our fall 2014 youth interns have been breaking in our kitchen classroom since the beginning of October. They have been preparing for the start of fall programming by making snacks to keep in the freezer, canning and preserving the last of the summer harvest, and learning to be advocates in their schools and communities.
Our current youth interns, Gabriel and Eamon were the featured speakers at our Garden Gala on October 17. They shared stories about how Green Plate Special has impacted their lives as participants in past spring and summer programs. Eamon told a story about making an omelet for his grandfather’s birthday, using a technique learned at Green Plate Special. Gabriel shared that he learned to like mushrooms after trying new recipes using mushrooms at Green Plate Special, and this made him aware how important it was to have an open mind and try things even if he didn’t think he would like them.
The Green Plate Special internship program is in its second year. As interns, youth gain basic job skills, while supporting youth programs. Spring and fall interns serve as peer leaders during after-school programs, preparing snacks and helping with setting up activities. Summer interns work at the Green Plate Special Produce Stand, from June through August, selling produce to our community in Rainier Valley. We have two to three youth interns per season.