by Crystal Jones, CommunityGrows Seed-to-Mouth Cooking Programs Manager
During the month of February we had several exciting program meetings with youth Willie Mays Club members in the Seed to Mouth cooking class, lead by CommunityGrows Cooking Programs Manager Crystal Jones. 
We started the month off by covering the rules of knife safety, then applied those rules with an activity that distinguished the difference between dicing, chopping, and julienne slicing. 
Using newly learned tools, youth club members were able to assist in preparation for a surprise garden pizza oven day held at the clubhouse, which focused heavily on ways to incorporate nutrients into the foods that they love. 
Every week youth members meet on Tuesday and Friday to prepare a meal or snack that incorporates ingredients from the ESY garden 
and harvests made by cooking teacher Crystal Jones from a neighboring garden at Project Bayview’s Huli Huli Grill. Going forward, youth members will be using these harvest to host a salad day once a month, 
where not only will they make a variety of large salads to enjoy on the day of, 
but youth club members will also be able to take home salad bags and recipes to share with their families.
[more Photos and Flyer by Crystal Jones].