At Maharishi School, we help our students make responsible food choices, nurture sound nutritional practices and promote environmental stewardship. They learn to appreciate the connection between their everyday food choices, their personal health and the health of the environment.
In our Seed-to-Table program, students plant and care for vegetables and fruits that they will later harvest, cook, and eat together. They study academic subjects, such as mathematics, science and the humanities, in the context of their kitchen activities. They learn about the nutritional value of what they are growing, preparing and eating.
In this way, they establish life-long patterns of eating and a love of good food that creates healthy individuals and healthy families.
Students use hands-on learning to understand:
1. The Greenhouse: In our 4,100 square foot greenhouse, staff, faculty and students work together to grow edible plants and get hands-on experience with nature.
2. The Kitchen: Our beautiful teaching kitchen has 2 stoves and 2 convection ovens along with multiple prep stations. Students of all grade levels enjoy the kitchen regularly, learning to prepare healthy and delicious meals from the produce they grew themselves in the greenhouse and orchard, and from locally-sourced ingredients.
3. The Cobb Oven: Upper School students completed a cobb oven for baking pizza and bread.
The Director of the Greenhouse, Karen DeAngelis, and the Dean of the Girls' School, Laurie Baumann, received professional training at Alice Waters' prestigious Edible Schoolyard Academy: Creating Garden and Kitchen Classrooms in Every Community in Berkley, California, presented by the Chez Panisse foundation.
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