This spring, 4th graders from 14 elementary schools had the opportunity to get their hands dirty and grow herb gardens in the classroom. The project integrated science and nutrition while making a connection between classroom learning and the cafeteria. On May 9th all students got to experience how delicious fresh herbs can be. The lunch menu that day featured fresh basil, scallions and cilantro as toppings for chili and baked potatoes. This project was a combined effort of the PEP Grant, Nutrition Services and the Elementary Science program. Thanks to them and all our classroom farmers for making this project a success!

Click on the link below to see some fabulous photos of the project.