The culinary students at Riverbank High School were treated recently to a unique experience at the Garden at AT&T Park in San Francisco, home of baseball’s San Francisco Giants. Culinary teacher Emily Cowdrey thought that the two-hour program that the Garden offers featuring lessons on gardening, healthy eating, and cooking would be beneficial to her students.
This past Tuesday, March 21 the eight culinary students that participated in the field trip got to make flatbread pizzas with fresh ingredients grown in the Garden. They also made a salad dressing and were even given some Giants gear.
“The students got to go in the culinary garden down at the Marina gate entry,” said Cowdrey. “We were instructed by the Educational Coordinator, the Garden Coordinator and one of the chefs at the park. The students really enjoyed it.”
The culinary class took BART (Bay Area Rapid Transit) and made their way to the ballpark last Tuesday.
Cowdrey would like to take the culinary students on the field trip to the ballpark next year as well.
“We talked about food systems and nutrition and healthy eating,” stated Cowdrey. “It was so awesome that it was some of the students’ first time on the BART and to San Francisco.
“It was a great day.”
There are two bistros located inside the Garden, Hearth Table and Garden Table where they feature fruits and vegetables that are picked fresh on the premises. As stated on the San Francisco Giants website, the Garden serves as a living, learning classroom that encourages children to live healthier, more active lives. Through hands-on activities, children learn about the importance of healthy eating, see first-hand where food comes from and how it grows, and roll up their sleeves for a cooking class alongside Bay Area chefs.
The sunshine and the blue skies provided the perfect backdrop for their outing, and the weather also made the walk from the ballpark to the Ferry Building, where the students visited food shops and a farmer’s market, all part of a pleasant, educational day.