Fifth graders participated in “Kickin’ It With Kale” today in cooperation with Georgia Organics and October Farm-to-School Month. Students chopped fresh kale, tomatoes, garlic, and onions before preparing Sukuma Wiki, an east African dish served in Tanzania and Kenya.
In Swahili, Sukuma Wiki means “to stretch the week”—so this dish is hearty and nutritious and often served with beef or chicken. Led by Nasmyth Environmental Learning Center teacher Lisa Chase, GAC participates in farm-to-school initiatives all year long. All LS dining hall scraps are composted, producing 250lbs of fresh compost monthly. The Nasmyth ELC also provides the dining hall with fresh herbs such as cilantro, mint, and basil that are grown here on campus and used in our recipes. Of the thousands of dollars GAC spends on food each week, approximately 20-22% is for fresh produce. Our goal and passion is to provide good food from locally-sourced, family farms. Ms. Chase’s next lesson plan in the cooking classroom is to teach students how to clean and cook farm-raised tilapia from our campus fishery.