Working with farmers and chefs helps students see links between food and people, and the natural and built environment. There are many ways that this happens. Students visit farms on field trips. Farmers bring seasonal foods like watermelons, citrus, and honey for special events. Students cook with chefs at culinary events like Iron Chef and Market-to-Table. Some chefs and farmers have known children from kindergarten to middle school, and have served as lasting role models for our students.
We want to give special thanks to those who have repeatedly shared their passion, expertise, and time with students over the years:
Farmers & Animal Caretakers, Markets, Farms, Co-operatives, & Garden Centers
LSU AgCenter
Sprout NOLA
Grow Dat Youth Farm
Schmelly’s Dirt Farm
Sankofa
Market Umbrella
Indian Springs Farmers’ Association
L’Hoste Citrus Farm
Subtle Fields Farm
Landry Poche Strawberry Farm
Johndale’s Strawberry Farm
Rainbow in the Dark Flowers
Pelican Greenhouse in City Park
Jefferson Feed & Garden Store
Dillard University’s Ray Charles Program in African American Material Culture
Pamela Broom
Monique Verdin
Chefs & Restaurant Industry Professionals
Morgan Angelle
Tracey Armitage
Chris Audler
Greg Augarten
Briana Bernal
Neal Bodenheimer
Byron Bradley
Victoria Cole
Daryl Coleman
Alex & Maribeth del Castillo
Dan Esses
Kelly Fields
Megan Forman
Mike Friedman
Anthony Garcia
Khalifa Gueye
Mike Gulotta
Mike Hansel
David Hargrove
Max Cohen-Haynes
Chelsea Heller
Dana Honn
Anne Lloyd
Brad McGehee
Charles Murley
Mama Nana Nantambu
Gason Nelson
Chris Okorie
Isaac Pappion
Katie Pedroza
Blaise Pezold
Woody Poche
Todd Pulsinelli
Bryan Roberts
Joaquin Rodas
John Rowland
Callie Rubbins-Breen
Jennifer Sanchez
Leah Sarris
Alicia Scott
Kenneth Scott
Greg & Mary Sonnier
Jess Stokes
Laura Sugerman
Isaac Toups
Michael Valent
Aaron Washington
Jessie Wightkin-Gellini
Bronwen Wyatt
