The Sylvia Center often focuses on whole grains in our recipes, yet we still strive for optimal flavor, texture and presentation. Many children and even adults are hesitant to try…
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Thanks to plant-based proteins, we can make healthy choices every day by reducing the amount of meat in our diet. Minimizing meat consumption can have a positive impact on our…
This week, with Halloween candy being the top attraction, The Sylvia Center chose to make something with our Hudson Family Class that’s healthy and filled with vegetables. This recipe utilizes the…
This is a bright and tangy slaw made of crunchy veggies and a creamy, herb dressing. We used the very last of our Learning Garden’s cucumbers to make this recipe…
If ever there were a dish that embodied a season, it is this Butternut Squash Risotto that smells, looks and tastes like fall. At The Sylvia Center, the onset of…
Whenever a Sylvia Center staff birthday rolls around, the search is on for a recipe that is celebratory, interesting, delicious, and features what we have on hand in the garden….
Come August at The Sylvia Center, our lives revolve around our Young Chefs Farm Camp. We carry out two back-to-back weeks of garden and culinary-focused activities that take place in our…
Through our Fresh Food Programs, local summer recreation program – Hudson Bluehawk Nation summer camp students made a visit to Katchkie Farm and the learning garden. Young people explored different…
Quesadillas are a favorite among staff and participants at The Sylvia Center. Our most recent quesadilla creation combines the textures of delicate summer squash, tender swiss chard and crunchy bell…
This post was written by Liani Astacio, Communications Intern at The Sylvia Center and Prep for Prep scholar. In West Brighton’s class, in a “Healthy Fats” themed class, students learned…
