Last week, we welcomed students from the New York Presbyterian Youth Market program to TSC’s Learning Garden at Katchkie Farm for a hands-on day of harvesting and cooking. Using farm-fresh, hand-picked produce, they prepared Vietnamese noodle salad in our outdoor pavilion. This visit capped off a multi-week collaboration with the innovative NYC program that began with virtual knife skills and kitchen safety sessions led by TSC chefs, followed by in-person nutrition and food demo training. Our Work-Based Learning students joined as peer mentors, helping prepare NYP youth for their summer roles leading public food demos across NYC. Together, we’re building skills, confidence, and community through hands-on food education and youth leadership!
