Chapter Green Tables Project Themes

Grow-Cook-Share – Growing projects that transform an urban corner into a cornucopia of food: school, community, and container, gardens. Members provide culinary and nutrition-related education enhance the impact of garden education, link it to health and the enjoyment of healthful food. Can include rehabilitative projects that engage individuals on probation or youth attending court-ordered growing projects programs. View examples below.

Farm/Garden-to-Market – Projects connecting retail and restaurants/food businesses with local growers. Members share their professional skills with gardeners & farmers to develop or enhance their food business. Goal is to improve distribution of farm fresh food in local communities. View examples below.

Click on a chapter or scroll down, chapter activities are listed in alphabetical order by chapter name:

Atlanta • Austin • Boston • British Columbia • Charleston • Chicago • Cleveland • Colorado • Dallas • Hawaii • Houston • Kansas City • Los Angeles • Miami • Minneapolis • New York • Ontario • Palm Springs • Philadelphia • Phoenix • San Antonio • San Diego • San Francisco • Seattle • Washington, D.C.

Chapter Contact	PROJECT Description
Atlanta Gina Hopkins	FARM/GARDEN TO TABLE The Atlanta chapter is being featured this summer at the Peachtree Road Farmers Market. The market is honoring organizations that give back to the community. Each year Atlanta Dames raise money for scholarships to send young culinary professionals to culinary school. Recently, the organization added a Green Tables Initiative to raise awareness among children about where food comes from. The chapter helped start Atlanta's first organic garden in an Atlanta Public School at E. Rivers Elementary, and chartered a Summer Series of Learning with the Boys and Girls Club of Atlanta at Oakhurst Community Garden. Les Dames D'Escoffier is a partner with Georgia Organics and works closely with that organization on many projects.
Austin, Texas Kristie Sasser	FARM/GARDEN TO TABLE The Austin chapter plans to support a youth garden initiative called Urban Roots. The chapter has donated $2500 towards the project, and plans to work hands-on with the kids in 2008. Work is planned to begin this spring.
Boston Laura Grabski	GROW/COOK/SHARE The Boston chapter is working on multiple levels, with some Dames working individually on Green Tables projects, and the chapter working as a whole on projects that include an event in August at the Herb Lyceum, and a 2009 Feast in the Field. Feast in the Field was first held in 2007 and attracted 174 participants, many of whom enjoyed leaning about foods new to them.
Charleston Susan Slack	FARM/GARDEN TO TABLE June 2007 saw the launch of a new partnership between the Charleston chapter and the Charleston Children's Garden Project. The Project involves a dedicated group of volunteers who inspire, plant and maintain community gardens throughout the metro Charleston area each year. Dames will help develop demonstration gardens and work together to keep the gardens growing while offering children opportunities to learn about nature, gardening, cooking and building community spirit…The Charleston chapter will offer a series of interactive workshops during upcoming planting seasons extending through spring, summer and fall. Focusing on nutrition and healthy eating, Dames will share creative tips for preparing foods and plants grown in the community gardens, while introducing volunteers to other kid-friendly projects promoting the benefits of sustainable food.
Chicago Abby Mandel	FARM/GARDEN TO TABLE On April 26 the Chicago chapter will host a field trip for culinary students to the Chicago International Produce Market. Dames will share with students insights into selecting produce, using seasonal foods, and uses of unfamiliar produce. The field trip is part of the chapter’s newest community service project, sponsoring a culinary seminar at the Walter Payton College Prep (WPCP). The chapter is working with the staff of the Cooking and Hospitality Institute of Chicago (CHIC) to present the program. Walter Payton is a Chicago public school. Culinary education is one of the most popular electives in the high school’s half-day seminar programs. In addition to learning about healthy cooking, students have gone on several food-related field trips. GROW/COOK/SHARE The Chicago chapter is additionally exploring ways to partner with civic groups like the “Healthy Schools Campaign” to offer their services as cooking teachers in the schools, and participants in the state-wide effort to integrate cooking and healthy eating into school programs. This effort is spear-headed by Dame Lois Levine who teaches cooking classes in the public school system.
Cleveland Heather Haviland	GROW/COOK/SHARE The Cleveland chapter continues its financial support for the Tremont Urban Learning Garden, a food-growing project for city teens. In addition, this year the chapter is contributing to the Countryside Conservancy Farmers' Market Jr. Chef Program. The focus is on forging connections between kids, farmers and food producers; teaching nutritional fundamentals; and simple hands-on food preparation. Some of our members plan to participate in the educational component.
Colorado Kimberly Lord Stewart	GROW/COOK/SHARE The Colorado chapter featured Mayan tamales, hibiscus tea and chocolate on the menu for the fourth-grade class at Fairview Elementary in Denver. Twenty fourth-graders learned how to make Mayan pinwheel tamales from cookbook author and indigenous food expert, Beverly Cox and food journalist, Kimberly Lord Stewart. The students are also preparing to plant a summer fruit, vegetable and flower garden and sell their wares at the Sunnyvale neighborhood farmers market. FARM/GARDEN TO TABLE The Denver Urban Gardens group handles the garden aspect. During the winter, the students make compost and plant seedling in the classroom. By July, the students have enough bounty to sell their wares to the community. As continuation in the classroom, the chapter offers cooking demonstrations for students and parents at the farmers market. Through a DUG grant, each student who participates in the garden project gets a $5 coupon each week for fresh produce. The culinary nutrition segment of the program has been so successful that the Directors of Headstart have approached Colorado LDEI about expanding the program to low-income preschools.
Dallas Liz Baron	FARM/GARDEN TO TABLE The Dallas chapter took a leadership role in their community by co-sponsoring a roundtable discussion with “Friends of the Dallas Farmers Market,” a non-profit community organization. Dames and their co-sponsors first conducted surveys among farmers, chefs, and local food industry leaders to develop a framework to address the issue of distribution challenges between Dallas regional farmers and food producers and the consumers and restaurateurs/food businesses that want access to local food. Discussions and workshops included farmers from the region, community members and local Dames and other regional food industry leaders as well as experts from aroiund the U.S. Dame Ann Harvey Yonkers of Washington DC's FRESHFARM Markets, was the key-note speaker. Farmers were engaged in a dialogue with local chefs, restaurateurs, producers, and nutritionists to explore working together and creating new business opportunities. Click here to access podcasts from the event. Additionally, The Dallas chapter has started a Google Group between the farmers/producers and buyers. This is a place where Farmers Roundtable participants can keep discussions moving forward - but anyone can join! It is a place to share ideas and learn about possible business opportunities. The chapter encourage encourages all interested Dames to use this tool and keep the conversations going. Access to the Google Group on the web requires a Google account. Create a Google account. Join the Google Group.
Hawaii Holly Hadsell	FARM/GARDEN TO TABLE The Hawaii chapter dames, partnering with Slow Food Hawaii, welcomed 22 sixth and seventh graders to a special luncheon on the Big Island at Daniel Thiebaut's historic restaurant, where students were introduced to the world of fine, local dining – Hawaiian style. The luncheon featured three courses with all the ingredients procured from the islands, and Dames helped the students piece together a map that showed the location of the farms, ranches and food processors that had contributed to the feast. Additionally, the chapter’s collective effort with the Hawaii Farm Bureau,The Hawaii Farmers Market Cookbook, is now in its second printing.
Kansas City Jane Zieha-Bell	FARM/GARDEN TO TABLE The Kansas City chapter has formed a task force to evaluate Green Tables opportunities in the Kansas City area. The task force is comprised of Dames, restaurateurs, growers, retail grocers and nutritionists who all share a passion for the Green Tables mission. The task force supports events such the Green Tables Breakfast and Working Farm Tour held during the annual LDE conference in Kansas City... Dame Jane Zieha-Bell, owner of the Blue Bird Bistro, organized tours of two local farms, the Campo Lindo chicken farm and a bio-dynamic produce farm, during the LDE annual conference. She also was part of the local purchasing session held during the conference. Dame Jane’s bistro menu features organic, natural, sustainable, local ingredients.
Los Angeles Peg Rahn	GROW/COOK/SHARE The Los Angeles chapter joined forces with Nancy Silverton and Emily Green at the 24th Street School Garden project that Nancy and Emily are spearheading. The chapter will host a dine-around fundraiser in the fall, with the money earmarked for the garden... The chapter is working on a garden/market project at the Veterans Hospital in West Los Angeles.
Miami Elizabeth Adams	FARM/GARDEN TO TABLE The Miami chapter reports that Dame Katie Edwards, executive director of the Dade County Farm Bureau in Homestead, served as chairwoman of the 2006 American Agri-Women convention, held in Miami. American Agri-Women is a national coalition of women's farm and ranch organizations. Dame Katie received the LEAVEN Award, the highest honor given by Agri-Women. She also received the President's Award for her leadership and commitment to American Agri-Women…The chapter funded grants to the Redland Christian Migrant Program, which runs a daycare center for children of migrant farm workers. Other projects include participation in The Fairchild Tropical Gardens Ramble Event, the Jomarron School Bus Service for Farmers' Market Transportation, the Florida Fruit and Vegetable Research and Education Foundation and the Everglades Community Association for the Mexican Market and Café. GROW/COOK/SHARE The Miami chapter has several scholarship programs for individuals seeking higher education, and contributes funds to primary school programs centered around farming. Funds have been given to build elementary school vegetable gardens and for transportation for field trips to the working farms. The chapter awarded grants to two elementary school teachers to attend a state training program for "Ag in the Classroom," a program that trains teachers to educate students about agriculture.
Minneapolis Colleen Miner	GROW/COOK/SHARE The Minneapolis chapter gave the Community Design Center, the group responsible for the Eastside Children's Garden, a check for $7500. The money was raised during the chapter’s fundraiser 'Local Treasures,' which celebrated local farmers and products…The chapter is sponsoring and participating in a field trip on June 27 with the kids from the Eastside Children's Garden to Cedar Summit Farm, an organic dairy farm, located in New Prague, about an hour south of St Paul…Chapter Dames participated in spring planting at the gardens on May 10. Fennel, cabbage, kale, green onions, carrots, potatoes, herbs and flowers were planted. Dames will also teach summer classes offered at the garden. FARM/GARDEN TO TABLE The chapter’s fundraiser, Local Treasures, not only raises money for the Garden Corp, but also gives local organic farms and small food retailers an opportunity to showcase their products. This year we partnered with the St. Paul Farmers Market…The chapter is exploring expansion of its scholarship program to include women who are interested furthering their education in agriculture and sustainable growing practices. The chapter’s January meeting was held at a kitchen design center where Dames learned about going green in the kitchen.
New York Corinne Trang	GROW/COOK/SHARE The New York chapterGreen Tables Committee is looking for auction items for a summer fund-raiser to support TheGrowingConnection.org. Please contact Corinne Trang as soon as possible at ct@corinnetrang.com ("GT Auction" in the subject line), if you would like to donate an item(s) for the auction or would like to make a money contribution…Dame Claire Criscuolo's restaurant and volunteer work in Connecticut has been utilizing the Growing Connections program that the New York Chapter's supports. Click here for an article that describes her impressive Green Tables contributions.
Ontario Lulu Cohen-Farnell	GROW/COOK/SHARE The Ontario chapter Green Tables efforts have involved supporting Dame Lulu Cohen-Farnell's work to establish Real Food For Real Kids. The Real Food For Real KidsTM (RFRKTM) Education Program is dedicated to changing the way Canadian children perceive and eat food. RFRKTM Education Program is the non-profit arm of the RFRKTM Catering Business. Through community funding it provides free food and nutrition education to kids, teachers and parents in the RFRKTM community, but remains separate from the catering business in terms of funding and management. The goal of the Real Food Education Program is to empower children, youth, teachers and parents to become active and responsible participants in the entire life cycle of food. The Real Food Education Program strives to reach its goal through offering the following: Hands-on food and nutrition workshops for children, parents and teachers Farmer's market field trips; Connecting families with local farms and farmers Teacher training programs; Providing tools and resources for teachers to use in the development of their nutrition programs Lunch-time education programs for school age children, linked to the Ontario Ministry of Education Curriculum Interactive parent workshops led by a Certified Health Educator
Philadelphia Ann Karlen	FARM/GARDEN TO TABLE The Philadelphia chapterhas kicked off its Green Tables Initiative with an educational meeting. The valuable work being done in Philadelphia for locally grown food, nutrition education and sustainable agriculture was recognized during the event. Five speakers represented the Urban Nutrition Initiative, Fair Food, Farm to City and The Food Trust, all Philadelphia organizations. With more than 25 Dames present, the speakers impressed the group with the positive work being done to increase awareness about and accessibility of local, nutritious and seasonal food. After the presentations, discussions were held on the challenges of this movement and how Dames can use their collective experience, knowledge and resources to help. Some of the challenges include: a lack of understanding about the real cost of food; the need for volunteers; getting adults involved in healthy cooking; and helping the movement grow in a way that is inclusive but also retains its main principles and integrity. A Green Tables working group was formed to tackle these issues. Potential projects include a local and sustainable food Expo; Dames volunteering with school garden projects or cooking demos; or producing a calendar with seasonal vegetables and recipes for each month as a fundraiser for one or more of the organizations.
Phoenix Gwen Walters	GROW/COOK/SHARE Many members of the Phoenix chapter are working individually to help strengthen local food within their community, they are working on a way to potentially unite these efforts and find ways to work more collaboratively with local groups.
San Antonio Susan Johnson	GROW/COOK/SHARE The San Antonio chapter continues to support the San Antonio Greenspace Alliance (formerly Bexar Land Trust) by contributing to individual community gardens. On May 17 a workday was held at our most recent recipient of $1,500, the Eastside Community Garden Center. Dame Molly Mc Adams attended with her five-year-old son and prepared beds for planting. The experience was rewarding for both mother and son! The Eastside community benefits with a neighborhood project for families in the area…Dame Jenny Mattingsly continues to work with students at the Alamo Achievement Center, a group of high school students at this alternative school. Their spring organic garden is producing prolifically with the bounty being shared by students and their families.
San Diego Marie Kelley	GROW/COOK/SHARE The San Diego chapter has initiated chapter involvement with school gardens. One elementary school has received state funds and LDEI members will assist with cooking demonstrations. School field trips to a local farm are being planned. Partnering with local organizations that support school gardens is being initiated. LDEI has offered to assist with curriculum, nutrition and cooking classes.
San Francisco Paula Hamilton	GROW/COOK/SHARE Over the past several years, the San Francisco chapter's Green Tables efforts have been varied. Among the highlights: Dame Sibella Kraus'a SAGE (Sustainable Agriculture Education) organization was assisted by San Francisco Dames who helped produce and man a day of fundraising and produce tasting at the Sunol organic gardens in September 2006. Dame Cathrine Sneed, President of the Board of Directors for the National Gardening Association, continues her ongoing and highly praised Garden Project that provides structure and support to former offenders through job training in gardening, counseling, and continuing education. The Garden Project donates organic vegetables to poor families and seniors through a network of community partners. San Francisco Dames are exploring ways to fund specific needs of the Garden Project, provide cooking classes for members, and establish retail outlets for the garden's produce. Dame Alice Water's edible school gardens are widely recognized for their contribution to sustainable agriculture and food quality awareness, as are the gardens of Dame Dolores Cakebread at Cakebread Cellars. San Francisco Dames held their May 2008 meeting at Cakebread Cellars, and Dolores toured members through her gorgeous organic edible landscape. She created a series of garden workshops programs to educate the press and the public. Dame Renee Shepherd, founder and owner of Renee's Seeds, supports green garden projects around the world, including Cathrine's Garden Project, with generous donations of her specially selected vegetable and flower seeds.
Seattle Karen Jurgensen	GROW/COOK/SHARE The Seattle chapter Green Tables Initiative pledged $50,000 in 2006 and donated that amount to the Seattle Culinary Academy in 2007. Currently, the chapter is waiting on permits to build the greenhouse at Seattle Central Community College. Ground -breaking is expected in the next few months.
Washington, D.C. Ann Yonkers	FARM/GARDEN TO TABLE In 2006 and 2007, the Washington, D.C. chapter Green Tables initiative featured a Green Kids at Market Day which involved about 500 kids and more than 50 chapter volunteers. Five farmers markets in the region featured events. Activities included ice cream and butter-making, make-a-bug activities using local produce purchased at the markets, and a passport activity where kids visited various farmers to learn about their products and have their passports stamped. Dames also provide cooking demonstrations. All of these activities help children understand where their food comes from and gives them a chance to interact with local farmers.