Past projects 2
Environmental Sustainability
Funded Dec 1, 2018Thanks to your generous donations, we have been able to can a variety of vegetables using a variety of recipes. So far we have preserved several varieties of pickles, several different salsa recipes, pickled peppers, and pickled green tomatoes.
As a result of this hands on learning experience, our students are inspired to grow and can their own vegetables. We have even created a separate class that deals with food and wellness that has taken over our preservation operation. We are continuing to grow and expand this program. We are planning our garden this year based on the recipes our students have used in the preservation process.
Thank you so much for your support.”
With gratitude,
Mr. Kennedy
Canning and Preserving
Funded Jun 1, 2018I can't explain how much your contribution has meant to our students. We installed raised beds in our garden last Spring and were able to plant and harvest a variety of herbs, flowers, and vegetable with the help of the University of Kentucky Cooperative Extension. Sustainability is a main focus of our class and so we wanted to show our students what they can do with the crops they produced. Because of your generous gifts we were able to buy all of the materials we needed to introduce students to the idea of canning and preserving.
So far we have used the vegetables from our garden and the materials you helped donate, to make and can salsa and pickled peppers. Our plan is for students to research a variety of canning methods and recipes. We will use their research to help plan what we will plant in the Spring.
Overall, this has helped engage several of our students who weren't as interested in the planning, planting, and harvesting of our garden. We have a team of student leaders that will ensure your donation is used to expand our work within our class and hopefully have an impact in our community.”
With gratitude,
Mr. Kennedy