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Mrs. Aguirre from San Diego CA is requesting Books through DonorsChoose, the #1 classroom funding site for teachers.

Garden To Plate, The Teen's Guide To Eating Your Vegetables!

My students need 1 DVD on vegetarian cooking, 3 posters with information on fruits, herbs and vegetables, a set of 6 cutting boards with storage rack, 12 picture frames (11x14)for our vegetable gallery, 13 various cook books for using, cooking and growing vegetables and fruit, and 1 sprout growing window display.

  • $1,155 goal

Hooray! This project is fully funded

Hooray! This project is fully funded

I teach Culinary Arts and Food Nutrition to 150 California high school students. Students learn about foods and cooking techniques from around the world, the fundamentals of nutrition, food service career opportunities, team work and leadership skills. Students that earn an A or B, receive college credit. This project will be a part of a unit on sustainable agriculture and healthy dining. The unit will include an organic vegetable/herb garden, a library of cookbooks and resource books on gardening and vegetarian cuisine, cooking labs using organic produce, and a gallery of photos taken by students of the dishes they have created. In my classroom the minority is the majority. In a class of 35 students you will see an average of 5 White/Caucasian students. The remaining are Asian, Philippine, African American and Hispanic. 20% of my students are Special Education, & over 40% are on the free/reduced lunch program

Our greatest obstacle is the lack of financial resources. The schools in California have been hit hard by budget cuts. In each of the six years teaching at this school, our site has been mandated to cut at least $200k from our budget. One year we had to cut over $600k. Classes like mine, that teach students real-world skills, end up suffering. This year I am starting with no instructional supply budget for my three Food Nutrition classes. My program still continues to grow. Students are showing a greater interest in subjects like nutrition and dietetics, conscious consumerism and culinary arts. My classes are pathways to pursuing a college degree and career in these increasingly popular industries. Without the resources to purchase supplies, it is difficult to create the hands-on projects, like this one, that make the subject matter accessible to all students (including English language learners and various levels of Special Ed.).

To start the project my students need seeds for the garden, books for the class library, large frames for our student work gallery, cutting boards with storage rack, informational posters for product identification, an instructional DVD and a sprout growing window to enrich student knowledge of how seeds grow. Everyone knows that childhood obesity and type2 diabetes are major problems in our country. Giving our students first-hand knowledge of how food gets from the garden to the plate, teaching them preparation techniques that preserve nutrients and boost flavor, and inspiring their creativity with fun cooking projects that they can share with others are all keys to battling the nutrition based health problems we are facing. The focus of this project is to teach students how to eat seasonal, unprocessed and locally grown foods that are good for them, and the environment. Students walk away from this experience understanding the connection between the choices they make and the health of our bodies and our planet. Students are also exposed to the industry of organic food production, as they prepare for applying to college and choosing a career.

Your donation and support with this project will truly make a difference in the lives of this year's 150 students, as well as future students in the years to come. The knowledge and experience each student gains will lay the foundation for making healthier choices, having fun with food, respecting our natural resources, being able to pass the knowledge from the classroom to their homes and inspiring students to care about what they put in their mouths. Projects like this stick with students for the rest of their lives and pave the way for a healthier and more caring generation of earthlings.

Mrs. Aguirre
Grades 9-12
More than half of students from low‑income households

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15 donors15 donors have given to this project.

This project will reach 150 students.

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Expand the "Where your donation goes" section below to see exactly what Mrs. Aguirre is requesting.

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Where Your Donation Goes

Materials Cost Quantity Total
Culinary Herb Garden • Carolina Biological Supply Company $22.50 1 $22.50
Eat This Not That! Supermarket Survival Guide: The No-Diet Weight Loss Solution David Zinczenko, Matt Goulding • Barnes and Noble $12.96 1 $12.96
Set of 2 Exotic Fruit Posters • Nasco $28.50 1 $28.50
Trendsetter Frame – 11" x 14" • Nasco $9.75 12 $117.00
Sprout & Grow Window • Nasco $17.25 1 $17.25
Vegetarian Cuisine – DVD • Nasco $49.95 1 $49.95
Garden of Herbs • Nasco $20.00 1 $20.00
Farmer John’s Cookbook: The Real Dirt on Vegetables • Nasco $29.95 1 $29.95
Periodic Table of the Vegetables • Nasco $20.00 2 $40.00
Vollrath® Cutting Board Rack • Sax Family & Consumer Science, Inc. $43.99 1 $43.99
Vollrath® 6-Piece Cutting Board Set • Sax Family & Consumer Science, Inc. $132.99 1 $132.99
Vegetarian Times Low-Fat & Fast: 150 Easy Meatless Recipes Vegetarian Times Magazine, Maimonides • Barnes and Noble $14.40 1 $14.40
Vegetarian Times Complete Cookbook Vegetarian Times Magazine, Manufactured by Vegetarian Times Magazine • Barnes and Noble $31.45 1 $31.45
Gardening When It Counts: Growing Food in Hard Times Steve Solomon • Barnes and Noble $15.96 1 $15.96
Eat This Not That! for Kids: Thousands of Simple Food Swaps that Can Save Your Child from Obesity David Zinczenko, Matt Goulding • Barnes and Noble $12.96 1 $12.96
Millennium Cookbook: Extraordinary Vegetarian Cuisine Eric Tucker, John Westerdahl, Sascha Weiss • Barnes and Noble $22.45 1 $22.45
Four Season Harvest: How to Harvest Fresh Organic Vegetables from Your Home Gardens All Year Long: Organic Vegetables from Your Home Garden All Year Long Eliot Coleman, Kathy Bray (Illustrator), Foreword by Barbara Damrosch • Barnes and Noble $19.96 1 $19.96
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Madhur Jaffrey • Barnes and Noble $24.25 1 $24.25
Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes Donna Klein • Barnes and Noble $17.05 1 $17.05
College Vegetarian Cooking Megan Carle • Barnes and Noble $15.96 1 $15.96
Vegetarian 5-Ingredient Gourmet: 250 Simple Recipes and Dozens of Healthy Menus for Eating Well Every Day Nava Atlas • Barnes and Noble $16.15 1 $16.15
Vegetarian Cooking for Everyone Deborah Madison • Barnes and Noble $32.00 1 $32.00
Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You Terry Walters • Barnes and Noble $21.00 1 $21.00
Vegetarian Dana Jacobi, Chuck Williams (Editor), Bill Bettencourt (Photographer) • Barnes and Noble $6.98 1 $6.98
The Biography of Potatoes Ellen Rodger • Barnes and Noble $23.94 1 $23.94

Materials cost

$789.60

Vendor shipping charges

$78.96

State sales tax

$57.25

3rd party payment processing fee

$11.84

Fulfillment labor & materials

$9.00

Total project cost

$946.66

Suggested donation to help DonorsChoose reach more classrooms

$207.80

Total project goal

$1,154.46

How we calculate what's needed

Total project goal

$1,154.46

14 Donors

-$566.26

Donations toward project cost

-$473.33

Donations to help DonorsChoose reach more classrooms

-$92.93

match offer

-$577.23

Match offer toward project cost

-$473.33

Match offer to help DonorsChoose reach more classrooms

-$103.90

Excluded support for DonorsChoose

-$10.97

Still needed View calculationHide calculation

$0.00

Our team works hard to negotiate the best pricing and selections available.

View complete list Show less

Project Activity

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