Program Goals: Education: Teach participants about sustainable farming practices and the benefits of eating locally grown produce. Community Engagement: Foster a sense of community through shared activities and communal dining experiences. Healthy Eating: Encourage healthy eating habits by providing hands-on cooking classes using fresh, local ingredients. Sustainability: Promote environmental stewardship through practical lessons on organic farming and waste reduction. Key Activities: Farm Visits and Workshops: Weekly Farm Tours: Guided tours of the Project 43 Garden and other local farms. Workshops: Hands-on sessions on topics such as composting, organic pest control, and seasonal planting. Cooking Classes with Chef Sion Holmes: Farm-to-Table Cooking Classes: Learn to prepare meals using ingredients harvested from the Project 43 Garden. Specialty Workshops: Themed classes like "Waffle and Omelette Stations", "Appetizers to Elaborate Brunches", and more. Nutrition Education: Sessions on the nutritional benefits of various fruits and vegetables. Community Meals and Events: Weekly Community Dinners: Prepared by participants under the guidance of Chef Sion Holmes. Harvest Festivals: Celebratory events featuring garden produce, live music, and family-friendly activities. Food Market Days: Opportunity for participants to sell or exchange their produce. Volunteer Opportunities: Garden Maintenance: Help with planting, weeding, and harvesting in the Project 43 Garden. Event Support: Assist with organizing and running community meals and events. Program Schedule: Kickoff Event: Early June – Introduction to the program, meet-and-greet with Chef Sion Holmes and Ms. C, and initial farm tour. Weekly Activities: Every Saturday, alternating between farm visits, cooking classes, and community meals. Special Events: Monthly Harvest Festivals and Food Market Days. How to Participate: Registration: Open to all community members. Sign up online at Project 43 Summer Farm-to-Table Program or call 323-237-7956. Cost: Free of charge, but donations are welcome to support the program. Commitment: Participants are encouraged to attend at least one activity per week. Partnership Opportunities: Local Farms and Vendors: Collaborations to supply additional produce and resources. Volunteer Groups: Organizations and individuals interested in contributing time and skills. Sponsors: Businesses and individuals willing to support the program financially or with in-kind donations. Contact Information: Project 43 Garden Department: Contact Ms. C at garden@project43.com or 323-237-7956. Sion's Catered Needs: Visit sionscateredneeds.com or call 323-237-7956. Join us this summer to learn, grow, and enjoy the bounty of our local gardens! Anonymous Add Canning Program to this. ChatGPT ChatGPT Project 43 Summer Farm-to-Table Program Overview: The Summer Farm-to-Table Program at Project 43 is a collaborative initiative aimed at promoting sustainable agriculture, healthy eating, and community engagement. This non-profit program, in partnership with Chef Sion Holmes from Sion's Catered Needs and Ms. C from the Project 43 Garden Department, will provide educational workshops, farm visits, cooking classes, canning lessons, and communal meals throughout the summer. Program Goals: Education: Teach participants about sustainable farming practices, the benefits of eating locally grown produce, and food preservation techniques. Community Engagement: Foster a sense of community through shared activities and communal dining experiences. Healthy Eating: Encourage healthy eating habits by providing hands-on cooking and canning classes using fresh, local ingredients. Sustainability: Promote environmental stewardship through practical lessons on organic farming, waste reduction, and food preservation. Key Activities: Farm Visits and Workshops: Weekly Farm Tours: Guided tours of the Project 43 Garden and other local farms. Workshops: Hands-on sessions on topics such as composting, organic pest control, and seasonal planting. Cooking and Canning Classes with Chef Sion Holmes: Farm-to-Table Cooking Classes: Learn to prepare meals using ingredients harvested from the Project 43 Garden. Specialty Workshops: Themed classes like "Waffle and Omelette Stations," "Appetizers to Elaborate Brunches," and more. Nutrition Education: Sessions on the nutritional benefits of various fruits and vegetables. Canning Program: Learn the art of preserving fruits and vegetables through canning. Classes will cover basics like sterilization, preparation of produce, and safe canning techniques. Community Meals and Events: Weekly Community Dinners: Prepared by participants under the guidance of Chef Sion Holmes. Harvest Festivals: Celebratory events featuring garden produce, live music, and family-friendly activities. Food Market Days: Opportunity for participants to sell or exchange their produce. Volunteer Opportunities: Garden Maintenance: Help with planting, weeding, and harvesting in the Project 43 Garden. Event Support: Assist with organizing and running community meals and events. Program Schedule: Kickoff Event: Early June – Introduction to the program, meet-and-greet with Chef Sion Holmes and Ms. C, and initial farm tour. Weekly Activities: Every Saturday, alternating between farm visits, cooking classes, canning classes, and community meals. Special Events: Monthly Harvest Festivals and Food Market Days. Canning Program Schedule: Bi-Weekly Canning Classes: Held every other Saturday, participants will learn various canning techniques and recipes. Canning Workshops: Special sessions on making jams, pickles, and other preserved goods. How to Participate: Registration: Open to all community members. Sign up online at Project 43 Summer Farm-to-Table Program or call 323-237-7956. Cost: Free of charge, but donations are welcome to support the program. Commitment: Participants are encouraged to attend at least one activity per week. Partnership Opportunities: Local Farms and Vendors: Collaborations to supply additional produce and resources. Volunteer Groups: Organizations and individuals interested in contributing time and skills. Sponsors: Businesses and individuals willing to support the program financially or with in-kind donations. Contact Information: Project 43 Garden Department: Contact Ms. C at garden@project43.com or 323-237-7956. Sion's Catered Needs: Visit sionscateredneeds.com or call 323-237-7956. Join us this summer to learn, grow, preserve, and enjoy the bounty of our local gardens! Anonymous Add a Canning class to this proposal. ChatGPT ChatGPT Project 43 Summer Farm-to-Table Program Overview: The Summer Farm-to-Table Program at Project 43 is a collaborative initiative aimed at promoting sustainable agriculture, healthy eating, and community engagement. This non-profit program, in partnership with Chef Sion Holmes from Sion's Catered Needs and Ms. C from the Project 43 Garden Department, will provide educational workshops, farm visits, cooking classes, canning lessons, and communal meals throughout the summer. Program Goals: Education: Teach participants about sustainable farming practices, the benefits of eating locally grown produce, and food preservation techniques. Community Engagement: Foster a sense of community through shared activities and communal dining experiences. Healthy Eating: Encourage healthy eating habits by providing hands-on cooking and canning classes using fresh, local ingredients. Sustainability: Promote environmental stewardship through practical lessons on organic farming, waste reduction, and food preservation. Key Activities: Farm Visits and Workshops: Weekly Farm Tours: Guided tours of the Project 43 Garden and other local farms. Workshops: Hands-on sessions on topics such as composting, organic pest control, and seasonal planting. Cooking and Canning Classes with Chef Sion Holmes: Farm-to-Table Cooking Classes: Learn to prepare meals using ingredients harvested from the Project 43 Garden. Specialty Workshops: Themed classes like "Waffle and Omelette Stations," "Appetizers to Elaborate Brunches," and more. Nutrition Education: Sessions on the nutritional benefits of various fruits and vegetables. Canning Program: Learn the art of preserving fruits and vegetables through canning. Classes will cover basics like sterilization, preparation of produce, and safe canning techniques. Community Meals and Events: Weekly Community Dinners: Prepared by participants under the guidance of Chef Sion Holmes. Harvest Festivals: Celebratory events featuring garden produce, live music, and family-friendly activities. Food Market Days: Opportunity for participants to sell or exchange their produce. Volunteer Opportunities: Garden Maintenance: Help with planting, weeding, and harvesting in the Project 43 Garden. Event Support: Assist with organizing and running community meals and events. Program Schedule: Kickoff Event: Early June – Introduction to the program, meet-and-greet with Chef Sion Holmes and Ms. C, and initial farm tour. Weekly Activities: Every Saturday, alternating between farm visits, cooking classes, canning classes, and community meals. Special Events: Monthly Harvest Festivals and Food Market Days. Canning Program Schedule: Bi-Weekly Canning Classes: Held every other Saturday, participants will learn various canning techniques and recipes. Class 1: Introduction to Canning: Basics of sterilization, safety, and simple recipes. Class 2: Preserving Fruits: Techniques for making jams, jellies, and fruit preserves. Class 3: Pickling Vegetables: Methods for pickling cucumbers, peppers, and other garden vegetables. Class 4: Advanced Canning: More complex recipes and troubleshooting common issues. Class 5: Creative Canning: Exploring unique and gourmet canning ideas. How to Participate: Registration: Open to all community members. Sign up online at Project 43 Summer Farm-to-Table Program or call 323-237-7956. Cost: Free of charge, but donations are welcome to support the program. Commitment: Participants are encouraged to attend at least one activity per week. Partnership Opportunities: Local Farms and Vendors: Collaborations to supply additional produce and resources. Volunteer Groups: Organizations and individuals interested in contributing time and skills. Sponsors: Businesses and individuals willing to support the program financially or with in-kind donations. Contact Information: Project 43 Garden Department: Contact Ms. C at garden@project43.com or 323-237-7956. Sion's Catered Needs: Visit sionscateredneeds.com or call 323-237-7956. Join us this summer to learn, grow, preserve, and enjoy the bounty of our local gardens!