After a long summer of writing curriculum, organizing materials, and preparing educators to lead sessions, we are all set to launch Vetri Cooking Lab, EAT360, and Culinary Medicine for the 2019-2020 school year.
According to Celia Mason, Vetri Cooking Lab (VCL) Program Manager, “It’s such an exciting time of year. VCL is launching at 37 sites (seven of which are new) and training a team of 25 Educators (over a dozen of which are new)!”
Thanks to renewed support from GSK, this 10-week culinary and nutrition education program which highlights STEAM (science, tech, engineering, arts, and science) core concepts will be able to reach more youth than ever before. Some of the new sites include: Edward Steel School in Hunting Park, Forrest Elementary in Tacony, and KIPP Lanning Square in Camden, NJ.
After a successful 2018-2019 school year, EAT360, our SNAP-Ed funded program, is also experiencing growth this year by partnering with two new sites: Chester A. Arthur School in Graduate Hospital and Universal Alcorn Charter in Grays Ferry.
“We’re really looking forward to the new year with all of our schools! Our nutrition educators can’t wait to start their in-school time classes for students, after-school community ed sessions for adults, and to begin their efforts to support a culture of wellness in their school communities,” said Mary Bullock, EAT360 Program Director.
Working not just in schools, but also in healthcare settings, VCP is now in its second year of offering culinary and nutrition education classes for fourth-year medical students at Penn’s Perelman School of Medicine.
The students have found this course in Culinary Medicine incredibly valuable in helping to prepare them to coach their future patients in nutritious cooking. According to med student Krystal Hill, “This course helped me realize that as a doctor I can empower my patients to reach their health goals by teaching them about healthy, delicious cooking techniques.”
As all of these programs begin to ramp up, Mobile Teaching Kitchen workshops, demonstrations, and tastings at various sites in our region remain steady. Even as the weather gets colder, the truck will continue programming throughout the fall and winter seasons.