Veggies, Veggies Everywhere! | SummerThyme Cooks

The SummerThyme Cooks got their fill of summer vegetables this week with savory summer cobbler and cornmeal crusted vegetables. They made the cobbler with tomatoes, summer squash, zucchini, eggplant and corn, and they crusted all the extras from those, plus...

A Fresh Perspective on School Lunch

Drexel University’s LeBow College of Business alumni magazine profiles Marc Vetri and the Vetri Foundation. Article by Nicholas Diulio. A Fresh Perspective on School Lunch

Soup’s On! | SummerThyme Cooks

“We’re making something delicious out of garbage,” said VFFC Chef Sarah Cullen as she explained how to make a more flavorful soup stock by using the unwanted scraps from the vegetables that they chopped. It was round two for the...

Another Delicious Breakfast | SummerThyme Cooks

This week was the start of a new session of the SummerThyme Cooks program and with it came a new group of eager young chefs ready to try their hand at cooking.  Eleven-year-olds Landry, Olivia, and Sophia opened up very...

Pizza Party | SummerThyme Cooks

“Bread is risen with farts! All this time you’ve been eating yeast farts!” said Cullen with enthusiasm, producing giggles throughout the group. VFFC Chef Sarah Cullen was explaining the process for making pizza dough from scratch. Unlike the quick bread...

Savory Summer Treats | SummerThyme Cooks

An important message that the Vetri Foundation for Children tries to teach its SummerThyme Cooks is to eat healthy and cook with fresh ingredients. The chefs learned this week that the best way to do this is to buy produce...

Summer Thyme Cooks Returns

As schools let out for the summer, the Vetri Foundation for Children is gearing up for two sessions of our popular Summer Thyme Cooks program at the Free Library of Philadelphia’s Culinary Literacy Center. The four-week program, aimed at 5th...