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and beets for the Culinary Arts’ Gala, “Dinner for the Hood,” propagated herbs, revamped the school’s blue-and-gold garden, and sold trees, potted plants, and vegetables at the Sunnyside Fruit Stand.
“We bit off a lot when we jumped into the project, but with 16 students and some real hands-on learning, we made it happen,” said Trista Scheuerlein, program coordinator.
The mission of the Farm-toTable program is to cultivate students who are good stewards
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