2011-07-29 / Community

Culinary Kids Working Hard This Summer


Chef Marion Moses and member Vivian Carter conducted a composting workshop in the church parking lot and participants at the event had a visit from the friendly local FDNY unit to answer questions about water needs at urban farms and gardens. Chef Marion Moses and member Vivian Carter conducted a composting workshop in the church parking lot and participants at the event had a visit from the friendly local FDNY unit to answer questions about water needs at urban farms and gardens. The Culinary Kids are working hard this summer at their urban farm on Beach 31 and Seagirt Boulevard and planning for the future “Farm Rockaway,” to launch at Beach 59 and Beach Channel Drive in 2012. The group is regularly harvesting potatoes, kale, tomatoes, onions, garlic and herbs and donating to the hungry through their food pantry in Far Rockaway. They are also working on community outreach to individuals and agencies that can support their food justice programs.

The CK Summer Youth Corps is learning about agriculture and aquaculture. The community supported agriculture (CSA) project is continuing for the second full growing season. The additional location for share distribution, at First Congregational Church on Beach 94 Street in Rockaway Beach, is now well established.


CSA member Carol Navarro and Chef Moses also recently visited the Arverne Stop & Shop to meet with store manager Vito Orlando and investigate the blueberries growing in the innovative bioswale around the store’s parking lot. The bioswale filters pollutants from automobiles before they enter the storm sewers, so the berries might not be suitable for consumption, it appears. CSA member Carol Navarro and Chef Moses also recently visited the Arverne Stop & Shop to meet with store manager Vito Orlando and investigate the blueberries growing in the innovative bioswale around the store’s parking lot. The bioswale filters pollutants from automobiles before they enter the storm sewers, so the berries might not be suitable for consumption, it appears. Culinary Kids is now seeking donations of ready to eat, locally grown fruits and vegetables for their food pantry. If anyone in the community has excess ripe fruits or vegetables on their property that they would like to donate, such as tomatoes, cucumbers, zucchini, bell peppers, apples, peaches, or figs, Culinary Kids students will come to harvest them from your trees or bushes. To donate, call 718-634-4000 x32, or visit www.culinarykidsdaycamp.org, for more information.



CSA member Maureen Meehan, pictured with Chef Moses, recently donated lettuce from her share to the food pantry, and Carter makes weekly contributions of fresh dill, basil, lemon thyme, lemon balm and chives planted in the church meditation garden. CSA member Maureen Meehan, pictured with Chef Moses, recently donated lettuce from her share to the food pantry, and Carter makes weekly contributions of fresh dill, basil, lemon thyme, lemon balm and chives planted in the church meditation garden.

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