June to August 2025
To bring the seed project full circle, the children cooked with the very ingredients they had grown themselves or identified as healthy and possible to cultivate. In class, they prepared their own lunch—fried rice enriched with the green onions and sprouts they had successfully nurtured from seed. This experience gave real purpose to their planting, as they tasted the fruits of their care and effort.
For the younger children, the idea of growing food was introduced through inspiration: they were first presented with the delicious end products of fruit, such as adding fresh fruit to their pancakes. By connecting the joy of eating with the process of growing, the children developed both excitement and appreciation for how food makes its way from seed to plate.
