What is Edible Olympic?

First the garden. On Thursdays students are farmers. They work in a 10,000 square foot garden that was an unfenced green field in early 2015. They’ve planted berry bushes, fruit trees, and have rows of soil waiting for the spring planting. They plant, weed, and thin their crops until the food is ready to harvest.

Second the kitchen. On Fridays the students are chefs. They take this produce and combine it with healthy, economical groceries and slice, dice, bake, roast, simmer, and sauté incredible meals. After the cooking class they take the ingredients they need home and cook and eat the same meal with their families.