Bright and early on a spring morning at Bret Harte Elementary School, Foodwise educators begin to heat up the electric griddle, lay out the tortilla presses, and wash bunches of kale. A class of fourth- and fifth-grade students trickle in from recess with giggles and anticipation. As they break up into groups, each student receives a kid-safe knife and cutting board. The Foodwise team begins the cooking lesson, and then the kids get a chance to try out their new skills by making a meal together. 

These students are building on their experiences visiting the Ferry Plaza Farmers Market on a Foodwise Kids field trip just one week earlier. Now, Foodwise is deepening that experience by taking the cooking lesson to them in the classroom.