Liz Drummond discovered Garden to Table through the One Percent Collective in 2014 and has become a valued member of the Garden to Table community as both a volunteer and Seed Funder - part of Garden to Table's family of regular donors. Here is her story: "I volunteer at Cardinal McKeefry School in Wilton. I am general minion to our 'Garden Guy' John McCrystal, we tag team between each other doing our
best to get at least some of the 'to-do' list each week done. Typically, with guidance from Bridget (class teacher) to keep things under control. It has always been important to me to 'give back'; I know I am incredibly lucky to have the family & start in life that I did. This includes
emigrating to Aotearoa New Zealand when I was a baby, so that we could have a safer & more settled life. I feel so grateful & lucky
that I get to call Aotearoa home but was getting increasingly concerned about the growing gap in well-being between different groups of New
Zealanders. So, I wanted to put at least a bit of my good fortune - time & money - where my mouth is and do something to contribute toward
a different mindset.
There is so much about what GTT does that is beneficial to the practical & mental well-being of the people it involves. The practical skills being taught about how to grow/harvest/prepare food are obvious examples, but the sense of purpose/community & belonging it creates from doing - and sharing - these lessons as a group are also fantastic. I just love that GTT has such an immense 'ripple effect' in terms of the lessons and skills being transferred from schools into homes & communities. It makes my heart sing. The lessons being taught about the relationship between food, nutrition & physical/emotional well-being are vital ones. And the impact it has on
kids wanting to cook, taste and eat such a wide range of fresh vegetables is phenomenal. There is a real sense of pride & achievement in the
children from completing tasks that have real and practical benefits.
Wondering how the Garden to Table programme works?
You can read about the Garden to Table programme at Haumoana School in Hawke's Bay, which has featured in the Ministry of Educations' 'Education Gazette',
which shows how their Garden to Table programme is fully integrated across all aspects of school life. You can read their story here.
Bounty: Cooking with Vegetables, finalist in book awards!
Friday, November 08, 2019 | Linda Taylor
We're delighted that the wonderful book BOUNTY: Cooking with vegetables has been announced
as a finalist in the International Association of Culinary Professionals book awards, announced
in New York! Written by our co-founder and chairperson Catherine Bell, Bounty is a beautifully designed and photographed book all about cooking and growing vegetables. More than a recipe book, each chapter focuses on a specific vegetable group and contains a plethora of reliable hints and tips for growing vegetables
at home. There are 80 inspired, approachable and delicious recipes, each one photographed and ranging from snacks and starters to sides, salads, main
dishes and even some baking. A perfect opportunity to purchase now either online, or at a good bookseller near you.
Scattered throughout are practical and encouraging facts and suggestions aimed at making growing and cooking both easy and fun plus you’ll find lots of
lovely images of our schools long with quotes from some of Garden to Table's heroes. Ambassadors Al Brown, Niki Bezzant and Dan Mackay also generously
share their thoughts and wisdom.
With thanks to MediaWorks Foundation, and our Ambassador Al Brown
Wednesday, October 09, 2019 | Linda Taylor
We would like to say a tremendous thank you to MediaWorks Foundation who,without any cost to Garden to Table,
designed, filmed and aired our new television commercial (click here to view).
We would also like to say thank you, once again, to our Ambassador Al Brown New Zealand Chef, who continues
to give his time to us so generously. It's wonderful to see how the students at Henderson North School and St John the Evangelist School are progressing on their Garden to Table journey. As a small,
registered charity (CC37743) that receives no government funding, we wouldn't be able to reach as many children as we do, without the support of our
partners, grant funders and donors.
If you would like to help us support even more Kiwi kids, we would love to hear from you!
Congratulations to Tsion and Rebecca! 2019 Winners of Rabobank Root to Tip
Tuesday, September 03, 2019 | Linda Taylor
The nervous excitement was tangible as the fizzing finalists set up their kitchen spaces at the 2019 National Finals of the Rabobank Root to Tip cooking competition.
After weeks of practice, 12 teams of primary school students from across New Zealand had travelled to Weltec in Wellington, to cook for some of New
Zealand’s top food judges and try for the title at the 2019 Rabobank Root to Tip competition. A true masterclass of how to make the most
of fresh New Zealand food, the Garden to Table-led contest, held at Weltec in Wellington on Friday 23rd August, was the chance for 12 teams of primary
school students in Years 5 and 6 from the length and breadth of New Zealand to show what they could do with fresh, seasonal and locally-sourced ingredients,
leaving little or no waste at the end.
Handmade ravioli, volcanic vege roast, butternut crisps, kumara “bangy burgers”, vegetable masala and fresh dumplings; apple bombs, creamy rhubarb and
kiwifruit ice cream, and self-saucing beetroot chocolate puddings were among the 24 dishes dreamed up by the primary school students who had travelled
from as far as Northland and Invercargill for the competition.
Liz Drummond discovered Garden to Table through the One Percent Collective in 2014 and has become a valued member of the Garden to Table community as both a volunteer and Seed Funder - part of Garden to Table's family of regular donors. Here is her story: \n \"I volunteer at Cardinal McKeefry School in Wilton. I am general minion to our 'Garden Guy' John McCrystal, we tag team between each other doing our\n best to get at least some of the 'to-do' list each week done. Typically, with guidance from Bridget (class teacher) to keep things under control. \n It has always been important to me to 'give back'; I know I am incredibly lucky to have the family & start in life that I did. This includes\n emigrating to Aotearoa New Zealand when I was a baby, so that we could have a safer & more settled life. I feel so grateful & lucky\n that I get to call Aotearoa home but was getting increasingly concerned about the growing gap in well-being between different groups of New\n Zealanders. So, I wanted to put at least a bit of my good fortune - time & money - where my mouth is and do something to contribute toward\n a different mindset.\n
\n
There is so much about what GTT does that is beneficial to the practical & mental well-being of the people it involves. The practical skills being taught about how to grow/harvest/prepare food are obvious examples, but the sense of purpose/community & belonging it creates from doing - and sharing - these lessons as a group are also fantastic. I just love that GTT has such an immense 'ripple effect' in terms of the lessons and skills being transferred from schools into homes & communities. It makes my heart sing. \n The lessons being taught about the relationship between food, nutrition & physical/emotional well-being are vital ones. And the impact it has on\n kids wanting to cook, taste and eat such a wide range of fresh vegetables is phenomenal. There is a real sense of pride & achievement in the\n children from completing tasks that have real and practical benefits.\n
\n
\n
\n
One of my favorite memories was a gardening session we had when the older kids teach some of the wee-tinies (I think Year 2?) how to plant seedlings. The older kids took their responsibility so seriously, but were also so kind & patient, and the look of adoring attention in the eyes/faces of the younger kids made me grin like an idiot.
\n
For me personally, being involved with GTT has also helped me enormously, and it is 100% true that I get more back than I give. When I started volunteering it got a few raised eyebrows from friends & family that GTT was the organisation I chose - because I am not known for either a love of gardening or children - but they sort of understood when I explained that was part of the appeal. That I wanted to widen my circle of understanding & experiences, because I felt like I was getting very stuck in my routine which included investing a lot of my time/thinking to corporate work. I was SO nervous the first time I went to the school, wanting to do it right & be useful as well as liked. It is definitely one of the best decisions I have made, the other adults I have met are all such good people, and the kids are inspirational. I'm missing them during lockdown that's for sure!\"
Wondering how the Garden to Table programme works?\n
\n
You can read about the Garden to Table programme at Haumoana School in Hawke's Bay, which has featured in the Ministry of Educations' 'Education Gazette',\n which shows how their Garden to Table programme is fully integrated across all aspects of school life. You can read their story here.
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We're delighted that the wonderful book BOUNTY: Cooking with vegetables has been announced\n as a finalist in the International Association of Culinary Professionals book awards, announced\n in New York! Written by our co-founder and chairperson Catherine Bell, Bounty is a beautifully designed and photographed book all about cooking and growing vegetables. More than a recipe book, each chapter focuses on a specific vegetable group and contains a plethora of reliable hints and tips for growing vegetables\n at home. There are 80 inspired, approachable and delicious recipes, each one photographed and ranging from snacks and starters to sides, salads, main\n dishes and even some baking. A perfect opportunity to purchase now either online, or at a good bookseller near you.
\n
Scattered throughout are practical and encouraging facts and suggestions aimed at making growing and cooking both easy and fun plus you’ll find lots of\n lovely images of our schools long with quotes from some of Garden to Table's heroes. Ambassadors Al Brown, Niki Bezzant and Dan Mackay also generously\n share their thoughts and wisdom.
\n
Epicure Press Ltd has been established by author Catherine Bell to publish and sell Bounty on behalf of Garden to Table Trust. All profits\n from the sale of Bounty will benefit the Garden to Table Trust to enable more children to experience the Garden to Table programme. Catherine\n Bell is a food writer of longstanding. Having owned The Epicurean Workshop cook shop and cookery school for many years, Catherine was also the co-founder\n and founding editor of well-known Dish magazine. Bounty is Catherine’s third published cook book.
\n
To see more about Bounty and purchase, visit www.epicurepress.co.nz Congratulations,\n Catherine!
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We would like to say a tremendous thank you to MediaWorks Foundation who,without any cost to Garden to Table,\n designed, filmed and aired our new television commercial (click here to view).\n We would also like to say thank you, once again, to our Ambassador Al Brown New Zealand Chef, who continues\n to give his time to us so generously. It's wonderful to see how the students at Henderson North School and St John the Evangelist School are progressing on their Garden to Table journey. As a small,\n registered charity (CC37743) that receives no government funding, we wouldn't be able to reach as many children as we do, without the support of our\n partners, grant funders and donors.
\n
If you would like to help us support even more Kiwi kids, we would love to hear from you! \n
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"title": "Congratulations to Tsion and Rebecca! 2019 Winners of Rabobank Root to Tip",
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The nervous excitement was tangible as the fizzing finalists set up their kitchen spaces at the 2019 National Finals of the Rabobank Root to Tip cooking competition.\n After weeks of practice, 12 teams of primary school students from across New Zealand had travelled to Weltec in Wellington, to cook for some of New\n Zealand’s top food judges and try for the title at the 2019 Rabobank Root to Tip competition. A true masterclass of how to make the most\n of fresh New Zealand food, the Garden to Table-led contest, held at Weltec in Wellington on Friday 23rd August, was the chance for 12 teams of primary\n school students in Years 5 and 6 from the length and breadth of New Zealand to show what they could do with fresh, seasonal and locally-sourced ingredients,\n leaving little or no waste at the end.
\n
Handmade ravioli, volcanic vege roast, butternut crisps, kumara “bangy burgers”, vegetable masala and fresh dumplings; apple bombs, creamy rhubarb and\n kiwifruit ice cream, and self-saucing beetroot chocolate puddings were among the 24 dishes dreamed up by the primary school students who had travelled\n from as far as Northland and Invercargill for the competition.\n \n
\n
Judges Al Brown,Catherine Bell, Jacob Brown from Wellington’s The Larder and Rabobank Marketing and Communications manager Paul Cording, were treated to\n an incredible standard of food, as dish after dish of mouth-watering plates were brought for them to taste and score. After several lively discussions\n around textures, flavours, seasonality and creativity, the judges had the unenviable job of picking a winning team. It came down to half a point in\n the end, with Tsion Medhane and Rebecca Zhu, from Holy Cross School in Wellington, named as the winners. Head judge Al described their dishes, Cheesy\n Green Risotto, followed by Creamy Rhubarb and Kiwifruit Ice Cream with a hint of Lemon, as ‘fantastic’.\n \n
\n
“We had our work cut out for us picking a winner this year,” says Al Brown. “There were two other teams – Hawea Flat School in Otago, and Te Mata School\n in Hawke’s Bay, who both came within half a point of the winners, but we simply couldn’t fault that risotto. They also used every part of the produce,\n from stems to leaves, which is what this competition is about.” Al says it’s time New Zealanders stopped thinking that only certain parts of the\n product are ‘the best’ bits – the tips of the broccoli, the rack from the lamb. Because in doing so, we’re missing out on some amazing flavours.\n \n
\n
“To me, the inside of a broccoli stem is the best bit!” he says. “That’s what Garden to Table is about, and that’s why I like it so much – it’s about teaching\n kids an understanding of where food comes from; creating, growing and harvesting what they cook, and eating together around a table. It’s a great alternative\n way to learn, too; I struggled in a traditional classroom with studies like maths equations, but if I was given a 1kg pumpkin and told to divide it\n into four – that made a lot more sense to me. It’s a different way of learning.”\n \n
\n
Since winning the regional heats earlier this month, the teams from across New Zealand have been practicing their dishes every chance they got – and their\n dedication was clear. “Technically, some of the dishes we saw today were incredible for kids as young as nine,” says judge Jacob Brown. “I found it\n really inspirational. We’re a community-based restaurant, and seeing this competition has given me the drive to go back to my own community to see\n if we can make that connection with the restaurant.”\n \n
