We had a great program and the most diverse group of participants yet this season, coming from Mexico, China, India and Myanmar. Our dedicated team worked hard to insure the program continued this year after losing a major funder. Four intensive sessions brought lessons in the preparation of field fresh produce. All of the participants brought home bags of the freshest organic vegetables, knowledge and new cooking techniques. I am very grateful for the dedicated team we have built surrounding this program over the past five years.
