WYOMING, Mich. — Students from Godwin Heights Middle School recently took part in a hands-on culinary and garden-to-table experience at the Godwin Mercado through TEAM 21, an after-school program serving youth in the Wyoming community.
The event was hosted by H.O.P.E. Gardens in partnership with TEAM 21 and community organizations including The Søvengård, Mitten Floral, and Godwin Mercado. Together, partners created an immersive experience that helped students explore how food moves from the garden to the table.
“The students see the growing side of the plants through the garden,” said Liberty Mason, lead gardener and educator for H.O.P.E. Gardens, who coordinated the event. “The idea was to give them an opportunity to see what happens to the food after it’s grown, such as the process of a restaurant.”
Students rotated through multiple interactive stations. In the kitchen, Chef Richard Muschiana of The Søvengård guided students through food preparation and knife safety.
“If I spread my fingers out and then go to use a knife, what do you think is going to happen?” Muschiana asked as students watched closely. When one student replied, “You could cut your fingers,” Muschiana nodded, adding, “We need to make sure our fingers stay out of the way of the knife.”
Students practiced safe knife skills while preparing squash and apples from the school garden, along with locally sourced ingredients. They made mostarda, a northern Italian condiment, and grilled cheese sandwiches with sliced pears.
“I’ve never had grilled cheese with fruit in it,” said sixth-grader Ja’Carius Hill. “It wasn’t bad.”
At another station, students created table settings and at a third station they created floral centerpieces with Monique Garcia, owner of Mitten Floral, learning how everyday items can be reused creatively.
“We are showing them how they can recycle anything — old bottles, vases they have — and then use that to bring a little color to their table,” Garcia said.
Students also prepared a basil lemonade drink using basil grown in the school garden.
“It’s good,” said eighth-grader Lucy Lahai after tasting her drink. “I like meeting new people, and it’s good to see how what we grew can be used.”
Opened this summer, the Godwin Mercado serves as an open-air market and community event space for the City of Wyoming. This culinary experience was one of the first community events held at the site.
TEAM 21 site coordinator Serana Haas noted the event aligns with the program’s farm-to-school focus.
“It’s a great example of how after-school programs like TEAM 21 support learning, confidence, and community connection beyond the classroom,” Haas said.
The event was partially funded through the USDA Patrick Leahy Farm to School Grant Program, which supports connecting students to local food and food education.
