- By Cuisine
- American & Farm-to-Table
- Making it: Gardens to Tables by Mildred Mattfeldt-Beman
Making It is a collection of recipes from the top chefs and restaurants in the St. Louis area. The purpose of this compliation is to highlight the Gardens to Tables program at the Department of Nutrition and Dietetics of the Doisy College of Health Sciences at St. Louis University. Established in 2002, Gardens to Tables, with the help of area restaurants, addresses food insecurity in the St. Louis community. The program has created more than 50 gardens in St. Louis-area schools, as well as a school garden market, integrated nutrition and gardening activities, and culinary food preparation programs for youth. Includes color photographs.
Most of the chefs in Making It have assisted in the establishment of the culinary program, the only one in the United States with an emphasis on sustainable food systems. Funds raised through the sales of Making It will be used to support students. New initiative to help students "make it" include two new grants--one to engage children with disabilties in gardening and nutrition and another to establish a food processing center to provide more locally grown produce to area schools.