AP Environmental Science Students Take Heirloom Potatoes from Garden to Table

As part of their food and agriculture unit, AP Environmental Science students prepared a delicious dish from heirloom potatoes, which they had harvested in the RCDS Action Garden a week prior. Head Chef Jaime Cordero guided the students as they cut the potatoes and chopped herbs from the garden, including chives, oregano, and sage. The roasted potato dish was a success, and the process of taking the tubers from garden to table helped students gain firsthand experience with sustainable agricultural practices, lifelong cooking skills, and the understanding that food is a foundation for individual, community, and environmental wellbeing. Thanks to Mr. Cordero and Mr. Manrique for their guidance in the kitchen!