Frequently asked Questions about the Plant to plate program
The Plant to Plate program advances your employment opportunities and supports your application process for college. You will learn . . .
- How to grow food organically and how to prepare and serve it professionally
- Résumé building, interviewing skills, professional communication skills
- Money management
- Nutrition and wellness practices
- Develop life skills such as time management, problem solving, stress management, taking initiative, punctuality, responsibility, and teamwork
The Plant to Plate interns are paid in the following ways:
- Personal and professional skills
- Networking opportunities
- An opportunity to earn $300 by working 20 hours beyond class time in the garden and/or in the Anaviv kitchen. Supervision is provided for all of this work.
Classes meet on Tuesdays and Thursdays and last for two hours each time, from 4:30 pm- 6:30 pm. Once the program gets underway and interns get some basic skill sets, they are given the opportunity to work for pay (outside of the Tue/Thurs class time) in the garden, kitchen, and serving at the restaurant.
- Must be juniors or seniors in a local high school during the 2022-2023 academic year. (Priority is given to Richmond and San Pablo residents who qualify for the free and/or reduced school lunch program.)
- Commit to regular attendance at Plant to Plate sessions (every Tuesday and Thursday from 4:30pm-6:30pm, from October through April). (Note: no sessions are held during official WCCUSD holidays and breaks.)
- Must be fully vaccinated against COVID-19.
Classes are held in an urban garden on Harbour Way S, in a corner of the Craneway Pavilion parking lot (in Richmond), in October and early November, and in March and April. During the winter months, the program meets at Anaviv Catering / Oren’s Kitchen (on Hoffman Boulevard in Richmond).
Classes meet on Tuesdays and Thursdays and last for two hours each time, from 4:30 pm- 6:30 pm. Once the program gets underway, and interns get some basic skill sets they are given the opportunity to work (outside of the Tue/Thus class time) for pay in the garden, kitchen, and serving at the restaurant.
7 months. First week of Oct through mid-April.
Yes, each student gets $300. They “earn” this $300 by working 20 hours in the garden, Anaviv’s table restaurant, and/or Anaviv’s kitchen. The 20 hours take place outside of the regular Tue/Thurs class time. All of the intern’s work is supervised.
Kelli Barram develops the curriculum, coordinates volunteers, and oversees the program. Kelli collaborates Kelli Barram develops the curriculum, coordinates volunteers, and oversees the program. Kelli collaborates with Brisa Santana in teaching and facilitating the curriculum. Volunteers from the community lead specific components of the curriculum. Arnon Oren facilitates the logistics of the kitchen space, coordinates fundraising efforts, chairs the Plant to Plate Board of Directors, and enables his staff to share their expertise and mentoring skills with the interns.