In celebrating its 30th birthday this year, Lunch Break, the soup kitchen in Red Bank, asked the community to share any extra produce from their gardens to fulfill Lunch Break’s mission of providing healthy, fresh food to their patrons. The culinary students at Red Bank Regional (RBR) heeded their call and harvested their exquisite summer bounty in late August and early September to deliver to the Lunch Break.
RBR culinary arts teacher Pete Roskowinski explains, “Several years ago we planted an organic garden to use fresh produce in our fall recipes and freeze and store staples for the winter months. As in the past, our student volunteers came to the campus early to harvest and deliver fruits and vegetables to our friends at Lunch Break.”
Pictured, RBR Brady Kirman presents Lunch Break supervisor Dina Mwanza with one of several loads of fresh produce from the RBR organic culinary garden. Included in the donations to Lunch Break were tomatoes, honeydew, watermelon, cherry bomb and bell peppers, jalapenos, eggplant, collard greens and basil. The RBR organic garden is planted and cultivated by students in the culinary arts program.
