Food 
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sketches from chefs of plates
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sketches from chefs of plates
Students listen to farmer Stephanie McDonough, from Farm to Table Kids, talk to them about growing and pickling vegetables during one of their classes in a 6-week local foods cooking class for 18 kids on at Maker’s Galley. At the end of the course, ran by 2Gether Private Chefs, out of Yarmouth, the students will cook and cater an event to raise money for the Full Plates Full Potential childhood hunger relief fund.
Hazel Goldstein and Joey O’Neil raise their hands to answer a question during one of 4 Kids By Kids classes.
Stephanie McDonough, from Farm to Table Kids, shows students the popcorn she made from a dried corn cob during one of their classes in a 6-week local foods cooking class for 18 kids on at Maker’s Galley.
Chef Amy Kayne has Oliver Levine smell the whole-peeled tomatoes from Turtle Rock Farm they will be using to make tomato soup.
Chef Amy Kayne pours her tomato soup into small cups for students to try.
Shannon Mahoney pushes the tomato soup through a sieve.
Chef Amy Kayne helps Elsie Phillips learn to cut vegetables during one of their classes in a 6-week local foods cooking class for 18 kids on at Maker’s Galley.
Leo Drappi learns to properly chop vegetables.
Chef Amy Kayne holds up a plate of roasted broccoli for students to try.
Kate Cellucci, left, watches over Theo Carroll as the students learn to properly chop vegetables.
Kate Cellucci, left, watches over student Anna Labady as she learns to properly chop vegetables alongside her fellow student Leo Drappi, right.
