Feast for a Good Cause: Teaching Children to Eat (and Grow) Their Vegetables

A rendering of the P.S. 216 schoolyard
A rendering of the P.S. 216 schoolyard Photo: Courtesy WORK Architecture Company

Today’s schoolchildren are no dummies. It’s no use trying to trick them into thinking that chocolate milk comes from brown cows and ketchup is a vegetable. Nor can you convince the little brainiacs, as our doting parents once did, that the reason the school cafeteria always serves tater tots, corn dogs, nachos, and SpaghettiOs is because these are the four major food groups. For this, you can thank benefits like the following three, which raise funds to teach children where good food comes from, and how to grow it themselves.

Edible Schoolyard Benefit at Franny’s
What: A sumptuous Tuscan-inspired family-style feast (olives and salumi, pappa al pomodoro, roasted pork loin arista, braised black kale, brick-oven roasted potatoes, heirloom shell beans, and panna cotta, plus wine), to benefit the Edible Schoolyard at P.S. 216 in Gravesend, which will be the first New York affiliate of Alice Waters’s pioneering program.
When: October 3, from noon to 3 p.m.
Where: Franny’s
Tickets: $250 per person, online

Taste of Greenmarket
What: Celebrate local food and farms by stuffing yourself silly with dishes by April Bloomfield, Michael Anthony, Marco Canora, Peter Hoffman, Tom Colicchio, and twenty more Greenmarket-crazed chefs. Proceeds benefit Greenmarket’s Youth Education Project.
When: October 6, 6 p.m. to 10 p.m.
Where: the Altman Building, 135 W. 18th St., nr. Sixth Ave.
Tickets: VIP: $300; general admission: $175, online

Harvest Fest
Live music, hayrides, “Farm Olympics,” farmer’s market, raffle prizes, and a seasonal pie smackdown. Proceeds support scholarships for farm camp, school programs, and young farmer training.
When: October 2, 10 a.m. to 3 p.m.
Where: Stone Barns Center for Food & Agriculture
Tickets: $30 for adults; $20, ages six to fourteen; $10, ages two to five, online

Feast for a Good Cause: Teaching Children to Eat (and Grow) Their Vegetables