About this event
In our local chef series, we explore recipes from here at home to around the world and the plants that bring these recipes to life. This month, Chef Kendra demonstrates vegan cooking through a summer salad and a refresher beverage, highlighting the use of seasonal vegetables! Join us to discover dishes and cuisines that celebrate how plants shape our food and culture.
Intended Audience: Adult All Levels: Suitable for all learners, this program will provide a variety of content. Program providers will answer both introductory and more advanced questions.
If you're interested in supporting educational programs through a donation to the Friends of the U.S. Botanic Garden, click here.
Hosted by
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Team member
Elizabeth Barton (she/her) Volunteer Coordinator & Education Specialist @ U.S. Botanic GardenT
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Team member
Grace Anderson (she/her) Education Specialist - Science Educator @ United States Botanic GardenT
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Guest speaker
Kendra Hazel (Second Camera)KH G
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Team member
Libby Rhoads Chief of Learning & Outreach @ U.S. Botanic GardenT
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Guest speaker
Kendra Hazel Green Things WorkKH G
Kendra Hazel is a herb enthusiast, urban garden educator, and a plant-based chef. Through Green Things Work, she serves the community with education and hands-on programming, produces wellness products, and healthy plant-based food experiences.
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Team member
Emily Hestness (she/her) Education Specialist - Urban Agriculture @ U.S. Botanic GardenT
U.S. Botanic Garden
The U.S. Botanic Garden inspires people to appreciate, study, and conserve plants to enrich society locally and globally.
