Did you know you can make a gift of stock to support the garden and nutrition programs at Olivewood?  

Email or call us to talk about the possibilities:
619-434-4281

In This Issue
contactContact Us

Interim Assistant Director
Claire Groebner

Interim Assistant Director
Cherianne Kestner

Gardens and Facilities Manager
Leonard Vargas

Coordinator of Volunteers and Outreach
Cristina Juarez
 
Nutrition  Educator
Rebecca Hershberger-Howat

Cooking for Salud Coordinator
Patty Corona 

Schools Coordinator
Corrie Madueño

Administrative Assistant
Angelica Bastida

Community Outreach Assistant
Rocina Lizarraga

Garden Educator
Ethan Cole

Garden Support Staff
Reyna Rodriguez
Adan Teposte
Adam Guy

Olivewood Gardens and Learning Center was created by the 
International Community Foundation  to further its mission of ensuring healthy communities and healthy economies in the cross-border region.
Board of Directors

Chair:  C athe Burnham
Vice Chair: Trish Watlington
Treasurer: Jacqueline Reynoso
Secretary:  Evelyn Wiggins
Dennis Doyle, Ph.D.
Sabrina Falquier Montgrain, MD
Daisy Gordon Crompton
Anne McEnany
Susana Villegas
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Visit  De Passion Fruit,
family-owned healthy eatery in National City.  Support this delicious, Kitchenista-owned business and help us strengthen our community.  
We highly recommend the portobello wrap, the rainforest smoothie, and the chia seed pudding. 
 



whatsnew
What's New at Olivewood

Happy February! Here at Olivewood, we have some exciting changes this month as we welcome three new staff members. Read on to find out more!


Patty Corona is our new Cooking for Salud Coordi nator. In this new role, Patty will  support participants and their families in healthy de cisions, and build  ambassadors of health  in the community. Patty is a first generation Kitchenista and long-time community health advocate, and we are thrilled that she is now a part of our staff!





Rebecca Hershberger -Howat is our new Nutrition Educator. Rebecca brings years of teaching experience as well as volunteer experience in the nutrition and garden programs at Olive wood.  She will be overseeing the nutrition education for our children's field trip program. We are so grateful to have her on our staff!


Adam Guy is our new Garden Supervisor. A long-time volunt eer at Olivewood, Adam is currently a student at Southwestern College and enjoys horticulture and music. Welcome to the team, Adam! 
highlights
January Highlights
  • We hosted students for our children's field trip program from Lincoln Acres, Olivewood School, Montessori Explorer, and Warren Walker. The students made Rainbow Cauliflower Mash and Happy Rice, and even learned how to use chopsticks!
  • The Kitchenistas learned how to make a healthy "Rosca de Reyes" bread.
  • We hosted a Girl Scout troop for a water-themed Chefcitos Cooking Class.
  • The Kitchenistas participated in a New Year's Resolution workshop taught by Dr. Samar Rashid.
  • We welcomed 4 new interns to our Olivewood Gardens programs. We are excited to have them work with us this semester! 
  • The Kitchenistas participated in screen printing art classes taught by a guest artist.
  • We hosted a successful "Gardening with Kids" workshop attended by teachers, parents, and garden enthusiasts from across the county.
Students from Olivewood Elementary enjoyed their veggies in our famous Happy Rice!

Teachers, parents, and school staff attended our recent "Gardening with Kids" workshop.

Rosamaría Barrientos led fellow Kitchenistas in a healthy "Rosca de Reyes" cooking class.

Upcoming Events and Programs
Valentine's Day Cooking Class

It's not to late to sign up for our Valentine's Day Cooking Class!  The beautiful, organic gardens of Olivewood Gardens are the perfect backdrop to share a special experience with your special  pe rson.  You will go home with new skills to use in the k itchen, recipes to wow friends and family, and a wonderful memory to share with your par tner...and to top it off, your time at the Gardens supports garden  and nutrition education for the community!



Sunday, February 11th

10:00am - 12:00pm
11:00am - 1:00pm
12:30pm - 2:30pm
1:30pm - 3:30pm

To register, click here.
2018 Seedling Soirée Soiree

May 5th, 5:00pm - 9:00pm

Join us for a special evening in our  beautiful Spring gardens as we celebrate health with a true farm- to - table feast  prepared by local chefs. We are looking forward to a night of friends, beauty, nature, food, and spirits at this year's Seedling Soirée!

Tickets can be purchased   here.
 

 


Kitchenistas of National City
Documentary Screening

If you haven't had the chance to see the Kitchenistas of National City (or if you have and you loved it), we invite you to attend this exciting event! On Feburary 24th, join the MIT Club of San Diego in viewing the film, engaging with the Kitchenistas and the director of the film, Mary Ann Beyster, while enjoying a healthy taco bar. Click here to learn more! 
 
 
Cookingclass
Healthy Brunch Cooking Class
Join us for a hands-on cooking class  in our beautiful Spring gardens! Come harvest from the garden and learn healthy and tasty brunch recipes. All proceeds s upport garden and nutrition education for the community!

Saturday, March 24th
11:00am - 1:30pm

Register HERE

Chefcitos
Chefcitos Cooking Class
This Spring Break, sign up your child for our Chefcitos Cooking Class! This program is designed for children ages 5-12 who are interested in leaning how to cook healthy snacks and meals. We will be offering this class 4 times:

Tuesday, March 20th
10:00am - 11:00am
11:30am - 12:30pm

Tuesday, March 27th 
10:00am - 11:00am
11:30am - 12:30pm

Register  HERE
open
Open House & Produce Stand
Visit our beautiful gardens, historic Victorian home, and learn about our programs!  Fresh produce will be available at our new produce stand. 

February 24th, 10:00am - 1:00pm
March 20th, 10:00am - 1:00pm

Tours start at 10:15am and 12:00pm.

garden
Gardening Workshop:
Cool Season Planting

Come learn how to plant in the cool season to maximize your garden yield!

February 24th, 9:00am-11:00am
 
Register HERE

Next Class: 
March 24th, 9:00am-11:00am
volunteer
Volunteer
Looking for a fun way to help our community become healthier? Why not volunteer with Olivewood Gardens? We have a role for you! 

Find out more  here.


cardiofit
FREE Zumba classes at the gardens 
Coordinate your moves and dance to different rhythms while raising your heart beat in these cardio dance classes.

Mondays and Tuesdays
8:30am - 9:30am
Walk-ins welcome


SDG&E EcoChoice

 

Recent pricing updates with SDG&E's EcoChoice program mean you can now subscribe up to 100% of your electricity from renewable sources at a lower rate than previously offered. The EcoChoice cost calculator can estimate your monthly cost or credit. Enrollment in the program is limited. Click here to enroll.


sdge2
SDG&E Tips
  • Find out if your family qualifies for free energy-saving appliances, lighting, weather-stripping and more here
  • You may qualify for a 12% discount on your energy bill with the Family Electric Rate Assistance (FERA) Program. For more info, click here.
  • Keep tabs on your energy use and costs. Learn more here.
Growing in the Garden Garden
Our gardens are off to a great start this year! We have had plenty of delicious cabbage, Asian lettuce, and cilantro. We are also expecting a successful citrus season starting this month. Yum! 
Roasted Root Vegetable Salad
Created by Claire Groebner

Ingredients
2 medium beets
1 large sweet potato
4 large carrots
2 cups cooked whole grains, such as farro, quinoa, or barley
¼ red onion, diced
½ cup pecans
2 bunches of hearty greens such as kale or swiss chard
Olive oil
Salt
Pepper
Ingredients for the Dressing
¼ cup tahini
1 lemon, juiced
1 clove of garlic, minced
2 TB olive oil
2 TB water, more as needed
Pinch of salt and pepper

Instructions:
1. Preheat oven to 425°.
2. Chop beets, carrots and sweet potatoes into 1-inch pieces. Toss chopped beets, carrots and sweet potatoes with olive oil, salt, and pepper and place in the oven for 25 minutes, stirring halfway through the cook time.
3. Meanwhile, mix the ingredients for the dressing in a small bowl. If the dressing is too thick, add a tablespoon of water at a time.
4. Toast the pecans on the stove in a small skillet over medium low heat until darkened.
5. When the veggies are roasted, mix with the grains, onion, pecans and greens. You can either mix in the dressing or hold the dressing and allow people to self- serve. Enjoy!

Fun Fact: Eating by the seasons is one way to make meals that have more flavor, require fewer food miles, and are often cheaper. This salad uses all produce that is in season for the fall and winter. It is also a perfect recipe for "eating the rainbow" with beta-carotene in carrots that helps maintain healthy skin, folate in beets that aids in brain health, potassium in sweet potatoes maintains heart health, and calcium in kale that improves bone health.

     
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