Brady Kirman of Little Silver presents Lunch Break supervisor Dina Mwanza with one of several loads of fresh produce from the RBR organic culinary garden. The garden is planted and cultivated by students in the culinary arts program.  (Click to enlarge)
Press release from Red Bank Regional High School
In celebrating its 30th birthday this year, Red Bank soup kitchen Lunch Break asked the community to share any extra produce from their garden to fulfill its mission of providing healthy, fresh food to their patrons. The culinary students at Red Bank Regional (RBR) heeded the call and harvested their exquisite summer bounty in late August and early September to deliver to Lunch Break.
RBR culinary arts teacher Pete Roskowinski explains, “Several years ago, we created an organic garden to provide 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.”
