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School Adds Weeding to Reading and Writing

Teachers College is helping design a curriculum for an Edible Schoolyard program in an elementary school in Brooklyn.

This summer, supporters will tear up a quarter-acre of asphalt parking lot behind P.S. 216 in the Gravesend neighborhood and start building the first New York affiliate of the Edible Schoolyard program, developed by the restaurateur Alice Waters of Chez Panisse.

Teachers will use the garden to give students — 460 children from prekindergarten to the fifth grade — lessons in subjects like art, math, history and science. Administrators hope the school will eventually become a center for the study of the environment and agriculture.

The curriculum will be designed with help from Teachers College at Columbia and will meet New York State standards.

The garden is also intended to build community. Most of the students at the school speak a language other than English at home.
 
The article "School Adds Weeding to Reading and Writing" was published on january 19th, 2010 in the "New York Times" http://www.nytimes.com/2010/01/20/dining/20edible.html

Published Wednesday, Jan. 20, 2010

School Adds Weeding to Reading and Writing

This summer, supporters will tear up a quarter-acre of asphalt parking lot behind P.S. 216 in the Gravesend neighborhood and start building the first New York affiliate of the Edible Schoolyard program, developed by the restaurateur Alice Waters of Chez Panisse.

Teachers will use the garden to give students — 460 children from prekindergarten to the fifth grade — lessons in subjects like art, math, history and science. Administrators hope the school will eventually become a center for the study of the environment and agriculture.

The curriculum will be designed with help from Teachers College at Columbia and will meet New York State standards.

The garden is also intended to build community. Most of the students at the school speak a language other than English at home.
 
The article "School Adds Weeding to Reading and Writing" was published on january 19th, 2010 in the "New York Times" http://www.nytimes.com/2010/01/20/dining/20edible.html
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