CROP 101

Category: Healthy Downtown NFK

Date and Time for this Past Event
  • Friday, Mar 8, 2019  7pm-9:30pm

Enjoy an evening with The CROP Foundation, learn about sustainability, reducing food waste, and the importance of school gardens all while experiencing delicious culinary creations prepared by local students and chefs.

Your ticket includes food stations and “cropped” bites based on the following CROP topics:

  • Farming
  • Sustainability Education
  • The Arts
  • School Gardens
  • Food Waste and Composting

Food will be provided by The CROP Foundation’s student chefs, mentored by Commune Virginia Beach Executive Chef Barry Smith, Chef Jon Urena, Pink Dinghy’s Chef Stephanie Dietz and Squawks Farm’s very own Jessica DiNapoli.

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