The Greens We Eat

Italy is famous the world over for its rich culinary heritage, part of a wider Mediterranean diet that has become synonymous with healthy eating. Eating that often reflects the seasons: broad beans and pecorino cheese in the spring, tomatoes and zucchini in summer, porcini mushrooms in the fall and black cabbage in the winter.

This program aims to celebrate the joy of eating fruit and vegetables at their very best while considering the wider impact eating local seasonal produce has on the environment. The program consists of three, hands-on, workshops where students will prepare a meal for themselves using seasonal produce and in doing so consider the cyclic nature of the culinary year.

See the Events page for specific activities that are part of this series.

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