More so than ever, we need to rethink the way we interact with the Earth. Support sustainable systems & actions that will protect the earth.

Remember overhead projectors? Many have been replaced by smart boards or other technology. The… instagram.com/p/BQT-PziAzRm/

What you don't see is that this pomegranate salad is all heart. Sergio has been talking about… instagram.com/p/BQT_jNRgI8N/

Milah and her team walked into the last open cooking day with a plan and ingredients. They… instagram.com/p/BQUBe2LAzKu/

Dario & crew got into dumpling vibe too. These became the spicy BBQ-glazed beef dumplings from… instagram.com/p/BQUC_t8ghri/

Given a chance to cook anything he wants - Michael always cooks what he has learned from family… instagram.com/p/BQUFA56gKja/

You are welcome. The future is bright x.com/linked_learnin…

So happy that #Rosemont Ceramics is at #EmptyBowls this year. #SCUSC #Sacramento

Program aims to turn restaurant food waste to compost, bio-fuel | The Sacramento Bee sacb.ee/9zjA

American River College offers a 2-year culinary arts program that provides a similar education to top chef schools. bit.ly/2o0i7uz

Guess who was out today at the mysmud "Bring your child to work day" event? @SlamsonTheLion !… instagram.com/p/BTaNzTajeIL/

RHS Culinary students enjoyed doing pasta demos and sharing strawberries at the mysmud event… instagram.com/p/BTaO0qsDu4I/

Sergio has been "crushing it" with his focus on vegetables this year. One of the projects he… instagram.com/p/BTaW7n3j_g5/

Stacks of written final exams, and classroom cleanup activities do not make the best Instagram… instagram.com/p/BV-zNEmD2FR/

Love this image from last semester. Students from the autism program visited our garden and… instagram.com/p/BV-5rQgDK6L/

One of the favorite projects of the second year #culinaryarts students was making #bacon. We… instagram.com/p/BV-8Mm0jkJA/

Grilled #artichokes from the first-year #culinaryarts lab earlier in spring. This lab is like no… instagram.com/p/BV-_v-dD5pA/

Another favorite amongst the second-year #culinaryarts students: tri-tip grilled over mesquite… instagram.com/p/BV_CvdvDp1Z/

What We Learned at Slow Food Nations - 303 Magazine 303magazine.com/2017/07/slow-f…

Hey RHS Culinary / Green Academy graduates - check this out: goo.gl/TukyE2