Founder Kip Poole brings his non–profit from Deleware back home to Virginia – to benefit local schools and students
NORFOLK, VA (February 25, 2019) – Distinguished consumers, foodies, and philanthropists who are passionate about community, empowering future generations and celebrating visionary students are invited to CROP 101 – an evening spent with The CROP Foundation. On Friday, March 8 at 7:00 pm, join us at Commune, to 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
Food Waste and Composting
Food will be provided by The CROP Foundation’s student chefs, mentored by Commune’s Executive Chef Barry Smith, Chef Jon Urena, Pink Dinghy and Doughminion Donuts’s Chef Stephanie Dietz and Squawks Farm’s very own Jessica DiNapoli.
Find more information on the event and purchase your tickets www.thecrop.org.
About The Crop Foundation
The Crop Foundation mission is to foster educational and employment opportunities for students who are driven to study and promote the art, science and soul of food. Our objective is to build and broaden a community of talented and dedicated individuals who support the culinary, agricultural and hospitality industries by matching students with partner chefs, schools, and organizations across the globe. www.thecrop.org