A new partnership between St. Louis University and HOSCO Foods aims to teach adult students about the business of urban gardening and developing healthier eating habits through cooking.
Since June 15, instructor Gibron Jones has been teaching a class of the first group of students in the HOSCO (Holistic Organic Sustainable Cooperative) Agricultural and Culinary Program, who will learn urban farming and cooking during the summer. The training is part of Jones’ plan to help people living in low-income communities make healthy food.
He teaches farming at greenhouses and gardens in the St. Louis Science Center and St. Louis University. Instructors from the St. Louis University Nutrition and Dietetics program led the culinary training.
The program is financed through a grant with Better Family Life, a nonprofit that provides training and job placement, education and other services.
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