Seed to Table – our dynamic student-powered cooking and gardening program – includes a working student kitchen and a vibrant green space. Our outdoor environment features fruit trees, berry bushes, a 3000 square foot vegetable and herb garden, a thriving apiary, and an active chicken coop. In the student kitchen, children learn how to prepare and enjoy a variety of healthy foods from our harvests as well as local partners and producers. Seed to Table connects students to our planet’s ecology, supports healthy eating habits, and promotes environmental stewardship.

Seed to Table is offered as a “special” for students in 3rd through 5th grade, and these students rotate through cooking and gardening classes throughout the year. Students at all levels have opportunities to explore the garden and outdoor spaces as part of their daily activities and our integrated science curriculum.

Baltimore Montessori Public employs a Seed to Table director to lead programming. The student kitchen and garden program is further supported by productive partnerships with local farmers and producers. Please contact us if you are interested in learning more about Seed to Table or to explore a partnership to support our program.




Baltimore Montessori Public is thrilled to be an Emeril’s Culinary Garden & Teaching Kitchen school partner, a signature program of the Emeril Lagasse Foundation. We are a proud school partner in this program and support the impact it seeks to make on children and the environment around them.

This award includes access to the Emeril Lagasse Foundation’s unique curriculum, robust teacher training, and a $500,000 capital and program grant to expand our Seed to Table program by integrating more grade bands, adding a garden-focused educator, and completing long-awaited facility improvements, including HVAC.

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