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From soil to supper: UOG launches Garden-to-Table workshop series

From soil to supper: UOG launches Garden-to-Table workshop series

From soil to supper: UOG launches Garden-to-Table workshop series


5/7/2025
Chaya is a fast-growing, long-term, and highly nutritious plant that grows well in Guam’s climate. It will be the first food plant highlighted in the upcoming Garden-to-Table workshop series being offered by University of Guam Cooperative Extension & Outreach on May 27.
Chaya is a fast-growing, long-term, and highly nutritious plant that grows well in Guam’s climate. It will be the first food plant highlighted in the upcoming Garden-to-Table workshop series being offered by University of Guam Cooperative Extension & Outreach on May 27.
Ricardo Balajadia, left, and Nida Pwekin work together to add local greens to a whole-wheat titiyas recipe during a UOG Extension cooking workshop in April. Starting May 27, UOG Extension will hold a first-time Garden-to-Table Workshop, focusing on how to grow high-yield, low-maintenance food plants in a residential setting and how to cook with them.
Ricardo Balajadia, left, and Nida Pwekin work together to add local greens to a whole-wheat titiyas recipe during a UOG Extension cooking workshop in April. Starting May 27, UOG Extension will hold a first-time Garden-to-Table Workshop, focusing on how to grow high-yield, low-maintenance food plants in a residential setting and how to cook with them.
Mark Acosta, an extension agent of sustainable agriculture with University of Guam Cooperative Extension & Outreach, gives residents some tips on growing plants in containers during a workshop last July. Starting May 27, UOG Extension will hold a first-time Garden-to-Table Workshop, focusing on how to grow productive, low-maintenance food plants in a residential setting and how to cook with them.
Mark Acosta, an extension agent of sustainable agriculture with University of Guam Cooperative Extension & Outreach, gives residents some tips on growing plants in containers during a workshop last July. Starting May 27, UOG Extension will hold a first-time Garden-to-Table Workshop, focusing on how to grow productive, low-maintenance food plants in a residential setting and how to cook with them.  
Garden to table flyer
 
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A fresh workshop series from University of Guam Cooperative Extension & Outreach is coming this month seeking to help residents save on their grocery bills, boost their nutritional intake, have more convenient access to fresh leafy greens and produce, and sustain themselves from their own land.

Garden-to-Table is a first-time workshop being offered under the extension service of the University of Guam’s Land Grant, which aims to educate community members on practical agricultural and home management knowledge that can improve their health and daily lives. This four-session series will focus on one backyard crop per session, covering how to grow it as well as how to use it in popular local recipes.

“The crops we will be featuring are high-yield, low-maintenance, nutrient-dense food plants that can be easily incorporated into a family’s weekly meals,” said L. Robert Barber, an extension specialist of sustainable agriculture and agricultural economics as well as interim associate director of UOG Extension. “We hope to help residents establish a mix of food plants in their yard that can provide a balanced diet in times of food insecurity.”

On Tuesdays and Thursdays from May 27 to June 5, the workshops will be held from 3:30 p.m. to 6 p.m. at the University of Guam Agriculture & Life Sciences Building.

Class schedule and topics:

  • Tuesday, May 27: Chaya (Kadagan or Tree Spinach)
  • Thursday, May 29: Sweet Potato (Kamuti)
  • Tuesday, June 3: Moringa (Malunggay or Drumstick Tree)
  • Thursday, June 5: Papaya

The recipes taught in each session will include popular traditional dishes from the Pacific and fusion recipes, all appropriate for varying skill levels in the kitchen.

“The recipes for each plant were designed to tickle your sweet tooth or satisfy a hearty hunger craving. This workshop aims to meet you where you are so that including local produce in your diet is simple,” said Tanisha F. Aflague, a nutritionist with UOG Extension.

Residents of any age are welcome to attend. A registration fee of $20 per session will cover workshop materials, food samples, and plant seedlings to take home.

Space is limited, so early registration is encouraged. Residents can register at https://url.uog.edu/gardentotable. For assistance or more information, contact Clarissa Barcinas at (671) 735-2041 or csnbarcinas@triton.uog.edu.