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UOG’s Garden-to-Table workshop series returns on Oct. 15

UOG’s Garden-to-Table workshop series returns on Oct. 15

UOG’s Garden-to-Table workshop series returns on Oct. 15


9/26/2025
Chaya is a fast-growing, long-term, and highly nutritious plant that grows well in Guam’s climate. It will be one of four food plants highlighted in the upcoming Garden-to-Table workshop series with the University of Guam Land Grant Extension Service.
Mark Acosta, an extension agent of sustainable agriculture with UOG Land Grant, gives residents some tips on growing plants in containers during a July 2024 workshop. Starting Oct. 15, UOG Land Grant will hold a Garden-to-Table Workshop Series, focusing on how to grow productive, 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 Land Grant cooking workshop in April. Starting Oct. 15, UOG Land Grant will hold a Garden-to-Table Workshop Series, focusing on how to grow high-yield, low-maintenance food plants in a residential setting and how to cook with them.
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The Garden-to-Table Workshop Series from the University of Guam Land Grant Extension Service is returning next month, seeking to help residents save on their grocery bills, boost nutritional intake, have more convenient access to fresh leafy greens and produce, and sustain themselves from their own land.

The 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. Participants will also receive a seedling at each session to take home and plant.

“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.”

Class schedule and topics:

  • Eggplant (Birenghenas)
    Wednesday, Oct. 15
    3:30 p.m. to 6 p.m.

  • Papaya
    Saturday, Oct. 18
    9:30 a.m. to Noon

  • Chaya (Kadagan or Tree Spinach)
    Wednesday, Oct. 22
    3:30 p.m. to 6 p.m.

  • Sweet Potato (Kamuti) and Sweet Potato Leaves
    Saturday, Oct. 25
    9:30 a.m. to Noon

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 registered dietitian nutritionist with UOG Extension.

Adults of all ages are welcome to attend. A registration fee of $15 per session will cover workshop materials, food samples, and plant seedlings.

All classes will be held on the UOG campus in the Agriculture & Life Sciences Building. 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.