The Urban Farm Kitchen 12-week, practice-based curriculum was adapted from LA Sprouts (www.lasprouts.org), developed by Drs. Nicole Gatto at Loma Linda University School of Public Health and Jaimie Davis at the University of Texas at Austin. Alexis Daniels, OTR/L and Meg Tallon modified the curriculum to align with the New England growing season, reflect the Boston area’s local food system and local cultural traditions. Additionally, they expanded the lessons to involve more culinary skill development.

The curriculum includes 12-weeks of classes in an after school setting: students spend 1 hour gardening, followed directly by 1 hour cooking (in a “pop-up” or real kitchen). The curriculum is intended for primarily Latino 3rd-5th graders residing in urban settings.

In 2016, Daniels and Tallon - supported by the East Boston YMCA - are partnering with Tufts University's Graduate School (Department of Occupational Therapy and Friedman School of Nutrition) to conduct extensive pre- and post-outcome data - including fruit and vegetable preferences, attitudes, and cooking self-efficacy - to validate the curriculum's aims.