-Master numerous knife skills by adding vegetables, herbs, and protein to meals
-Explore the connection between ingredients, nutrition, and human & environmental health by exploring a Farm to Table food system
-Earn your Food Handlers certificate by demonstrating how to ensure food safety in the kitchen
-Design dishes for multiple course meals and prepare meals for large groups as a part of our seasonal banquets.
The REAL Program
The Redwood Environmental Academy of Leadership [REAL] is a small "school-within-a-school" where students develop close relationships with their classmates, explore the environment through hands-on field trips, investigate and design solutions to real-world issues, and cook in our Culinary Arts room.
In this interdisciplinary academy, students make connections between themes in different subject areas, while earning credits in:
**Students in REAL are also enrolled in the Culinary Arts Program**
In pursuit of a better understanding of humanity’s relationship with our natural environment, we travel to different outdoor education centers including:
Hidden Villa: investigate the social, economic, and environmental sustainability of a working plant and animal farm.
Jasper Ridge Biological Preserve: analyze the impact of changing seasons and climate on native plant and animal communities.
Stanford Farm & The HEAL Project School Farm: create a “Farm to Table” food system by planting, harvesting, cooking, and eating J
Fitzgerald Marine Reserve: examine billions of years of plant and animal adaptation by exploring unique tide pool ecosystems.
Cooley Landing: evaluate the impact of current and future Sea Level Rise on our Bay Area community, and be a part of the solution through habitat restoration.
Sims Metal Recycling & Recology: witness how “waste” can be turned into new products, and analyze the benefits to the Earth for future generations.
Oracle Park & Ferry Building Farmers’ Market: explore the foodservice program at the San Francisco Giants’ stadium, and purchase local ingredients at the CUESA Farmers Market to use in a dish prepared back at school.
Lucky’s supermarket: design a meal of your choice by purchasing ingredients that meet nutritional guidelines, and then preparing that meal in our classroom kitchen.
Climate Action Projects: participate in the youth-led movement to create a “resilient community” by taking direct action at demonstrations in the Bay Area.
Mr. Beetley-Hagler is in his 8th year at Redwood, teaching Environmental Science, Government & US History, and Culinary Arts. He loves working with students in the REAL [Redwood Environmental Academy of Leadership] Program, exploring concepts like sustainability, social and environmental justice, and cooking new and tasty dishes in Redwood's state-of-the-art kitchen classroom.
Mr. B graduated from UC San Diego with a degree in Philosophy and Ethnic Studies, and earned his teaching credential from San Diego State University. His wife Ms. Rizkalla teaches at Woodside, and his daughters Lena and Callie are in preschool locally. He loves following the Giants and Warriors, learning about progressive and radical social movements, and growing and cooking his own food.