Project Healthy Kids

04/22/2026

This Earth Day, Project Healthy Kids is celebrating the powerful connection between healthy kids and a healthy planet 🌎🌱

Every time we teach a young person how to cook with fresh ingredients, reduce food waste, or understand where their food comes from, we’re investing in a more sustainable future. Small, everyday choices—like cooking at home, choosing whole foods, and minimizing waste—add up to big impact over time.

Through our culinary training and workforce programs, we’re not just building skills, we’re building a generation that values wellness, sustainability, and community.

This Earth Day, join us in taking one step toward a healthier you and a healthier planet. 💚🥕

04/22/2026

GRANT OPPORTUNITY!

Are you seeking to implement a Farm to School program or build upon existing Farm to School efforts?

The West Virginia Department of Education, Office of Child Nutrition, is pleased to announce the Virginia Farm to School Competitive Grant. This grant is open to Child and Adult Care Food Program (CACFP) sponsors operating Early Childhood Education centers that are interested in implementing or expanding farm to school efforts. Applications will be accepted up to June 30, 2026 - please see the attached document for the entire grant announcement and submission requirements.

Funding awarded through the West Virginia Farm to School Competitive Grant will increase farm to school related efforts and practices within areas such as local food procurement, gardens, and education - and improve access to fresh ingredients and expand nutrition education.

Project activities may include, but are not limited to:
• Building, improving, or continuing a school garden. (This could look like raised beds, tilled space, etc.)
• Building, improving, or continuing an indoor growing operation. (This could look like windowsill pots, grow lights, mobile hydroponic towers, etc.)
• Farm to School field trips to local farms/farm operations.
• Professional development and training for staff related to farm to school, nutrition education, curriculum, and food literacy.
• Professional development for employees to enhance local food usage in meals.
• Programming to promote nutrition education for students, families, and the community.

*Please note funding through the West Virginia Farm to School Competitive Grant cannot be used to purchase food.

04/14/2026

Healthy Kids Inc 🥕👩🏻‍🍳

At Our Lady of Fatima, we care about the whole child—mind, body, and spirit 💙

That’s why we partner with Healthy Kids Inc to make sure your child has a healthy option every single day. Our meals are thoughtfully prepared by our chef using as many fresh, local ingredients as possible—because what our students eat matters.

From the classroom to the cafeteria, we’re committed to helping our students grow strong, focused, and ready to learn.

Come see the difference for yourself and meet Kids inc at our Open House this Sunday from 12:30–2:30!

04/13/2026

Project Healthy Kids very own Miss Leah will be presenting!

04/09/2026

Yesterday Project Healthy Kids led a vibrant, hands-on cooking workshop celebrating the unique flavor, versatility, and nourishing benefits of turnips!

👨‍🍳 Chef Joe gave a live cooking demo, guiding participants through a simple, delicious turnip, potato and garlic soup.

🌱 Chef Devyn, our Farmer Liaison and seasonal produce expert, walked us y through the world of turnips—from classic purple-top to Hakurei and baby turnips. We learned how to select the freshest bunches, store them properly, and understand how their flavor and texture transform with different cooking methods.

🥕 Miss Leah, our Registered Dietitian, shared the powerful nutritional benefits of turnips, including how they support digestion, immune health, and overall wellness—and practical ways to incorporate them into balanced, family-friendly meals.

Our produce of the month workshop is open to adults and families—perfect for anyone curious about seasonal produce, looking to build kitchen confidence, or ready to discover different varieties of produce in a whole new way.

Next month we will feature SPINACH! Come cook, taste, and learn with us!

Hosted at Unlimited Future | Presented by Healthy Kids Inc. and Project Healthy Kids

04/07/2026

🥬 Throwback to February! Our Produce of the Month class on cabbage was full of flavor, fun, and hands-on learning. From slicing and roasting to discovering its powerhouse nutrition, our participants left inspired and ready to get creative in the kitchen.

🌱 Tomorrow, we’re turning over a new leaf… with TURNIPS! Join us from 5:30–6:30 PM for another vibrant Produce of the Month experience.

👩‍🍳 Hosted by:

Chef Devyn, our produce expert, guiding you through the freshest tips and tricks
Chef Joe, leading a delicious live demo featuring turnips
Miss Leah, our RD, breaking down the nutrition magic of turnips

Come learn, taste, and get inspired! Whether you’re a kitchen newbie or a veggie pro, this class is all about discovering new ways to enjoy seasonal produce.

✨ Spots are limited—don’t miss out!

Register Here: https://docs.google.com/forms/d/e/1FAIpQLScxr69r_NZnuhFCONNQpcCoZzQpvpfjgtVuFrvK8TaoBtrx0A/viewform

04/02/2026

If you are struggling with food insecurity, visit the link below for information on local food pantries and additional resources.

https://www.cabellfrn.org/uploads/1/5/1/2/151234227/cabell_county_food_pantry_quick_guide.pdf

04/01/2026

Yesterday was such a special day at Project Healthy Kids! 🌱✨

We had the joy of welcoming a wonderful group of homeschool students who are currently studying the Underground Railroad. Community pillar Mr. David shared powerful insights on African American history here in Huntington, helping bring their lessons to life.
Miss Leah then guided us through the cultural significance of collard greens—highlighting resilience, heritage, and nutrition. The experience continued with Chef Joe, who demonstrated how to prepare and cook collard greens and sweet potatoes in a fun, hands-on way. 🍠🥬

We were so grateful to spend time with these amazing students and families—and thrilled to send them home with fresh produce of their own to continue the learning (and cooking!) at home. 💚

04/01/2026

Project Healthy Kids is hiring a WRAPS (Workforce Readiness and Professional Success) Trainee for a 12-week, paid culinary training program in Morgantown, WV. This trainee will work 32 hours/week at $13/hr learning hands-on kitchen skills, meal preparation, food safety, and local food systems, while participating in professional development, certifications, and personal growth activities.

No kitchen experience is needed. Must be 18 or older, based locally, and ready to learn. As a PHK WRAPS trainee you will prepare healthy meals for local families while building skills for long-term employment in culinary and community food work.

Apply in person at the Morgantown Central Kitchen located at 270 Mylan Park Lane, Morgantown WV, email our Workforce Development Coordinator at joe@projecthealthykids.org, or message us here on Facebook to start your journey with Project Healthy Kids!

03/30/2026

Have you ever seen love roll up its sleeves? We have.