Annie's Homegrown

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Perlu Network score measures the extent of a member’s network on Perlu based on their connections, Packs, and Collab activity.

Our mission is to cultivate a healthier, happier world by spreading goodness through nourishing foods, honest words and conduct that is considerate and forever kind to the planet.

Social Audience 1M
  • Education
  • Special Education
  • Food & Drink
  • Cooking
  • Desserts and Baking
  • Food Movements
  • Healthy Cooking and Eating
  • Non-Alcoholic Beverages
  • Family and Relationships
  • Home & Garden
  • Healthy Living
  • Environment
  • Geography
  • Computing
  • Traveling
Irving Elementary (Bozeman, MT)

This is especially geared towards our kids that are on the National School breakfast program, in order to supplement the low quality foods currently being offered through our school district’s food service. Bokashi also allows for the composting of paper waste, so kids can get in on composting in a simple way, by contributing waste to our compost buckets. If we can get a reasonable harvest from our garden, we look forward to sharing the produce as snacks, and use it to teach the kids how to prepare simple and healthy treats. We desire to use the garden and the food cart during school events, to provide fresh and nutritious food for celebrations, altering our junk food reward systems and raising consciousness around food consumption and food value.

Bluffton High School (Bluffton, SC)

Bluffton High School’s Sustainable Outdoor Inquiry Learning Project (SOIL) is a small garden in which science students, special needs students, and the Environmental Club members compost, collect rainwater, and garden in raised beds built from recycled materials. SOIL plans to expand by adding a greenhouse made of recycled 2-liter bottles, additional raised beds, drip irrigation, and a vermicomposting center. The SOIL garden models sustainability through practice; it uses reclaimed shipping pallets, reused Coca Cola syrup drums-turned-rain barrels, and composting to ensure a sustainable closed loop. Beginning in 2016, the cafeteria will offer a salad bar purchase option for students and faculty, and SOIL plans to be a significant supplier of the fresh vegetables featured daily.

PS 29 John M. Harrigan School (Brooklyn, NY)

’s goal is to transform our existing garden into an outdoor teaching space that will teach students the importance of healthy eating, sustainable living, and the role of nature in our lives. Led by our student Green Team Leaders, our Sustainability Coordinator, and school community, PS 29’s students are sorting waste in the classrooms and in the cafeteria. The connection between gardening and healthy eating is concrete; produce harvested during the school year is used in the cafeteria for the salad bar and hot items such as pesto pasta and roasted squash. PS 29’s Harvest Week; Grown to Learn NYC Garden to Café program; and after-school gardening and cooking classes.

Phoenix Day School for the Deaf (Phoenix, AZ)

Phoenix Day School is focused on teaching students to grow lettuce, broccoli, and flowers in planters. To reduce pests, we will purchase ladybugs, & praying mantis eggs, teaching students about insects that are beneficial to our environment. We have a campus kitchen and will use that resource to teach students how to follow recipes and create delicious, fresh food. We are a Title 1 school, meaning many of our parents struggle daily to provide healthy food for their families; this can help!

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