Educating kids about food, from source to plate

Meet Rich Kolm, our new Days of Taste Program Coordinator

We are very excited to introduce Rich Kolm as the Program Coordinator for our Days of Taste program . Rich comes to us with a lot of great experience – he has been the farm manager for a few local farms, has experience running education programming for kids, and already has lots of great ideas for how we can continue to improve and grow. We are lucky to have him as part of TasteWise Kids. Read on to learn more about Rich.

What is your role with TasteWise Kids?

As the Days of Taste Program Coordinator, I am working part time helping in a whole range of ways to support the program, including handling materials, partnerships, and operations.

How else are you involved in the food scene in Maryland?

In addition to working at TasteWise Kids, I also help to manage a farm project I built with Bon Secours in West Baltimore. I’ve been working on urban farming and greening projects in and around the city since 2014.

In your opinion, what makes Days of Taste and TasteWise Kids so special?

In a certain sense, the program is very simple, but I think that’s what makes it so effective. It’s direct, it’s tangible, and it’s boiled down the experience for the kids to the essentials.

What is your favorite vegetable?

I’ve been growing vegetables for over a decade so this question feels like asking a parent which child is their favorite. I don’t think I’d want to live without tomatoes, especially the big fat high acid heirloom varieties like cherokee purple or brandy wine, but on the other hand I think I probably have stronger feelings about mustard greens. But I love growing hot peppers the best. Really, this question is impossible for me.

If you could have one meal at a local restaurant, what and where would it be?

Dolsot Bibimbap at Nam Kang, with all the little plates and miso soup.

What is your favorite thing to cook at home?

Pancakes. When I worked at the farmers market regularly I would wake up at four instead of four thirty so I could make pancakes from scratch before I left for work.

What are 2 or 3 things that are always in your refrigerator?

Green Cabbage and Carrots. People that live with my are generally astounded at the amount of carrots I eat, raw straight out of the bag. Cabbage I steam with butter and salt, for two thirds of the year I eat that probably every day.