A Recap and Reflections on the Summer 2026 Youth Internship Program

You know what they say: time flies when you’re having fun. And as we enter into the last week of our Youth Internship Program, it’s wild to believe that we’ve already spent six weeks together with our incredible team of interns. In the field, the kitchen, and out in the community, this summer’s team has brought so much incredible energy and passion to our work, while engaging in a host of exciting learning and networking opportunities.

As we wrap up the summer, we figured we’d take a moment to share some of the special moments, people, and experiences that have made this year’s program one to remember.

In The Field

Our Youth Interns regularly supported maintenance efforts at the Urban Farm and harvested produce and flowers to supply our weekly Farm Stand. But their efforts in garden spaces across Charleston branched far beyond our home base.

During fieldwork at the Just Garden at Mitchell Elementary and Meeting Street Academy, Sharleen Johnson of Native Plants to the People, provided education about pollinators and native plants. She taught about the benefits of native garden planting, the pollinators the garden attracts, and the primary weeds that we should remove. She also gave us maintenance tips for our native plants!

Interns visited Joseph Fields Farm, a 50-acre, certified organic fruit and vegetable farm on Johns Island. Mr. Fields, a third-generation Gullah Geechee farmer, led us through tomato and eggplant harvesting, treated us to some field-fresh watermelon, and introduced us to a wild garden snack – the delicious and nutritious callaloo “weed.”

Our team also cared for our school gardens while students are away for the summer, completing garden maintenance projects at Sanders-Clyde, Burke, Mitchell, Meeting Street Academy, Memminger, and Meeting Street Elementary at Burns.

During fieldwork at Memminger, our main focus was soil amendment. We were able to completely clear and empty a bed that was inundated with Nut Grass. After clearing, we filled the bed with soil/compost mix. At Meeting Street Academy and the Just Garden, we cleared the weeds from the native plant areas and added more beneficial plants. We also did general garden maintenance at those sites and at Burke and Meeting Street Elementary at Burns.

In The Kitchen

Each week, our culinary sessions focused on a crop of the week, allowing the interns to learn that one ingredient deeply. During “taste labs” interns explored the plant’s flavor, texture, aroma, and culinary characteristics. Cooking sessions gave them opportunities to learn and practice culinary techniques while preparing multiple dishes using the ingredients. Over the course of the summer, we highlighted cucumbers, basil, tomatoes, eggplant, and peppers.

Our interns also made a 3-course meal with Chef Gabby Smith of Grits and Gabs during our visit to Joseph Fields Farm. We took eggplant that was harvested straight from the field to the kitchen, learning how to cook with a veggie that is famously tricky to cook well.

We also got to participate in a culinary lesson with Chef Alex Eaton, culinary director at La Cave and Félix Cocktails et Cuisine, who taught us (among many other things) the importance of mise en place.

Our team also got to put their culinary skills to work each week during their work with Amor Healing Kitchen (more on that below.)

In The Community

As part of our financial literacy program, our interns participated in weekly financial literacy sessions with the Pinnacle Financial team.

Our team enjoyed a visit from Lowcountry Street Grocery, who taught us about how they connect small, local producers with neighbors in need in order to create a more equitable local food system.

We visited local food hub GrowFood Carolina to learn how they support small-scale farmers in our area by connecting them directly to restaurants, grocery stores, schools, and individual consumers. We also learned about their Soil to Sustenance program and packed produce boxes for one of their food access partners working to address food insecurity.

Each week, our interns partnered with a team of other community volunteers at Amor Healing Kitchen, preparing meals for their clients with critical health challenges. In addition to nourishing the community, our weekly shifts at Amor were an opportunity to practice our culinary skills in a commercial kitchen. The interns grew tremendously in their confidence and independence.

We ran the weekly Farm Stand at the Urban Farm at Enston Home, distributing produce to the community and providing taste tests for customers featuring recipes from their culinary sessions. Taste tests included quick pickles, a basil citrus electrolyte drink, tomato ragù, okra fritters, and a cowboy caviar with a variety of peppers.

Our Deepest Gratitude

Getting to spend six weeks with our team of interns is always such a special experience for our team. We grow, learn, laugh, and share so many special moments. We want to take a moment to thank each of our interns, our Garden Educators, and every community partner who helped bring this program to life! We’re deeply grateful to have shared this summer with you all.