1. I believe that Andrew Hewson has shown outstanding leadership and that, through the creation
of this flagship teaching garden, he and the Southern Alberta Institute of Technology have
created a prototype for eco and culinary literacy that will help its graduates to put food on
Canadian tables that is healthier, more environmentally sound and delicious . He is an
outstanding chef , innovator and leader that we should all applaud!
Dr. Sinclair Philip
Governor General's Award of the Nation's Table for Mentorship and Inspiration
2. I wish to express to you what a pleasure it was to work with Andrew Hewson and Simon Dunn
on the Culinary Gardens at SAIT. I truly believe the steps being put forward by your team in this
field will truly be a benefit to the students involved for many years to come. For them to be able
to see where food comes from in real life, and that it’s not out of a back of truck will be an
impact on there careers in the culinary field that will be invaluable, and to be working with
Andrew and Simon and to feel the passion that the both put into this project is something that
should be commended.
Regards,
Meryl Coombs
President
Spruce It Up Garden Centre
Our school had the pleasure of having Andrew Hewson come and teach our McKenzie Lake K-4 students
about carrots. His engaging discussion had a profound impact on our students and staff.
3. At McKenzie Lake we believe in encouraging our learners to be adaptable, to look beyond the
walls of the school and, most important to become lifelong learners and critical thinkers who
contribute to the greater good of our society. The carrot lessons gave them a wonderful
opportunity to engage in learning about the natural world. They compared the sizes of carrots,
drew carrots, wrote about carrots and were able to sample carrots. They learned that carrots
can add flavour and nourishment to their food. They had new understandings about where
carrots come from and what conditions carrots need to grow and thrive.
Marilee Sprenger, in her book, Learning and Memory says, “Anything you can do to make learning
unique may make the learning permanent.” Andrews’ sharing of his expertise and knowing the history
of where carrots came from inspired them to want to grow carrots and was an effective way to teach
them about healthy eating.
Each of our classrooms now has an Earthbox and students and teachers are excitedly planting seeds.
They are now learning an enormous amount about sustainability and agriculture.
Many thanks to Andrew for sharing his knowledge.
Pattie Ann Swain
Principal
McKenzie Lake School
4. At Willow Park Wines & Spirits we have the chance to see and work with many great chefs.
The genuine passion Chef Andrew demonstrates for his craft is evident. He is a true inspiration
to both students and peers. It has been our pleasure to be associated with him.
Linda Evasiuk
for Peggy Perry and Wayne Henuset
tel 403.296.1640 ext 226 | fax 403-225-0376 | linda@willowpark.net
10801 Bonaventure Dr SE, Calgary, Alberta
www.willowparkwines.com
5.
Hi Andrew,
We met in the office and the lunchroom here at McKenzie Lake School. You very graciously left me your
leftover carrots. A staff member of mine cleaned them well with water and I cut them up for the entire
lunch population. This project was SUCH A SUCCESS! Because the grade ones and fours were aware of
you and your carrots, they helped the nervous ones be brave enough to try some of the different
carrots. We have some kids here who rarely if ever show up at school with fruit or vegetables. They ate
a table serving each themselves. It was sad and great at the same time. You gave many children a gift
that they thoroughly enjoyed. Our community is fairly well off, but there are pockets of folks that really
struggle do to social situations, poor education or low economic status. These kids were so fortunate
that you shared your wares with them.
Merry Christmas, Andrew!
Sincerely,
Kathy Lowden
Lead Supervisor