Gary Comer Youth Center
Ann’s great grandnephew, John, with Crazy Gracie of the Comer Crops Youth Farm.
Recently, my parents and I had the opportunity to visit the Gary Comer Youth Center (GCYC) on the South Side of Chicago. We had a great visit and learned more about the center's programs and met the people who make them possible.
Remington Price, the Executive Director, welcomed us and gave us a tour. Along the way, we met staff members and learned about the Culinary Arts and Urban Agriculture programs. These programs give youth hands-on experience and help them develop useful skills for the future.
Culinary Arts
Derrick Carino, the Culinary Arts Program Manager, told us more about GCYC's culinary program and how they prepare students for careers in Chicago's food and hospitality industry. The program is open to young people ages 16–24, starting with a high school enrichment club and continuing into an apprenticeship program.
The program goes beyond teaching students how to cook. Culinary trainees have opportunities to learn about nutrition, sustainability, budgeting, and much more. They emphasize “learning by doing” through catering projects and by providing scratch-cooked meals for students. Trainees can practice their skills in real-world settings and gain experience that can help prepare them for what comes next.
Urban Farm
GCYC's urban agriculture programs were another highlight of the visit. Tybalt Meadows, the Urban Agriculture Program Manager, showed us the center's inside growing areas and impressive rooftop garden. Sandra Reno, the Urban Agriculture Production Manager, then gave us a tour of the 1.75-acre urban farm.
The farm includes beehives, fruit trees, a chicken coop that provides fresh eggs, a FarmBox hydroponic farm, a new greenhouse, flowers, vegetables, herbs, compost areas, and more. Each week, GCYC also hosts a Farmers Market for the community.
The size of the farm was really impressive given its location in Chicago. Its programs include Green Explorers for middle school students, Green Teens for high school students, and the Urban Farmer Apprenticeship for young adults ages 18–24. These programs give students the opportunity to learn about growing food while also exploring sustainability, science, and business.
Like the culinary program, urban agriculture is very hands-on. Students can see the results of their work and gain practical experience while learning about where food comes from and how it can be produced in an urban environment.
One of the most memorable parts of the visit was lunch. Culinary students prepared a delicious meal for us, which we ate on the farm. Some of the ingredients were grown there. It was a great example of how the culinary and urban agriculture programs connect with each other.
Supporting Culinary Students
The Ann B. Zekauskas Family Foundation recently received a grant application from GCYC. Following our visit, we are proud to fulfill their request by providing funding to support culinary trainees in “expanding access to industry-recognized certifications, externships, mentorship opportunities, and direct exposure to Chicago's culinary and hospitality industry.”
The visit showed us how these types of opportunities can help young people build skills, gain experience, and explore potential careers. GCYC's combination of education, hands-on learning, and career preparation makes it a special place for students. We look forward to visiting again.
— John
