Anaviv is proud to be an integral part of the Plant to Plate Internship Program, which mentors and empowers high school students through training in organic gardening and the culinary arts. 

This non-profit program gives high school students from the Richmond area a chance to grow organic food from seed to harvest and learn how to cook and serve it, all while developing essential job and life skills.

Along with other culinary experts and community volunteers, our chefs not only share their professional wisdom and life experiences, they also help our interns develop a professional network.

The program is led by Master Gardener and Garden Education Instructor Kelli Baram and Anaviv owner Arnon Oren.

Megan graduated from the University of California San Diego and is entering a Master's / Educational Specialist program in School Psychology at San Diego State University. Here, she talks about why she joined Plant to Plate.

Anthony is entering a Pre-Law program at the University of California Berkeley, and here he talks about how Plant to Plate helped inspire him to pick this career path.

Deeply intentional, systems-oriented, compassionate, and collaborative, Kelli has dedicated her life to serving and amplifying the strengths and qualities of others.

Her work as the co-founder and director of the Plant to Plate Internship Program is firmly rooted in the concepts of abundance, resourcefulness, and interconnectedness, and she loves guiding this creative, immersive internship opportunity for local students in gardening and the culinary arts:

“Gardens and kitchens are great spaces for learning all kinds of life and job skills. We use these two venues to create an environment where students feel safe to learn, try new things, step out of their comfort zone—essentially, practicing the things life will require of them after high school. Then, throughout the program (and beyond), we nurture and support their unfolding as they emerge into adulthood.”

Kelli holds a Masters degree in Marriage and Family Therapy, and is a Certified Integral (Life) Coach. She has been an educator for over 20 years and has designed and coordinated many youth development programs throughout her 30-year career.

She is also an avid “urban farmer” and “Master Gardener,” and has worked in the food service industry on and off her whole life. The Plant to Plate Internship Program brings together Kelli’s love of food, people, and the planet to provide growth and learning opportunities for the youth of our community.