Food + Kitchen2022-10-07T15:25:56-07:00

Our Kitchen is The Heart of Golestan

At Golestan we nurture our children with love, kindness and also good food! We only serve whole foods – all meals and snacks are prepared in-house by our kitchen team. We even bake our own crackers and bread. All our ingredients are fresh, organic and to the extent possible, local. All our meat is grass fed and pastured/free range, delivered directly from Marin Sun Farms.

  • Fruits and vegetables are seasonal and sourced from local farms through Veritable Vegetable*.
  • We only serve full fat organic dairy products, our yogurt comes from Strauss Family Creamery.
  • All of our dry goods are sourced from Hummingbird Wholesale*.

At Golestan, we promote healthy and conscientious habits from an early age; this includes eating habits. We continually expose children to different ingredients and flavors so that they may develop a palette that is open to a variety of tastes. When not in a global pandemic (like in the photo above), the children sit around the table with their teachers and enjoy family–style meals. In 2020-2021, all meals are served in each indoor/outdoor classroom and enjoyed from a physically safe distance.

*These companies are B Corporations.

Check out our food blog below for recipes on our favorite dishes and snacks.

A Message From Our Chef


“The food pedagogy of Golestan is an ideal model for any school community looking to nourish their children, the planet, and one another.”

Hello, my name is Monica Pelucchi and I am very happy to be a part of the Golestan community.
I was born and raised in Italy and came to the United States in 1997. My husband, Giovanni, and I have two children, Elisa who is 26 and a nurse at Mayo Clinic and Matteo 21 who is a senior mechanical engineer student at Cal Poly in San Luis Obispo. I worked at Mustard Seed Preschool for 20 years, 17 years as a teacher and three years as a chef. I developed and ran the meal program at MSP after attending Bauman College in Berkeley and obtaining a Natural Chef degree. I met Yalda and the Golestan Team in 2017 when I did my 50-hour externship for culinary school. We continued to collaborate with each other and I later became a substitute Chef at Golestan when time permitted. As a fun hobby I have been working part time at Oaktown Spice Store as a Spice Associate for the past three years, where I discovered a world of spices unknown to me. I am very passionate about food, I love to cook, but I especially enjoy baking. In my free time I enjoy reading, hiking, exercising, and hanging out with friends. Ciao !

Food Blog

3005, 2020

Golestan Beef Kabob

We eat this kabob on lavash with pickles, mayo, tomato, lettuce and sometimes an extra sprinkle of sumac. This is what I make whenever we pack lunches to-go, as [...]

3005, 2020

Red Sauce

Ingredients: 1 large onion 2 medium carrots 2 stalks of celery 3 garlic cloves ¼ cup olive oil 1 28 oz can of tomato sauce or crushed tomatoes [...]