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Food + Kitchen2021-07-30T16:13:51-07:00

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 Golestan’s Chef

Sheila

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

Salam! My name is Sheila, and I am so excited to meet and nourish you all! 
 
Food is one of my greatest passions. Bringing people together with wholesome meals made with love is one of my greatest joys. I like to think that my cooking and baking identity is grounded in two things: (1) My Iranian heritage, upbringing, and memories with family (2) My three years with the Berkeley Student Cooperative. It is there that I gained most of my large-batch cooking and kitchen managing experience. It was also there that I peeked over the shoulders of and learned from sixty other individuals eating, cooking, and experimenting with food.

Some non-food stuff about me: I was born and raised in Los Angeles. I moved to the Bay Area in 2015 to attend UC Berkeley, where I studied ethnic narratives and media studies, with an emphasis on Southwest Asian and North African diaspora studies. In my senior year, I wrote a blended honors thesis on Iranian American coming-of-age literature, and was also a Student-Teacher-Poet for June Jordan’s Poetry for the People Program. 
 
Alongside cooking, diaspora storytelling arts and community-building are some of my biggest passions. I would love to chat with fellow Golestanis about similar (and dissimilar) interests! See you soon!

Food Blog

3005, 2020

Golestan Adas Polo

Ingredients: 1 ¾ cup dry green lentils 2 Onions Garlic 1 cup raisins ½ cup Butter or oil Salt & Pepper 1 tsp Cinnamon 2 tsp Turmeric 4.5 [...]

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 [...]

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