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Food + Kitchen2021-09-02T13:56:11-07:00

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.

Messages From the Chefs of Golestan

Monica
Monica
Sheila
Sheila

“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 excited to officially join 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 !
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!

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