Page 10 - CLH Foundation - Connected - Summer 2025

CLH TAY Program Participants are seen here creating hand made
pretzels at Fresh Baked Consulting in Midland

CLH Youth Grow with

The SEED Project

CLH’s Transition Aged Youth (TAY) Program serves individuals aged 14-21 years, helping them to navigate the transition
from adolescence to adulthood, with afterschool and summer camp programs acting as the
base for learning and preparing for the opportunities and challenges of adulthood.

For six weeks in Fall 2024, several members of the TAY Program participated in
a cohort with The SEED Project, which focuses on making a positive impact in
our community by equipping youth with the tools they need to succeed in their
personal and professional lives.
TAY Support Worker Ellen Cockburn saw first-hand what an incredible
opportunity this was for TAY youth. Depending on the cohort that each youth
applies for, they are able to learn about, and participate in, the process of
growing and preparing food. At the end of each cohort, they receive a SEED Badge
which confirms the experience they have gained and can be added to their resume
and also applied towards their secondary school credits, as needed. This program is
extremely accommodating to youths from all walks of life, and works hard to bridge the
gap between the youth and adult services that are available.

Each session of the cohort was approximately 3 hours in length and for one particular session, the time was spent prepping
and cooking lunch alongside the SEED team. The SEED Project has its own community garden and greenhouse, as well
as a fully equipped outdoor kitchen and outdoor classroom so that program members can learn about agriculture and
sustainable growing techniques in a hands-on manner. Another session of the cohort centered around a Midland Food Tour
and Operation Grow, where participants learned about sustainable food practices.

Chef Jennifer McConnell has been involved with the SEED Project for the past three years, offering culinary workshops for
the youth as well as employment training for staff. Chef Jennifer feels strongly that the youth who participate in the project
are very engaged and enthusiastic to attend the cooking workshops. One particular workshop focused on teaching the
youths how to create a grazing board and make homemade pretzels, which was a big hit with all involved! Chef Jennifer
noted that the youths feel accepted within the Project and a part of something bigger than just a job. They leave the
program with a greater sense of self and direction for their future.

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