- Start small, even little plants or seeds in a plastic cup can generate student talk.
- Pick up to a 1/2 or 2/3 of kale so it can grow back
- Breaking bread and sharing tasks is a part of community building.
- Lupii Cafe - a zero waste restaurant dedicated to sustainability. http://www.lupiicafe.com/
- Zero Waste Market - bring your own containers for this market.
Despite the dismal weather, everyone gathered to have morning tea and to share ideas of garden as learning spaces. We even had a chance to learn a folk song with Susan playing accordion live.
A Group Sing-a-long
This was the schedule for the day-presentation, a walk to gather kale and herbs (sage and rosemary) from the garden, another presentation on sustainability and zero waste management followed by cooking and eating our healthy garden soup.
10-10:30 Welcome, introductions, and tea
10:30-11 Workshop: Exploring school gardens as spaces of teaching and learning (Latika Raisinghani)
11-12:15 Walk to Orchard Garden and back to harvest produce for lunch
12:15-12:45 Workshop: Reduce waste and connect to your food! (led by Ina Tessnow-von Wysocki:)
12:45-1 Preview of upcoming workshops; evaluation forms
1 – 2 Making and eating lunch together
In the Garden
Some important takeaways -
|Garden in a Cup|