- 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.
Schedule
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 -
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| Garden in a Cup |
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