Making Connections

While my job title is Edible Schoolyard teacher, I feel like the job comes with so much more than just what the title implies. The garden, while not centrally located on campus, is a central element of our school and community. These first few weeks of school, I've had the chance to make constant connections beyond the garden.                                                                                                                                      

Happy Composters!

I've connected with Robertino, our chef who cooks simple, yet wholesome and delicious lunches everyday, based on seasonal and local ingredients. In cooking class, we reiterate these seasonal "Harvests of the Month," so far being apples, pomegranates and this month, squash and pumpkin. My connection with Robertino stems from adding his nitrogen-rich kitchen scraps into our compost bins. As the season progresses, I will work with him to discuss what herbs and veggies he'd like to cook with, so that I may plan to cultivate them.                                                                                                                                                                                                                               I've connected with Chuy, our schoolyard maintenance provider, who keeps our school looking dapper and trimmed. He's saving carbon-rich browns such as leaves for our compost bin. Without Chuy and Robertino's support, we wouldn't have the necessary balance we need for healthy compost, and in turn, healthy humus.

A part from teaching and maintaining our garden space, I also check students in for hot lunch and sometimes, when we are short on our fantastic parent volunteers, I help serve. Which brings me to another connection. I have had the chance to meet many parents while serving milk side-by-side with them. It's so important to have supportive parents for the flowering of our garden, and students, in and beyond the garden. 

My role as a garden teacher is unique in the sense that I get to see a broad spectrum of students from grades K-5th! It's wonderful. So many different ages, talents, and curiosities, all meeting together in one place, for a unifying experience of growing and cooking food. It challenges me as a teacher, and I love that. With one concept, I am challenged to learn many different ways of teaching it, tailoring my lesson to my students based on what they are learning in the Core Curriculum of their home rooms, and on their levels of comprehension. With a mix of students, I also get the chance to work with a wonderful group of talented and dedicated teachers from all grade levels. 

At the core of our garden lessons, is making connections to everyday skills. In 4th and 5th grade, we dug our hands in some dirt and minds in some number crunching while exploring Square Foot Gardening. While a simple task of twine and nails, students had the opportunity to stretch their basic math skills with this tangible task. Square Foot Gardening, in essence, is maximizing space by planting in 1-foot by 1-foot squares. Depending on how far a part plants need to be, students can determine how many plants to plant in each square. I think we did a swell job. 

 Throughout all grades this week, we focused on the foundation of healthy soil, looking at compost and amending our beds with it. Students had fun cultivating compost into our beds, and even more so, enjoyed transplanting seedlings of: Dinosaur Kale, Red Russian Kale, Broccoli, Dill, Red Cabbage, Cheddar Cabbage, and Tri-Color Sage, to name a few.

*Photos by Tiffanie Ma