Let me tell you a little story about myself and why I'm here...
When I was in second grade in Santa Barbara, CA, our school garden coordinator taught us about camouflaged insects. We inspected the school garden, searching for bugs that blended in with their environment. That night I took a mini marshmallow, squished it into the shape of a flower, dyed it pink with food coloring and wrapped wire around it to create 6 tiny legs. The next day we hid our insect creations around the garden and hunted for each others with excitement. I don’t remember if anyone found my insect, crouched on the branch of a pink flowering bush, but I remember finding many other strange and whimsical bugs scattered throughout the foliage.
Community Resource Center Graduates 25th Class of its Nonprofit Leadership & Management Program
Three nonprofit executive leaders return to Durango with a reinvigorated passion for their roles
Denver, CO –Three nonprofit executive leaders from Durango, Sandhya Tillotson, Anne Marie Meighan and Barbara Casey, all recently graduated from Community Resource Center’s Nonprofit Leadership & Management Program in Denver and have returned prepared to make waves and do their good work even better.
Thanks to everyone who came out for our 2nd Annual One Garden at a Time - Farm to Table Dinner.
All photos by Bonni Pacheco Photography/ www.bonnipacheco.com
With a menu of almost 100% locally donate produce made into an extravagant feast by Eolus Chef, Chris Crowl, we were all in for a treat!
2015 proved to be a successful year for the Manna Soup Kitchen Garden, with lots done to create a more productive, focused garden.
In 2015:Read more
With our third season wrapping up we got together for a potluck and some reflection.
Needham School Garden is getting ready for Winter!
Thank you to all students, teachers and community members who came out to help rebuild our compost system, mulch the pathways, clear out the garden beds, weed and dead head!
Looking at the ginormous winter squash growing in the garden I am awed by its gargantuan growth and filled with gratitude for the flavor and nutrition it will provide for me this winter. I am also slightly baffled by it's seemingly miraculous appearance from what what just bare soil and a small seed a few months ago.
OKCG Members with one of their pumpkins (Each family has their name carved into one)
It makes me want to ensure that the alchemy that plants perform daily will be able to continue next year so I can have another season of beautiful, delicious, and of course nutrient rich vegetables.
Since my plants do most of the work here is my little piece to set them up for success (it's actually providing for their partners underground, the microorganisms, worms, and other decomposers who we have learned hold the real secret to gardening success.)
Thanks to Brooke Frazer, the Manna Soup Kitchen Garden Coordinator, who walked us through the science and how to of winterizing our gardens!Read more
Fall is in the air! As gardeners and farmers, we all know what that means. Soon enough our killing frost will put an end to our season. For many of the farmer's this also means a well deserved vacation. After working a long hard season by the time fall rolls around, farmer's are typically ready to toss in their hat and call it for the season. Without extra helping hands it's a real challenge to get everything harvested from the field prior to that killing frost or in a timely manner. By finding ways to pick this produce before it turns to mush, gleaners are seizing an opportunity to connect wasted food to food pantries and food banks. While the waste from farms is typically utilized as a form of carbon or nitrogen in the never-ending compost loop, it remains a better food source.
Without calculating the full life cycle cost of a tomato or zucchini, I think we can all agree that fresh vegetables are better as FOOD than compost. AmpleHarvest.org states that 100 billions pounds of food are wasted in the United States annually and 50 million people in the US are "food insecure". This waste happens on a macro and micro level, with large commercial entities destroying food and small backyard gardeners producing more than they can use each year. With the help of interested local farmers and gardener's, The Garden Project, Manna Soup Kitchen, Cooking Matters, and the Fort Lewis Environmental Center are working on connecting fresh produce to people who need it the most. Inspired by the Denver Food Rescue, and Ample Harvest we are hoping to bridge the gap in Durango.
Thanks to local farmers offering up their harvest here in Durango, more than 3,000 pounds of fresh squash, corn, zuchinni, tomatoes, peppers and other vegetables have been donated to the Manna Soup Kitchen this year. Sutherland Farms and Rohwer's Farm have been extremely generous and we are so very thankful for their offers. Please feel free to contact Brooke@thegardenpojectswcolorado.org if you have larger scale gleaning opportunities before our impending frost. If you are a home gardener please contact the Manna Soup Kitchen or the Durango Food Bank to make a donation.