Where Can We Cultivate? at Kingsley

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This week I used the apples thrown out by the cafeteria to demonstrate how much of the world we can cultivate food on. I start by explaining that the apple represents the whole world. I cut the apple in 4 quarters and took away three pieces, which represent the ocean. Then I cut the quarter in half and threw out one half representing desert, swamp, and arctic/antarctic land, where it’s obvious that very, very little can be successfully grown. Then, I cut the remaining apple slices into 4 where one piece represented everything that was too hot, one where the climate is to wet, and one where the land is lava and rocks making it nearly impossible to grow anything. 1/32 of the apple was left; however, of this land a great deal of it has been developed into schools, roads, parking lots, homes, grocery stores, etc. and obviously isn’t appropriate to grow. Cutting the skin off of the 1/32nd represents the tiny amount of land on this entire planet that is appropriate for cultivating.

Then, we began discussing plant anatomy and took a look at different plants growing in the garden.  In our exploration, we discovered tons of June Bug/ Japanese Beetle larvae and earth worms and learned that one is very GOOD for the garden while the other is very BAD. Can you guess which one? We found a radish, tomatoes, basil/ mint leaves, and corn. All of these are different parts of a plant and are all edible parts of the plant! We then got to taste test our corn for the first time, which was absolutely delicious. I’m excited to harvest more in the last few weeks!

 

 

Lindsay De May

My love for food and enriching food systems has brought me to LA after graduating in May from Syracuse University with a degree in Food Studies, concentrating on food politics and governance. I grew up gardening with my family in New Mexico, spent a summer working on an organic produce farm in New York, and spent three years as a teaching assistant for food science, locavorism and culinary arts classes. I look forward to incorporating my experiences in developing an exciting curriculum for my elementary and high school courses, with the hope that I'll inspire them to appreciate food the way I do!

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