Modern Backyard Food Production: Reduce Your Carbon Footprint and Save
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| Teaching plant propagation, that is an apple scion in my mouth, I did not take up smoking. |
An elective in UCLA Extension's Gardening and Horticulture Certificated Program, this is one of my favorite courses to teach. We discuss the production, packaging, and transportation of food as large contributors to our global carbon emissions. We look at the current phenomena blossoming throughout the Los Angeles Basin, food gardens springing up to produce local healthy and nutritious fruits and vegetables and contributing energy and financial savings in difficult economic times. You can register through UCLA Extension's website.
With a throwback to the idea of 'Victory Gardens' in World War II, we use the history of growing food in the city in times of need as a template, and explore how homegrown food can reduce our food budgets while addressing these environmental concerns. Students are each given a small plot for growing food where they can experiment with new ideas and enjoy their harvest.
Topics include, at minimum, fruit trees, vegetables, and berries that do well in our climate as well as often overlooked food-producing perennials and how to grow food in modern city lots where the "back 40" describes square feet and not acres.
One of my favorite courses to teach in the Gardening and Horticulture series, we meet on Sunday afternoons at The Learning Garden, starting October 5, through December 14. Students are allowed to return to the garden after the term is over to continue to harvest from their plants.
Typically, because there are no sources of food or drink near us at the Learning Garden, I usually make some sort of snack from local sources and something in season to serve. Coffee and hot tea are provided. Students are asked to bring their own service ware to keep our class meetings waste free.
Hope you can join me.
david
