The First Offering of Urban Food Production, The Spring Edition

Three Winter veggies from the Fall class of Urban Food Production. In Spring we'll
be planting veggies for the hotter months including peppers, tomatoes, cucumbers and squash -
to just name but a few!!!  Sign up now!

Starting April 8th at The Learning Garden, the first offering of the Spring course of "Urban Food Production" a long running Fall class will be offered at The Learning Garden. Teaching this in Spring has been a dream of mine from the beginning because we will be growing tomatoes, peppers, eggplants, squashes and cucumbers - and so many more of your favs. Spaces are still available - sign up!! Course title (below) is the link to UCLA Extension.  Students get to harvest from their gardens throughout the summer (if they maintain them!).  

The syllabus doesn't say, it but we eat at every class!  Eating is an agricultural act!  So we have meals that reflect on seasonality in addition to being healthy, organic and delicious.  It's all part of the syllabus.

Questions?  Give me a shout!

david

I've taught gardening and horticulture for over 30 years,
which I hate to say because everyone thinks I'm an old fellow.
I'm still having a good time and I love teaching growing food to people.

BIOLGY X 489.6 - Urban Food Production

The production, packaging, and transportation of food are large contributors to our global carbon emissions. Throughout the Los Angeles basin, food gardens have sprung up producing local healthy and nutritious fruits and vegetables while contributing energy and financial savings in difficult economic times. Using the history and current practices of growing food in the city as a template, this course explores how urban grown food reduces food budgets, encourages food sovereignty while addressing environmental concerns. Participants are each given a small plot for growing food where they can experiment with new ideas and enjoy their harvest. Topics include fruit trees, vegetables, and berries that do well in our climate as well as often overlooked food-producing perennials. We address pitfalls, challenges and practical answers to growing food in modern city lots where the "back 40" describes square feet and not acres.