Home Grown hits the high school circuit

SlowFoodie Josie Padro reports on Windemere High School’s award-winning garden initiative

Windermere High School Organic Garden Students are Digging Fresh Home-Grown Produce

by Josie Padro

In early March, row upon row of fledging basil plants took root in small pots at Vancouver’s Windermere High School.  It was natural light from the south-facing window that helped the plants mature. It was also the school’s new acquisition, a grow light, which bathed the seedlings in continuous light. While the sunny location and high-intensity light helped the basil flourish, it was energy harnessed from Windermere students that has made the garden project grow.

Concerned about the impact of food production and food choice on the environment, students wanted to make a local difference by starting an organic garden at their school. With the help of Slow Food Vancouver, Vancouver Coastal Health, Evergreen and EYA (Environmental Youth Alliance), they went to work persuading school officials to let them pilot a food garden at their high school. The result is a productive garden located in the school’s sunny court yard that contributes fresh produce to the school cafeteria.

Now in its second year the Windermere Organic Garden is well on its way with 12 raised beds the students built with help from their woodworking teacher. A dedicated team of boys has taken on the compost, regularly tending the five bins. Under the guidance of EYA staff, the students added a colony of mild-mannered mason bees to help pollinate the flowers and increase yield; and this March they won $3000 in the BC Green Games that will go toward building supplies for a greenhouse.  Thanks to all the friends of Slow Food who voted for them and helped them to win!  They also received a $500 gift from Slow Food Vancouver early in the year to help built the extra raised beds.

The organic garden project has created a student community at Windermere, bridging all grade levels. It’s become such a favourite among students that, often, 40 to 50 teens will show up for an after-school workshop. Not only are they learning lessons about how to grow their own food, but they are also gaining practical lessons in chemistry, woodworking, team building, environmental stewardship and social responsibility.
Hopes for this year’s garden are running high. The basil plants have been planted outside. Also thriving are several types of lettuce, herbs, carrots, zucchini, squash, strawberries, blueberries, raspberries, and garlic. The garden will provide fresh, economical and environmentally friendly ingredients for the school cafeteria. It will also continue to provide a constant source of learning for the student’s fertile minds.