FoodWhat's Spring Internship begins! The Friday morning crew met for the first time this week, as did the rest of this year's 50+ new interns. The morning began with a citrus toss name game to get students better acquainted with one another that ended in a sweet mid-morning snack of citrus.
Group leaders Abby Bell and Doron Comerchero explained the benefits of various plants and herbs that we came across on the tour, including Yarrow, Lavender, Calendula, and Plantain.
After touring the farm and collecting for the salve, youth gathered in one of the green houses to discuss their commitments during the next 12 weeks and to strategize on how to create a friendly, cohesive and positive work environment. Here they are sealing the deal on a verbally discussed contract with a hand clap! (There was a written contract as well.)
Abby then explained the differences between shovels, spades, pitch forks and digging forks, and the youth used their new found knowledge and the help of wheel barrows to turn a compost pile.
After working hard turning the compost pile in order to facilitate it's final decomposition into great plant food, it was time for some food of our own. We cleaned up and gathered to whip up some strawberry banana smoothies and delicious pumpkin bran muffins.
Finally, everyone met up to discuss their triumph for the day, whether it was turning the compost, learning how to make a new food, or just finally being accepted to the program. The first day ended with big smiles enjoying the muffins hot and fresh out of the oven.