{"id":17955,"date":"2020-02-07T15:01:41","date_gmt":"2020-02-07T20:01:41","guid":{"rendered":"https:\/\/www.mdcthereporter.com\/?p=17955"},"modified":"2021-01-08T19:16:52","modified_gmt":"2021-01-09T00:16:52","slug":"edible-garden-brings-sustainable-living-to-wolfson-campus","status":"publish","type":"post","link":"https:\/\/mdcthereporter.com\/staging\/8357\/edible-garden-brings-sustainable-living-to-wolfson-campus\/","title":{"rendered":"Edible Garden Brings Sustainable Living To Wolfson Campus"},"content":{"rendered":"

Ingrid Salamanca munches on leaves growing from a lime tree inside a lush botanical garden.<\/span><\/p>\n

The 23-year-old student at Miami Dade College shares the crunchy leaves with friends, all of whom meet every Wednesday morning to cultivate the area\u2019s vast collection of organic produce at Wolfson Campus.\u00a0<\/span><\/p>\n

It allows her to form a connection to the food she prepares and cooks as a student at the Miami Culinary Institute.\u00a0<\/span><\/p>\n

\u201cI feel like if I have my own restaurant. I would like to know how to grow them,\u201d Salamanca said. \u201cI prefer everything to be natural and grown by me.\u201d<\/span><\/p>\n

\"Student
Green Thumb: Miami Dade College student Annakey Johnson plucks tomatoes from a bush at the Miami Culinary Institute Garden inside Wolfson Campus.
ALICE MORENO \/ THE REPORTER<\/figcaption><\/figure>\n

Salamanca is one of several students volunteering at the Miami Culinary Institute<\/span><\/a> Garden, an organic edible space behind Wolfson Campus\u2019 parking garage in the 7000 building.\u00a0<\/span><\/p>\n

The garden, which opened in 2011, aims to promote sustainable eating.\u00a0<\/span><\/p>\n

Everything grown in the Culinary Garden is given back to MCI to teach food preparation classes. Any leftovers are donated to the Tuyo Restaurant<\/span><\/a> at Wolfson Campus to prepare meals.\u00a0<\/span><\/p>\n

\u201cFresh ingredients make a difference,\u201d said John Kane, chair of the MCI.<\/span><\/p>\n

Waste produced at the restaurant is given back to the garden to create compost piles.\u00a0<\/span><\/p>\n

The area is sandwiched between busy roads and tall skyscrapers on the corner of N.E. 6th St. and N.E. 1st Ave.<\/span><\/p>\n

Crops are grown every year from October to April by MCI students and volunteers through service learning provided by the Earth Ethics Institute. They harvest and grow plants every Wednesday morning.<\/span><\/p>\n

The MCI opened the space as a way to help students understand where their food comes from. Kane said it\u2019s an eye-opening experience for culinary students, because many haven\u2019t been able to work with locally-sourced, organic produce in their dishes.\u00a0<\/span><\/p>\n

They work with Little River, an urban farming company based in Downtown Miami, to select the plants that are grown to ensure every plant is harvested.\u00a0<\/span><\/p>\n

\u201cIt pushed chefs to be more creative,\u201d said Heidi Lellelid, program specialist of the Earth Ethics Institute. \u201cThis hopefully helps them create more interesting dishes.\u201d<\/span><\/p>\n

The project was designed by Natural Greenscape, an organic farming and edible landscape company based in South Florida. They assembled the space to feature round walking paths surrounded by four plots of soil, wooden benches and metal picnic tables.\u00a0<\/span><\/p>\n

Gabriele Marewski, owner of the organic garden Paradise Farms, was later charged with cultivating the garden\u2019s produce. Now, the space grows a variety of edible plants such as parsley, chives, mint, eggplants, tomatoes, among others.\u00a0<\/span><\/p>\n

\u201cIt\u2019s more than I can count,\u201d Lellelid said.\u00a0\u00a0<\/span><\/p>\n

The space has gone through several contractors that have maintained the garden\u2019s upkeep over the years.\u00a0<\/span><\/p>\n

\"A
Sunbathing: Student volunteers grow and harvest a variety of plants and flowers at the Miami Culinary Institute Garden at Wolfson Campus. Pictured is a firebush shrub taking in the sun at the garden.
ALICE MORENO \/ THE REPORTER<\/figcaption><\/figure>\n

Last October, the MCI began working with Little River to restore the garden\u2019s facade. The space had been impacted throughout the years from lack of use, poor soil conditions and pests in the area.\u00a0<\/span><\/p>\n

\u201cIt was okay, but there were a lot of things to be improved,\u201d said Muirel Olivares, co-partner of Little River.\u00a0<\/span><\/p>\n

Little River worked on the space by taming plant overgrowth and replacing plants impacted by the damage. They\u2019ve since added ten new species of edible plants like red veined sorrel and tatsoi, as well as creating circular paths around the plants so that students won\u2019t step on them.\u00a0<\/span><\/p>\n

After the growing season ends in April, the Culinary Garden is faced with threats of crop damage from pests and summer heat. Little River plans to cover the crops, and focus their efforts on giving nutrients to the plants instead of growing new ones.\u00a0<\/span><\/p>\n

They also want to promote productivity by assigning student volunteers a list of plants to research every week to better understand what crops they are growing.\u00a0<\/span><\/p>\n

\u201cWe want students to be more comfortable,\u201d Olivares said.<\/span><\/p>\n

Staff writer Heidi Perez-Moreno contributed to this story.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Ingrid Salamanca munches on leaves growing from a lime tree inside a lush botanical garden. The 23-year-old student at Miami Dade College shares the crunchy leaves with friends, all of whom meet every Wednesday morning to cultivate the area\u2019s vast collection of organic produce at Wolfson Campus.\u00a0 It allows her to form a connection to […]<\/p>\n","protected":false},"author":539,"featured_media":17956,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3,2753],"tags":[35,1483,1484,1485],"class_list":{"0":"post-17955","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news","8":"category-wolfson-campus","9":"tag-wolfson-campus","10":"tag-sustainable-living","11":"tag-garden","12":"tag-mci"},"yoast_head":"\nSustainable Living Practiced At Wolfson Campus With Edible Garden<\/title>\n<meta name=\"description\" content=\"The Miami Culinary Institute Garden uses crops grown by 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