It’s been a busy spring at Trinity with planting in, on, and around St. Hilda’s – as part of the sustainability initiative, and to help prepare for the Lawson Centre for Sustainability. Not only were the rooftop gardens brought back from winter slumber and newly planted, but there are also microgreens and mushrooms growing in the former Melinda Seaman kitchen downstairs, and the beds and gardens in front and behind the building were prepared and planted by staff and students.
First, staff and faculty enjoyed a planting day at the end of April and then students took over as part of the new course, “Urban Agriculture Practices” being offered at Trinity this summer. It’s a hands-on course allowing students to learn to grow their own food using best practices for sustainable, bountiful and local food production.
In a recent three-hour practicum, Isaac Crosby, Indigenous Agriculture Knowledge Keeper in the Trinity Food Systems lab, taught students how to build mounds and plant the three sisters (corn, beans, squash) from seed, and shared Indigenous perspectives on soil health and nutrients, identifying beneficial and invasive worm species, and more.
