The George Washington University invited the children of faculty and staff to roll up their sleeves and plant sunflowers, basil and marigolds at the GroW Garden, the student-run plot located on H Street between 23rd and 24th streets, on Thursday.
The stop at the on-campus community garden was just one of many activities offered by University Human Resources for “Take Your Daughters and Sons to Work Day.”
GroW Garden manager and GW student Jesse Schaffer coached the children through the process, showing them how to gather soil, plant seeds and water plants. He said that it’s important to engage young people and make them curious about where their food comes from.
“Kids interacting with growing plants and their food is an opportunity to connect the dots,” said Mr. Schaffer, a senior in the Elliott School of International Affairs. “Being able to see a seed become a plant and watch the entire process of where your food comes from is a tremendous experience for kids.”
Founded in 2009, the GroW Garden has become a staple of GW’s sustainability efforts, producing nearly 1,000 pounds of food every season. All of the food is donated to Miriam’s Kitchen, a local nonprofit that provides food and shelter to the homeless in D.C.
In 2010, the garden recieved a $10,000 "Gardens for Good" grant from organic food company Nature's Path. The funding was used to expand the plot.
The garden is open every Saturday until noon to volunteers. Those who are interested can fill out a form online. A summer volunteer schedule will be developed in the coming weeks.
Check out the photos below to learn more about the event and the GroW Garden.
Mr. Schaffer said the soil in the "worm bucket," filled with Red Wigglers, is 10 times stronger than Miracle-Gro and is used to enhance the soil of the GroW Garden.
"It just needs a little bit of work to make your food super delicious," he said before instructing the students to fill their pots with soil. Each child took home a pot of planted basil.
GW School of Business Finance Director Jackie Ferree brought her daughter Hannah (far left) to campus for "Take Your Daughters and Sons to Work Day." It was the first time she had been to the garden.
"What a great program," Ms. Ferree said. "The kids get to see all of the cool things that the university is doing, like the GroW Garden."
The children stood carefully along the rows of the plot before planting marigolds. The GroW Garden is also home to thyme, oregano, cilantro, raspberry bushes, root vegetables and baby spinach and other micro-greens.
The children also watered the GroW Garden. Mr. Schaffer said that the garden will feature giant sunflowers for the first time this summer, which will grow up to 12 feet tall.
"Planting can be a really tremendous experience for kids," Mr. Schaffer. "They are curious, and just really interested in understanding where food comes from."
Students volunteer in the garden when it first began nearly five years ago through the support of the Office of Sustainability and the Food Justice Alliance.
Students will volunteer in the garden each Saturday from 10 a.m. to noon until the end of the spring semester. A summer schedule will be posted through the Office of Sustainability.
"The next week will be a busy time for planting," Mr. Schaffer said. "Volunteers are welcome to come by."
Mr. Schaffer delivers food to John Murphy, assistant director of kitchen operations at Miriam's Kitchen, last year. The GroW Garden was established as community project to provide local, organic food. Much of the produce goes toward supporting the meal program for the homeless in D.C. at Miriam's Kitchen.
Julia Wagner, a junior in ESIA, waters plants in the garden, which produces 1,000 pounds of food each season. Ms. Wagner is a sustainability minor and former GroW Garden manager.