/XXM 6RUN\# - Resources for Rethinking

/XXM 6RUN\# - Resources for Rethinking

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Produced by
Falls Brook Centre
1
Welcome Teacher!
This module aims to enlighten and inspire your students about
where their food comes from, and the importance of a healthy
diet. The program will aid to develop environmental citizenship and
individual appeals to reduce food miles as a conscious contribution
to long-term environmental health. It also aims to provide handson activities to explore simple, earth-and-people-friendly gardening
practices.
Falls Brook Centre (FBC) is a sustainable community education centre located in Carleton
County New Brunswick. FBC promotes sustainable practices through organic gardens, orchards,
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for many outreach programs. We work on a range of regional and international programs that help
support communities and organizations adapt to a sustainable future.
Acknowledgements
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Shannon Herbert, Bianca Katsen, Claudia Menedez, Caroline Rochon, Erin Schopfer,
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2
TABLE OF CON T E N T S
I ntro duc ti on a n d Bac kg rou nd
4- 5
PART ON E: ACT I V I T I E S
T he Tra vel in g Tom ato Ga m e
6- 10
Ma ki n g Ch o i c es: Wh ere I n T h e Wo rld 11- 17
Kn ow Your Food 18- 23
Jeopa rdy 24- 27
Glo bal Tal k: Cro sswords a n d P uz z l es 28- 33
PART T W O : HAN D S - ON
I n do o r a n d O utdoor Tra n sf orm ations:
Co m po sti ng S c ien c e La b 34- 42
Seed to Seed: Seed S avin g Sc ienc e La b
43- 47
3
Introduction
Using this Manual
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Activity
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5
SECTION ONE
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6
Teacher’s Background
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Did You Know?
Ethylene is a gas used to speed-up the ripening process of fruits and vegetables shipped
from far away because they are often picked before they are ripe to last the long
journey, they need to be ripened quickly once they reach their destination. Ethylene is
the plant hormone responsible for changing tomatoes from pale green to pink to red.
Ethylene is produced naturally in ripening fruits, and its presence stimulates further
ripening, then aging.
7
The Traveling Tomato Game
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9
Role Cards
Part One
#1 Mexican Farmer (Carlos)
#2 Boss (Juan)
“Look at all these green tomatoes I have
to pick today. They’re not ripe yet, but I
LEZIXSTMGOXLIQER][E]&YX½VWX-RIIH
to spray them with pesticides to keep the
bugs away. “
“Thank you for the tomatoes Carlos. Keep
working hard, we have lots of deliveries to
make. These tomatoes have to be in
Canada by next week.”
PASS TO STUDENT WITH CARD #2
PASS TO STUDENT WITH CARD #3
#3 Truck Driver (Mark)
#4 Warehouse Owner (Jim)
It’s a long drive to Canada. These tomatoes
have thousands of kilometres to travel.”
“These tomatoes are still green. Before I
can deliver them I need to gas them for 24
hours to help them ripen.”
PASS TO STUDENTS WITH NO CARDS
(OTHER TRUCK DRIVERS)
PASS TO STUDENT WITH CARD #5
#5 Grocery Store Owner
#6 Consumer
“Wow, these tomatoes have traveled more
than I have! It seems strange to buy a
product from far away that we could have
grown in our own country.”
“Here I am in the grocery store. I need
XS½RHWSQIXSQEXSIWXSQEOIWTEKLIXXM
sauce. Here’s one...it’s kind of hard, and
from far away...but it’s the only tomato
available.”
PASS TO STUDENT WITH CARD #6
END
Part Two
10
#1 Local Organic Farmer (Sylvia)
#2 Consumer
“I’ve been taking care of this tomato since
I planted it in the spring. Now it’s red and
ripe to pick. Tomorrow I’ll take it to the
local market and sell it to someone from
the community.”
“I love coming to the farmer’s market...look
at all this beautiful produce! I also get to
see friends, and meet new people from the
community. Hi Sylvia, your tomatoes look
great, I think I’ll buy some for lunch.”
PASS TO STUDENT WITH CARD #2
END
SECTION TWO
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Product
Imported Distance
(Km)
Method of
Transport
Local Distance
(Km)
Apple
New Zealand: 9453
Plane
40
Banana
Costa Rica: 2965
Plane
Not grown locally
Grapes
California, USA: 5500
Truck
30
Corn
Ontario: 1241
Truck
35
Beans
China: 7788
Plane
20
Potatoes
PEI: 480
Truck
22
Tomatoes
New Mexico, USA:
4137
Truck
36
Onions
Idaho, USA: 4659
Truck
55
Lemon
Argentina: 5522
Plane
Not grown locally
Lettuce
California, USA: 5592
Truck
42
Flour
Saskatchewan: 4000
Rail
50
Milk
Nova Scotia: 574
Truck
80
Chicken
Maine, USA: 459
Truck
90
Beef
Alberta: 3434
Truck
67
Watermelon
Guatemala: 2558
Plane
38
17
SECTION THREE
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15 MINS
Help Chef Cheryl at ‘All Local Cafe’!
Menu
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Main Dish ___________
Dessert _____________
Ingredients:
______________
Ingredients:
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Ingredients:
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Foods Produced in New Brunswick
Vegetables
Asparagus, beets, beans, dulse, garlic, mushrooms, onions, peppers, potatoes, rhubarb, scallions, summer and
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sprouts, broccoli.
Fruit
Tomatoes, melons, apples, blueberries, cranberries, gooseberries, josta berries, plums, raspberries, strawberries,
grapes, pears.
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Legumes and nuts
Lentils, soybeans, hazelnuts, pine nuts.
Dairy
Milk, cheese, sour cream, whipping cream, yoghurt.
Other
Maple Syrup, honey.
23
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having various parts
vitamins in soil
improve
helps plants grow
important
dark material that covers the earth
replanting trees
not expensive
very
not enough of something
build up of rocks and dirt in water
systems
19. decorative
30
to spread out
function
necessary
grows back every year
cutting trees down
good outcome
soil that is productive
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DIVERSIFIED—having various parts
NUTRIENTS—vitamins in soil
ENRICH—improve
FERTILIZER—helps plants grow
VITAL—important
SOIL—dark material that covers the earth
REFORESTATION—replanting trees
ECONOMICAL—not expensive
EXTREMELY—very
LACK OF—not enough of something
SEDIMENTATION—build up of rocks and dirt in water systems
ORNAMENTAL—decorative
Down
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DISTRIBUTE—to spread out
PURPOSE—function
ESSENTIAL—necessary
PERENNIAL—grows back every year
DEFORESTATION—cutting trees down
BENEFIT—good outcome
FERTILE—soil that is productive
31
3
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COMPOST
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32
composting with worms
a layer of partially decomposed plant materials
placed on top of garden beds and around plants
and shrubs
organisms that are visible to the eye
breaking down organic matter into its basic
elements, including nutrients needed for plant
growth
materials like newspaper and leaves used as an
organic medium for worm composting
tiny rocks, sand, silt, and clay plus decomposers
and organic matter
requires oxygen. Under these conditions, a
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getting oxygen into the compost by mixing or
turning
organisms that cannot be seen without
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dark, rich material used to improve the soil.
does not require oxygen. Under these conditions
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composting
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as well.
8. to sift out uncomposted matter from humus to
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VERMICOMPOSTING—composting with worms
MULCH—a layer of partially decomposed plant materials placed on top of garden beds and around plants and shrubs
MACROORGANISMS—organisms that are visible to the eye
DECOMPOSITION—breaking down organic matter into its basic elements, including nutrients needed for plant growth
BEDDING—materials like newspaper and leaves used as an organic medium for worm composting
SOIL—tiny rocks, sand, silt, and clay plus decomposers and organic matter
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DECAY—to rot, break down or decompose
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OVERLOAD—to put more food into a worm bin then can be processed
33
PART TWO: HANDS ON
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34
Teacher’s Reference
Introducing Composting
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Did You Know?
The creation of compost is accelerated by frequent turnings. Simply turn the
pile onto itself, moving materials that were on the outside, to the inside of the
pile. In some cases compost can be made in as little as three weeks!
35
The Magic of Composting: Reading and
Experiments
Preparations
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Activity: Outdoor Composting
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What do you see?
&DQ\RXLGHQWLI\DQ\RIWKHRUJDQLVPV"
0DNHDGLDJUDPRIZKDW\RXVHHLQWKHPLFURVFRSH
Compost Experiment:
'RHVWXUQLQJWKHFRPSRVWSLOHDIIHFWWKHVSHHGRIGHFRPSRVLWLRQ"
8VHWKHJUDSKWRWUDFN\RXUUHVXOWV
Table A: Composting
'DWH '0< 7HPSGHJUHHV Moisture
2EVHUYDWLRQV
&HOFLXV
ZHWPRLVWGU\
:HHN
0RQGD\
7XHVGD\
:HGQHVGD\
7KXUVGD\
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:HHN
0RQGD\
7XHVGD\
:HGQHVGD\
7KXUVGD\
)ULGD\
:HHN
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7XHVGD\
:HGQHVGD\
7KXUVGD\
)ULGD\
:HHN
0RQGD\
7XHVGD\
:HGQHVGD\
7KXUVGD\
)ULGD\
:HHN
0RQGD\
38
Table A: Composting
'DWH '0< 7HPSGHJUHHV Moisture
2EVHUYDWLRQV
&HOFLXV
ZHWPRLVWGU\
7XHVGD\
:HGQHVGD\
7KXUVGD\
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7XHVGD\
:HGQHVGD\
7KXUVGD\
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:HHN
0RQGD\
7XHVGD\
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7KXUVGD\
)ULGD\
:HHN
0RQGD\
7XHVGD\
:HGQHVGD\
7KXUVGD\
)ULGD\
1RZXVLQJDSLHFHRIJUDSKSDSHU
5HFRUG\RXUGDWHVRQWKHKRUL]RQWDOD[LV
$LUWHPSHUDWXUHVRQWKHYHUWLFDOD[LV
&RPSRVWWHPSHUDWXUHVRQDVHFRQGYHUWLFDOD[LV
&RQFOXVLRQV'LVFXVVLRQ
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+RZGLGDGGLQJZDWHUWRWKHFRPSRVWDIIHFWWKHWHPSHUDWXUH"
+RZGLGWKHRXWGRRUDLUWHPSHUDWXUHFRPSDUHWRWKHFRPSRVWWHPSHUDWXUH"
:KDWRUJDQLVPVGLG\RXVHHLQ\RXUREVHUYDWLRQV":KLFKRQHVGLG\RXVHHLQWKHPLFURVFRSH"
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+RZGRHVFRPSRVWKHOSSODQWVWRJURZ"
:KDWZLOO\RXGRZLWK\RXUQHZFRPSRVW"
39
Activity 2: Indoor
Vermicomposting
2XWFRPHV$WODQWLF&DQDGD6FLHQFH
&XUULFXOXP
ZRUNLQJFROODERUDWLYHO\WRFDUU\RXW
LQYHVWLJDWLRQV
EHFRPLQJVHQVLWLYHDQGUHVSRQVLEOHLQ
PDLQWDLQLQJDEDODQFHEHWZHHQWKHQHHGVRI
KXPDQVDQGDVXVWDLQDEOHHQYLURQPHQW
EHFRPLQJDZDUHRIWKHFRQVHTXHQFHVRI
WKHLUDFWLRQVDQG
YDOXLQJSUHFLVHDFFXUDWHPHDVXUHPHQWV
Estimated Time:
KRXUIRUSURMHFWVHWXS
PRQWKVRISHULRGLFREVHUYDWLRQDQGDFWLYLWLHV
Objectives:
7RGLVFRYHUWKHSURFHVVRIZRUPFRPSRVWLQJ
ÀUVWKDQG
7RREVHUYHWKHOLIHF\FOHGLHWDQGRWKHUQHHGV
RIZRUPV
7RSURGXFHQXWULHQWULFKZRUPFDVWLQJVIRU
WKHQH[WVHHGVDYLQJODE
Materials:
6KDOORZFRQWDLQHUZLWKOLGRUFRYHU·ORQJ[·
ZLGH[·KLJK
6FDOH
/DUJHFOHDQZDWHUWLJKWJDUEDJHFDQIRUPL[LQJ
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OLWUHMXJ
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2QH SRXQG RI UHGZLJJOHU ZRUPV FDQ EH
RUGHUHG IURP JURZHUV RU EDLW VXSSOLHUV RU \RX
FDQ FROOHFW WKHP LQ WKHLU QDWXUDO KDELWDW LH
EDUQVGHFRPSRVLQJOHDYHVKRUVHPDQXUH
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7KHFRQWDLQHUFDQEHSODVWLFRUZRRGEXWPXVW
KDYHBµKROHVGULOOHGLQWKHERWWRPIRUDLU
WRHQWHUDQGZDWHUWRGUDLQRXW7KLVPHDQVWKDW
WKHFRQWDLQHUFDQQRWVLWGLUHFWO\RQWKHÁRRURU
WDEOHVXUIDFHEXWVKRXOGEHUDLVHGRQERDUGVRU
OHJVVRWKDWDLUFDQHQWHUWKHVHKROHV
40
5HG ZLJJOHU ZRUPV (LVHQLD IRHWLGD DUH WKH
EHVWW\SHRIZRUPVWRXVHLQ\RXUELQEHFDXVH
WKH\UHSURGXFHYHU\TXLFNO\WKH\SURFHVVODUJH
DPRXQWV RI RUJDQLF PDWHULDO DQG WKH\ FDQ EH
UDLVHG LQ FDSWLYLW\ DV WKH\ GR QRW UHTXLUH D
ODUJH QHWZRUN RI XQGHUJURXQG WXQQHOV 7KHVH
ZRUPV DUH VHQVLWLYH WR OLJKW DQG ZLOO EXUURZ
XQGHUJURXQGWRDYRLGLW
Procedure:
:RUPV QHHG D PRLVW HQYLURQPHQW WR OLYH LQ
PRLVWXUHFRQWHQW
7KHUDWLRRIZDWHUWREHGGLQJQHHGHGLV7R
SUHSDUHWKHEHGGLQJIRU\RXUZRUPV\RXPXVW
ZHLJKWKHVKUHGGHGSDSHUDQGPL[LWZLWKWKUHH
WLPHVDVPXFKZDWHU)RUH[DPSOHLI\RXXVH
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6ORZO\ PL[ WKH VRLO ZDWHU DQG VKUHGGHG
SDSHUWRJHWKHULQWKHJDUEDJHFDQXQWLOLWLVDOO
PRLVWHQHG
DistributeWKLVHYHQO\WKURXJKWKHZRUPELQ
µWR·KLJK
/LJKWO\ DGG ZRUPV WR WKH WRS RI WKH
EHGGLQJ
&XWDSLHFHRIEODFNSODVWLFWRÀWRQWRSRI
\RXUELQ7KLVZLOONHHSPRLVWXUHLQDQGOLJKW
RXW
8VHDVFDOHWRZHLJKIRRGVFUDSV5HFRUG
ZHLJKW RQ FKDUW SURYLGHG %XU\ IRRG VFUDSV
EHQHDWKRQHFRUQHURIWKHEHGGLQJ5RWDWHWKLV
SRVLWLRQ HDFK WLPH QHZ IRRG LV DGGHG .HHS
WUDFNRIZKLFKIRRGVWKHZRUPVDUHFRQVXPLQJ
5HPRYHDQ\WKDWEHJLQWRVPHOODQGZRUPVDUH
QRWHDWLQJ0DNHDQRWHRIWKLVGLVFRYHU\
Observations:
8VHDWKHUPRPHWHUWRWDNHWKHWHPSHUDWXUH
LQ WKH FHQWUH RI \RXU ZRUP ELQ 5HFRUG WKLV
RQ D JUDSK 'R \RX VHH D GLIIHUHQFH LQ WKH
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,VWKHEHGGLQJVWLOOGDPSRULVLWVWDUWLQJWR
GU\RXWDURXQGWKHHGJHV"
3XVKDZD\VRPHRIWKHEHGGLQJDQGREVHUYH
WKH ZRUPV :KDW IRRGV GR WKH\ FRQVXPH WKH
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:KDW RWKHU RUJDQLVPV FDQ \RX ÀQG LQ WKH
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VHH
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WR GDUN ZRUP FDVWLQJV WKDW·V ZKDW WKH ZRUPV
OHDYHEHKLQGDIWHUGLJHVWLQJWKHIRRGVHSDUDWH
WKH ZRUPV IURP WKH ELQ :HLJK \RXU ZRUPV
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1RZ \RX FDQ VWDUW WKH ELQ DJDLQ ZLWK QHZ
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VWUDLJKWWR\RXUJDUGHQ
8VH \RXU YHUPLFRPSRVW PL[HG ZLWK VRLO WR
VWDUWVHHGVIRUWKHVHHGVDYLQJODE
Conclusion/ Discussion:
:KDW WKLQJV DUH LPSRUWDQW LQ FDULQJ IRU \RXU
ZRUPELQ"
:K\GRZHXVHZRUPVWRUHF\FOHIRRGVFUDSV"
+RZ ORQJ GRHV LW WDNH IRU ZRUPV WR UHF\FOH
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EUHDNGRZQ"
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ZRUPELQ"
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ELQ"
:KDWLVWKHSODVWLFVKHHWRQWRSIRU"
)RUPRUHLQIRUPDWLRQRQYHUPLFRPSRVWLQJUHDG
“Worms Eat My Garbage” by Mary Appelhof
41
&ODVV5HDGLQJ
Composting Magic
“Matter can neither be created nor destroyed,
only transformed”– John Dalton
,QQDWXUHHYHU\WKLQJLVUHF\FOHGDQGQRWKLQJLVZDVWHG
:KHQDQRUJDQLVPGLHVLWLVHDWHQE\VRPHWKLQJHOVH
:RUPVEDFWHULDDQGIXQJLGRPRVWRIWKLVZRUNFDOOHG
´GHFRPSRVLWLRQµ:LWKRXWWKHLUKHOSWKHFLUFOHRIOLIH
ZRXOGEHEURNHQ6LQFHZRUPVEDFWHULDDQGIXQJLDUH
VRVPDOOZHKDUGO\QRWLFHDOOWKHZRUNWKH\GRWREUHDN
GRZQ GHDG RUJDQLF PDWWHU %XW MXVW LPDJLQH LI \RX
WKUHZDEDQDQDSHHORUDSSOHFRUHRQWKHJURXQGDQGLW
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GHFRPSRVLWLRQ NQRZQ DV ´FRPSRVWLQJµ :H ZLOO
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WKH KHOS RI D PLFURVFRSH \RX FDQ GLVFRYHU D WLQ\
XQLYHUVH ÀOOHG ZLWK FUHDWXUHV WKDW PRVW SHRSOH KDYH
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What is Compost?
&RPSRVW LV GHFRPSRVHG RUJDQLF PDWHULDO XVHG WR
enrich the soil:KHQRUJDQLFPDWWHUOLNHHJJVKHOOV
DQG EDQQDQD SHHOV DUH DOORZHG WR DJH WKH UHVXOWLQJ
PDWHULDOLVFDOOHGFRPSRVW
Why is it important?
&RPSRVW FRQWDLQV QXWULHQWV WKDW SODQWV QHHG WR JURZ
DQG FUHDWXUHV WKDW ZRUN WR NHHS WKH soil KHDOWK\
&RPSRVWLQJUHGXFHVWKHDPRXQWRIJDUEDJHWKDWJRHV
LQWR WKH GXPS RU ´ODQGÀOOµ ,W SUHYHQWV WKH JDUEDJH
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ROGIRRGJUDVVFOLSSLQJVGHDGOHDYHVDQGZHHGVEDFN
LQWRWKHHDUWKWRNHHSWKHsoilDQGSODQWVKHDOWK\DQG
VWURQJ
Who are the creatures involved?
0DFURRUJDQLVPVRUJDQLVPVYLVLEOHWRWKHH\H
7KHVH LQFOXGH HDUWKZRUPV VQDLOV VRZEXJV URYH
EHHWOHV EHHWOH PLWHV FHQWLSHGHV PLOOLSHGHV DQWV
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42
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EH
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URWLIHUVVSULQJWDLOVDQGPLWHVDUHVRWLQ\WKDW\RXQHHG
DPLFURVFRSHRUPDJQLI\LQJJODVVWRVHHWKHP
Where can you compost?
,W LV EHVW WR EXLOG \RXU FRPSRVW SLOH LQ DQ RXWVLGH
ORFDWLRQ FORVH WR WKH SODFH ZKHUH \RX ZLOO XVH WKH
ÀQLVKHG FRPSRVW EXW QRW WRR IDU DZD\ WR HDVLO\
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How do you start a compost pile?
7KH LPSRUWDQW WKLQJ WR UHPHPEHU ZKHQ EXLOGLQJ D
FRPSRVW SLOH LV WKDW \RX DUH PDNLQJ D FRPIRUWDEOH
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:KDWWKUHHWKLQJVGRRUJDQLVPVLQWKHFRPSRVW
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PART TWO: HANDS ON
SOLUTIONS
SECTION TWO
6HHGWR6HHG6HHG6DYLQJ6FLHQFH/DE
*URZLQJDQGFROOHFWLQJJDUGHQVHHGVLVFUXFLDOWRIRRGVHFXULW\IRUIDPLOLHVDURXQGWKH
ZRUOG7KLVH[SHULPHQWZDVGHVLJQHGWRVKRZVWXGHQWVWKHFRQQHFWLRQRIVHHGVSODQWVDQG
IRRGWKURXJKWKHOLIHF\FOHRIDSODQWIURPVHHGWRVHHG,WFRPSOLPHQWVWKHFRPSRVWLQJ
DQGZRUPFRPSRVWLQJODEVWRSURYLGHVWXGHQWVZLWKVHHGVWRSODQWLQWKHLUQHZO\PDGH
FRPSRVW
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6HHGWR6HHG6HHG6DYLQJ6FLHQFH/DE
Grade Suitability
7KLVH[HUFLVHLVVXLWDEOHIRUJUDGHV
43
Teacher’s Reference
Introducing Seed Saving
7KLVLVDFRPSOLPHQWDU\DFWLYLW\WRWKHZRUPFRPSRVWLQJRUFRPSRVWLQJOHVVRQSODQ,W
LVLQWHQGHGDVDVLGHSURMHFWWKDWUHTXLUHVOLWWOHDWWHQWLRQLQWKHVHQVHWKDWRQFHVHHGVDUH
SODQWHGWKHVWXGHQWVZLOORQO\KDYHWRZRUU\DERXWZDWHULQJWKHSODQWDQGDVVXULQJWKHSODQW
UHFHLYHVHQRXJKVXQOLJKWWRWULJJHUVHHGSURGXFWLRQ
7KHPDLQSDUWRIWKHSURMHFWZLOOFRPHRQFHWKHSODQWÁRZHUVDQGJRHVLQWRVHHGSURGXFWLRQ
,WLVDWWKLVSRLQWWKDWPRUHDWWHQWLRQZLOOEHUHTXLUHGIURPWKHFODVVWRFKHFNWKDWWKHLU
SODQWVDUHLQGHHGSURGXFLQJVHHGV7KHSODQWPXVWJRWKURXJKLWVZKROHF\FOHRIÁRZHULQJ
DQGGU\LQJLQRUGHUWRFROOHFWWKHVHHGV2QFHVHHGVDUHFROOHFWHGDQGGULHGWKHVWXGHQWV
FDQXVHWKHLUQHZFRPSRVWWRSODQWWKHVHHGVDQGWDNHWKHPKRPH
Did You Know?
ˆ %PPZIKIXEFPIWERH¾S[IVWTVSHYGIWSQIJSVQSJWIIHSVFYPF
ˆ Garlic is planted in the fall, before the snow and harvested in August the
following year.
ˆ Carrots, onions, & cabbage all take two years to produce their seed in our
climate!
44
Seed to Seed: Seed Saving Science Lab
Description
7KLVLVDFRPSOLPHQWDU\DFWLYLW\WRWKHZRUPFRPSRVWLQJRUFRPSRVWLQJOHVVRQSODQ,WLVLQWHQGHG
DVDVLGHSURMHFWWKDWUHTXLUHVOLWWOHDWWHQWLRQLQWKHVHQVHWKDWRQFHVHHGVDUHSODQWHGWKHVWXGHQWVZLOO
RQO\KDYHWRZRUU\DERXWZDWHULQJWKHSODQWDQGDVVXULQJWKHSODQWUHFHLYHVHQRXJKVXQOLJKWWRWULJJHU
VHHGSURGXFWLRQ
Materials
‡ 7KHFRPSRVWPL[HGZLWKVRLOVWRUHERXJKWRUIURPWKHVFKRRO\DUG
‡ 'LIIHUHQWDQQXDOVHHGVUDGLVKOHWWXFHEHDQVSHDV
Teaching Tips
:KLOHWKLVDFWLYLW\IRFXVHVRQJDUGHQVHHGNLGVORYHSODQWLQJWUHHV,I\RXEHJLQWKLVSURMHFWLQWKH
IDOOFROOHFWVRPHJUHHQDFRUQVDQGVRDNWKHPRYHUQLJKW*HWVWXGHQWVWRSODFHWKHPLQDEDJWRNHHS
LQWKHIULGJHXQWLOVSULQJ7KHQDVDQH[WHQWLRQDFWLYLW\SODQWDFRUQVLQ0DUFKDQGOHWNLGVREVHUYH
ZKDWKDSSHQV
&855,&8/80&211(&7,21
Subject: Science
Outcomes:$WODQWLF&DQDGD6FLHQFH&XUULFXOXP
KRPH DQG VFKRRO H[DPSOHV RI SUREOHPVROYLQJ WRROV
WHFKQLTXHVDQGPDWHULDOV
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Estimated time: ZHHNV
Objectives:*URZLQJDQGFROOHFWLQJJDUGHQVHHGLVFUXFLDOWR
IRRGVHFXULW\IRUIDPLOLHVSDUWLFLSDWLQJLQWKH.LWFKHQ*DUGHQ
3URMHFW7KLVH[SHULPHQWZDVGHVLJQHGWRVKRZVWXGHQWVWKH
FRQQHFWLRQRIVHHGVSODQWVDQGIRRGWKURXJKWKHOLIHF\FOHRID
SODQWIURPVHHGWRVHHG,WFRPSOLPHQWVWKHFRPSRVWLQJDQG
ZRUPFRPSRVWLQJODEVWRSURYLGHVWXGHQWVZLWKVHHGVWRSODQW
LQWKHQHZO\PDGHFRPSRVW
12
Weeks
45
Directions
Materials:
Part one: Plant Growth
:LQGRZOHGJHWDEOHVHWXSWRJURZSODQWVLQ
GRRUVQHHGVDFFHVVWROLJKWDQGZDUPWK
HDV\WRJURZVHHGVVXFKDVEHDQVRUSHDV
DSSUR[LPDWHO\VHHGVSHUVWXGHQWRUPRUH
LIGHDOLQJZLWKVPDOOHUVHHGV
SODVWLFFRQWDLQHUVRQHSHUVWXGHQWWDOO\RJXUW
FRQWDLQHUVZRUNZHOO
WUD\ ZLWK OLS WR KROG FRQWDLQHUV DQG H[FHVV
ZDWHU
VRLODQGJUDYHOWRÀOOHDFKVWXGHQW·VFRQWDLQ
er
PDUNHUVWRODEHOVWXGHQW·VFRQWDLQHUV
ODUJHUSRWVIRUWUDQVSODQWLQJ
ZDWHULQJFDQ
Part two: Seed Saving
%URZQSDSHUEDJVIRUVWRUDJH
&RPSRVWVRLOIRUSODQWLQJ
5HXVHVDPHSODVWLFFRQWDLQHUVDVLQSDUWRQH
Procedure:
6RDN VHHGV RYHUQLJKW LQ ZDUP ZDWHU WR DLG
JHUPLQDWLRQ
(DFK VWXGHQW VKRXOG KDYH RQH SODVWLF FRQ
WDLQHU7KHVWXGHQWVFDQEULQJWKHVHIURPKRPH
SULRU WR EHJLQQLQJ WKH H[SHULPHQW 7KH FRQ
WDLQHUVKRXOGKDYHDQXPEHURIVPDOOKROHVLQ
WKHERWWRPWRDOORZH[FHVVPRLVWXUHWRVHHSRXW
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46
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Teacher’s Notes:
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Radishes:
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47
Glossary of Terms
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Community Supported Agriculture [CSA] 7KH
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References
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49
What WE can do to reduce food miles!
1. Shop at a Farmer’s Market
2. Check food labels
3. Plant a garden
4. Support local farmers
5. Join a Community Shared Garden
6. Encourage grocers to carry
local foods
7. Buy seasonally and preserve food
for the winter