Posts Tagged: education
Over 150 current and prospective organic growers gleaned practical information shared by UC Agriculture and Natural Resources experts at the “Introduction to Small-Scale Organic Agriculture” workshop held virtually on Dec. 15, 2020. While most attendees were from inland San Bernardino, Riverside, Los Angeles and Orange counties, a handful were
“I attended this workshop and it was very helpful to hear different aspects of organic farming from experienced people,” one attendee from Sri Lanka said in an email.
UC Sustainable Agriculture Research and Education Program (SAREP) Director Gail Feenstra and Deputy Director Sonja Brodt kicked off the day with a presentation on program goals and resources. SAREP supports the goals of growers by developing more sustainable agricultural practices and effective regional food systems. They described a new online self-directed training program for organic specialty crop farmers in California and those in transition at https://ofrf.org/beginning-farmer-training-program. They also discussed marketing and business management.
Houston Wilson, director of UC ANR's new Organic Agriculture Institute, provided an overview of the program and pointed out that organic farming is expanding throughout California and includes more than 360 commodities. UC ANR will continue to take a lead role in developing and extending research and extension to this important sector, he said.
UC Cooperative Extension sustainable food systems advisor Rachel Surls discussed legal basics such as permits, licenses and regulations. UC Cooperative Extension organic agriculture specialist Joji Muramoto talked about the importance of soil health, a very popular and important topic. Other UC Cooperative Extension presenters covered nitrogen management (small farms advisor Margaret Lloyd), irrigation management (irrigation specialist Amir Haghverdi), integrated pest management (IPM advisor Cheryl Wilen), and plant diseases (plant pathology specialist Alex Putman).
“Thank you for the great workshop and resource links you provided for workshop materials and beyond! I have already downloaded and started to incorporate information from a few of the UC ANR pest management guidelines and legal and marketing links,” wrote an attendee from Chino. “Tips from peers are always great, too.”
During the afternoon portion of the workshop, five California organic farmers shared tips from their experiences. Carol Hamre (123 Farm, Cherry Valley) spoke about her trials and successes regarding vertebrate pest control and drip irrigation. Grace Legaspi (Tiny Leaf Micro Farm, Temescal Valley) talked about the art and science of growing microgreens. Lisa Wright (RD Flavorfull Farm, Riverside) discussed the importance of planting the right varieties in the right seasons. Arthur Levine (Huerta del Valle, Ontario) stressed the importance of collaboration and working synergistically as a team, and the importance of inclusiveness in all practices. Richard Zapien (‘R Farm, UC Riverside) shared inspiring stories and opportunities regarding the popular and successful UC Riverside community garden he manages.
“I am very glad to attend this workshop as a Bangladeshi,” wrote a grateful attendee from half way around the world. “Really, I have learned many things about organic farming in this workshop. I am working in the Tree nuts sector in Bangladesh but I have only cashew nuts plantation and processing factory…. I want to make an organic farm on 25 acres of land to cultivate vegetables, fruits, livestock, and fishing. Thanks again.”
Following the workshop, an extensive list of UCANR and external resources on topics covered during the workshop was provided to attendees https://ucanr.edu/sites/smallscalefarming/RESOURCES_/.
“I wanted to thank you for such a great webinar,” replied another Southern California participant. “I am a farm business advisor with the non-profit Kitchen Table Advisors and I learned a lot myself. Thank you for providing this list of resources. I look forward to the webinar recordings and slides, which I hope to be able to share with some of my farmer clients.”
The efforts of our co-sponsors also led to the overall success of the workshop. Inland Empire Resource Conservation District (IERCD) Manager Mandy Parkes, co-moderator, discussed district irrigation and soil testing resources and handed out gift certificates throughout the day. Evelyn Hurtado from IERCD volunteered to translate the workshop recordings into Spanish and Maggie O'Neill shared membership information and resources from the San Bernardino County Farm Bureau. Other co-sponsors included the Riverside County and Orange County Farm Bureaus. The California Certified Organic Foundation promoted the workshop and heightened awareness of UC ANR's programs and activities in the field of organic agriculture.
The PowerPoint presentations and recordings in English will be posted on the UCCE San Bernardino County website: https://ucanr.edu/sites/smallscalefarming/ by Feb. 15, 2021, and the Spanish translations later this winter. Next year, if conditions allow, actual farm visits will be included.
Farmers who want to learn organic production practices for California specialty crops can now get training at their convenience on their own computers. The organic farming training is designed by the University of California Sustainable Agriculture Research and Education Program, Organic Farming Research Foundation and California Polytechnic State University in San Luis Obispo.
“This course includes information from the latest scientific research conducted by our University of California colleagues across the state, and boils it down into practical information for beginning or transitioning organic farmers of fruit, nuts, vegetables and other specialty crops,” said Sonja Brodt, UC SAREP academic coordinator for agriculture and environment.
The training program contains six learning modules: soil health, weed management, irrigation and water management, insect and mite pest management, disease management, and business management and marketing.
“We were able to draw on the expertise of 22 technical advisors, the majority of them from UC Cooperative Extension, UC campuses and Cal Poly San Luis Obispo, to ensure the scientific accuracy of the information provided,” Brodt said.
The program provides a combination of written content, videos and do-it-yourself exercises that allow students to follow along at their own pace and test their grasp of the knowledge. Farmers may read or view any parts of the course they choose, in any sequence. No certificate or credit is given at completion.
“While it was developed for California specialty crop farmers, the content is based on foundational principles that are relevant to all organic farmers and our hope is that growers across the U.S. find it to be a useful resource,” said Lauren Snyder, OFRF education & research program manager.
The organic farming training is free. To obtain a link to the training, submit a request at https://ofrf.org/beginning-farmer-training-program.
Funding for this online training program was made possible by the U.S. Department of Agriculture's (USDA) Agricultural Marketing Service through grant AM170100XXXXG011. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.
“I didn't know I would get so much soil today, now I can grow more cucumbers in my room!” said Miss Anita as she placed fresh soil into her plant pottery on Community Planting Day. The Estabrook Place resident was a first-time participant of a new gardening program for older adults hosted by the University of California Cooperative Extension in Alameda County.
The UC Cooperative Extension senior gardening program integrates healthy eating, active living and gardening education. Miss Anita was one of 200 seniors who participated in the gardening and nutrition education program led by Katherine Uhde, a CalFresh Healthy Living, UC community education specialist, in collaboration with the UC Master Gardener Program of Alameda County.
According to the National Institute of Aging, older adults experience high levels of social isolation and loneliness, which lead to an increased risk of chronic conditions such as high blood pressure, depression and obesity. Educational activities that promote a healthy lifestyle and encourage interaction with peers are recommended to prevent these conditions in aging adults.
“We need to be able to address the needs of our greying generation and focus on prevention rather than treatment,” explained Mary Blackburn, UC Cooperative Extension nutrition, family, and consumer sciences advisor, about the benefits of group-based wellness activities for seniors.
The senior gardening program was developed by Blackburn and tested at Palo Vista Gardens Community, an Oakland Housing Authority-managed senior property. It is part of a larger quality of life study on the health of aging adults being conducted at seven Eden Housing sites with CalFresh Healthy Living, UC, which serves diverse populations of people who are eligible for the Supplemental Nutrition Assistance Program, also known as CalFresh food. Through nutrition education and physical activity classes, CalFresh Healthy Living, UC empowers seniors and other underserved Californians to improve their health.
This is the first project that CalFresh Healthy Living, UC partnered on with Eden Housing, a nonprofit provider of affordable housing in Alameda County. Through the collaboration, Eden Housing residents are able learn about nutrition, food safety and gardening concurrently at their living facilities. Residents learned how to grow fresh herbs, including marjoram and basil, while learning the benefits of cooking with them.
In past research, Blackburn found unsafe food handling practices used by over half of the fixed-income seniors and food handlers and caregivers serving seniors surveyed in 10 counties. At the Alameda County location, a UC Master Food Preserver volunteer, trained in Solano County, offers safe food handling classes.
Because the residents speak various languages including Cantonese, Vietnamese, Spanish, and Korean, CalFresh Healthy Living, UC has partnered with the Volunteer Health Interpreters Organization to connect certified, student volunteer translators to assist the participants. This partnership allows UCCE educators to communicate with participants in their native language and allows residents to more easily interact with their neighbors and develop friendships.
To paraphrase the African proverb “It takes a village to raise a child,” it takes a community to meet the needs of people with various physical and mental abilities, cultural backgrounds and life experiences.
On Community Planting Day, every senior resident is smiling as they dig their hands into the dirt to make room for a seed or seedling. Residents who were strangers before the event are exchanging ideas of what they would like to grow, and like Miss Anita, are enthused to grow more vegetables.
To assess the benefits of the gardening program for seniors, Blackburn is working with Lisa Soederberg Miller, director of the Adult Development Lab and professor in the Department of Human Ecology at UC Davis. They hope to share what they learn with others who wish to establish a similar program for seniors in their community.
Las estudiantes de postgrado de la UC Berkeley Kristal Caballero, Elsbeth Sites y Sonya Zhu son las becarias de la GFI y trabajarán con académicos y personal de ANR para abordar el tema de cómo alimentar de manera sustentable y nutritiva a una población mundial que en el 2025 alcanzará los ocho mil millones de personas.
Las becarias de la GFI son parte de un grupo de 50 estudiantes y graduados de la UC que trabajan en proyectos relacionados con los alimentos en los 10 campus de la UC, la oficina del presidente de la UC, el Laboratorio Nacional Lawrence Berkeley y la UC ANR.
Las becarias de la GFI se reúnen en conferencias, viajes de estudios y eventos para hacer contactos. La primavera pasada, UC ANR llevó a cabo el recorrido de becarios por el delta de los ríos Sacramento-San Joaquín para aprender más sobre la relación entre alimentos, agricultura y medioambiente.
Las becarias de la GFI 2017-18:
Kristal Caballero, de San José, es estudiante de postgrado de la Facultad de Salud Pública de la UC Berkeley. Con su trabajo en el equipo de Comunicaciones Estratégicas de UC ANR, Caballero se enfocará en esfuerzos de divulgación de información y educación para educar al público sobre nutrición, seguridad alimentaria, programas federales de alimentos, desperdicio de alimentos, obesidad infantil y temas relacionados. Caballero utilizará una variedad de herramientas de comunicación para publicar los resultados de la investigación del Instituto de Políticas sobre Nutrición sobre temas relacionados con la nutrición y alimentos y para informar a los legisladores.
Sonya Zhu, de Iowa City, Iowa, es estudiante de postgrado de la Facultad de Políticas Públicas Goldman, de la UC Berkeley. Zhu conducirá un segundo análisis del estudio Comunidades Saludables en el Instituto de Políticas sobre Nutrición, un estudio observacional de más de cinco mil niños de entre cuatro y 15 años que fueron reclutados en 130 comunidades de todo EUA entre el 2013 y 2015. Ella examinará el efecto que tiene la inseguridad alimentaria en el hogar en la conducta dietética y actividad física.
How do we support low-income Latino families with appropriate nutrition education that makes a difference in their lives? This was the question staff with the UC CalFresh Nutrition Education Program in San Luis Obispo and Santa Barbara counties were asking ourselves as we prepared for a monthly presentation at the THRIVE Healthy School Pantry in Santa Maria, California.
While many nutrition education programs work with local food banks to provide food demonstrations and nutrition information at supplemental food distribution sites, often, these classes can feel rushed. People are likely hurrying to pick up their food and so there is little time for more than just one-way communication where the educator provides the information and participants listen. Other times families may feel obligated to stay for the nutrition lesson in order to get their bag of food for their families.
This was the experience of our UC CalFresh Nutrition Educators delivering presentations and recipe demonstrations at the Healthy School Pantry food distribution. The Healthy School Pantry is a monthly food distribution focused on increasing food security and providing a strong social network for families to access a wide variety of community resources in English and Spanish.
When our nutrition education team started working at the Healthy School Pantry, the set-up was similar to a formal classroom environment where there was a teacher and students. The students (in this case, parents and families) would sit in rows, while the nutrition educator stood up front with a projector and microphone providing nutrition messages and a recipe demonstration using food from the pantry. We would include skills for preparing a recipe, and offer food samples and practical tips related to USDA's MyPlate.
After a few of these formal presentations, we began to notice that many parents were not interacting. We would ask for questions or suggestions on how participants could use this information or recipe, and most would respond with silence or politely, “todo está bien, gracias” [“everything is good, thanks”]. We also noticed other families would try to get past our table without making eye contact in order to leave. It became apparent that the families, for various personal or cultural reasons, did not feel comfortable participating and interacting in this formal class setting. Others just did not want to sit and listen for 15 to 30 minutes if they weren't sure that the information was going to be relevant to them.
Taking this into account, we decided to modify our approach. First, we got rid of the microphone and projector and moved our table into a high traffic area more integrated with the other community resources. Next, we changed our presentations to be more participatory and conversational. We set up our table with a colorful display and often a food sample, and then we walked around to the front of the table where we could greet and approach the families without a barrier. At one recent event, we brought an activity wheel and some basic physical activity equipment like jump ropes and stretchy bands. Parents walked right up and started to spin the wheel. When it landed on an exercise they would grab the equipment and start doing the activity and asking for tips. We were so surprised that they wanted to actually do the exercise right then and there and were really interested in talking to us about how they could get more physical activity in their busy lives. At one point we had a long line of parents waiting.
With these small changes, parents are provided more individual attention and an opportunity to have a conversation with the educator rather than feeling like they are students in a classroom. We are able to have more meaningful conversations and the parents are the ones approaching us and asking, “What recipe are you preparing today?” Parents are initiating the conversations and once we engage with them, they have many more questions about the ingredients, where to get them and the dialogue continues in a natural way that is meaningful and relevant to their lives. We are also able to clear up some misconceptions they may have. For example, we have heard many parents say they think that canned or frozen fruits are not healthy. Once we have their trust we are able to clear up the misinformation and let them know that canned and frozen produce can be an economical way to get more fruits and vegetables in their diet and, as long as there isn't added salt or sugar, can be just as healthy as fresh produce.
Within these conversations we take the opportunity to provide nutrition messages and tips, but we also have the opportunity to hear the parents' perspectives and comments. For example, one participant commented on a recipe they were demonstrating saying, “I really like the bean and garbanzo salad because it's nutritious, it has iron, vitamins and it is really easy to make.”
For our larger nutrition education program, this method has brought about additional benefits, including the opportunity to build stronger relationships with parents in the community and to talk to them about what our program is doing with their children during the school day. One mother who had approached our table several times in the past told us, "For me and my family, we have changed a lot about how we eat. We eat healthier and cheaper and we spend less on buying junk food. My children like what they have been taught in their classes by your program. That's why I like it because my children no longer like to eat things that are not healthy.”
Through these conversations, we see that families are leaving our table more informed and are more willing to seek out and approach our table the following month. The level and quality of interaction has increased and we are able to see and hear about the impact of our work and modify or change approaches based on the suggestions from the families.
We will continue with this successful education delivery model because we have seen and heard the satisfaction of the families and have received a lot of great feedback from parents. These small successes that are revealed to us through mutually respectful conversations keep us motivated to continue to provide services and promote a healthier community in a way that respects and values the experiences and knowledge that our families share.