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Growing together. Hannah, Principal David Malleau, Olivia and Lauren. PHOTO BY MARYANN FLEMING toon FRE What on Earth is a Food Forest? The students at Good Shepherd Catholic School all know the answer! student in this K-8 school participated in the creation of a Food Forest on the school pro There are red currants, strawberries, Romeo and Juliet cherries, blueberries, yellow raspberries and grapes. The herb garden hosts oregano, chives and more. Then there is the three sisters: corn, squash and beans. Rare paw paw fruit has also been planted. It tastes like a cross between banana and mango, and the children can’t wait to sample its intensely sweet flavour. To say that the staff and students are excited about the Food Forest would be an understatement. Principal David Malleau is so proud that his school was chosen by the Durham Catholic District School Board to embark on this pilot project. He applauded his student body for previous participation in Eco and Outdoor Club programs, which he feels led to their selection as the perfect site for the Food Forest. “The kids are really pumped, and excited to watch things growing,” the Principal described. The children were part of the planning process from the beginning. Olivia, Lauren, Jessica and Hannah tell the story of going to the library to research which kind of plants will thrive in the Port Perry climate. Students suggested their favourite choices, and the next step was mapping out the garden areas on the school property. Then the real fun began, with hands-on digging, composting, planting and mulching. The garden plots ell organized and labeled, and wooden cages were iatnten to protect some of the plants, such as tall corn. Phil Collins, aka Wandering Bear, of Foggy River Farm, spearheaded this agricultural program. With age and grade appropriate instruction, he taught the students about indigenous fruits and vegetables, and instructed them through the process of planting their Food Forest. Foggy River Farm has locations in Uxbridge and Please turn to page 5 FOCUS - JULY2015 3