Where and when
Cincinnati, USA. 11 July to 25 July 2012
Theme and project
Participants worked with the Civic Garden Centre to learn best practices with urban gardening/farming, focusing on building sustainable plots. Each plot provides fruits and vegetables which can be used by the community for use in balanced meals. Participants shared the food staples of their culture and the typical meals that are served in their homes. Together the participants and community created a cook book containing these recipes.
The participants built and planted gardens with the community, sharing their knowledge. Along with nutrition specialists the participants learned and taught the community quick, simple meals using these healthy foods, focusing on the importance of balanced meals and an active lifestyle.
The Civic Garden Centre runs successful programming in the Cincinnati area for participants of all ages concerning urban farming, composting and recycling. They have a well known presence in the city and have many goals in common with CISV.
Participants needed to be energetic and excited about urban farming and food in different cultures. They needed to be willing/able to aid in construction of and working in a small garden, interaction with persons of various backgrounds and ages and willing to share and prepare their culture’s cuisine.