Great Big Ideas & Takeaways:
Creating edible public spaces takes more than just plant knowledge. With public policy and process as well as multiple opinions and community needs, we find ourselves working with the invisible structures that guide our towns and cities.
The Basalt Food Garden is three years old and Stephanie has encountered and overcome many of the hurdles that you might face when re-imagining your public spaces. Learn from her experiences and help to guide your town into a more sustainable and beautiful future!
- Public spaces are ours to create.
- Working within the system to re-imagine your public parks.
- Why the biggest challenge is NOT money!
- From design to implementation—the 50,000 ft view.
- Guiding a community to envision and implement an edible public space.
- Transforming weeds into a desired feature.
- The nuts and bolts of public food forests and herb gardens.
- Mobilizing people and gaining support for your vision.
About The Speaker:
Stephanie Syson has over 13 years’ experience researching and practicing various forms of sustainable farming across the United States and Latin America, including over 10 years’ experience growing medicinal herbs.
She is an owner of Dynamic Roots, an herbal product line as well as the lead grower for the medicinal herb gardens. She is a Certified Permaculture Designer, an educator and practitioner in the fields of Greenhouse Management, Seed Saving and Herbalism.
Stephanie is committed to community service through education and demonstration of herbal self-care and sustainable farming practices and strives to make sustainable farming practices and Herbalism available to under-served communities in her area through the Basalt Food Park. The Basalt Food Park is a public park that is edible and educational, open to all.
QUESTION: Do you participate in any community garden or growing projects?