April's Green Superstar: Kayleigh Levitt

GREEN SUPERSTAR

SEPTEMBER 2013

Kayleigh Levitt

Even if you haven't had time to go to the Soka Instructional Garden (SIG) yet, you've probably at least heard about it by now. The SIG has been very active this year, offering more opportunities for student enjoyment than ever: there have been garden parties every Sunday, weeding Wednesdays, a Full Moon Drum Circle Planting Party, a fermentation class with Chef Glen, shed painting, the Soka pallet sessions, and the Garden Show with Hip-Hop Congress and Edna the Tea Bus.

We've already featured one of the student garden managers, Leia from the class of 2014, here on our blog, so Sustainability Committee decided to invite the second student garden manager, Kayleigh Levitt from the class of 2016, to share her experiences working and learning in the garden.

Sustainability Committee: What has been your favorite of all of the events the SIG has hosted this year?

Kayleigh Levitt: The Garden Show was so much fun. It had music, food, lots of different people from a bunch of groups at Soka--all of my favorite things.

SC: What is your favorite part about working in the garden in general?

KL: Working in the garden is helping me do what I want to do for my career, but on a smaller scale. It's practice in building community around food and food production. It has brought me so much joy. Sometimes I'm in complete disbelief that I get paid to be there! Sometimes I just don’t want to leave. The work is really gratifying. I get to eat things right off the vine.

SC: What's the hardest part about working in the garden?

KL: I guess the amount of time that it takes up. The plants require daily attention. Also pests. Pests are the worst.

SC: Had you gardened much before coming to Soka?

KL: No. Not in the slightest way possible.

I learned a lot in Dr. Robert's Sustainable Agriculture Learning Cluster. Then I forgot some parts and re-learned by making mistakes. Dr. Robert helps us a lot too. You have to get into the rhythm of it. Gardening isn't that hard once you get the soil nutrients balanced--it’s just putting plants in the ground, watering them, and protecting them from pests. But I still have so much to learn! All I know how to do is grow plants from a nursery. After Soka I’d like to take a Master Gardener’s course and learn how to start plants from seed.

SC: There have already been a lot of changes at the SIG just this year. Could you talk about some of those changes and how you think they're going?

KL: Lots of change this year!

This year we started square foot gardening, which is basically planting more densely. The only problem is that we need to be more on top of harvesting. We have to harvest pretty much every week. One of the plots was such a jungle we almost didn’t notice a rattlesnake under the leaves! We called security and there was no problem, but it shows how important it is to keep the plants under control.

We've also started companion planting. In permaculture, plants are grouped into "guilds" or groups that support each other in different ways when they're planted near each other (flavor, pest resistance etc.) Some plants definitely shouldn't go together, so we don't plant those next to each other. It seems to be working, but it might not be doing anything. We still do have pests. But all the plants are really flourishing regardless. Someone asked me “Why are your plants on steroids?”

We also did some planting with the moon's cycles. We don't know if that helps or not. It's all a big experiment.

We've really increased our community activity with our events and our interactions with Bon Apetit. When we serve garden food at our events, we serve only food that we grew—no outside food. We've had a lot more participation. So there are more opportunities for everyone to benefit.

SC: What other changes would you like to see implemented in the garden?

KL: You want to really know the future plans? 

We want a cob solar oven with cool glass art built into the sides. Counter space for preparing food. More native plants. A rainwater harvester connected to native plant garden (which will be where Soka pallet sessions currently happen. Vertical growing. Working with the aquaculture center that’s next door. A retrofit of the community space on the left hand side (where the tables are). Hammocks.

SC: Are there any crops that are not currently grown in the garden that you would like to see next year?

KL: We’re growing pretty much everything right now. One student complained that we grow unpopular vegetables, so maybe we need to grow popular vegetables, whatever those are. Maybe fruit trees. And more native plants.

SC: Do you have a favorite vegetable?

KL: French breakfast radishes because they’re not too spicy and they’re really juicy. But I also love chard for how easy it is to grow, how quickly it replenishes, and it’s a great staple food.

SC: Why do you think it’s important for schools like Soka to have a garden?

KL: It’s important for people to have a more personal relationship with food and vegetables and experience eating fresh, local, organic food. And to experience growing food. It makes Soka a better place. Gardening is also good for getting people outside, away from homework, which is really healing.

Next year, Leia will have graduated but Kayleigh will still be a garden manager, when she's not studying abroad in Ecuador. Next spring, Dr.Robert will also be teaching a full, semester-long sustainable agriculture class, which will do a lot of work in the garden.

For more information about the Soka garden you can check out Robert Lawson's Green Superstar feature or the SIG facebook group.

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 If you know someone who deserves recognition as a GREEN SUPERSTAR in the coming months, please message us below, on facebook, or at SSU_EnvironmentalDepartment@soka.edu .

March's Green Superstars: Anne, Vinh, and Koichi

Green Superstars

March 2014

Environmental Studies Lab Assistants

Anne Dinh (Class of 2015)

Vinh Tran (Class of 2015)

Koichi Kanaoka 

(Class of 2016)

You've probably seen them in class or around campus by now. Maybe you've even had a chance to ask Vinh or Anne about their studies abroad in Japan. However, you probably didn't think to ask any of them about what it's like working in the labs at SUA. The SSU Sustainability Committee (SC) decided to interview them to find out what goes on in the lab and what it takes to work there.

SC: How long have you been working at the lab?

Anne: Two and a half years.

Vinh: Two years in Dr. Robert's lab and two months with Lisa Krummet.

Koichi: Since freshman year, so one and a half years.

SC: How did you get the lab assistant position? Did you take class with Dr. Robert first or just apply and see what happened?

V: I just applied.

K: I was asked if I wanted to work by Dr. Robert when I was taking his Environmental Microbiology class because there was an job opening mid semester.

SC: What does an average day in the lab look like?

A: We work 2 days a week for 5 hours each. What we do depends on the agenda. Some days all we do is set up for an experiment as prep for the next time.

K: We also go out to the field and collect samples.

V: Now, I mostly clean Lisa's lab, or I set up experiments for her classes.

SC: So do you miss working in Dr. Robert's lab?

V: Yes. More hours.

SC: How often do you get to do field work?

A: Depends.

K: I go once a month for biomass sampling.

A: Last year there were capstone students, so we helped them out gathering greenhouse gas samples from wetlands in New Port Bay.

K: We each have specialties by training. I do mostly field work because I have clumsy hands.

A: I’m weak against the elements, so I do all the sample analyses indoors.

SC: So you have to be able to drive.

K: I have a car, so I drive everyone.

Vinh and Koichi collecting samples in the field

SC: What’s the most difficult part about working in the lab?

K: The work hours. You get drowsy after lunch, but you have to keep your concentration up.

A: There are no real breaks. The hours used to vary more, but now it's all 5 hours all at once.

V: Trying not to break stuff. Freshman year I accidentally broke something. The experiments can be long too--up to 8 hours. You have to finish them.

SC: What’s best part?

A: Seeing Dr. Robert in his natural form...

V: Getting paid!

A: But really, it's great for anyone who wants to gain lab experience, and I encourage them to apply for these positions. There's lots of hands on experience. You learn a lot.

K: You also get bonuses, like the conference in Hawaii.

SC: Did you have to do work while you were in Hawaii, or did you get to hang out?

K: We had to look at several of the researchers' posters, but we spent the rest of the time on the beach.

A: Vinh spent more time looking at posters and attending workshops...

V: I'm not so much for the beach.

SC: Did Soka cover travel expenses?

K: Travel, the hotel and food--everything was paid for.

The lab assistants take a well-deserved break on the beach

SC: What classes are you guys going to take next?

V: Requirements.  I've already taken 5 or 6 concentration courses.

A: Busenberg.

K: Environmental management. Also, I hope to do an independent study with Dr. Robert on biogeochemistry. I want to learn more about the topic in detail.

A: Having worked in the lab, sometimes we learn something before we get to the class. Then, it's like, "I finally understand it!"

SC: Vinh and Anne: now that you're juniors, and after helping past seniors with their capstones, do you have any ideas for your own capstone topics?

V: Dr. Robert already set capstone topic for me.

SC: Are you continuing some of the work that former capstone students have done with him in the past?

V: It's related, but not directly following it.

A: I'm still working on ideas, but I'm interested in microbiology.

SC: Do you think you want to continue doing scientific research after Soka?

V: Why not?

A: I would I enjoy it a lot.

K: I think it’s important to know these things, and I like science—well not as much as Vinh—but I want to make more of a direct impact rather than, "I made this discovery," and people apply that knowledge to make the change. But I think it’s a really good foundation for what I want to do. Maybe this sounds silly, but my end goal is to stop global warming by creating a sustainable model for developing countries.

A: A lot of countries are willing to sacrifice the environment for economic development.

SC: Do you have any advice for students who are afraid their math skills aren't good enough to work in the lab?

K: There's not so much math.

A: It’s all working with your hands. It’s all about how you pipette.

If you want to know more about Anne, Vinh, and Koichi's experiences in the lab, they would be pleasantly surprised and happy to talk about it! They're all very knowledgeable. You can also send Dr. Robert an email any time to set up a tour of the lab or watch these guys at work to see if it's something you might like to do.

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 If you know someone who deserves recognition as a GREEN SUPERSTAR in the coming months, please message us below, on Facebook, or at SSU_EnvironmentalDepartment@soka.edu .

February's Green Superstars: Learning Clusters

Green Superstars

February 2014

Learning Clusters with Sustainability Themes

You might have seen these hard-working students at Learning Cluster fair. However, if you haven't, you still have a chance to get a taste of what they learned here. This year, there were quite a few Learning Clusters with a focus on the environment or sustainability. Students from 6 of them were willing to share their experience.

Nick Peck
Class of 2015

"My learning cluster was about Marine Protected Areas. We spent several days going to the MPAs in Southern California and learned a lot about the organisms that live there and the negative impacts humans are causing to their environment. I loved learning about the effectiveness of MPAs and the amount of people that want to protect the ocean as a resource."

Scott Bower
Class of 2015

"In Sustainable Housing and Urban Development, we learned about the housing sector in relation to economics, societal impacts, and health implications while getting a hands-on experience constructing an adobe home on the rural periphery of Buenos Aires, Argentina. I really liked visiting different neighborhoods in Buenos Aires with Tomas because our long walks through suburb and rural areas highlighted the social stratification of the city, revealing the stark physical and social divisions between the affluent areas and the neighboring slums. "

La Boca, Argentina (photo from Google)

Ali Houghton
Class of 2015

"Our learning cluster studied the effects of two non-native species (gourami and guppies) on the native Amazonian fish populations. We learned that most of these introductions are due to human development. I loved fishing in the Amazon, and it was really cool to catch, cook, and eat pirahnas!!"

"This is our LC playing soccer with some local Peruvian kids...they whooped us, but it was a blast!!!"

Guangda Tang

Class of 2017

"Our LC (Natural History of Southern California) was about local geology, plants, animals, ecology, and marine biology. Southern California is characterized by a very unique environment that is only found in very few places around the globe. For me, I really enjoyed the field trips. They all were so awesome! We went to the beach to study about rocks and to the zoo to meet with most common local animals, and we saw sea lions."

Poster about racoons by Guanda

Yuta Maeda

Class of 2017

"Through our Learning Cluster, China and Africa, I learned that sometimes governments are not willing to publish Environment Impact Assessment of infrastructure projects prior to the commencement of their construction, which might indicate that government attempted to hide serious impacts on environment around the local community. In addition, due to lack of governmental environmental regulation, Chinese companies (and most likely local companies) do not care about the environment, so actions from the government seems necessary to protect the environment."

Chinese dam in Africa (photo from Google)

Sage Dunham
Class of 2016

"Campus Sustainability focused on the ways in which our campus and others like ours can become more environmentally, socially, and economically friendly. We spent our first week trying to understand what SUA does and does not do to make itself more sustainable while comparing SUA to other educational institutions. The last week I took on a project to better understand our campus energy use and what we can do to reduce it."

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Here's hoping that this semester is as interesting and productive as winter block!

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 If you know someone who deserves recognition as a GREEN SUPERSTAR in the coming months, please message us below, on facebook, or at SSU_EnvironmentalDepartment@soka.edu .

January's Green Superstars: Environmental Studies Alumni

Green Superstars

January 2014
Environmental Studies Alumni / Past ED Chairs
 

Heidi Helgerson (Class of 2011)

 

&

 

Nate Mayard (Class of 2012)

If you're an upperclassman, you'll probably remember Heidi and Nate from their days as Soka students. Both were leaders not only in Environmental Department but also in the campus community as a whole. Those who know them can confirm that you couldn't miss Heidi's smile or Nate's impressive height around campus.

Both were kind enough to share a few words about what they've been up to since their graduations. Whether you've had the chance to meet them or not (and even whether you're ES or not!), I hope their words will encourage you in your studies and get you excited about life after Soka!

THEN... (Coastal Cleanup Fall 2010)

...And NOW:

Heidi says:

I am attending graduate school at the Corcoran College of Art + Design for a masters in Exhibition Design. Exhibition design is the process of communicating ideas through the built environment. Our objective is to create three-dimensional stories that engage and inspire audiences.

This spring I will be a Design Intern at sweetgreen. sweetgreen is a restaurant, community educator, and festival coordinator that serves and supports local organic farming. I will be working on the design of the sweetlife festival, which is an annual celebration of music, wholesome food, and thoughtful living. They call it "a party with a purpose."

My current field of study is not directly related to my capstone topic. I realized soon after graduation that I did not want to pursue a career in environmental policy but I still wanted to incorporate sustainability into my career path. I took time to reflect on my passions and skills, which ultimately led me to exhibition design. In this field I am able to exercise my passion for sustainable design, creative design, and community engagement. I advise you to do the same: take time to reflect on your studies at Soka, your passions, and skills. Your path may not be the obvious one, so give yourself room for growth and change. Also, get in touch with the Sohokai Alumni Leaders if you have any questions, want connections, or need advice. There is a world of experience out there and I’m sure they would be glad to help.

Nate says:

Currently I am one semester away from graduating with a Masters in International Environmental Policy with a concentration in Ocean and Coastal Management from the Monterey Institute of International Studies, or as we call it IEP OCRM MIIS! While at MIIS I have focused on natural resource economics in marine protected areas. Or in normal folk terms the dollar value of a fish (and other ocean stuff). Not just how much you pay for it, but the dollar value it contributes to the environment, and even the dollar value you subconsciously place on their existence.. To that end, I have researched private marine parks and recreation in the coasts. Internationally, I worked in Hong Kong over the summer with Ocean Recovery Alliance to develop a program that crowd-sources plastic pollution, as well as provide recommendations for businesses. For now looking towards graduation, I intend to look for work related to my experiences at MIIS in the New York area. Which is the same advice I have for all of you! Start now and secure your next steps after Soka, the future is already here. You will never regret starting early. Use that Capstone to your advantage. Most undergrads do not write theses, use this to your gain. Good luck with all your work and I look forward to hearing about all of Soka's exciting environmental improvements!

 

Hopefully we'll all have as many cool experieces to brag about after each of us graduate. More importantly, some of us will hopefully be willing to bring back advice and encouragement for the new student body!

 

 

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Current students: What is one thing you would like to accomplish before leaving Soka? What is one thing you'd like to accomplish after leaving Soka, and what is one step you can take towards making it happen?

 

 

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 If you know someone who deserves recognition as a GREEN SUPERSTAR in the coming months, please message us below, on Facebook, or at SSU_EnvironmentalDepartment@soka.edu .

December's Green Superstar: Chef Glen

Green Superstar

December 2013

Chef Glen Tinsley

Hopefully you've noticed by now that Bon Appetit has hired a new chef. What you may not have noticed yet is that he has some strong opinions that he's not afraid to share, and some of them are environmentally relevant. Food isn't just his job--it's part of his life philosophy.

“I cook how I wanna eat," says Chef Glen.

Because he cooks for us, the way he eats influences the way we eat and what purchasing decisions are made by Soka Bon Appetit.

If there were an obvious, singular choice for how to be "green," we'd obviously be doing that instead of bickering over policies and ethics. That means, of course, that there are many different schools of thought in environmentalism. Chef Glen represents one side of the die.

Appetizer: Where should food come from?

“Organic is an overused term right now,” said Chef Glen. "It’s a prestige thing."

He pointed out that the label has limitations. For example, Farmer John might be certified organic, but what happens if his neighbor is not and the non-organic pollen blows into his yard? Stanford studies have found that, in terms of human health, organic certified produce only has 30% less pesticide residue than non-organic produce.

In other words, Chef Glen is in the camp that says organic agriculture is a great thing but is perhaps overemphasized.

He does, however, have serious concerns about genetically modified organisms (GMOs) after reading The Omnivore's Dilemma. “You don’t know what the long term effect is. Who knows what it does internally.” He said he believes that GMOs have negative effects on human health, including cancers, diabetes, and celiacs disease. He called it "the Pandora's box."

Needless to say, Chef Glen does not buy GMO foods for himself.

He's also a strong proponent of "stuff done right" like Slow Foods and other similar local food movements. More on that in just a second--

Entree: What does the Bon Appetite company require? What does Soka expect of Bon Appetit?

You may remember that on Sept 24, Bon Appetit held its annual Eat Local Challenge. You may have also noticed the occasional farm to fork label on certain foods in the cafeteria.
(Click the links to read more about what these distinctions mean.)

Chef Glen sees these programs as a good first step, but an imperfect one.

When I went to Chef Glenn's office for our interview, the first thing I saw was his bike leaning against the wall. It turns out that he bikes the 10 miles from Laguna Nigel to work almost every day--as long as it's convenient--because he'd rather not waste the gas for 20 miles a day.

It should therefore come as no surprise that Chef Glen is no stranger to the discourse on local food production and consumption.

The Eat Local Challenge, he points out, has some strange limitations and stranger loopholes. For example: to qualify, all produce (fruits and vegetables) must come from within a 150 mile radius of the cafeteria. Fish and meat, on the other hand, can come from as far away as 500 miles from the cafeteria. In this way, the program is not as rigorous as it imagines itself to be. Compliance with these guidelines in Orange County is also very problematic because, although we have year-round sun, most of the produce we eat (60%) doesn't come from here but from the central valley.

Another strange quirk in the farm to fork program is that qualifying farms must be both local and small. A local large farm doesn't count. In some ways, this prioritizes small farms over local farms, even if the small farm is distant. Chef Glen says he tries to support all small farms in Calfornia when possible, farm to fork program aside, but he prefers large local over small and distant.

Last but not least, Chef Glen does not count Tyson chicken as farm to fork... but the Bon Appetit corporation does sometimes.

Clearly, there is some room to improve.

In addition to Bon Appetit's pro-local programs, Soka administration has its own stipulations for our cafeteria. Soka's mission for Bon Appetit is to provide as much organic food as possible...on a budget that equates to about $4 and change per student per meal period. 

Chef Glen said, "The program Soka wants for the students is what I try to give."


Dessert: Chef Glen's philosophy on food purchasing decisions

In spite of both Bon Appetit and Soka's expectations, Chef Glen says, “I do as much as possible my way. If they yell at me, they yell at me.”

When Chef Glenn chooses which companies Soka purchases from, he says, “I won’t buy it til I try it.” One of the ways he tries to do that is to talk to the ranchers themselves, face-to-face. He doesn't talk about VGRF--he talks about Farmer Nick.

In compliance with the Bon Appeti company's farm to fork program, he purchases from as many small farm suppliers as possible. Ideally, he'd love to provide only local food in the cafeteria. He also avoids produce and fish from Mexico when he can, because he prefers to help small farms here in our own country first.

Chef Glen says, “I try as much as humanly possible to keep GMOs out of the kitchen.” What is in the kitchen is organic flour, organic sugar, organic lentils, organic brown rice, organic beans, fair trade chocolate... when he orders it. (Slip-ups do happen.)

And compromises do happen as well. Kellogg's, for example, is probably GMO and probably Monsanto. Chef Glen calls it a necessary overlap. "Money talks."

Of course, there are also compromises between Chef Glen and the students. It's not financially possible to accommodate everyone, but he does his best to buy best product available. When it comes down to it, he will cater to the majority over the minority. "Certain things have to be on the menu," says Chef Glen. "We have a lot of students from Japan, so we're going to have miso soup every day. You can’t please everyone." He does read all the comment cards, even when he doesn't post them. He said he doesn't want to make promises or hurt anyone's feelings.

He would, however, like to involve more students though the Soka Instructional Garden (SIG.) He coordinated with Farmer Nick at VGRF to donate seedlings for the SIG full moon party: some Italian heirloom varietals, some organic, some untreated. He has suggested that students avoid growing a tiny bit of many things. In the past, students have brought scattered amounts of produce to the cafeteria as they could, but usually not enough for a full meal period. Chef Glen would prefer to see the SIG produce enough of all one item to provide full meals.

For his part, Chef Glen is not going to be the one to fight a big corporation...but he can do what he needs to do here. He would like to see changes made to the farm to fork program to make it more realistic, such as making the requirements for meat and produce the same. He'd also like it to be easier for small farms to become certified.

In the meantime, Chef Glen offers imperfection as a part of the journey, playing an important role: “Because farming is a living thing, the perfection thing is out the window. Perception of perfection makes you lazy, stops you from continuing to reach forward."


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 If you know someone who deserves recognition as a GREEN SUPERSTAR in the coming months, please message us below, on Facebook, or at SSU_EnvironmentalDepartment@soka.edu .

November's Green Superstar: Master Gardener Robert Lawson

Green Superstar 

November 2013

Robert Lawson

You may know Robert Lawson as the application and systems specialist in IT.  However, you may not be aware that he's also been a certified Master Gardener for 6 years and was the first faculty manager of the Soka Instructional Garden (SIG).

A Master Gardener is a local resident

...trained to help residents of Orange County become better gardeners. Using a variety of activities such as workshops, lectures, and a garden hotline, these volunteers answer questions about home horticulture, sustainable landscaping, and integrated pest management using University of California research-based information.

3 years ago, Robert Lawson and Dr. Robert Hamersly proposed student garden at Soka under the wing of academics. At the same time, the city was also pushing a composting program. The result was a generally friendly "environment" for a teaching garden at Soka--the result can still be seen in the parking lot near the large conference room. Students work in the garden every Sunday morning!

Robert Lawson has since stepped down as faculty garden manager, passing the title on to Dr. Robert. However, his knowledge was critical to founding the garden, and students continue to use him as a resource.

Environmental Department: What made you become a Master Gardener?

Robert Lawson: "I ran a nursery for 10 years growing California native plants for restoration in the Laguna Coast Wilderness Park. I met a number of Master Gardeners during that time... I liked what I saw, so I signed up."

ED: How long did it take you to become a master gardener?

RL: "There is an initial trainer period of 6 months... 12 hours of training are required per year."

To keep their title, Master Gardeners are required to volunteer service to the community 25 hours per year.

ED: As a Master Gardener, what are you qualified to do or teach?

RL: "Being a Master Gardener is different from having a Masters in Gardening... We're amateur-volunteer scientists, the residential side of extension service out of the University of California Cooperative Extension Program."

Masters Gardeners are only responsible for a certain amount of community service--paid staff do commercial horticulture like farms and nurseries. The goal of the Master Gardener program is to teach and share scientific agricultural knowledge. The county encourages Master Gardeners to participate in a speaker program. They often work with schools, especially kindergarten - 6th grade.

There is also an acre of Irvine Great Park devoted to a Master Gardener demonstration garden.

"There are different specialties in the program: home gardening, canning, fruit trees, composting. I've done the composting program. I'm qualified to teach about composting."

ED: What do you grow in your garden at home?

RL: “[My yard] is not very big. But that’s the big thing…putting more into a smaller space.”

His basic garden is California natives. However, he also has a full winter garden and a variety of fruit trees: orange, lime, tangerine, nectarine, plum, apples, cherry, pluot, avocado, and

blueberries. He uses drip irrigation (microsprinklers.)

ED: How do you hope to see the SIG develop in the future? What do you think it should achieve?

RL: "When I ran the nursery, the goal was to produce plants of equal caliber to commercial nurseries. I think the goal for the SIG is parallel--to produce plants and compost equal to what you could buy at the supermarket or garden store.

"It’s a big commitment. People like success. You want to be on a winning venture. And if you can produce that, you’ll be viewed as a winner.”

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Robert Lawson was set to retire in December...but we're lucky to have him for a little longer yet. If you have questions about gardening, composting, or the Master Gardener program, shoot him an email. For more information on the SIG, you can get in touch on Facebook!



 If you know someone who deserves recognition as a GREEN SUPERSTAR in the coming months, please message us below, on Facebook, or at SSU_EnvironmentalDepartment@soka.edu .