25 April 2022
We’re nearly there. But not quite yet. While Paula’s edible garden lectures are coming to an end, our grand finale showcasing knowledge gained is on the horizon. Looming. Our minds are flickering from polytunnels to plates, soil nutrition to human nutrition, event planning to Tom's (now famous) challenges. The compost might just hit the fan at the rate we are going!
Nearing the end of anything can be bittersweet. Longing for it to be over, but realising it will leave a void. There seems to be so much not yet quite grasped, however, from experience I know the learning often only seeps in when its allowed to settle. Revising key topics, I can feel my somewhat jaded brain desperately trying to find an angle to hang memories on. Something that will help me remember the elements that make up good organic soil husbandry (why not wifery?), the numerous pests and diseases faced by organic growers, what plants are prone to what, how to control them. Exam nightmares are kicking in.
Besides panic revising, emulating the best of Irish tradition we make a start on ‘making the place presentable’, getting ready to receive our guests. Vourneen arrives, and is ready for action! Buckets of water, scrubbing brushes and elbow grease have the polytunnel sparkling in no time, scraggy beds are tidied, new plants earthed in and even some beautiful bunches of rosemary are hung chandelieresque from the roof. Tiny ripples of excitement are starting to emerge as Vourneen teases out how we envision the final look, it’s not only the newly planted peas that need support.
It strikes me that support is an important word for this degree course. The planet is in danger; it needs humans to support its regeneration. Growing your own food is supported by providing the right conditions. Our forests need ecological diversity support and through their own private support group, the Wood Wide Web. Giving support to learners may be a core element of teaching, but, there is paying lip service to this and implementing it. Support is offered through individual characteristics. Some offer it in academic ways, some through positive feedback and affirmation, others by being approachable, getting stuck in, and then there are the ones ‘who see you’. On a deeply personal level, this is how I feel about my time here so far. Being seen is important. Not for ego, not for self-promotion, but, when someone sees you and helps you develop and grow no matter your age or experience it matters. It can change things. It can bolster poor confidence, ignite passion, encourage deeper reflection and help you not to shy away from opening up. Like the soil supported through amendment it can change existing into blossoming. It matters. And, it is in abundance with the lecturers on this program. To get this from all lecturers is rare. Here, it is part of the very make-up of the university, they are grounded in the Culture of Support. I’ll bring in a bag of apples next week!
The weeks are going by in a flurry, each Monday is jam packed with activity. This week was no different. Following on from soil and fruit tree revisions, Paula got our hands in the earth. A bright sunny Spring day, hands in the earth talking how to best support our new seedlings and encourage growth of recently planted salads and vegetables, reiterating the importance of the soil. These images will help me remember. This is what I’ll hang my memories on.
Our next destination? Restaurant, Woodruff Stepaside, more support. Support and encouragement from industry professionals has been an integral part of this course. An often tasty part (#always hungry), a vital part for chefs to get the opportunity to ask questions from industry leaders, from passionate engaged chefs and growers. The excitement continues. A large bag of apples on the way!
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