Tip:
Highlight text to annotate it
X
JUST OPENED AT UNION STATION, AND IT WILL RUN THROUGH MAY. JUST BEEN READING IN THE
NEWSPAPER, RANDY, THAT THE HEAD OF JOHNSON COUNTY COMMUNITY COLLEGE IS RETIRING.
THAT WAS A SURPRISE THIS WEEK. WE'RE TRYING TO BOOK, BY THE WAY, TERRY CALLAWAY ON THE LOCAL
SHOW. ALONG WITH INCREASED ENROLLMENT, CALLAWAY DURING HIS FIVE YEAR
TENURE IS CREDITED WITH BRINGING A LOT OF NOVEL PROGRAMS TO THE JCC, WHICH IS CONSISTENTLY
RANKED AS ONE OF THE BEST COMMUNITY COLLEGES IN THE COUNTRY.
PEOPLE NO DOUBT HAVE HEARD ABOUT THE NERMAN MUSEUM OF CONTEMPORARY ART, WHICH WAS
ADDED DURING TERRY'S WATCH, BUT ALSO ACCORDING TO THE ARTICLE THEY NOW HAVE AN ON CAMPUS FARM.
IT SUPPLIES FOOD FOR THE CAMPUS CAFE AND ITS CULINARY PROGRAM AND PRODUCE GROWN THERE IS SOLD
TO THE COMMUNITY. IT'S PART OF THE PRESIDENT'S BIG PUSH TO BE MORE
ENVIRONMENTALLY FRIENDLY, INCLUDING ADDING SUSTAINABILITY PROGRAMS TO THE CURRICULUM AT
THE COLLEGE. WELL, AS PART OF A NEW PARTNERSHIP OF OUR OWN HERE AT
KCPT, WITH BROADCAST STUDENTS AT THE JCCC, WE GET TO TAKE YOU TO THE FARM THIS WEEK.
THE IMPORTANCE OF URBAN FARMING HAS A LOT TO DO WITH REMEDYING SOME OF THE
CONSEQUENCES OF OUR MODERN FOOD SYSTEM. SUSTAINABLE AGRICULTURE IS
BASED ON A COMMITMENT TO MAINTAINING A VIABLE AND HEALTHY AGRICULTURE INTO THE FUTURE.
ON COLLEGE CAMPUSES ACROSS THE COUNTRY, THE DESIRE AND THE REQUEST IS TO EAT LOCAL AND NEED
TO EAT HEALTHY FOODS THAT ARE FROM AREA FARMS TO HELP SUPPORT AREA FARMERS, AND THEN THERE HAS
BEEN A GREAT INCREASE IN THE DESIRE TO BECOME A LOCAL FARMER. A LOT OF PEOPLE WHO WANT TO
BE URBAN FARMERS DON'T HAVE A FARMING BACKGROUND, SO EDUCATIONAL PROGRAMS ARE REALLY
THE KEY TO BRINGING NEW PEOPLE INTO THIS LINE OF WORK AND INTO THIS KIND OF ACTIVITY.
LET ME SEE IF I CAN SAY IT NOW. THE SUSTAINABLE AGRICULTUREEN TR
TR --EN TR --ENT ENTREPRENEUR SP PROGRAM, THERE ARE A NUMBER OF CLASSROOM SECTIONS THAT ADDRESS
A NUMBER OF DIFFERENT ISSUES PERTAINING TO THE BUSINESS AND THE BIGGER PICTURE.
WE HAVE PRACTICUM SESSIONS THAT ALLOW THE STUDENTS TO HAVE HANDS-ON EXPERIENCE AND
LITERALLY WHERE THE RUBBER MEETS THE ROAD, SO TO SPEAK. AT JCCC, OUR PRODUCE IS SOLD
TO TWO MAIN OUTLETS. WE CONTRIBUTE TO A COMMUNITY SUPPORTED AGRICULTURE GROUP,
WHICH IS A KIND OF SUBSCRIPTION SERVICE. THE OTHER OUTLETS ARE THE DINING
SERVICES AT JCCC, WHICH BUY AS MUCH PRODUCE AS THEY CAN USE TO GO INTO THE CAFETERIA FOOD THAT
STUDENTS AND STAFF AND FACULTY ARE BUYING RIGHT HERE ON CAMPUS. MY RELATIONSHIP WITH THE
URBAN FARM REALLY STARTED ABOUT FOUR YEARS AGO. MIKE EVERY WEEK SENDS ME AN
E-MAIL, TELLING ME WHAT HE HAS AVAILABLE, AND THEN AT THAT TIME, I CREATE A MENU AND DECIDE
TO WHERE TO PUT IT ON CAMPUS. LIKE THIS WEEK, WE HAVE SOME EXCELLENT COLLARD GREENS AND
SOME COLRABI. TOMORROW, I'M GOING TO ACTUALLY MAKE A COLLARD GREEN, COLRABI
SHRIMP AND BACON DISH HERE FOR OUR GUESTS AT DOWN UNDER. WE ALSO STARTED A COMPOSTING
PROGRAM SO THAT WE COULD TAKE THE PRECONSUMER WASTE AND CONSUMER WASTE AND COMPOST IT IN
EACH ONE OF OUR KITCHENS, TAKE IT OUT THROUGH THE COMPOSTER, AND THEN IT GOES BACK TO THE
FARM. SO IN ESSENCE, IT'S THE GREAT KIRK -- CIRCLE OF LIFE.
BASICALLY WHAT IT IS IS SIX CUBIC YARDS OF AEROBIC COMPOSTING SYSTEM.
WHAT WE DO IS WE FEED FOOD IN ONE END, AND IT TAKES THE PROCESS ABOUT FOUR TO FIVE DAYS
THROUGH MICROORGANISMS THAT ARE INVOLVED IN FOOD, AFTER THEY HEAT UP THE SAWDUST THAT WE ADD,
AND WE HAVE COMPOST THAT COMING OUT THE OTHER SIDE. SO THE FOOD THAT IS GROWN
HERE IS SOLD HERE, IS EATEN HERE, ENJOYED HERE, AND HOPEFULLY COMPOSTED HERE, AND IT
STAYS HERE. AND THAT'S IT FOR THIS WEEK'S PROGRAM.