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dream farm

executive summaryThe Burning Kumquat wants to build a stronger partnership with Washington University; we see our fates as being wholly intertwined. Understanding the core principles behind our farm and learning about our history are the first steps to finding a way the farm can expand with the university.

CURRENT OPERATIONS

What is the Burning Kumquat?The Burning Kumquat is an entirely student-run organic farm located on the South 40 of Washington University. Our purpose is to self-educate with the shared experience of practicing sustainable urban agriculture. Through the work and joy of growing food, we hope to inspire responsible food practices, advocate agro-ecological awareness, and provide local produce in our community.

Membership and structureOur operation is two-fold: we deal with farm operations, “the land,” and community operations, “the people.” The Burning Kumquat is run through a non-hierarchical governing body called the “Farmigarchy.” We maintain united through our common respect for each other and the land.

FoundingIn the Fall of 2007, student Ted Erker set out to establish a space on campus where the community could engage with the land and learn about food production in a hands-on way. By the end of the following summer, that dream had become a reality.

SustainabilityThe Burning Kumquat is a model for local urban agriculture. We accept food waste for compositing, reducing the amount that goes to landfills and eliminating the need for energy-intensive synthetic fertilizers. We seek environmental, financial, and social sustainability.

Farm operations We believe that a healthy soil will produce healthy plants and so focus on feeding the soil first. Using non-invasive growing methods and only organic fertilizers and pesticides, we cultivate a wide variety of vegetables to maximize our exposure to different growing methods and to keep the taste buds happy. We engage in many site projects such as composting and building toolsheds. Our site is a living laboratory.

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SEASONSACREMONTHS of the yearPLANT varietiesBEDSCUBIC YARDS organic matterWORKDAYSWEEKS at North CityMILES bikedDOLLARS in our first seasonPOUNDS in our first seasonOFFICIAL MEETINGSPEOPLE on list-servFARMIGARCHSWORK CREWSCAMPERSHOURS of Camp Kumquat

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Activity within the Washington University communityThe Burning Kumquat provides many services to students, including fresh produce on market days, a chance to learn by doing, and is a sanctuary for students looking for a quiet, beautiful, outdoor space. Incoming freshman can learn about Washington University and its surrounding community. We enrich the campus through our insatiable thirst for knowledge and completeness.

Role in the St. Louis community Integral to our mission is participation in the local and global communities. We gain value and grounding in this larger context not simply through gardening but also by earning the support of individuals and groups. We participate in the North City Farmers’ Market during the summer, providing people that live in a food desert a healthy option for making their meals. We offered a day-camp for area youth and are frequently featured in local media outlets.

GROWING FORWARD

The dreamOur hope is for the farm to expand in size and production. We envision many exciting projects to enrich the farm and campus. The farm would be an integral part of student education, offering work-study and individual research opportunities. Programs for community youth could connect Washington University students to St. Louis and help create the next eco-friendly generation.

Other university farmsThe Burning Kumquat is part of an exciting larger movement of schools using farms to promote sustainability. For example, Ponoma College features a 2.5 acre farm that is integrated into agricultural classes and Yale has a paid farm director and summer internships for students.

Growth opportunitiesThe three things that would allow the farm to grow and flourish the most are a paid garden manager position, which would free student time to pursue larger goals, more land, which would make a higher production possible, and continued support from an Administration that is willing to help us achieve our goals.

2007

2008

2009

2010

SEPTEMBER 17

FEBRUARY 02

MARCH 03

APRIL 26

MAY 22

JUNE 07

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OCTOBER 31

NOVEMBER 20

JANUARY --

MARCH 07

APRIL 11

JULY --

SEPTEMBER 02

OCTOBER --

NOVEMBER 15

JANUARY 23

FEBRUARY 04

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AUGUST 22

1st meeting

1st workday

1st seed in ground

1st Dancing Rabbit

1st harvest

1st North City Market

Gateway Greening consultation visit

1st Kumquat O’Ween

Michael Pollan lecture and Eater’s Manifesto raf fle

recognized by Student Union

Midwest Real Food Summit WUStock

Camp Kumquat

2nd activities fair

Molly Katzen, Farm Aid, apple tree Film Screening: Fresh Camp Kumquat Winter Ball 2nd Kumquarterly

Dream Farm presentation to administrative representatives

1st Pre-Orientation!

CURRENT OPERATIONS OUR CONTRIBUTIONS TO THE WASHU AND SAINT LOUIS COMMUNITIES

What is the Burning Kumquat?

Founded in the fall of 2007, The Burning Kumquat is an entirely student-run organic farm located on the South 40 of the Washington University campus, next to the Alumni House. Our purpose is to commune and self-educate with the shared experience of practicing sustainable urban agriculture. The farm is a place where Washington University and the surrounding community can reconnect with and care for the land. Through the work and joy of growing food, we hope to inspire responsible food practices and to provide local produce in our community.

OUR GOALS

1 Sustain a student-run organic food production on the Washington University campus2 Advocate agro-ecological awareness and education3 Engage in outreach to the greater Saint Louis community

Membership and governing structure

Our operation is two-fold, meaning we deal with farm operations, “the land,” and community operations, “the people.” Farmigarchs are all responsible for specific aspects of the Burning Kumquat and are elected by consensus at the end of each growing season. This structure has proved to be effective in maintaining organization and efficiency. We joined the Student Union in 2008.

MEMBERSHIP

The Burning Kumquat is non-partisan and non-discriminatory. Membership is open to all students, alumni, and community members, provided that at least half of our members are full-time undergraduates of Washington University. No dues are charged. Membership is acquired by attending a meeting, workday, or market day, and can be maintained through regular participation in any of these activities. Levels of membership, though non-hierarchical, include:Farm Workers attend workdays, BK meetings, and events as often as possible.Active Crew Members attend workdays, harvest days, and market days as available; attend bi-weekly general body meetings; and participate in one of the work crews.

Farmigarchs in addition to regular membership responsibilities, attend bi-weekly Farmigarch meetings, and assist with responsibilities of one or more Farmigarch positions.

FARM LOGISTICSCOMMUNIT Y AND EDUCATIONEVENTS

CALENDAR: SEE APPENDIX A

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GOVERNING BODY: FARMIGARCHY

Sun holds awareness for all issues dealing with the land, manages administrative and email communications, acting presidentMoon holds awareness for all issues dealing with the people, manages administrative and email communicationsPlant and Site Managers oversee planting schedules and all site operations, including seeding, harvesting, composting, and maintenanceCommunity and Education Coordinators connect the Burning Kumquat to the larger communities of Washington University and St. Louis are responsible for educating and spreading awareness about sustainable agricultureMarket Bunny coordinates produce sales at weekly farmers’ markets on and off campus, maintains pertinent recordsParty Animal oversees events, marketing, and publicity for the Burning Kumquat including “Kumquarterly” publication, maintains group connectivityProject Planner plans, prioritizes, and actualizes farm projects and site improvementsWebmaster maintains and updates website and facilitates online information sharing through database called “wiki”Workday Coordinator evaluates immediate needs and plans and leads weekly workdays on the farmTreasurer manages funds and budgets, liaises with Student Union TreasurySecretarial duties are assigned on a rotating basis.Supernova Student group advisor who is a full-time Washington University employee; mentors and holds institutional knowledge

Founding

In the Fall of 2007, Washington University student Ted Erker set out to establish a space on campus where the community could engage with the land and learn about food production in a hands-on way. He gathered a group of enthusiastic peers and the group set out acquiring the necessary knowledge. They forged connections and conducted intensive research on crops, irrigation, and bed-building. Start-up funds were obtained from various sources: $1660 from the Campus Enrichment Fund of the Student Union, $100 from the Social Change IdeaBounce, and $340 was granted by Gateway Greening of St. Louis to purchase topsoil. Planting and site preparation began in the spring of 2008. Crops were largely unsuccessful despite the group’s careful efforts. However, these problems were addressed by the determined founders and overcome. The summer saw thriving produce and flowers and students participated in a farmers’ market. Success was celebrated and thanks were given at a Harvest Party, to which many friends, patrons, advocates, and administration members were invited.

W W W.THEBURNINGKUMQUAT.COMTHEBURNINGKUMQUAT.WIK.IS

BUDGET: SEE APPENDIX B

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Sustainability

The Burning Kumquat is an exemplary model of environmental, economic, and social sustainability. As an organization, we as members of the Burning Kumquat recognize that we must innovate in our use of resources for the sake of our future.

ENVIRONMENTAL SUSTAINABILITY

The Burning Kumquat is one of the pioneering examples of an urban community-run garden in the local food movement. Together with Bon Appetit Dining Services, we help the university source more of its food locally in order to reduce the use of finite resources like oil that are integral to cross-country transportation. Our farm also aspires to make its agricultural practices completely sustainable through the incorporation of on-site composting, efficient irrigation systems, and minimal use of non-natural materials. Composting allows organic matter from Bon Appetit, Grounds for Change, and community members to return to the earth, completing the resource cycle. In the future, we hope to be able to expand our composting system in order to recycle university food waste. As a small-scale operation, we use methods that are efficient and beneficial to the land we farm.

FINANCIAL VIABILTY

Currently, we sell our produce at farmers’ markets in the city of St. Louis, a weekly campus market, and to Bon Appetit Dining services with the goal of covering our production costs. We aspire to sustain ourselves not only agriculturally but also economically.

PEEKING OVER THE WALL

This photo from the summer of 2008, our first growing season, shows our sunflowers visible from outside the garden walls.

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SOCIAL JUSTICE

We provide education in the use of resources to the consumers of our products at the North City Farmer’s Market, the children who take part in Camp Kumquat, and the Washington University students who attend our workdays. As a part of the University Community, the Burning Kumquat provides a place for people to learn about the importance of respect for their land and their food.

THE JOY OF FOOD

A great example of the simple pleasures we discovered during our first summer. Lef t to right : students Nathaniel Markmann, Hitomi Inoue, Kacie Smith, Ted Erker, and Katie Ford.

BIG BROTHER BERRY

We planted strawberries in our first season and did not expect tasty fruit until 2010, but were graced with juicy, red, super-sweet strawberries the very next year.

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Farm operations and knowledge systems

We grow fresh produce using only organic pesticides and fertilizers. Learning how to manage this agricultural experiment has provided an opportunity for us to learn and solve problems together. These challenges make our internal community stronger and enable us to build bridges to the outside community in our quest for knowledge.

SPACE

We tend 19 raised beds in an 1/8 acre plot located on the South 40.

SOIL AND FERTILITY

We believe that a healthy soil will produce healthy plants and so focus on feeding the soil first. By creating a management intensive system we work to decrease our dependency on costly external inputs. We amend our soil with green manure, compost and rock minerals. We practice crop rotation and use cover crops to protect and build up our soil. All our beds are worked by hand with an effort to minimally disturb the soil and maintain structure and microbial life.

GROWING

Crops We grow a wide variety of vegetables to maximize our exposure to different growing methods and to keep the taste buds happy. We also raise flowers, herbs and just last fall planted an apple tree. Seeds are started in ground as well as indoors, courtesy of the Jeanette Goldfarb Plant Growth facility. This year we are setting aside a larger portion of the garden for cash crops such as basil, lettuce and tomatoes, which we plan on selling to Bon Appetit, our campus dining services.

Vegetables Herbs Roots & Tubers

Greens Fruits

cucumbers basil potatoes lettuces strawberriesokra mint carrots spinach applestomatoes parsley radishes kale raspberriespeppers sage turnips mustardeggplants rosemary beets swiss chard Flowerssquashes thyme rutabega arugula marigoldspumpkins lavender nastertiumbroccoli anise cosmoscauliflower fennel magnoliabrussels sproutsbeans Grainspeas quinoagourds amaranth

Our small size is limiting but provides us with the challenge of trying to produce a large crop on less than an eighth of an acre. Our practices involve intensive cultivation of each bed, often growing 2 or 3 crops

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per bed per year. This involves uses of vertical space through trellises and muliticropping and intercropping (planting multiple crops in the same bed and starting the second crop while the first is still in the bed). We use season extender tunnels to start as early as March and harvest through November for some crops.

SITE MANAGEMENT

Composting On-site composting system for natural waste to decompose and be used for fertilizer (excludes animal products and “biodegradable” plastics/synthetics). We accept coffee grounds from Grounds for Change and food waste from nearby residents, contributing to an overall effort to recycle and raise resource consciousness.

Projects We conceive, plan, and execute a number of building projects at the farm, related to both growing, sustainable resource use, and to building a community space that is our own. For example, we have built a sink and toolshed, set up a drip irrigation system, and are currently working on installing a water catchment system and paving a stone pathway.

SELF-EDUCATION AND TROUBLESHOOTING

Growing We quickly learned there are no certainties in agriculture, especially the weather. As a largely inexperienced group of students we’ve faced many issues ranging from soil nutrient deficiencies to severe pest attacks. But with the help of knowledgeable friends and the St. Louis greening community, we’ve addressed the problems and hopefully taken steps to avoid them in the future. We learned from a student at another university farm that aphids eating our okra that aphids could be controlled with simply soapy (organic soap) water. We learned from our stunted transplants about transplant shock and our nutrient deficiencies. Powdery mildew and squash fungus prompted us learn about cucurbits and ultimately conclude that we needed to rotate our squash. We’ve also received excellent advice on best harvesting practices for optimum yields. These and the many other problems we’ve faced have taught us about the difficulties of growing food, but have also given us the chance to learn and expand our understanding of natural systems. We are sure to learn much more in the next season and all to come.

Site upkeep We have had to research a vast array of construction, landscaping, and material practices in order to maintain the infrastructure on our site. For example, students have researched the viability and construction of rain barrels, learned various trellising methods.

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Activity within the WashU community

We educate current students about the environmental movement, sustainable agriculture, and food justice by having open workdays, farmer’s markets, and educational programming. All of our events and meetings are open to the public.

SANCTUARY AND COMMUNITY

We provide students with a free outdoor space of peace and quiet sanctuary. The Burning Kumquat gives students the opportunity to maintain and take care of part of campus, instilling a sense of ownership. By offering an opportunity to be involved in a student group that is non-hierarchal and operates by consensus decision making as much as possible, the Burning Kumquat allows all students to feel a sense of belonging and acceptance as well as form lasting , meaningful friendships with people who share their values. Events like our Hoe Down and Halloween party actualize our mission of creating a community around food.

“POPPING THE BUBBLE”

We provide students with connections to the St. Louis community by taking trips to farmers’ markets and inviting guest speakers to our meetings to teach us and share what they do. We give students the ability to “pop the WashU bubble” by learning about sustainable farming outside of the WashU community. Our student leaders make connections beyond the University walls and out into the St. Louis community and beyond.

EDUCATION AND COLLABORATION

Burning Kumquat members learn the valuable skill of self-education. We are founded on a the practice of knowledge-seeking to satisfy and spark curiosity. On a daily basis, we learn, we teach, and we share information by asking and answering questions. We offer a doorway into the campus and community resources to acquire knowledge and a living laboratory to test those ideas. Often, Burning Kumquat events represent collaborations with other campus groups concerned about sustainability and social justice. We have hosted events with the Student Green Council, Green Action, Jewish Student Union, Campus Kitchens, Verde, Bon Appetit, the College of Art, Engineers Without Borders, and others.

CAMPUS FARMERS’ MARKET

The Burning Kumquat holds a weekly produce market on campus during the academic year, providing the university community with direct access to local organic food. Customers are also welcome to come harvest and purchase their own produce at our open workdays. Pricing is based on competitive organic sellers’ rates. Left over produce is distributed amongst members and sold to Bon Appetit, the campus dining service, with whom the Burning Kumquat has fostered a strong partnership. We have received much support from Bon Appetit in this and many other regards.

AS LOCAL AS IT GETS

Our ideals and goals truly come to fruition when BK produce from WashU’s backyard finds its home in the kitchens of the community where it was grown; the cycle is then complete.

CARROTS GALORE

Lef t to right : Vidya Santosh, Lyndsey Glaze, Kacie Smith

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PRE-ORIENTATION PROGRAM

From Sunday August 22, 2010, to Wednesday August 25, freshman students will be arriving on campus to attend the first ever Burning Kumquat Pre-Orientation program. Throughout the program, students will be working on the Burning Kumquat site, performing physical maintenance on the farm and learning the necessary upkeep of an organic farm. The theme of sustainable agriculture will be incorporated throughout the program through films and other educational pieces. In addition to on campus activities, students will take a bike tour of nearby St. Louis community gardens and farmer’s markets, getting to know the layout of the city and the importance of local produce. Freshmen will be introduced to Washington University by forming a close-knit community with peers and camp counselors. This will further expand our group membership by preparing a new group of students to take leadership roles in the Burning Kumquat.

Our role in the St. Louis community

Since our inception, we have collaborated with many area farms and organizations. Besides producing food, we seek to spread knowledge and cultivate human connections. Integral to this mission is our participation in the local and global communities. We gain value and grounding in this larger context not simply through gardening but also by earning the support of individuals and groups. We want to inform about food security, agricultural and environmental issues, and healthy living, becoming part of the larger movement for change.

NORTH CITY FARMERS’ MARKET

Our relationship with the North City Farmers’ Market dates back to our very first growing season. The summer being a dormant time for the university community, the Burning Kumquat signed up to vend off campus. The North City Farmers Market, located on 14th Street across from Crown Candy Kitchen, exists in an urban food desert. For us, it serves as an optimal location to sell our produce where it is most needed.

Much of what we do at the market goes beyond vending. As the NCFM’s greater mission is to educate the local residents about healthy eating and provide means to do it, we sell at half price. The NCFM is a part of ongoing restoration efforts in this blighted neighborhood; it features healthy cooking demonstrations, recipes, and live music. The market accepts EBT as a viable cash substitute for poorer residents of the area.

We bike our produce to the market every week, eliminating fossil fuels from the equation as much as possible. Our participation in the market has exposed us to other local farmers and vendors as we sell alongside them.

FOOD DESERT

area that lacks any grocery store, or other access to fresh produce and healthy food options

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ST. LOUIS POST DISPATCHSAUCE MAGAZINERIVERFRONT TIMESSTUDENT LIFEHEC-T V SHOOTTHE DAILY BEAST

FRIENDS OF THE BURNING KUMQUAT

We have collaborated with the following community organizations:

Groups Gardens

Real Food Challenge Gateway GreeningFarm Aid New RootsHomegrown Urban Country Fair Bell GardenGrounds for Change Earth Dance FarmsTower Grove Farmers’ Market Cherokee RealNorth City Farmers’ Market Webster University GardenSchlafly Bottleworks SLU GardenSt. Louis Juvenile Detention Ctr. Dancing Rabbit (IL)Slow Food St. Louis Spikenard Farm (IL)

EVENTS

The list of community gatherings and educational events as well as public appearances by the Burning Kumquat is a long one. We feel it speaks for itself. Bringing educational speakers Food Farming and Sustainability Lecture Series: Margaret Mellon, Peggy Berlett, Dave Cleveland; Satish Kumar lecture; Fresh movie screening, 2010 film series (Slow Food St. Louis); Molly Katzen farm party meet and greet (Bon Appetit)Giving informative presentations “Urban Farming Initiatives” at Dr. Joshua Lockyer’s Environmental Studies class; “Sustainable Campus Dining” to Student Green Council (Bon Appetit); “Structuring Membership” to Gateway Greening community gardens

Other campus activites Sunday on the Swamp (Student Union); Earthday (WUstock); Freshman Reading Program: Scavenger Hunt; Real Food Challege events; Eater’s Manifesto art portfolio inspired by Michael Pollan’s writingGatherings and celebrations Farm potlucks; annual Harvest Dinner; Halloween parties; Hoe Down; Camp Kumquat Winter BallSt. Louis community events Missouri Powershift; Earth Day in Forest Park; Food Access and Community Garden Summit (Gateway Greening); Time for Lunch Eat-In (Schlafly Bottleworks); volunteering at St. Louis Juvenile Detention CenterEducational trips Dancing Rabbit Ecovillage; Real Food Summit in Iowa; St. Louis urban garden bike tours

PUBLICITY

The Burning Kumquat is one of the pioneering examples of successful university gardens; the media has been eager to report the creative projects and programming we do. Washington University receives positive publicity each time that the Burning Kumquat is featured in a media source. In addition, we publish our own newsletter, the Kumquarterly.

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CAMP KUMQUAT

Camp Kumquat is an experimental farm day-camp for urban youth that took place during the summer of 2009. It served as a pathway to reconnect a diverse group of St. Louis youth, ages 10-12, to the true source of their food. The nature of gardening, nutrition, and the roots of the food systems in America were explored. The camp was free of charge and entirely run by highly devoted student volunteers. Kids gardened, prepared delicious meals, created recycled artwork, and learned from each other and special guests brought in from the local community. Bon Appetit was an invaluable collaborator who provided free lunches for the campers daily, turning produce harvested by the campers into nutritions meals and providing detailed information about the sources of each and every ingredient for the campers’ education.

GROWING FORWARD OUR DREAM FOR THE FUTURE OF THE BURNING KUMQUAT

Working together to educate

In an ideal situation, the Burning Kumquat would allow Washington University to pursue sustainability by providing a large percentage of University Dining produce and helping to recycle campus food waste. We would be an integral part of student education as well as provide a larger connection to the community. Continued support from university administration for innovative projects in the future will allow us to achieve our goals and give us the flexibility to offer new and creative services. We understand that the University will further expand and we hope to be considered in its plans for the future.

DEVELOPMENT IDEAS

SpaceAcquire second, larger siteBuild our own greenhouseExpand community gathering space, build an indoor structureIncrease storage space and improve organization

FarmingSeed-saving programCampus-wide compostingRaise chickens, goats, and bees to provide eggs, milk, cheese, and honeyEstablishing reliable access to a certified kitchenFood-preservation: canning and pickling

Campus improvementRegister for inclusion on campus tours

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W W W.CAMPKUMQUAT.COM

A website documenting the entire project.

Adding rooftop/rain gardens around campus to reduce run-off and costsHelp integrate solar lighting, solar ovens, and water catchment systemsCreate mini-gardens and native grass stands around campusMaintain well-established, fun, educational Pre-Orientation program

EducationIntegrate with multi-disciplinary academic program; offer class creditOffer internships and work-study positionsProvide art exhibition and research spaceHost hands-on educational workshopsHost or collaborate with after-school programsContinue round-table discussions about food access and security

Other university farms

ST. OLAF’S

St. Olaf Garden Research and Organic WorksAcreage a few acresWho runs it Entirely volunteer based; over the summer, farm is operated by two student leaders and three interns; summer programs with kids and environmental classes involved in the farm during summer during which students learn about growing food and sustainabilityWhere produce goes Sold entirely to Bon Appetit

PONOMA COLLEGE

Ponoma College Organic FarmAcreage 2.5 acres; two spaces: “The Farm” focuses on small scale plots perennial tree fruit production and sustainable/land-integrated architecture, and “The Academic Field” focuses on large scale agriculture productionWho runs it The Farm is currently managed by the Environmental Analysis Program. Juan Araya, the farm technician, acts as the on-site manager. Juan has a masters in Plant Science from Cal Poly Pomona. He manages the major farm projects and works with The Farm Steering Committee to determine future farm developmentWhere produce goes Food is cooked by students for events open to the school and community; student co-op; donated to local food groups and a CSA (Community Share Agriculture) Program

CORNELL UNIVERSITY

Dilmun Hill Student FarmAcreage 12 acresWho runs it Three student/alumni farm managers, volunteers

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Where produce goes On-site farmers market, two large contracts with Cornell Dining, Cornell orchards, the remainder to a soup kitchen

YALE UNIVERSITY

Yale Sustainable Food ProjectAcreage The Yale Farm is organized into ten zones, each roughly twenty feet wide and fifty feet long. Each zone is organized into thirty-inch raised beds separated by one-foot-wide paths. Three unheated greenhouses on site: two for planting, one for produce washing, and an area for growing seedlings.Who runs it Farm is run by the sustainable food project; director is two-year fellowship position for Yale alumni; students and administration collaborate; maintained by student volunteers, 6 interns, as well as faculty mentors and community membersWhere does produce go The harvest is given to volunteers or sold at CitySeed’s Wooster Square Farmers’ Market. The Union League, one of New Haven’s most highly regarded restaurants, regularly features produce from the farm.

DARTMOUTH COLLEGE

Dartmouth Organic FarmAcreage 2 acresWho runs it Outdoor programs office: 1 professional farm manager, student volunteers, interns, some students live on the farm

PRINCETON UNIVERSITY

Princeton Garden ProjectAcreage: 1.5 acres; used to be 12 x 55 feet until the university granted more landWho runs it: student volunteers supervised by the office of sustainabilityWhere does it go: Forbes College and Graduate College dining halls; a local organic pizza producer; cooking demonstrations

Long-term solutions

LAND

The Burning Kumquat requires a physical space in order to practice the core elements of our mission: agriculture and education. A larger plot could be used to increase production and awareness as well as provide an area for individual student research opportunities. Additionally, this space will permit us to process more compost from University Dining, reducing our landfill impact. A more permanent location would allow us to be a Gateway Greening hub garden. A larger space would provide the required acreage to care for chickens and bees. Ultimately, the Burning Kumquat would be able to provide year-round produce

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through the use of our own greenhouse.

STUDENT STAFFING

Work-study programs A work-study program at the Burning Kumquat would provide students the opportunity to earn credit through working on the farm. Students would be employed to work on the farm, performing crop and site maintenance and helping with weekly markets.

Internships Similarly, summer internships could entice students to stay for the summer, provide the needed labor during our peak season. These interns would also participate in continuing summer programming such as Camp Kumquat.

Independent research Students could earn credit through implementing individual research projects on small plots on the farm. Examples of research projects could be: comparing effectiveness of various fertilizers, permaculture experiements, testing composting and irrigation techniques, and structure design for engineers or architectural students.

FARM MANAGER

In order to continue long-term farm operations, the Burning Kumquat would benefit greatly from an employee who maintains farm knowledge and provides connections among consecutive Kumquat generations. A farm manager would be a paid full-time or part-time employee within the administration. This position could be fulfilled by a Washington University graduate who has a background in sustainable agriculture, preferably a Burning Kumquat alumnus. This farm manager would:Accomplish tasks that are currently being performed by students, enabling students to start new projects and provide more servicesHelp the Burning Kumquat group to plan workshops for students and community members and coordinate after-school programming for St. Louis youth Coordinate operations throughout the summerAllow us to maintain Camp Kumquat, a task difficult to sustain on a volunteer basis Provide expertise on growing methods and hold institutional knowledgeCommunicate with the University Administration on behalf of the group

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APPENDIX A A month in the life of the Burning Kumquat

SUN MON TUES WED THURS FRI SAT

18:30am harvest

11-12 market in the DUC

2 38pm Farmigarch meeting

4 5 69am-1pmWorkday

7 88:30am harvest

11-12 market in the DUC

9 108pm General Body meeting

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126pm Potluck on the farm

139am-1pmWorkday

14 15no market

162-3pm Bon Appetit farmers’ mkt : the Village

178pm Farmigarch meeting

18 19 209am-1pmWorkday

21 228:30am harvest

11-12 market in the DUC

23 248pm General Body meeting

25 266-11pm Hoe Down in Um-rath Lounge

279am-1pmWorkday

285pm Film screening: “Fresh” in McMillan 118

298:30am harvest

11-12 market in the DUC

30 318pm Farmigarch meeting

DANCING RABBIT ECOVILL AGE TRIP

PL ANTING SCHEDULE

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APPENDIX B1Fall 2007: Initial proposed budget: Fall 2007

ITEM QUANTIT Y COST ($ )

hoes 5 100

shovels 8 120

gloves 7 35

hoses 1 25

wheelbarrow 2 100

pitchforks 2 30

handclippers 4 40

drip irrigation system - 90

seeds - 20

other (wood, etc. ) - 100

repairs - 50

events - 150

soil - 800

TOTAL 1660

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APPENDIX B2Fall 2010: Budget proposal submitted February 24, 2010

OBJECTIVE 1: GARDEN MAINTENANCE

To keep the grounds of the Burning Kumquat garden healthy, well-cared for, and appealing to look at and work in, for the production of nutritious produce and for the benefit of our members, residents of the South Forty, and our Alumni House neighbors.

Enjoyment and Sales of our Produce To pickle lef tover vegetables ourselves and to purchase a set of dinnerware for more sustainable partying and enjoyment of our food in the garden.

2 16oz bags pickling spice $ 20.00

100 oz white distilled vinegar $15.00

“On the Go” recycled plastic tableware sets $ 20.99

12 16oz Ball Canning Jars $12.99

TOTAL $ 68.98

Garden Upkeep To continue and increase the production of organic food for Washington University and the greater St. Louis area.

13 cu. yards mulch plus delivery (Route 66 Organics) $ 331.61

Super grow dir t plus delivery (Route 66 Organics) $ 320.43

4000 Red Wiggler Worms for compost $79.90

seeds for fruits and vegetables $100.00

12 yards of compost and delivery $ 316.39

TOTAL $1,148.33

OBJECTIVE 2 : INCREASE AWARENESS AND KNOWLEDGE OF SUSTAINABILIT Y

To reach out to the Washington University community and beyond in order to increase knowledge of sustainable practices.

Film Series To host screenings of various films to increase our knowledge of sustainable practices and to interact with other students and groups on these topics.

License to screen ‘The Real Dir t on Farmer John’ $ 95.00

License to screen ‘The Future of Food’ $ 200.00

License to screen ‘The Greenhorns’ $100.00

TOTAL $ 395.00

BUDGET SUMMARY

Number of Goals 2

Number of Events 3

Number of Expenses 12

EQUIPMENT TOTAL REQUESTED $1,161.32

NON-EQUIPMENT TOTAL REQUESTED $ 450.99

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