Because he likes to cook, 16 year old Daniel Martinez has been appointed “executive chef” at the Farm at Walker Jones. Whenever he volunteers, he whips up dishes in the farm stand with whatever is picked that day. “It’s really neat to see plants and herbs I’d never heard of before like swiss chard – in the middle of D.C.” Daniel walks to the farm from a nearby private high school where he is a sophomore.
The half-acre plot primarily serves students, families and neighbors of a D.C. Public School called the Walker Jones Education Campus.Last year, even though groundbreaking wasn’t until early summer, the farm managed to raise 3,000 pounds of food which went to residents, a retirement community and a kitchen which serves the homeless.
Young hearts and minds are tended just as carefully. As the website says, “It is an outdoor classroom where experiential learning integrated into the school curriculum happens side by side with the social and emotional education required to train the leaders of tomorrow.”
Just like other kids who visit, Daniel has learned a lot. Before he became a volunteer, he “wasn’t big into picking fresh ingredients.” But now he says he appreciates “when one second they’re in the ground and the next second they’re a delicious appetizer.”
Daniel was delighted when a woman from the neighborhood tried one of his signature recipes and gushed, “I don’t usually like zucchini, but I sure like this!”
Anyone is welcome to volunteer at the farm on Tuesday, Thursday or Sunday afternoons. You will receive a selection of the day’s produce, so don’t forget to bring a bag.
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