Campus Orchard Yields Bounty of Hands-On Learning
It’s been a busy fall in our on-campus permaculture orchard! Designed, developed, and planted in late spring, the orchard’s approximately 250 seedlings (herbs, shrubs, and fruit-bearing plants and saplings) flourished over a relatively mild St. Louis summer, resulting in an abundant crop of rosemary, sage, and chocolate mint, among others. And in recent weeks, the orchard has welcomed two additions—Cinnamon Queen and Black Star hens, who live in a moveable “tractor” and will help with bug control and fertilization.
Throughout the semester, the orchard has been used as a learning lab for students from Lower School on up, with the Upper School Sustainability class spending the most time there. Taught by Lynne Scott (C’01), this class also incorporates elements of entrepreneurship. Students are considering producing herbal or berry teas as well as selling chicken eggs.
In addition, students across levels have been working with K–12 Experiential Arts teacher Sheila Alioto to build an organic vegetable garden on the west side of the Green, by the Performing Arts Center. With their experience in the orchard, the Sustainability students are well-positioned to take the lead in developing the garden. (Learn more about the origins of the orchard and Principia’s Experiential Education Master Plan.)