The 2023 Earth Day observance was a big success, lots of fun, and very informative.

Sam brought very personable hens - and again they were a hit with both children and adults. Maybe if more people wore feathers and were slightly peckish, they'd be popular?

Shalimar and Mary (and Naba helping out) were culinary hits -- a dynamic duo who showed everyone how to make really delicious food with vegetables — one of the ways all of us can help the earth by putting less pressure on resources and reduce carbon emissions. If EVERYONE did meatless meals even one day a week – it would make a difference. Shalimar's richly colorful and tasty greens (and orange), including with our garden veggies, was refreshing and fresh-tasting. Mary made an impressive pesto with carrot greens (which impressed all) and lightly candied dried lemon peels. Lots of questions about how to make all these - a sign of true interest. You can find the pesto recipe here.

Denise brought some unusual items to reduce waste and save resources - especially bamboo - which grows and replaces itself quickly - so it's a great renewable resource: bamboo eating utensils, including chopsticks, a straw and a tiny brush to clean it out. All fit into a nearly pocket fitting compact kit. Great to keep in your purse or in the car.

I talked about the value of native plants for supporting the environment, including wildlife (and even people). I brought some samples - placed in vases - to show people they are as beautiful as any fancy rose. Go hiking in the next few weeks - local mountains are filled with these CA native plants - all in bloom, smelling fragrant and announcing Spring.

Grace and Beth grew a variety of seedlings (cilantro, broccoli), and I brought peppers, tomatoes, basil from friend Steve List at Sylmar High School. People were delighted to carry home vegetables/herbs to plant.

Jennifer made and gave away the cutest “earth” seed balls. Can’t wait to drop them before the next rainfall.