This past week was an amazing experience for me. During our (early) spring break, I co-led an Alternative Spring Break trip (ASB) that stayed in Houston focused on the issue of food sustainability and food accessibility. Rice has been named one of the healthiest colleges in America—a fitting title given that our serveries make 90% of what’s served from scratch, have a fully stocked salad bar, and recently even feature more locally-sourced ingredients. However, this is a jarring contrast to the city in which Rice belongs—Houston has been deemed ‘America’s Fattest City.’ Our ASB looked at some of the factors that contributed to this, since it can hardly be all attributed to the lack of healthy eating choices. More specifically, one such factor is the presence of food deserts, or areas in which residents lack access to healthy, fresh, affordable food. For our trip, we worked at the Last Organic Outpost, a 2 acre urban farm in Fifth Ward, one of Houston’s prominent food deserts. The Outpost was a food oasis—with fresh herbs, vegetables, and even fruits growing in abundance. During our week there, we created more raised beds for planting later, planted a lot of seeds, and also reclaimed a neglected herb garden. We observed that while the farm was a rich resource to the surrounding community, it was under-harvested due to a relatively low community involvement. We’re hoping to help change that by planting more fruit trees as part of our reorientation project!
Of course—our trip wasn’t all work and no play. During the week, we divided ourselves into cooking teams to take turns making dinner. The group I was in covered Tuesday dinner—we made pizza featuring fresh produce from the farm and from the organic vegetable share we’d bought at the start of the week from a co-op! Pictures are included below—needless to say they were delicious! For more information about ASBs–click here!
And, last but not least–a picture of our group with the founder of the Last Organic Outpost–Joe Icet! A shout-out to a most incredible team!!