In this episode, we feature a small, young non-profit in Durham, North Carolina with a focus on environmental sustainability and community development. Sol Food Mobile Farm was created as an experiential, hands-on teaching program based around planting and harvesting garden vegetables.
While so far that may sound a little familiar, this is not your standard garden teaching program… the Sol Food Mobile Farm is well, mobile!
They operate out of a retro-fitted 57-passenger International Blue Bird school bus, and in the summer of 2012 the crew made their first tour around the United States holding workshops that focus on 5 major categories: gardening, nutrition, composting, outdoor living and alternative energies.
We first met up with the young crew of this incredible “mobile farm” while they were still raising funds and retrofitting their mobile classroom, an old school bus.
It was modified to run on waste vegetable oil (WVO) and operate as a tool for traveling and teaching seed-starting and organic vegetable gardening in neighborhoods and communities.
The bus has an on-board greenhouse, living green roof, solar panels, vermicomposting system, and rainwater collection tanks, as well as living quarters built from recycled materials.
You’ll see the bus in various stages of completion and we’ll even catch up with them “on tour” as they were doing workshops around the country, inspiring people and communities with the joy of growing your own organic food.
Later in the kitchen, Chef Nathan prepares a Honey-Vanilla Whipped Ricotta with Fresh Berries.
For more information:
- Sol Food Mobile Farm website, 2012 bus route, and blog of their travels
- Sol Food Blog on visiting with our co-exec producer Theresa Loe in L.A.
- Theresa Loe’s Blog on Sol Food Mobile Farm visiting her in L.A.
- Chef Nathan’s recipe for Honey-Vanilla Whipped Ricotta with Fresh Berries.