Grow-your-own food communities

(my little sister, to be specific) were equally in awe of my creativity in the

kitchen, as I prepared hits like “flight of government cheese with BBQ

sauce.” Without a backyard, I’d never considered applying my skills to

growing food.

Fast forward to 2013. I’m an English professor in Santa Fe. As part of a

campus-wide interdisciplinary learning program, I’m asked to develop

assignments and curricula that somehow relate to the topic of “water.” I

come across a 2012 Ted Talk called “How We Can Eat Our Landscapes” by

Pam Warhurst, and my life changes forever. In her talk, Warhurst discussed

how, one night at dinner, she and friends came up with an idea that would

soon transform the landscape of Todmorden, their small West Yorkshire,

England, town. “Vegetable Tourism” was born. From police stations

to cemeteries, they imagined a movement in which edible landscapes

appeared at every turn.

As Warhurst said, “Let’s imagine that our town is focused around three

plates: a community plate — the way we live our everyday lives; a learning

plate — what we teach our kids in school and what new skills we share

amongst ourselves; and a business plate — what we do with the pound in

our pocket and which businesses we choose to support.”

Not only was that Ted Talk extremely well-received in my classes, it was

also a hit at home with my then-five-year-old daughter. Having historically

killed most of our indoor house plants, we started with a simple garden in

the backyard of our rental. We made makeshift beds with scraps of wood

and fencing that we found in the yard and created the “Mermaid Garden.”

Fast-forward again. Today, as a first-time homeowner and single mom

on a budget, I’ve remained dedicated to growing food. My now-15-yearold

set up the irrigation system, and we’re flush in greens, tomatoes, corn

and squash. Feeling empowered to take action because I was no longer

renting, we’ve started building our own edible landscape. In front, grapes

grow to honor my grandparents, and apples and cucumbers grow, with

a sign inviting passersby to have a snack. We save money and meet our

neighbors. Sometimes I arrive home to anonymous gifts of strawberries

or freshly made pickles.

“How We Can Eat Our Landscapes” spawned many cool student

projects about community gardens and more sustainable ways to grow

and access food. A favorite line of mine from the talk is “They want

positive actions they can engage in, and in their bones, they know it’s

time to take personal responsibility and invest in more kindness to each

other and to the environment.” As I read it again today, the message

seems as urgent and relevant as ever.

Are there affordable, climate-loving and accessible ways to grow food

and create community in Santa Fe?

Thirty-year Santa Fe resident Catherine Hebenstreit, a longtime

advocate and activist, says “Yes!” She brought growing-your-own to

life for herself and 14 families in the traditional Village of Agua Fria

neighborhood. “I started in May of 2020,” says Hebenstreit, “[when]

I realized I couldn’t just make food for myself and have my family out

there with no water, no food. So I just decided to go for it.”

Through her own research and classes at the Santa Fe Community

College, Hebenstreit and the 14 families have cooperatively embarked

on their own movement: Luz do Sol Community Farming and Aquaponics

Project. Luz do Sol means “Light of the Sun” in Portuguese,

and it’s a fitting name for the 42-foot geodesic dome greenhouse

that, at a glance, subtly melts into the landscape. Inside, though, it’s

lush with technicolor cascades of produce and kale trees — all being

grown with 90 percent less water than soil beds by using a closed

aquaponics system.

Affordable? Ultimately, yes. Climate-loving? Definitely. Accessible?

Yes (and extra helpful because there aren’t any grocery stores nearby).

Three plates: community, learning and business? Luz do Sol has connected

with local organizations and Santa Fe Community College, and

will soon offer community education and outreach, including tours

and an internship.

Strengthening our communities through food and connection is

creative problem-solving with endless possibilities. As Warhurst said,

“If you eat, you’re in.” Sign me up! 