Our Staff

Abby Jaramillo, Executive Director. abby AT urbansprouts.org
I've worked as a gardener and educator in the Bay Area for the past eight years. I started Urban Sprouts at Luther Burbank Middle School in 2004 with my colleague and friend Michelle Ratcliffe and a group of dedicated teachers. I love Urban Sprouts because I can share with young people the kinds of outdoor gardening experiences that changed my life when I was a teen, trying to find peace in an urban environment. I've also worked on rural development projects in Ecuador and the Peruvian Amazon and worked in non-profit funds development at Streetside Stories. I was trained in organic horticulture at the UC Santa Cruz Farm & Garden and studied Economics at Haverford College. I also hold my Masters of Nonprofit Administration from the University of San Francisco.

Wendy Huang Landerholm, Garden Educator. wendy AT urbansprouts.org
Aptos Middle School, SF Community School, Ida B. Wells Continuation High School.
My passions in life are traveling, backpacking, and living sustainably. Adventures through China, India, and Nepal and then volunteering on an organic farm in Ecuador taught me the importance of connecting with the earth and with the people around us. I have worked as an educator for the past seven years, including with Americorps and Teach for America. I earned my Master of Education degree from the University of St. Thomas and my Post Master Special Educator degree from the University of Portland. I am especially excited to combine all my interests and be a part of Urban Sprouts!

Adriani Leon, Garden Educator. adriani AT urbansprouts.org
International Studies Academy & Martin Luther King, Jr. Middle School.
My love for environmental education comes from working for and living aboard the Hudson River Sloop Clearwater in New York City, writing and teaching about the ecology and conservation of the river. I bring my interest in plants and love of cooking to the Urban Sprouts youth and am excited to serve Spanish speaking families and help include them in the urban greening movement. I am a graduate of Brandeis University, where I was a leader in the Latino Student Association.

Ami Puri, Garden Educator. ami AT urbansprouts.org
Log Cabin Ranch.
I am an educator, filmmaker, and urban gardener who works with adults and youth on bike education and urban sustainability. I believe that bikes are a great starting point to make the connections between food, transportation, and the creativity we need to transform our environments into healthy beautiful spaces for everyone. My background in urban gardening has been broadened through the Garden for the Environment's GCETP class, as a youth educator with Koshland garden, and through natural building and Permaculture courses with Kleiwerks and Aprovecho. My current work with Urban Sprouts centers the spokes of the past five years of work and learning I've been doing to mash community art, good food, and wholesome fun together!

Audrey Roderick, Community Programs Manager. audrey AT urbansprouts.org
For the past 10 years I've served as a community organizer and volunteer coordinator in San Jose, CA and Missoula, MT: at City Year, the Girl Scouts, a youth residential facility, and Girls for a Change. In Montana I also worked at Garden City Harvest, a production garden, community garden and garden-based education program. Here at Urban Sprouts I manage our volunteers and our family involvement program, including our new family Farmers-in-Residence – school families growing their own food right in the school garden.

Visit us in the Garden on June 1!

We at Urban Sprouts are super excited to offer you the chance to get to know us a bit better and experience the school garden this June!

Please join Urban Sprouts for our ‘Coffee & Kale’ Garden Brunch!

When: Sunday, June 1st, 10:30am to 12 noon
Where: Ida B. Wells High School, 1099 Hayes St. at Pierce, San Francisco
What:

• Tour the Ida B. Wells school garden
• Enjoy garden activities like seed saving, seed sowing and herb harvesting.
• Taste dishes made with organic school garden-grown ingredients, prepared by local chefs from Nopa Restaurant!
• Support our work by bringing friends and neighbors, and bring your checkbook! You will be invited to give - no gift is too large or too small. Every donation helps urban youth learn to grow their own food at school.

PLEASE CLICK HERE TO RSVP. If you can't make it to the event and you'd like to make a donation, click HERE.

Invitation (above and below) by Lisa Chen.

I hope to see you there!!

Urban Sprouts is Starting a Chicken Coop!

Urban Sprouts is starting a chicken coop in collaboration with June Jordan Small School for Equity! The coop is a wonderful way to learn about where eggs come from and how they are produced. It is also a wonderful opportunity to explore chicken diversity, biology and to understand how chickens fit into garden and farm ecology.

Just yesterday the chicks arrived! The Urban Sprouts Program Manager has a coop of her own and they chicks are being fostered at her urban farm in sunny Oakland until they are old enough to be moved to their new coop home. Some interesting notes to take on keeping chicks, straw is too difficult for them to walk on. Their tiny wings and feet get caught and they tend to fall over. Ground corn cob works better. Also, we located an excellent source for all things fowl: Concord Feed. They carry the exact feeders and water containers and other supplies needed for tiny babies. The staff there is also very knowledgeable about livestock. For now the little peeps will grow strong in their chick hut.

Worm Bench Inauguration

Several months back, a wonderful crew of volunteers from Skywire helped students at June Jordan to build an amazing worm bin-slash-garden bench (photo below). These worms need a wooden box to protect them from the elements — those plastic bins often aren't enough in the outdoors. We use red worms, also known as Eisenia foetida for worm-composting or vermiculture, in which the worms eat plant waste and turn it into compost.

Today, we introduced a "gaggle" of red worms to their new home (top photo). (what do you call a group of worms??) We inaugurated our worm bin-bench with its new resident worms, and by enjoying the view of the garden from our new perch. Que lindo!

You may be wondering, how can I start a worm bin at home? It's not hard, but it takes patience and persistence to help your worms feel at home and begin doing their job . . . eating your garbage! And turning it into nutrient-rich castings for your garden plants, of course! To learn more about worm composting, start HERE, and then check out Worm Woman!

Food class visits Small Farm

Yesterday the June Jordan Food class took a trip to Hidden Villa ranch, an educational organic farm and ranch. As we drove by the farm fields near the ranch's entrance, a student yelled out, "Look! It's just like the small farms we learned about!" As in, small farms versus industrial farms. I was happy.

Another student had attended summer camp at Hidden Villa recently, at the program for 11-14 year olds. Mr. Olsson (pictured with cow) and I were both counselors there back in the olden days.

It turned out our group had a lot of knowledge of this place to share! We visited the cows, pigs, goats, sheep and chickens. We laughed a lot at animal antics! We walked in the woods and a student pointed out a banana slug! The garden was full of food crops, and gave us many ideas for crops to grow back at school.


The baby animals were the CUTEST!! Most of all, we were excited to visit the chickens, to get ideas about our own chickens who will soon move in at June Jordan. First we have lots of work to do to get ready! The chicken coop at Hidden Villa, with its peek-a-boo nesting boxes, gave us some great ideas.


Click on the last photo to see more!

SF Bay Guardian on School Gardens

Check out the nice article in this week's San Francisco Bay Guardian about school gardens in the bay area, including Urban Sprouts'.

If there's a downside to teaching children how to nurture a green, nutritious school garden, it's hard to fathom. The list of touted benefits is lengthy: students reap fresh air and physical exercise, hands-on participation, awareness of the natural environment, so called "school bonding," and an unprecedented taste for raw spinach. For school faculty, there are welcome breaks in the classroom regimen, an engaging outlet for unruly pupils, and a bridge to involvement with volunteers in the community. And parents get to share skills and experience, from farm expertise to carpentry, that once felt irrelevant to an academic setting.

We're on the second page!

Difficulties in funding aside, people like Abby Jaramillo, the youthful director of San Francisco nonprofit Urban Sprouts, will gladly explain why it's important to find a way to sustain such programs. When Jaramillo and her team took over the Excelsior Garden, shared by the June Jordan School for Equity and Excelsior Middle School, she said she was "up to her armpits in fennel."

But the overgrown herbs weren't the only sign of disrepair. "It was a struggling middle school desperately in need of something that would make the students have a stake," she said. Describing the community's "food environment," a term of art in nutrition education, she listed liquor store fare and junk food as the most prevalent options. Five years and six new school gardens later, Jaramillo thinks school administrators and teachers are genuinely on board with Urban Sprouts, whose mission is to serve low-income youth in San Francisco. "When the kids come outside; they are leaders, teaching each other how to plant," she says. "We need to make the garden a core, that will remain here and make a difference."

Try this at Home! Yogurt-making

Making yogurt at home is so easy you won't believe it!

Yogurt is a cultured milk product. We simply add a starter culture (pre-existing plain yogurt) to milk, and give it the proper environmental conditions that allow the culture to reproduce. The starter yogurt has all sorts of beneficial bacteria (such as the famed Acidophilus) that eat the sugar in the milk, and in a wonderful act of alchemy, cause the protein in the milk to coagulate and thicken - yielding that wonderful, creamy yogurt we crave. It is a refreshing treat with homemade granola or with lemon curd (pictured, left).

Once you have yogurt, you can also make a spreadable yogurt cheese by straining it for a few hours through a colander lined with muslin or cheesecloth. I like to use it as a sour cream alternative, or I add salt and herbs and spread it on toast. Make sure you save a little leftover yogurt so you can use it as your starter for your next batch.

Your yogurt will depend, of course, on the milk and yogurt you use, and the exact set of conditions you subject them to (mainly temperature and time). It'll take a little bit of trial and error, but soon you'll be producing your own delicious yogurt!


Ingredients:

• Milk: for best results, I recommend organic milk that is at least 2%, and NOT ultra-pasteurized (a pasteurization process at extremely high heat, which damages the milk structure). Back when I lived at Hidden Villa, we made yogurt from the whole Jersey cow milk that we had in abundance. It was like a thick, creamy custard; it was incredible. Now, in my non-farm life, I really like Clover 2% or Whole. I once tried to make yogurt with the Safeway Lucerne milk and it didn't turn out properly; the milk became sour and did not coagulate. BUT, that was just one experience.
  

• Yogurt culture: this is simply a small amount plain yogurt that you will use as your starter. For one gallon of milk, I only used a 6 oz container. After trying a couple brands, I have had fabulous results with Nancy's plain non-fat yogurt. My finished yogurt had great flavor and a silky texture.

That's it! But you will also need the following equipment:

• Heavy bottomed pot for heating milk
• Sterile jars for culturing and storing your yogurt. It is extremely important that you sterilize the jars with boiling water, so that you won't have "bad" bacteria or mold that can reproduce in your yogurt.
  
• Funnel and ladle, or whatever miscellaneous tools you have for transferring milk. Sterilize these too!
  
• Cooking thermometer: make sure it can measure lower temperatures, as low as 100 degrees Fahrenheit. Not all meat thermometers do this.
• A handkerchief or towel to cover the milk while it cools.

Yogurt-Making - Part 2

Once you have all your tools ready, let's get started!
STEP 1: Pour milk into pot and heat slowly over medium heat, stirring occasionally. Once you have reached 162 degrees Fahrenheit, count for 20 seconds and then turn off the heat.

STEP 2: Transfer the hot milk into your sterile jars. Set the jars aside and cover them with the clean towel or handkerchief while they cool. We need to wait until the temperature is between 100 degrees to 115 degrees Fahrenheit before we add our yogurt culture. Any hotter, it will kill the culture; any colder, and the culture will grow too slowly.

STEP 3: Once the milk has cooled enough, add a big dollop of your yogurt culture to each jar and stir thoroughly. This is the Nancy's non-fat plain yogurt; they add non-fat milk powder to make it extra thick; I have found that just using high-quality 2% milk yields a yogurt that is just thick enough, but much silkier.


STEP 4: Once you have added the yogurt starter, seal the jars. Now we will let the yogurt sit for 24-36 hours, undisturbed. In order to maintain a more constant temperature, I place the jars in the oven, and turn the oven light on. Make sure you put a sign on the oven so that no one disturbs the yogurt or accidentally turns it on! You can also put the jars in a sleeping bag or an insulated cooler.


STEP 5: After 24 hours, you can start peeking at your yogurt, gently tipping it over to see if the milk has started to thicken. If, after 24 hours, your milk is still completely watery, you can try giving it a boost by turning the oven on very low heat for a minute or two. Be careful, because too much heat can give the yogurt a gritty texture. If all else fails and the milk does not thicken, you can also use lemon juice or vinegar to make a ricotta-like cheese. (Here is a recipe)

Have fun making yogurt! Feel free to post comments or questions if you need help!