S TUD EN T L I F E
Just southwest of the Standard Process® Courtyard on Logan’s campus is a 50’ X 20’ plot of soil, waiting for spring crops to be planted. At a University where the majority of students have a desire to help others take control of their health, it’s not surprising that some have decided to start a community garden. “We all are interested in local food and nutrition,” said Kathy Klix, a Trimester 3 student, who also has a background in gardening. “But this is just a stepping stone to something bigger.” The community garden idea stemmed from the idea of bringing a farmer’s market to campus—an idea Trimester 4 students Zac Grant and Warren Kalkstein hoped to bring to life. That idea turned into plans for a garden on campus. “All of us in the chiropractic field have similar ideas about nutrition and exercise and take a holistic approach to health,” said Warren. “A community garden makes perfect sense.” Joining the students in their efforts are Logan faculty members Martha Kaeser, DC, MEd, director of academic assessment and Robert Davidson, PhD, program director for the Master of Science in Nutrition and Human Performance. Dr. Kaeser, a passionate advocate for the garden, has had a significant role in planning and continues to moderate the garden. Dr. Davidson began assisting with the garden in its early planning stages and continues to extend support. According to Kathy, all the shrubs, aesthetics and deer deterrent for the garden were donated by Forest ReLeaf of Missouri, a nonprofit community-assisted tree nursery. She said the Logan grounds crew have also helped extensively. “Now, the main thing we need to do is start planning the crops and planting.” 26 SPRING 2016
Community Garden Takes Shape at Logan Logan students Warren Kalkstein, Kathy Klix and Zac Grant, who lead Logan’s new community garden club, planted some of the garden’s first crops in Fall 2015.
The garden leadership team plans to divide the garden into plots so those involved can care for their own sections. “We mainly just want this to be fun—a relaxing, therapeutic activity for students, faculty and staff that can supplement their interests and benefit their health and education,” said Kathy. Once the garden starts producing, the students intend on selling some of the food to the Logan café and eventually donating a portion to community food banks. “Knowledge is power,” said Kathy. “We want to help educate people in the community on how the food they eat actually grows—because personal experience with the whole process really changes your perspective. You realize that even when it seems like there are so few healthy options, you can take your health into your own hands.” Warren said by exposing underprivileged children and students from urban St. Louis areas to the community garden, they can start educating them on how to grow
their own. Last November, the garden leadership team attended the Public Health Association Conference, and they have moved forward with establishing a Public Health Club at Logan. For the club’s first activity, Logan students joined up with Busch Middle School to clean up trash on and around the school’s campus. They hope to work with them again in the future and to start building relationships with other schools in urban St. Louis. This spring, the Public Health Club is working with Keen St. Louis, an organization that works to provide healthy lifestyle activities and education for youths with disabilities. Kathy explained that she hopes to one day start a program similar to the Saint Louis University (SLU) public garden—the organization brings its fresh produce into urban areas of St. Louis that lack access to grocery stores. She started discussions with the director of the SLU garden last year.