Written by Quinn Aboudara, Supporting Photographs by Kendall Rock, Lee House and Quinn Aboudara
The water laps against the side of the boat gently, the sound rhythmic and steady, like a heartbeat. The engine thrums softly in anticipation then roars to life as I twist the throttle to push the 16 foot aluminum skiff away from the dock and onto Klawock Lake.
My name is Quinn Aboudara, and I’m a lifelong resident of Prince of Wales Island. The Klawock Lake is part of my identity and life. Adopted and raised by the Taakwaneidi Raven/Sculpin Clan, Klawock Lake is more than just a simple body of water for me. Like many residents of Klawock and the surrounding communities, I harvest food from these waters like salmon, trout and beaver. Its tree lined shores provide me with berries and edible roots, bark and grasses for weaving.
Working for the Klawock Cooperative Association I was presented the opportunity to work with the local tribe and with the Sustainable Southeast Partnership as a community catalyst. Klawock Lake and the watershed that feeds it are a fragile system. Over the last 30 years, this life-giving watershed has seen substantial change which have raised continued concern for the residents of Klawock. Some of those environmental changes include: declining fish runs, decreased snow caps on the surrounding mountains, and development along valuable spawning habitat. In 2016, The Klawock Cooperative Association (a federally recognized tribal government), in partnership with Klawock Heenya Corporation, Kia Environmental, and The Nature Conservancy, with funding provided by the Bureau of Indian Affairs began a four month study in regards to one of these concerns: the declining returns of the wild run of sockeye salmon to Klawock Lake.
We began going to Klawock Lake with a single question: Is there anything feeding upon the sockeye fry? What we returned with was more questions. The data gathered from the first season of the Klawock Lake predation study showed that sockeye fry predation was minimal. A second predation study is in the works for 2017 to support and provide stronger data to inform decision making. Simultaneously, we will explore other potential factors in the declining salmon run.
This work, a community priority of both traditional and cultural concern, is a key component of my position within the Klawock Cooperative Association. And as a community catalyst I am given the opportunity to approach this challenge, and many of the other challenges within my community with a holistic approach. There are many challenges of living in a rural Alaskan island community, the high cost of food, a lack of employment opportunities and stable jobs, limited economic development, and through the partnership between the Klawock Cooperative Association and the Sustainable Southeast Partnership I am allowed to address these challenges and pursue solutions. Solutions such as working with local stakeholders to develop a trained local workforce, designing and building greenhouses, providing small business development workshops, and many other opportunities.
It is through this multi-faceted approach toward creating a resilient community that I have dedicated my time and energy to protect the way of life in Klawock. I do this work for myself, my family, and my community, so we may continue to prosper and enjoy our way of life along the bank of the Klawock River indefinitely.
Share lessons learned and techniques for overcoming challenges of commercially growing food in Southeast Alaska; learn specific skills, technology, and research that contribute to commercial farming success and efficiency; connect with new and experienced farmers to build an inspiring network.
Early bird registration is now open for the Southeast Alaska Farmers Summit 2017, the 2nd biennial summit designed to bring together experienced and aspiring commercial growers and support agencies. The Summit will be held February 24 through 26, 2017, at the Chilkat Center in Haines, Alaska. A discounted registration rate is available to attendees who register on or before January 21st, 2017. Travel and registration scholarships are available.
The conference will feature presentations from experienced commercial growers and support agencies, and topical discussions and panels to share resources and lessons learned. Speakers include Doug Collins, Extension Faculty and Soil Scientist with Washington State University’s Small Farms Program; Megan Talley, Farm Manager and Educator at Alaska Pacific University; and experienced Farmers from Southeast Alaska; among others.
“This will be an opportunity for commercial growers of Southeast Alaska to learn from each other, find opportunities to collaborate, and build a network that can leverage everyone’s efforts,” said Lia Heifetz, Local Food Director for Southeast Alaska Watershed Coalition. “Many resources will be shared over the course of the weekend – from financial planning for small farms to innovative solutions for soil building, policy implications for agriculture, and much more.”
Other topics to be addressed at the Southeast Alaska Farmers Summit include:
- On Farm Food Safety
- Building your Farm Community
- Planning for Community Supported Agriculture (CSA)
- The Future of Seed Saving in Alaska
- High Tunnel Applications and Innovations
- Electric and Walk-in Cold Storage for your Farm
- Biomass Heated Greenhouses and Aquaponics
- Per Foot Crop Values for Market Sales
- Using Local Amendments to Improve Soil Quality
- Fruit Trees and Grafting Techniques
- Policy and Initiatives
- Building a Future of Farming with Internships and Education
- Business Planning and Farm Finances
For more information and to register for the conference please visit: http://www.alaskawatershedcoalition.org/safs2017/
Living in rural Alaska can be difficult. Energy costs are among the highest in the nation and quality, locally grown produce is scarce. Pairing a greenhouse with a wood heating system can benefit communities by improving nutrition, lowering energy costs, and providing local employment opportunities. That is why the U.S. Forest Service and the Alaska Energy Authority have partnered to fund Alaska Biomass Heated Greenhouse Handbook. The Sustainable Southeast Partnership and the Southeast Island School District have been selected as sub-contractors to help write this handbook, which will be unveiled at the Wood Energy Conference April 11-12 in Ketchikan.
The overarching goal of this project is to create a guiding document that will help cultivate sustainable, self-sufficient, and resilient communities throughout Alaska. The online “e-handbook” will be a practical handbook to help interested communities plan, build, and manage a school biomass-heated greenhouse. It will inform readers on how to best select greenhouse technology, develop business and operations plans, and integrate biomass and greenhouse-related Science, Technology, Engineering and Math (STEM) curriculum into schools.
What’s so special about biomass heated greenhouses?
Schools are the epicenter of most rural Alaska communities. The Southeast Island School District on Prince of Wales Island has illustrated its commitment to local communities by exploring wood boiler and greenhouse options. What started with a few raised garden beds and a heat recovery system in one school has since grown into an island-wide phenomena. Kasaan, Naukati Bay, Thorne Bay and Coffman Cove have all replaced costly diesel generators with wood boiler systems and are using local wood to heat schools, greenhouses, and businesses. The students are served fresh salad at lunch, and the Thorne Bay School is now running managing and operating a local restaurant, the Thorne Bay Café. Read more about the Southeast Island School Districts biomass and greenhouse projects here: “Back to School: Swapping Eggrolls for Rainbow Chard.”
Locally sourced biomass fuels can provide sustainable forest management along with a renewable, reliable energy source. This reduces transportation costs for energy, fossil fuel use and woody biomass waste. Biomass heated greenhouses provide local jobs, keeping food and energy dollars inside a community. Finally, growing food provides security for communities in a state where vast distances and our cold climate can affect quality and dependability of shipments of outside goods.
According to the Alaska Energy Authority, ten Alaska schools out of 507 are heated with biomass systems, five of which have operational greenhouse projects. There is ample opportunity for growth; over the last decade, the Alaska Wood Energy Development Task Group with Renewable Energy Fund grants has worked to encourage the conversion to high efficiency biomass boilers. This guide will build from the existing momentum and recent successes of biomass greenhouses in Alaska Schools.
Written by Bethany Sonsini Goodrich for Edible Alaska Magazine
Across the country cafeteria trays aren’t often admired for their nutrition, freshness, or taste. In rural southeast Alaska, however, a dedicated school district and its greenhouse program are challenging that notion, while invigorating local economies, growing entrepreneurs, and gratifying taste buds.
Prince of Wales Island rests at the southernmost end of Alaska’s panhandle. The communities that make up this island are isolated, connected by seemingly endless miles of winding roads. The Southeast Island School District (SISD) is the major school district on Prince of Wales. It includes nine schools in unique communities from the small Haida village of Kasaan to old logging camps like Coffman Cove. All of these communities share some key challenges. Only one of them has a grocery store of considerable size, and the majority of the food is barged in. By the time these costly imported vegetables hit family plates, they are often wilted and unappetizing. Residents are in search of long-term economic solutions.
As in many small schools across the state, cafeteria lunches also lack crunch. “Small schools don’t have full time cooks and use mostly warming ovens to make eggrolls and burritos,” says Lauren Burch, the superintendent for Southeast Island School District on Prince of Wales Island. “That’s not what we should be feeding our kids.”
Those heat-and-serve lunches are not only uninspiring, they are costly too. “In my school district I lose roughly $100,000 a year even having a food program at all, and that’s gotta come from somewhere,” Burch says. The state’s purse strings aren’t loosening any time soon. Alaskans are witnessing the slicing and dicing of many key programs, including the whittling away of school funding. “State funding right now is traumatizing,” he admits.
But Burch—along with teachers, students, administrators, and community members of Southeast Island School District—is stepping up to face these challenges with gusto. What started with a few raised garden beds and a heat recovery system in one school has since grown into an island-wide phenomena. Kasaan, Naukati Bay, Thorne Bay and Coffman Cove have all replaced costly diesel generators with wood boiler systems and are using local wood to heat schools, greenhouses, and businesses. They are growing their own food, freshening up those lunch trays, and supporting the local economy as they revolutionize district thinking. This inspiring cohort is accomplishing all of this while giving the next generation of Alaska’s leaders a mouth-watering hands-on education.
So, how does it work? Let’s take a tour.
AQUAPONICS: FROM FISH TO FRESH VEGGIES
“Everything we do starts with those fish. All we have to do is feed them. We use their feces throughout the system as nutrients. We use the poop to grow the plants, in short speak,” explains Ieshia Searle. Ieshia is a senior at Thorne Bay High School and has been involved in the greenhouse since its’ inception.
Eager goldfish crowd the window of a big central tank as Ieshia sprinkles a bit of fish food from above. A pump moves nutrient rich water from this tank through colonies of bacteria that filter the solid waste and convert fish feces into a form of nitrogen the plants can use. The water is then funneled into a series of pools where rafts of lettuce float beneath energy efficient LED lights. Different varieties of lettuce reach down into the water, absorbing nutrients while filtering and cleaning the pool. Ieshia pulls up a raft of butter lettuce, carefully inspecting the long spindly roots. “These are beautiful roots!” she declares. “Normally we harvest once a week, if not more, depending how our crops turn out. We actually stay pretty busy at the Thorne Bay greenhouse.”
Over in Coffman Cove, the largest and most impressive of the school greenhouses is over 6,000 square feet. At full capacity Coffman Cove will be churning out 800 heads of lettuce a week. That’s a lot of greens.
But, greens aren’t all that these greenhouses produce. Water continues to move through the aquaponics system into a series of beds containing a very fine matrix material made of coconut husks, which fully filters the water. It then returns to the fish and the loop continues, nourishing everything from turnips and tomatoes to green onions and basil. The vegetables are packaged by students, served in school lunches, and delivered and sold to shops where they reach families throughout Prince of Wales.
INTEGRATED LEARNING: GROUNDING THE ‘COMMON CORE’
All four greenhouses are using adaptations of an aquaponics system. Originally, Thorne Bay tested hydroponics, but made the switch to aquaponics in order to diversify their crops and offer students more integrated learning opportunities. “We wanted to dive more into the process. Hydroponics felt like a mystery machine where you pumped chemicals in and lettuce came out,” says Megan Fitzpatrick, the SISD science teacher. “Aquaponics is more of a natural ecosystem approach to growing.” She is able to teach the nitrogen cycle, soil chemistry, plant biology and more. Students are also able to craft experiments. “It’s more engaging. There is a lot of flexibility,” Fitzpatrick explains.
The greenhouse does not replace the curriculum, it brings it to life. Students spend one hour of class time each day working with the program and experiential learning opportunities abound—for more than just chemistry and the life sciences. Students across the island are investigating ways to make their greenhouse programs as self-sustaining as possible, while learning how to conduct feasibility studies, identify niche markets, gauge supply and demand, and brand their products. They are also looking at ways to improve the system, exploring opportunities for saving energy while increasing food production.
“Working at this greenhouse, I’ve been able to learn how to grow food while also being able to learn how to manage a business and keep it running without having to depend on the school district. At the start, we had the school district buying the seeds and the supplies that we needed, but now we are able to pay them back and make a profit,” Ieshia asserts with pride.
The four greenhouses are part of a larger program that also includes raising poultry, growing apples, making and selling tortillas and pizza dough, and a student-run restaurant and storefront. This engaging combination of projects creates opportunities for teaching business skills, life skills, employment skills and responsibility in a meaningful and hands-on way. “When kids first started here they were so shy and didn’t want to talk about the greenhouse,” says Fitzpatrick. “Now, so many people come by and visit the greenhouse from the community and even the lieutenant governor has stopped by. Kids are learning public speaking skills,” she says. “When students are engaged, they retain and when they retain they are more confident.”
AN IMPACT YOU CAN TASTE
Rural Alaska is hungry for fresh food and innovation. “Our schools absolutely are the heartbeat of the community and play a vital role in the sustainability of these communities,” attests Colter Barnes, the school greenhouse manager on the island. Southeast Island School District is looking at their students as powerful assets for building more resilient communities, supporting the local economy, and addressing food system challenges, while receiving a top-notch education.
“I think the progressive districts are out there saying, how can we do more with less funding, how can we generate revenue? I have a thousand students in my building, how can I give them real learning opportunities that are connected to standards, their diploma, their interests, and strengthens our community, but also generates revenue. There is so much you can do with kids, they want to engage,” Barnes says.
“We need to teach kids healthy eating skills. They need to use knives to cut their food, enough of these heat-and-serve open boxes,” adds Megan Fitzpatrick. “I saw these kids when they first started in the greenhouse. They weren’t eating the stuff and now they’re fighting over it. Seeing kids recognize the healthy benefits of eating fresh vegetables and recognizing that they can do this at home, that is a life skill they can carry on through their adult life. That to me is the most rewarding.”
Back at the school cafeteria, the rewards keep on growing as more and more students swap egg rolls for rainbow chard.
By Alana Peterson
One key element to a successful partnership is communication. In the Sustainable Southeast Partnership, our partner organizations model deliberate communication that results in action. We meet on a monthly basis through Google+ video hangouts where we share ideas and information to strengthen our collaborative efforts. We also participate in daily dialogue on our Google+ community page. Our blog posts, emails, phone calls, and community visits all contribute to a network of individuals and organizations that are highly collaborative, sharing resources, and learning from each other along the way. Finally, we commit to communicating through in-person visits as frequently as possible and commit to two full partnership meetings twice a year (once in fall and once in spring).
This year’s autumn retreat took place in Hoonah, Alaska from October 3-7th. We used this time to develop year-long work plans for our individual and collective projects, learn about projects in Hoonah, and strategize ways to grow and strengthen the partnership in 2017.
Our retreat included a site visit to the new deep water dock and Icy Strait Point, a cruise ship destination that includes adventure options, a zip line, restaurants, a museum and shops. The group was not only inspired by the expansive project that is unique to see in a small SE village, but was also excited to learn about how cultural values and the community have been a priority through the development and implementation of the tourism site. Our group was led by a local Huna Totem shareholder, Brittany who started working at ISP as a ticket taker, and has moved up in the ranks to now working administrative functions in the office. It was clear she has pride in her work, and impressed our entire group in her knowledge and ability to answer all of our questions. We learned that decisions at ISP are made based on a filter of authenticity. Icy Strait Point was built to be as true to the culture and community it represents as possible.
We also spent time learning about the Hoonah Native Forest Partnership, a powerful new model for land management in SE Alaska.
The retreat also included a day-long workshop for community engagement. The workshop, led by Element Agency, gave each partner new skills and tools to plan successful community events such as meetings, workshops, etc. We put the new tools to use by planning and facilitating a community meeting in Hoonah. The goal of the community meeting was to introduce our partnership and outline the current projects in Hoonah. We then opened up discussion to the participants to learn about priority projects that the community has identified, and support those efforts through the SSP network. The meeting concluded with a beautiful performance from the Mt. Fairweather dancers who also prepared a tasty dinner for the event.
Other outcomes of this years retreat included a review of 13 successes from last year’s projects. Between all SSP partners, over 50 projects are taking place in 2017. A full list of those projects can be viewed by clicking here. The partners also dedicated four hours to identifying four priority areas to strengthen the SSP in 2017, they include:
(1) Promote the SSP collective impact model and Triple Bottom Line approach to economic development in each of our communities through direct outreach.
(2) Catalysts & Partners will engage the community, new partners and new demographics to increase community ownership of the Sustainable Southeast Partnership.
(3) All partners will work towards making SSP self-sustaining by improving and implementing our metrics to communicate success for potential funders and by building capacity to fundraise within partner organizations (this includes capacity building activities).
(4) All partners will demonstrate success in projects this year through strategizing community outreach through each communications output and achieving one clear project success in each community this year.
For each of these four initiatives, each participant wrote down one or two actionable steps they will take as individuals this year to move the partnership forward on each initiative. Though tired and drained from a long week of collaborative work, each partner left Hoonah reinvigorated and excited about the year of work ahead.
Written by Lia Heifetz for Edible Alaska
Adam Davis drives the Mobile Greenhouse off the Alaska Marine Highway ferry to Kake.
Puzzled drivers look on as the greenhouse cruises down Egan Drive toward the Juneau ferry terminal. There it is delicately backed down the ramp and on to the Alaska Marine Highway ferry. After a seven-hour journey through fjords and around the numerous islands of the Inside Passage, it touches down at its new summer home in Kake, a small coastal community of about 400 residents. In Kake the greenhouse is towed off the ferry and to the school where the Organized Village of Kake, the Southeast Alaska Regional Health Consortium, and students of Kake High School get to try out their green thumbs.
Meet Moby, Alaska’s first classroom greenhouse on wheels. Moby’s walls rise about ten feet high from an 18-foot long flatbed trailer. With clear polycarbonate walls and ceiling, a solar powered fan for ventilation, a water catchment system, sturdy wooden raised beds, and hanging baskets brimming with rich topsoil, the greenhouse is nearly an all-inclusive growing system. All Moby needs is now sun, water, seeds, and some TLC, and it comes to life.
The beauty of a traveling greenhouse is its mobility. Moby travels with a mission: to share knowledge and food production skills with schools, and to support healthy students while growing vibrant, sustainable, and food-secure Alaskan communities. It’s a steppingstone that helps communities whet their appetite for local foods by providing a space for students and community members to engage in hands-on cultivation and education.
Jaquelin Bennum, Simon Friday, Anthony Gastelum, Charles Duncan , and Loretta Gregory display fresh veggies produced in the greenhouse with pride.
Throughout the spring, summer, and fall, Kake residents will use the greenhouse to kickstart local food cultivation. “The availability of fruits and vegetables is a challenge, the stores are expensive. Additionally, energy is expensive and there are not many jobs,” says Jacquelin Bennum, a senior at Kake High School and the president of the newly formed Future Farmers of America (FFA) chapter here.
Moby’s visit to Kake is what prompted the group’s formation. “FFA and the greenhouse have taught me a lot about responsibility,” says Jacquelin. The FFA students oversee the planning, watering, weeding, thinning, and harvesting to maintain the greenhouse crops. “We have the opportunity to learn how to run a business. The greenhouse is a place where we can go to unite with people our age, to get to know each other, and get to know a little more about our wonderful land around us and how we can grow where we live,” says Jacquelin.
Cucumbers crawl up the windows, while squash, tomatoes, and giant Swiss chard burst from the beds. By late summer, Moby is full of life. and expanding its reach beyond the indoor space. Raised beds have been built outside, and the students are gaining skills and inspiration to grow food in the open air. “I learned how much water things need and how often I need to be up here. The rainy days I can pass by a day or two and it will still be moist,” reports Charles Duncan.
Charles Duncan holds up his harvest.
Charles is a 10th grader and the treasurer of the FFA in Kake. He harvests a handful of chard from the raised beds to reveal a couple of smaller plants growing underneath. “The plant I have to pay attention to the most is the chard, which absorbs the most water,” he says. A raised bed dedicated to chard is harvested by Jacquelin and Charles, and brought to the senior center to be shared with the elders for lunch. It’s a tradition in Kake to share the first harvest of the season. The rest of the day’s harvest is sold to raise funds for the FFA club.
Education, community, and student engagement have been priorities from Moby’s inception. The greenhouse was designed by Kaden Phillips, a University of Alaska Southeast student in the Construction Technology department. It was then built by Juneau Douglas High School students in their Basic Construction class using local cedar sourced from Icy Straits Lumber & Milling, based out of the nearby town of Hoonah. Juneau start-up AKReUse, a local company offering high-quality repurposed materials, also provided materials to construct Moby.
Simon Friday gets to work in the Mobile Greenhouse learning hands-on skills in food cultivation in rural Alaska.
Kake is only the first stop for the traveling greenhouse. Each fall, rural communities in Southeast Alaska can apply to be Moby’s next home. Community partners are encouraged to submit applications and explain how using the greenhouse will help community food cultivation goals be realized.
The possibilities are endless – school gardening and farming allow the future leaders of Kake to recognize the potential for local food production. “It doesn’t mean we have to start big. Start small, slowly add on to it. Over time we could start an actual fresh business out of it,” says Jacquelin. Charles agrees, “What we planted has flourished and almost everything has grown. There is a giant possibility for something to happen. It is a great opportunity.”
Next spring Moby will be on the road again, with hopes of inspiring a new crop of Southeast Alaskan gardeners and farmers by planting seeds of awareness throughout the region.
Kake School was so inspired by Moby the Mobile Greenhouse that the students built raised garden beds to continue growing fresh veggies in.