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Save the Date! Workshops and Workdays

Our 

Green ThumbCommunity Garden

350.org Event

In conjunction with thesustainability council, the

garden is helping to offsetMIIS’ carbon emissions. A

group of students and

community members spentOctober 10, 2010 collecting

acorns at Ft. Ord for a

reforestation project. MIISand CSUMB will turn thoselittle acorns into oak trees

and within the year, plantthem at Ft. Ord. Thank you

to everyone who helped

organize and participate inthis event.

Fall 2010: Great First Semester We had a successful club fair, which brought us a ton of new

MIIS students. It’s great to see students from different

programs involved in our garden from the nonproliferation

program to the translation and interpretation program. Thank 

you to all who come out weekly to help us compost and keep

the garden looking great! We hope to see everyone at our 

upcoming workshops and feel free to stop by during our weekly

workdays. Best, Marisa Bowersox and Rachel Kelly

Weekly Work:

Tuesdays and

Wednesdays at

4pm

Rainwater November 7

Come learn how to

harvest rainwater 

using basic

materials- 2pm

Composting:November 19

Come learn how to

compost with an

expert composter-

2pm

F A L L 2 0 1 0

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 OUR GREEN THUMB FALL 2010

2

One Step Closer to Black Gold

Composting is the process of breaking down

fruit and vegetable scraps and plant matter into

organic matter or essentially a dark, crumbly

material that can be added to your soil. All

material will eventually break down on its own,

 but the practice of composting speeds up the

process. Organisms, such as fungi and bacteria,

are what make this process possible. Therefore a

compost pile must create the right conditions

for them to live.

For the past few months, the garden has been

 building a new composting structure to handle

the volume of material that has started to come

in since school began. This new composting

 bin will serve as a way for the garden to actually

start producing composted soil. In the past, it’s

 been hard to generate the heat required to break 

down the food scraps, but we’re hoping this will

 be the ticket to black gold. Here are some

suggestions to help those who want to compost.

Please bring: food/vegetable scraps, eggshells,

coffee grounds and tea bags.

Please don’t bring: meat/dairy products,

compostable cups or compostable bags. We

don’t have the ability to process these items and

they will be thrown away. Thank you!

Spicy Couscous with KaleMake this using delicious kale from the Monterey

farmer’s market.

1 bunch of kale

1 cup of middle eastern

couscous

1 tsp of Harissa paste

1 tbsp of lemon juice

2 heads of garlic

1/4-cup olive oil

Chop the kale and wash well. Cook the 

couscous according to directions.

While the couscous is cooking, mince 

 garlic, lemon juice, harissa and olive oil 

together to make the sauce. Right 

before the couscous is done cooking, add 

the kale and blanch for a few minutes.

 Mix well with the sauce. Enjoy! Serves 

 2-3 people.