Investigating Organic Agriculture
Homework Page - Organic Farm Review
View our Science Exploration Field Trip Student Journal Guidebook that we give to each student, along with a pencil, to explore the UCSC organic farm.
We use the activity guide as a student journal as we explore the following topics:
Diversity on the Farm
Predators on the Farm
Crop Rotation
Weed Control
Local vs Non-Local Foods
Composting
Honey Bees
Visiting the Chickens
The last page of the Journal is crossword puzzle we assign as homework.
Our educators carry the following handouts in their backpacks to accompany the Student Journals:
Owl Pellet Bone ID Card - While discussing the relationships of natural predators and prey (mammal pests) on the farm we dissect an owl pellet under the barn owl box to see what the owls have been eating.
Crop Rotation Sorting Cards - We explore the concept of crop rotation by having students read the crop rotation cards and then lay the cards in a sequence that makes for the purposes of balancing nutrients and disrupting weed and pest cycles. There are two cards per page - cut each page in half.
Insects on the Farm - We discuss the importance of creating a diverse plant environment to give homes to the varied beneficial insects that are part of balanced ecosystem and contribute to pollination. We also use Mac Field Guides of Garden Bugs - you can find one for your region.
Organic Weed Control Methods - this hand held card share images of farm workers weeding by hand, various types of flame weeders, and the cultural practice of planting deep into the moisture level at the start of the planting season. By planting to the moisture level we don’t water the seeds until they have germinated and have a jump on the weeds.
Menu Cards - Students pick three items to create meal #1, then we share the menu with the distance food traveled to Santa Cruz. They add up the miles. After a discussion of the pros and cons of local vs non-local foods (such as transportation/environmental costs, supporting the local economy, freshness, ability to eat out of season, more menu choices) the students get to create a new menu, followed by a discussion of what they chose.