Progress 09/01/18 to 08/31/21
Outputs
Target Audience:The primary target is the NHSC student body, faculty/staff, and campus. This comprises approximately 250 students, 50 faculty and staff. Secondarily, we are targeting the larger MHA Nation community of tribal organizations and families who can benefit from healthy nutrition. We made special efforts to reach out and include rural communities (e.g. Twin Buttes, Mandaree, White Shield). Changes/Problems:Due to COVID-19, we had to switch quickly switch gears in a number of areas. Due to our college going 100% online for our course offerings, staff working virtually from home, and our NHSC cafeteria shut down we re-focused our goals from providing produce to the cafteria (which is one of the goals of this grant program) to getting high quality local produce directly into the hands of community members. We were able to continue our community gardening while incorporating CDC, state, and local guidelines. We also had to quickly adjust from offering in-person community education programming to online versions. With support from our Native American Studies department, we were able to produce a number of Local Foods videos to share on social media. We also attended a number of online curriculum trainings and have had many planning sessions on how to effectively provide community education using virtual formatting. We will be expanding our production of high-quality videos of Local/Traditional Foods and Holistic Gardening & Wellness practices and creating a "virtual extension" program. What opportunities for training and professional development has the project provided?Agriculture Department staff attended, in-person and virtual, a number of conferences and seminars: Northern Plains Sustainability Conference, Indigenous Food Conference, ISKN Seed Keeping Webinar, Food Safety workshop, Entomology workshop, Intertribal Food and Agriculture Conference, North Dakota State University Extension conference, FALCON conference, and Soil Health conferences. How have the results been disseminated to communities of interest?Due to COVID-19, our normal in-person workshops and ways of dissemination had to be adjusted. Although we already had a successful Facebook presence with our NHSC Equine & Ag-tivities page that documented departmental efforts and advertised upcoming events, we developed a new active social media page to concur with our increased activities focused on gardening, local foods, Food Sovereignty, wellness, and our CSA Community Food Basket Program and to roll out our new "virtual extension program". The new Facebook page that was developed is called "NHSC Holistic Gardening & Wellness". Both of the social media pages continue report upcoming events and shares success stories along with pictures and videos to document department efforts, as well as to post educational videos and educational print materials. In this new "virtual extension program", we switched from in-person workshops to Facebook Live and YouTube videos shared on social media to community members on our NHSC Holistic Gardening & Wellness, NHSC Equine & Ag-tivities, and NHSC Native American Studies Facebook pages. We provided the following video seminars during Spring and Summer 2020: seed starting, mulching, fire cider, and elderberry elixir. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Due to COVID in 2020 we went 100% online for our course offerings, all staff worked virtually from home, and our NHSC cafeteria shut down. We decided to re-focus our goals from providing produce to the cafteria (which is one of the goals of this grant program) to getting high quality local produce directly into the hands of community members. Even due to COVID-19, we kept a high community participation rate in the college community gardening program. This year we had all 20 of our community garden plots successfully managed by community members and organizations. Also to meet critical community needs during COVID-19, we created programming that we called "Grow Your Own", which helped community members start gardens at their homes. NHSC provided labor, materials, supplies, and seeds depending on need of the community member. We also started a "virtual extension" program creating and posting Gardening and Holistic Wellness videos on our social media pages. In Fall 2020, havest began in July 2020 and ended September 2020. Because our cafeteria shut down devised a plan to refocus food provided to the cafeteria to food directly to community members. Knowing we would be unable to host Famer's Markets due to COVID local restrictions, we created our own CSA (Community Supported Agriculture) Food Basket Distribution, where community members could sign up to pick up a basket of garden produce weekly. The baskets would contain whatever produce was in season. NHSC's Food Basket program started in August 2020 and ran through the end of October 2020. Excess produce that was not utilized in the Food Basket program was donated to community organiazations, including the North Segment Elder Meals and the WIC Breastfeeding Program. Other excess produce was provided to the NHSC Cafeteria who temporarily opened to provide bag lunches for students. 2020 Data Produce Raised by NHSC Gardens: 1899.32 Produce Provided to NHSC Cafeteria: 45 lbs Produce Donated to North Segment Elder Meals & WIC Breastfeeding Program: 405.26 lbs Produce Composted: 50 lbs Produce Distributed through NHSC's CSA Community Food Basket Program: 1399.06 lbs
Publications
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Progress 09/01/20 to 08/31/21
Outputs
Target Audience:The primary target is the NHSC student body, faculty/staff, and campus. This comprises approximately 250 students, 50 faculty and staff. Secondarily, we are targeting the larger MHA Nation community of tribal organizations and families who can benefit from healthy nutrition. We made special efforts to reach out and include rural communities (e.g. Twin Buttes, Mandaree, White Shield). Changes/Problems:Due to COVID-19, we had to switch quickly switch gears in a number of areas. Due to our college going 100% online for our course offerings, staff working virtually from home, and our NHSC cafeteria shut down we re-focused our goals from providing produce to the cafteria (which is one of the goals of this grant program) to getting high quality local produce directly into the hands of community members. We were able to continue our community gardening while incorporating CDC, state, and local guidelines. We also had to quickly adjust from offering in-person community education programming to online versions. With support from our Native American Studies department, we were able to produce a number of Local Foods videos to share on social media. We also attended a number of online curriculum trainings and have had many planning sessions on how to effectively provide community education using virtual formatting. We will be expanding our production of high-quality videos of Local/Traditional Foods and Holistic Gardening & Wellness practices and creating a "virtual extension" program. What opportunities for training and professional development has the project provided?Agriculture Department staff attended, in-person and virtual, a number of conferences and seminars: Northern Plains Sustainability Conference, Indigenous Food Conference, ISKN Seed Keeping Webinar, Food Safety workshop, Entomology workshop, Intertribal Food and Agriculture Conference, North Dakota State University Extension conference, FALCON conference, and Soil Health conferences. How have the results been disseminated to communities of interest?Due to COVID-19, our normal in-person workshops and ways of dissemination had to be adjusted. Although we already had a successful Facebook presence with our NHSC Equine & Ag-tivities page that documented departmental efforts and advertised upcoming events, we developed a new active social media page to concur with our increased activities focused on gardening, local foods, Food Sovereignty, wellness, and our CSA Community Food Basket Program and to roll out our new "virtual extension program". The new Facebook page that was developed is called "NHSC Holistic Gardening & Wellness". Both of the social media pages continue report upcoming events and shares success stories along with pictures and videos to document department efforts, as well as to post educational videos and educational print materials. In this new "virtual extension program", we switched from in-person workshops to Facebook Live and YouTube videos shared on social media to community members on our NHSC Holistic Gardening & Wellness, NHSC Equine & Ag-tivities, and NHSC Native American Studies Facebook pages. We provided the following video seminars during Spring and Summer 2020: seed starting, mulching, fire cider, and elderberry elixir. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Due to COVID in 2020 we went 100% online for our course offerings, all staff worked virtually from home, and our NHSC cafeteria shut down. We decided to re-focus our goals from providing produce to the cafteria (which is one of the goals of this grant program) to getting high quality local produce directly into the hands of community members. Even due to COVID-19, we kept a high community participation rate in the college community gardening program. This year we had all 20 of our community garden plots successfully managed by community members and organizations. Also to meet critical community needs during COVID-19, we created programming that we called "Grow Your Own", which helped community members start gardens at their homes. NHSC provided labor, materials, supplies, and seeds depending on need of the community member. We also started a "virtual extension" program creating and posting Gardening and Holistic Wellness videos on our social media pages. In Fall 2020, havest began in July 2020 and ended September 2020. Because our cafeteria shut down devised a plan to refocus food provided to the cafeteria to food directly to community members. Knowing we would be unable to host Famer's Markets due to COVID local restrictions, we created our own CSA (Community Supported Agriculture) Food Basket Distribution, where community members could sign up to pick up a basket of garden produce weekly. The baskets would contain whatever produce was in season. NHSC's Food Basket program started in August 2020 and ran through the end of October 2020. Excess produce that was not utilized in the Food Basket program was donated to community organiazations, including the North Segment Elder Meals and the WIC Breastfeeding Program. Other excess produce was provided to the NHSC Cafeteria who temporarily opened to provide bag lunches for students. 2020 Data Produce Raised by NHSC Gardens: 1899.32 Produce Provided to NHSC Cafeteria: 45 lbs Produce Donated to North Segment Elder Meals & WIC Breastfeeding Program: 405.26 lbs Produce Composted: 50 lbs Produce Distributed through NHSC's CSA Community Food Basket Program: 1399.06 lbs
Publications
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Progress 09/01/19 to 08/31/20
Outputs
Target Audience:The primary target is the NHSC student body, faculty/staff, and campus. This comprises approximately 250 students, 50 faculty and staff. Secondarily, we are targeting the larger MHA Nation community of tribal organizations and families who can benefit from healthy nutrition. We made special efforts to reach out and include rural communities (e.g. Twin Buttes, Mandaree, White Shield). Changes/Problems:Due to COVID-19, we had to switch quickly switch gears in a number of areas. Due to our college going100% online for our course offerings, staff workingvirtually from home,and our NHSC cafeteria shut down we re-focused our goals from providing produce to the cafteria (which is one of the goals of this grant program)to getting high quality local produce directly into the hands of community members. We were able to continue our community gardening while incorporating CDC, state, and local guidelines. We also had to quickly adjust from offering in-person community education programming to online versions. With support from our Native American Studies department, we were able to produce a number of Local Foods videos to share on social media. We also attended a number of online curriculum trainings and have had many planning sessions on how to effectively provide community education using virtual formatting. We will be expanding our production of high-quality videos of Local/Traditional Foods and Holistic Gardening & Wellness practices and creating a "virtualextension" program. What opportunities for training and professional development has the project provided?Agriculture Department staff attended, in-person and virtual,a number ofconferences and seminars: Northern Plains Sustainability Conference, Native Food Conference, North Dakota State University Extension conference, FALCON conference, and Soil Health conferences. Our Land Grant Director, Garden Manager, and Agriculture Faculty attended a intensiveRegenerative Agriculture short course in December 2019 providedby the Soil Health Academy, hosted by California State University, Chico. How have the results been disseminated to communities of interest?Due to COVID-19,our normal in-person workshops and ways of dissemination had to be adjusted. Although wealready had a successful Facebook presence with our NHSC Equine & Ag-tivities page that documented departmental efforts and advertised upcoming events, we developed a new active social media page to concur with our increased activities focused on gardening, local foods, Food Sovereignty, wellness, and our CSA Community Food Basket Program and to roll out our new "virtual extension program". The new Facebook page that was developed iscalled "NHSC Holistic Gardening & Wellness". Both of the social media pages continue report upcoming events and shares success stories along with pictures and videos to document department efforts, as well as to post educational videos and educational print materials. In this new"virtual extension program", we switchedfrom in-person workshopsto Facebook Live and YouTube videos shared on social media to community members on our NHSC Holistic Gardening & Wellness, NHSC Equine & Ag-tivities, and NHSC Native American Studies Facebook pages. We provided the following video seminars during Spring and Summer 2020: seed starting, mulching, fire cider, and elderberry elixir. What do you plan to do during the next reporting period to accomplish the goals?Due to COVID-19, we have learned to be flexible and come up with creative ways to meet goals of our project as well as meet community needs. We understand that our plans for the upcoming year need to flexible depending on public health concerns but as of right now, if we can once again re-establish our Farmer's Market, we will continue torelocated it to a high traffic area during prime weekday hours, benchmarking other successful area Farmer's Markets. This past year, our seed keepers program was put on hold due to COVID-19. This year we created a stronger partnership with our NHSC Native American Studies Department to re-invigorate our traditional foods and seed keepers program. For next year we will be createa list of Fort Berthold seed keepers and type/number of seeds. In colloboration with NHSC's Native American Studies department, we will be planting native seeds in the upcoming season and workon creating a stronger colloborationFort Berthold community members. Additionally, due to COVID we will continue to expand our "virtual extension" program offering onlinecommunity education. We will continue to create high quality Holistic Gardening and Wellness community educational videos for posting on our social media pages. We are developing plans to possibly collect these videos into an online community education course format, similar to the NDSU Master Gardener community education series.
Impacts
What was accomplished under these goals?
In Fall 2019, harvest began August 2019 and continued through October 2019. Produce was harvested for use primarily in the NHSC Cafeteria. We hadexpanded the varieties of crops produced immensely, with varied harvest dates, to be more effectively utilized by the cafeteria. Early crops included swiss chard, cherry tomatoes, cucumbers, kale, lettuce, bell peppers, summer squash, yellow onions, green beans, jalapeno peppers, okra, eggplant, beets, zucchini, garlic, potatoes, and basil. For our Fall 2019 harvest, we supplied to the NHSC Cafeteria the following: potatoes (385 lbs), squash (300 lbs), carrots (10 lbs), sweet corn (220 lbs), peppers (40 lbs), tomatoes (71 lbs), onions (10.1 lbs), cabbage (25 lbs), melons (30 lbs), cucumbers (23.5 lbs), eggplant (12 lbs), swiss chard (17 lbs), garlic (25.25 lbs). honey crisp apples (80 lbs), and plumbs (30 lbs). Additionally, we supplied basil, beet tops, beets, green beans, kale, kohlrabi, lettuce, okra, rhubarb, sun choke, and turnips in limited quantities. Any additional produce that was above and beyond what the cafeteria could utilize (total of 790 lbs) was donated to the North Segment Elder's Meals (91lbs). An additional 298 lbs was sold at our 2019 Farmer's Market, held downtown New Town with community partner, Elbowoods Memorial Health Center, in September 2019. The Farmer's Market also provided space for localproducers to sell their produce. To date, this has been our most successful Farmer's Market. Fall 2019 community seminars provided in partnership with NDSU Extension were a salsa workshop and beet pickling workshop. Additionally we provided a composting, and Integrated Pest Management workshop, both held in October 2019. We continued work with the NHSC Cafeteria in our successful composting program. We produced over 100 gallons compost from May - September 2019, utilizing our unused cafeteria produce (134 lbs) along with wood chips, allowing us to return compost to our gardens. For this reporting period theNHSC Equine program's partner at the Healing Horse Ranch once again provided manure compost to our gardens. 2019 Data Produce Provided to NHSC Cafeteria: 790 lbs Produce Donated to North Segment Elder Meals: 91 lbs Produce Compost from NHSC Cafeteria: 134 lbs Produce Sold at September 2019 Farmer's Market: 298 lbs In Spring 2020, due to COVID-19, we had toquickly switch gears based on a number of factors. StartingMarch 2020 we went 100% online for our course offerings, all staff worked virtually from home,and our NHSC cafeteria shut down. We decided to re-focus our goals from providing produce to the cafteria (which is one of the goals of this grant program)to getting high quality local produce directly into the hands of community members.Even due to COVID-19, we kept a high community participation rate in the college community gardening program. This year we had all 20 of our community garden plots successfully managed by community members and organizations. Also to meet critical community needs during COVID-19, we created programming that we called "Grow Your Own", which helpedcommunity members start gardens at their homes. NHSCprovidedlabor, materials, supplies, and seeds depending on need of the community member. We also started a "virtual extension" program creating and posting Gardening and Holistic Wellness videos on our social media pages. In Fall 2020, havest began in July 2020 and ended September 2020. Because ourcafeteria shut down devised a plan to re-focus food provided to the cafeteria to food directly to community members.Knowing we would be unable to host Famer's Markets due to COVID local restrictions, we created our own CSA (Community Supported Agriculture) Food Basket Distribution, where community members could sign up to pick up a basket of garden produce weekly. The baskets would contain whatever produce was in season. NHSC's Food Basket program started in August 2020 and ran through the end of October 2020. Excess produce that was not utilized in the Food Basket program was donated to community organiazations, including the North SegmentElder Meals and theWIC Breastfeeding Program. Other excess produce was provided to the NHSC Cafeteria who temporarily opened to provide bag lunches for students. 2020Data Produce Raised by NHSC Gardens: 1899.32 Produce Provided to NHSC Cafeteria: 45 lbs Produce Donated to North Segment Elder Meals & WIC Breastfeeding Program: 405.26lbs Produce Composted: 50lbs Produce Distributed through NHSC's CSA Community Food Basket Program: 1399.06lbs
Publications
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Progress 09/01/18 to 08/31/19
Outputs
Target Audience:The primary target is the NHSC student body, faculty/staff, and campus. This comprises approximately 250 students, 50 faculty and staff. Secondarily, we are targeting the larger MHA Nation community of tribal organizations and families who can benefit from healthy nutrition. We made special efforts to reach out and include rural communities (e.g. Twin Buttes, Mandaree, White Shield). Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?One staff on the project completed permaculture certification, which has been incorporated into our gardening programs.In October 2018, the Nutrition/Cafeteria Director and the Land GrantDirector attended the Seeds of Native Health conference in Shakopee, MN. Our new Garden Manager/Local FoodsCoordinator (start date 11/28/18) attended workshops and seminars in Spring and Summer of 2019, including the IndigenousFarming Conference, Northern Plains Sustainable Agriculture Conference, North Dakota Famer's Markets and Growers Association's Local Foods Conference, NDSU Extension High Tunnel Workshop, and Integrated Pest Management ProducerTraining Workshop at Dakota College at Bottineau. How have the results been disseminated to communities of interest?Our public events and educational seminars have been advertised all throughout the MHA Fort Berthold Reservation,including radio, print, and social media. A newspaper article was written and appeared in our local newspaper on our SeedStarting Seminar in March 2019. Our NHSC Storm newsletter has written and published a number of articles on the gardenharvest and community educational seminars provided, including the salsa and preservation workshops. Nutrition postersand banners have been hung in our cafeteria, promoting healthy food choices and the importance of sustainable local foods. Garden produce posters are hung in the NHSC cafeteria that provide information on the garden produce being "highlighted"when that particular produce is being utilized in the NHSC cafeteria menu for the day. Posters on "acceptable compostableitems" appear next to the compost bucket in the cafeteria. Additionally, we have developed a very active social media pageon Facebook to concur with our increased activities: NHSC Ag-tivities. What do you plan to do during the next reporting period to accomplish the goals?Our plans for Fall 2019, includerevamping our Farmer's Market to be relocated to a high traffic area during prime weekday hours, benchmarking othersuccessful area Farmer's Markets. Additionally, we will be creating a list of Fort Berthold seed keepers and type/number of seeds. We will be planting native seeds in the upcoming season. We have close contact with Zac as ISKN, but will be working on creating a stronger colloboration with Fort Berthold community members.
Impacts
What was accomplished under these goals?
October 2018, the Nutrition/Cafeteria Director and the Land Grant Director attended the Seeds of Native Health conference inShakopee, MN. The conference brought together tribal officials, researchers, practitioners, and others to discuss the currentstate of Indigenous and academic scientific knowledge about Native nutrition and food science. In addition to Local Food andFood Sovereignty seminars, we attended a garden tour and seminar on preparation of healthy traditional food. September of 2018 we offered a series of Farmer's Markets at the NHSC Gardens. The events featured produce from NHSCgardens, local produce from other community members, as well as crafts from local artisans. Our plans for Fall 2019, includerevamping our Farmer's Market to be relocated to a high traffic area during prime weekday hours, benchmarking othersuccessful area Farmer's Markets. In Spring 2019, we offered the following seminars: Garden Planning & Seeds starting hand-on seminar in March 2019. NHSC students continued to help with the seeds and watering until May 2019 when they were planted in the gardens. We also helda two-day Seed Starting seminar series in April 2019. Additionally, we hosted North Dakota State University's MasterGardeners classes on campus: Jan-April 2019. Spring, 2019 our newly hired Garden Manager/Local Foods Coordinator attended the following professional developmentseminars: Indigenous Farming Conference, Northern Plains Sustainable Agriculture Conference, and North Dakota StateUniversity Extension High Tunnel Workshop. The NHSC Agriculture Department partnered with Dakota College at Bottineau in the Integrated Pest Management SpecialtyCrop Project for the 2019 growing season. Our Garden Manager/Local Foods Coordinator attended the IPM ProducerTraining Workshop Spring 2019 at Dakota College at Bottineau, ND. NHSC was trained in IPM techniques and collected pestmanagement data which was used to assist in determining action thresholds and recommendation practices for pestmanagement. We continue to have full-capacity participation in our Community Gardens of 20 community gardeners plus 3 student lead gardens in summer 2019. In Fall 2019, harvest began August 2019 and continued through the fall. Produce was harvested for use primarily in theNHSC Cafeteria. This year we have expanded the varieties of crops produced immensely, with varied harvest dates, to bemore effectively utilized by the cafeteria. Early crops included swiss chard, cherry tomatoes, cucumbers, kale, lettuce, bellpeppers, summer squash, yellow onions, green beans, jalapeno peppers, okra, eggplant, beets, zucchini, garlic, potatoes,and basil. For our Fall 2019 harvest, we supplied to the NHSC Cafeteria the following: potatoes (385 lbs), squash (300 lbs), carrots (10lbs), sweet corn (220 lbs), peppers (40 lbs), tomatoes (71 lbs), onions (10.1 lbs), cabbage (25 lbs), melons (30 lbs),cucumbers (23.5 lbs), eggplant (12 lbs), swiss chard (17 lbs), garlic (25.25 lbs). honey crisp apples (80 lbs), and plumbs (30lbs). Additionally, we supplied basil, beet tops, beets, green beans, kale, kohlrabi, lettuce, okra, rhubarb, sun choke, andturnips in limited quantities. Any additional produce that was above and beyond what the cafeteria could utilize (total of 790 lbs) was donated to the NorthSegment Elder's Meals (91lbs). An additional 298 lbs was sold at our 2019 Farmer's Market, held downtown New Town withcommunity partner, Elbowoods Memorial Health Center. The Farmer's Market also provided space for local producers to selltheir produce. To date, this has been our most successful Farmer's Market. We plan to continue a downtown Farmer'sMarket series next fall. Fall 2019 community seminars provided include a salsa workshop and beet pickling workshop in partnership with NDSUExtension. We continued work with the NHSC Cafeteria in our successful composting program. We produced over 100 gallons compostfrom May - September 2019, utilizing our unused cafeteria produce (134 lbs) along with wood chips, allowing us to returncompost to our gardens. This year, we added composting educational materials andposters in our cafeteria and provided a composting "bucket" for students to use, expanding awareness of the importance ofcomposting and sustainable methods. Throughout the "Seed to Garden to Plate"Project, we reached out to our community to increase thecomposting program to include local partners - JC Java and Jason's Superfoods. In addition, our NHSC Equine program'spartner at the Healing Horse Ranch provided manure compost to our gardens. 2019 Data Produce Provided to NHSC Cafeteria: 790 lbs Produce Donated to North Segment Elder Meals: 91 lbs Produce Compost from NHSC Cafeteria: 134 lbs Produce Sold at 2019 Farmer's Market: 298 lbs
Publications
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