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Culinary Students Harvest Lettuce from Garden on Southwest corner of Max Salazar Hall

April 20, 2016 -- As part of CNM’s ongoing institutional sustainability efforts, approximately 20 culinary students and faculty harvested lettuce from a seven-foot by four-foot garden on the southwest corner of Max Salazar Hall on April 13. The lettuce was served at the Culinary School’s Bistro the following night. They called it “CNM Salad.”
Culinary Students Harvest Lettuce from Garden on Southwest corner of Max Salazar Hall

Apr 20, 2016

Molly Blumhoefer, Geography Department faculty member and Sustainability Curriculum Committee Co-chair, said she and her geography lab students planted the lettuce on March 2 during the Mt. Recyclemore (formally known as Mt. Trashmore) recycling event. The garden was adopted by students in the U.S. Green Building Council (USGBC) CNM Chapter who tended and watered the lettuce. The plants were donated to the USGBC students by Rehm’s and Jericho nurseries in Albuquerque to support CNM’s sustainability efforts.

On Wednesday, CNM celebrated Earth Day with an informal picnic on the lawn north of the Student Resource Center hosted by the USGBC students and the Sustainability Curriculum Committee. Attendees planted herbs in another bed near the lettuce garden, which will also be donated to the Culinary Arts program for its sustainability accreditation needs.