Photo credit: www.gardenista.com
Central Park, a hallmark of Manhattan, owes much of its iconic status to being one of the borough’s few early green spaces. For years, it served as a solitary refuge away from the urban sprawl, the only place locals could escape the city’s hustle and bustle. In a time when community gardens were scarce, even the modest presence of greenery on the Lower East Side offered a refreshing contrast to the concrete landscape, inviting passersby to indulge in a moment of tranquility.
The 6&B Community Garden, located at the intersection of Sixth Street and Avenue B, has been a beacon of hope since its inception in the early 1980s. Today, it not only provides a respite from the city heat but also serves as a vital educational space where children learn about cooking and healthy eating. This is particularly crucial in a neighborhood that lacks ample parks and accessible, wholesome food options.
Briar Winters and Michael Mangieri, both dedicated local residents who crossed paths in New York’s vibrant culinary scene, recently discussed their roles in enhancing the garden’s outdoor educational program. Collaborating with Barbara Caporale, a former garden president and experienced educator, they are passionately addressing food equity while engaging the youth in this lively community initiative.
Photography by Valery Rizzo for Gardenista.
What motivated your involvement with the 6&B Community Garden?
Briar: I found my way to the neighborhood in 2002, and when Michael joined in 2008, we decided it was time to become more rooted in the community. Getting involved with the garden was a natural choice; it was a wonderful opportunity to connect with our neighbors and contribute to something positive.
Michael: We both knew we wanted to stay in the city while pursuing agrarian interests. After frequently visiting 6&B, we jumped at the chance to apply for a plot in the garden when the opportunity arose.
How did you transition into teaching?
Briar: Being part of the garden fosters a sense of community where everyone can contribute. We’re fortunate to have artists, educators, and craftspeople who lead workshops, making our events free and accessible to the entire neighborhood.
Michael: Our interest in food justice began to grow, especially with support from Barbara, who had recently completed her studies at Farm School NYC. After attending some workshops hosted by Edible Schoolyard, we realized that our kitchen experience was invaluable in creating and running hands-on workshops for young learners.
Briar: Barbara also helped secure grants that provided essential equipment for us to kick-start our program. With some training from Edible Schoolyard, we were ready to roll!
How do you ensure that your program addresses food justice and cultural relevance?
Briar: From the start, our program has prioritized sharing cultural recipes and foods that matter to our community members. We often invite the members who share their recipes to participate in the workshops, allowing them to narrate the stories and memories tied to those dishes. This cultural sharing helps forge connections, and parents often remark on how their children, who may have previously shunned certain vegetables, become excited about trying them once they’ve learned about their significance and helped to gather the ingredients.
Michael: In our cooking series, we celebrate the rich cultural diversity within our garden community. A tradition we’ve established is commemorating Mexican Independence Day in September, where we partner with locals like Paula Jiminez who shares her recipes. We’ve also hosted chefs from various cultural backgrounds, contributing to workshops that highlight flavors and practices from Afghanistan, Costa Rica, Pakistan, Bangladesh, Ukraine, and Thailand.
Source
www.gardenista.com