UM Campus Dining Garden

the season's harvest. At the end of the growing season, students walk away with experiences and tangible lessons on the challenges and rewards of participating in local food systems. Every piece of this project was carefully thought out and designed to minimize harm to the environment. The wood for construction projects was either reclaimed from previous construction or was sourced from forest restoration sites within 200 miles of Missoula. The soil came from a field just outside of town and the potting soil and initial compost all come from local sources. The garden itself has three sections: 1) an array of raised beds, 2) a large area used for a kitchen orchard and commercially cultivated plants, and 3) another large area used for edible Montana and Northwest native plants, including serviceberry, an assortment of currants, alpine and wood’s strawberry, the native red raspberry, and American plums. Together, the three sections represent various methods of gardening and permaculture,totalling over 60 varieties of plants. Volunteers are welcome to contact Ian Finch for opportunities to help during our short but busy growing season at (406) 243-4042.