‘Sow What’ did you do this summer?
Twenty-three Senior Girl Scouts spent one week learning about where their food comes from, the difference between natural and organic food, where to find the best farmer’s markets and how to plant an urban herb garden. These activities all helped the girls earn the Sow What? Journey.
Girl Scout Journey’s are a coordinated series of activities grouped around one of three themes: It’s Your World – Change It!; It’s Your Planet – Love It!; and It’s Your Story – Tell It!.
The Sow What? Journey is part of It’s Your Planet – Love It! and gives Senior Girl Scout the opportunity to earn the Harvest Award, an important step on the Girl Scout leadership ladder. It signifies that girls understand who they are and what they stand for and that they care about others too. It also signifies that they can grasp an issue by the roots and organize a team to work together to sow the sees of sustainable change.
This particular session, offered by Girl Scouts of San Jacinto Council, was aimed towards Juliettes, girls who are individually registered Girl Scouts and are not part of a traditional troop.
“At first taking the Sow What? Journey was just a requirement in order for me to proceed in my Gold Award project,” says Girl Scout Senior Kendall Grant. “But it turned out to be an amazing experience for me. Not only did I learn new things and make new friends, but also the journey encouraged and excited me to switch to organic and it gave me multiples of ideas for what I’m actually going to do for my gold award project.”
The girls began their week by visiting a community garden in Upper Kirby and meeting with local chef Matthew Keller to learn about organic and seasonal foods. Throughout the week, they watched food industry documentaries like “Fresh, the Movie” and “Food Inc.”
They visited a farmer’s market at Rice University and learned about food labels at a local HEB store. The week culminated with planting an herb garden right on the GSSJC Houston campus for girls, volunteers and staff to benefit from.
“I learned how to make fairly simple, delicious, organic meals from professional chef Matt Keller,” says Kendall. “I got to go to a farmer’s market for the first time. I learned how to read nutritional labels on food packages. I got to plant a garden. I learned how to enjoyably eat better, and so much more. Also, I made new friends and got to spend some time with old ones.”
The week culminated with planting an herb garden right on the GSSJC Houston campus for girls, volunteers and staff to benefit from. The garden includes many commonly used herbs, like mint, rosemary and oregano.
“I hope that the staff enjoys the fresh herbs and that they are inspired to start their own garden, even if it is just in a container. The girls felt glad to do something for the Girl Scout staff because they wanted to give back to people who do so much for girls,” says Program Manager Melissa Hardy. “I was impressed at how well and how quickly the girls embraced the messages. Many immediately changed some behavior and told us about new food shopping habits.”
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