Written By: Ru Xue Jiang
The AYLUS Dix Hills members joined hands with their counterparts from AYLUS Syosset and Great Neck for a special event. Together, they participated in the Stewardship Saturday Program at the Bayard Cutting Arboretum Farm, a community-supported agriculture. The main task of the day was planting commonly used plants such as garlic, onion, and shallot with the community. By supporting community-supported agriculture (CSA), we worked together to promote sustainable and local agriculture practices, support small-scale farmers, and provide fresh, healthy produce to the community.
In recent times, farming has transformed from the traditional and idyllic image of a farm to a more industrialized and profit-driven model. Farms now rely heavily on machines and chemicals to produce large quantities of food for grocery stores and restaurants. Unfortunately, this has created a disconnect between people and the food they eat, limiting their understanding of how the food is produced and the impact it has on the environment.
The use of chemicals for pest control, which was originally intended to be targeted and limited, has ended up being harmful to other species in the ecosystem. Pollinators such as bees and butterflies, which are essential for plant reproduction, have been greatly impacted due to the toxic nature of the chemicals. This has led to a cascade effect, with other species also being affected through runoff and aerial drift.
In response to this, Community-Supported Agriculture (CSA) has emerged as a more sustainable and community-oriented alternative. CSA promotes the idea of a permaculture ecosystem, where the farm is designed to mimic natural ecosystems using edible niches. This approach increases the stability of the ecosystem, nutrient cycling, pest control, and habitat creation, allowing it to be maintained long-term in a healthy manner.
Through CSA, the community comes together to work on the farm, creating a united front to raise healthy food for themselves and their community. This allows for a more sustainable choice of food, one that is organic and has no chemicals, while also allowing people to reconnect with the food they eat and appreciate how it is produced.
Volunteers: Ru Xue Jiang (3 hours), Nadia Khan (2 hours and 30 minutes), Kevin Lyu (2 hours and 30 minutes), Ming Chen (2 hours and 30 minutes).
