ECC Board of Trustees

Executive Summary

Date: April 30, 2015 Subcommittee: Academic Affairs

Agenda Item: Memorandum of Understanding between ECC Hospitality Management Programs at City Campus and Canalside Buffalo/Global Spectrum

This item is for: For Board's Approval Backup Documentation: Attached to this document

Background Information:

ECC’s Hospital Management programs at City with support from ECC Service Learning seek to enter into a public interest partnership with Canalside Buffalo/Global Spectrum to develop and foster a relationship by operating a mutually beneficial 2,000 square foot Urban Farm or Learning Garden on the east Dart Lawn at Canalside. ECC Culinary Arts course HC142 Working in the Learning Garden will be taught at Canalside who sees this as an opportunity to revitalize a dead zone.

Reasons for Recommendation:

The classes offered will teach students and the community about the integral relationship between people, land and food. This education directly benefits our student population who rely on the Supplemental Nutrition Assistance Program (SNAP). Canalside has agreed to market its relationship with ECC. Canalside foot traffic will visit the garden that will be located at the end of the subway line in direct sight of “shark girl” a popular attraction for the area.

Fiscal Implications:

The partnering of ECC’s Service Learning and Hospitality Departments has created a cohesive relationship. The departments resources will help defer the startup costs of the garden. ECC Facilities will provide the soil and the labor to build the beds. Estimated college costs are $4,500 to purchase materials and $200 to purchase seeds. Local businesses would be contacted to secure donations for storage and additional class supplies.

Consequences of Negative Action:

ECC will participate in the creation of a footprint in the development of Canalside. The college will fulfill a community need and showcase academic talents.

Steps Following Approval:

Review and approval by the Executive Vice President of Legal Affairs.

Contact Information If Any Questions:

Richard C. Washousky, Executive Vice President of Academic Affairs, North Campus Phone: (716) 851-1500 / E-mail: washousky@ecc.edu

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M e mo r an du m of Und e r s t an d i n g between

Canalside Buffalo/Global Spectrum and

Erie Community College-City Campus Hospitality Management Programs

This MEMORANDUM OF UNDERSTANDING (MOU) is hereby made and entered into

between Canalside Buffalo/Global Spectrum, Inc., hereinafter referred to as Canalside, and the

Hospitality Management Programs of City Campus at Erie Community College, hereinafter

referred to as ECC.

IT IS MUTUALLY UNDERSTOOD AND AGREED BY THE PARTIES THAT:

1. PURPOSE: The purpose of this MOU is to develop and expand a framework of cooperation

between Canalside and ECC by operating a mutually beneficial 2,000 square foot Urban

Farm or Learning Garden on the east Dart Lawn at Canalside. The farm will serve as an

outdoor classroom and learning garden which will teach students about the integral

relationship between people, land and food; in addition to biological, chemical and physical

needs of green spaces. The learning garden will feature several different types of plant

propagation methods for ground level, soil based growing systems. The space will also

provide a backdrop for community based learning opportunities.

2. STATEMENT OF BENEFITS AND INTERESTS:

a. Canalside benefits include but are not limited to the use of space for community events,

classes and chef demonstrations during farmers markets as well as the use of harvest at

The Dish.

b. ECC benefits include a growing environment which can be used to provide students with

hands on applied learning experiences and opportunities on curriculum based theories

and concepts. The space will also provide a forum to teach civic responsibility to

students through service learning activities and programming with area youth.

3. Canalside-SHALL:

a. Provide a two thousand square foot land parcel on the east Dart Lawn as set forth in the

diagram attached hereto as Exhibit “A”.

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b. Coordinate with ECC specifics for farm parameters and community programming.

c. To the extent possible, make the General Manager available to answer questions and

provide direction or assistance to ECC, its faculty and students.

d. Provide storage space for garden tools and small equipment that will be supplied by ECC.

4. ECC-SHALL:

a. Design and layout garden/farm area and erect raised container beds for plants in a

concept similar to that set forth in Exhibit “B”.

b. Maintain raised garden beds to propagate various vegetation.

c. Share harvest yield with Canalside. ECC will get first right to share for educational

purposes.

d. Participate in various activities and events including but not limited to the farmers

market.

e. Compost appropriate materials from garden area and The Dish in compost tumblers.

5. MODIFICATION: Modifications within the scope of this MOU shall be made by mutual

written consent of the parties.

6. PARTICIPATION IN SIMILAR ACTIVITIES: This MOU in no way restricts Canalside or

ECC from participating in similar activities with other public or private agencies,

organizations, and individuals.

7. TERMINATION: Either party may terminate the MOU in whole, or in part, at any time,

upon 30-day’s notice in writing. Upon termination, products must be returned to the

originating party.

8. LIABILITY: Nothing in this MOU shall be deemed to establish a relationship of principal

and agent between Canalside and ECC, nor with any of their agents or employees for any

purpose whatsoever, nor shall this MOU be construed as creating any other form of legal

association or arrangement which would impose liability upon one party for the act or failure

to act of the other parties.

9. DEFENSE AND MUTUAL INDEMNIFICATION: Both parties agree to provide evidence

of insurance in the amounts of $2,000,000 in the aggregate for commercial liability and

$100,000 in the aggregate for property damage. In addition to, and not in limitation of the

insurance provisions set forth herein the parties shall defend, indemnify and hold harmless

the other party, its officers, employees and agents from any and all liability, damage, claims,

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demands, costs, judgments, attorneys’ fees or loss arising directly or indirectly out of the

performance or failure to perform hereunder by each party or third parties under the

direction or control of each party.

10. PRINCIPAL CONTACTS & NOTICE: All notices of any nature referred to in this

Agreement shall be in writing and either sent by registered or certified mail postage pre-paid,

or delivered by hand or overnight courier, or sent by facsimile (with acknowledgment

received and a copy of the notice sent by registered or certified mail postage pre-paid), as set

forth below or to such other addresses as the respective parties hereto may designate in

writing. Notice shall be effective on the date of receipt. Notices shall be sent to the

following:

Canalside Contact Canalside Contact ECC Contact Ryan Coate General Manager Canalside Buffalo

Kristin Goss Instructor Hospitality Management

Address: 95 Perry St. 4th Floor Buffalo, NY 14203

Address:

Address: ECC City Campus 121 Ellicott Street Buffalo, NY 14203

Phone: 716-362-8370 x530 Phone: (716) 270-2886 Email: ryan@canalsidebuffalo.com E-Mail: E-Mail: goss@ecc.edu

11. COMMENCEMENT: This MOU is executed as of the date of the last signature affixed

below, and is effective through at which time it shall be terminated by written agreement

signed by all parties.

ECC Notice With a copy to ECC Contacts Business Manager Erie Community College

Executive Vice President for Legal Affairs

Regina Lettieri Asst. Project Director Service Learning

Address: ECC South Campus 4041 Southwestern Blvd. Orchard Park, NY 14127

Address: ECC South Campus 4041 Southwestern Blvd. Buffalo, NY 14127

Address: ECC South Campus 4041 Southwestern Blvd. Buffalo, NY 14127

Phone: 716-851-1856 Phone: 716-270-4432 Phone: (716) 851-1475 Email: danieu@ecc.edu Email: kleinwheaton@ecc.edu Email: Lettieri@ecc.edu

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12. This agreement shall be deemed executory only to the extent of the monies appropriated and

available for the purpose of the Agreement and no liability on account thereof shall be

incurred by Erie Community College or the County of Erie beyond the amount of such

monies.

13. This Agreement may be executed simultaneously in several counterparts, each of which shall

be an original and all of which shall constitute but one and the same instrument. This

Agreement shall be construed and enforced in accordance with the laws of the State of New

York, without regard to conflict of laws. In addition, the parties hereby agree that

jurisdiction and venue for any cause of action arising out of this Agreement shall be in the

County of Erie either in New York State Supreme Court, Erie County or United States

District Court, Western District of New York.

IN WITNESS WHEREOF, the parties hereto have executed this agreement as of the last written

date below.

Ryan Coate

General Manager

Canalside Buffalo

________________________ ______________________ _______________________

DATE DATE DATE

ERIE COMMUNITY COLLEGE By:_____________________ Jack Quinn, President Date:______________

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Approved as to Content: ___________________________ Richard C. Washousky Executive Vice President for Academic Affairs Date:_April 17, 2015__ Approved as to Form __________________________ Kristin Klein Wheaton, Esq. Executive Vice President for Legal Affairs Date:______________ Doc. No. ________________ BOT Approval:___________

LEARNING GARDEN PRESENTED BY

Exhibit B

Summary

The Erie Community College Learning Garden will be used as a lab for a series of gardening classes as part of the Hospitality Management/Culinary Program. These classes will be offered to teach students about the integral relationship between people, land and food; in addition to biological, chemical and physical needs of green spaces. The Learning Garden will feature several different types of plant propagation methods for soil based growing systems. Some of these methods include open field, square foot, vertical and green house gardening.

Why Garden?

Gardens create a potential for revitalization of communities. They teach the community about the importance and potential for agriculture in urban environments. The Learning Garden will demonstrate the use of organic concepts and practices for plant propagation. It will also be used to demonstrate and explain proper nutritional practices while eating local, seasonal fresh fruits and vegetables.

Organic methods for propagation will include the use of organic materials to improve soil health. Organic soil will be mixed with other various organic amendments to maximize plant health. These natural materials will offer a micro-biological culture benefiting the plant systems while offering healthy water retention. Composting will be highlighted to encourage the reuse of natural plant materials to reinvigorate garden beds. Using companion plants, organically and beneficial insects can help minimize or eliminate the need for harmful and expensive pesticides, insecticides, fungicides and fertilizers. Plants can be grown from seed to reduce reoccurring costs for pre-grown plants which often transmit fungal and bacterial diseases, as well as harmful insects.

The Learning Garden has been broken down into unique raised bed spaces to maximize the potential for a variety of seasonal education applications. Garden beds will be constructed of untreated pine and will be lined with landscaping fabric to prevent leaching up, but will provide drainage depositing healthy materials to the soil below.

The garden plot will open on the eastern side of the fenced in area at the southern corner. Plot locations have been specifically chosen to achieve optimal sunlight exposure to encourage maximum root establishment. A learning area will include demonstration tables and seating for course curriculum and various community programming events.

The Learning Garden will be a facility for the education of gardening techniques unlike any other in Buffalo, demonstrating seasonal growing techniques, while rooting itself within the community.

COURSE OUTLINE

A. Unit Code and Suggested Course Title: HC 142 Working in the Learning Garden B. Curriculum/Program: Culinary Arts 578 C. Catalog Description: In this course, the student will learn the fundamentals of gardening. Emphasis will be on plant selection, companion planting, garden to plate sustainability and food preservation. The learning garden will provide the skills needed to successfully plant, grow and maintain a productive garden. D. Duration of Instructional Period: Instruction will be 12 weeks (3 classes per week, 145 minutes each.) E. Academic Credit Hours: 3 Contact Hours: 4 (Lecture Hours, Lab Hours, Credit Hours) e.g. (0-3-3) F. Suggested Text/Course Materials: Square Foot Gardening – the Revolutionary Way to Grow More in Less Space. 2013, Mel Bartholomew ISBN: 9781591865483 G. Course Outcomes: Upon completion of this course, the student will be able to:

1. Analyze square foot gardening, comparing the number of plants needed for the space provided.

2. Distinguish between pre-started plants and seeds. Identify what plants are most effective to use.

3. Demonstrate the understanding of composting and the critical role worms play in a successful garden.

4. Demonstrate the knowledge of soil provisions, water, toners and plant foods necessary to continuously improve soil conditions.

5. Develop an understanding of pollination and its necessary role to create the fruit and kill harmful bugs.

6. Develop menus based on seasonal crops grown. H. Program Competencies:

1. Demonstrate an understanding of growing quality products and integrating them into seasonal menus (1, 2, 3, 4, 5, & 6).

2. Demonstrate an understanding of companion planting (1, 2, 5). 3. Determine how to nurture healthy, productive planting (3, 4, 5).

I. SUNY General Education Knowledge and Skills Areas: N/A

J. Learning Outcomes #2 Critical Analysis and Reasoning Assess the premises, articulate and defend these judgments in a clear and organized fashion (1 & 2). #4 Scientific Reasoning Create an organized, complete, unique report of observations and conclusions (6). K. Student Learning: K1: Evaluation of Student Learning:

• Service Learning Project 25% • Garden Design 30% • Quizzes 15% • Class Participation 30%

K2: Assessment of Student Learning:

• Course will be assessed using tests, projects and rubrics described on the programs assessment plan as submitted to the College Assessment Committee.

L. Library Resources:

• Grow, Cook, EAT, A Food Lover’s Guide to Vegetable Gardening including 50 recipes, plus harvesting and storage tips, Willie Galloway, 2012

• Carrots Love Tomatoes; Secrets of Companion Planting for a Successful Garden, Louise Roittle, 1998

• The Moosewood Restaurant Kitchen Garden, Creative Gardening for the Adventurous Cook. David Hirsch

• Web materials and videos will be made available through Cornell University’s gardening websites at www.gardening.cornell.edu and www.squarefootgardening.com.

M. Topical Outline: Topics Instructional Period

A) Introduction (2 classes) 1.Planning the Garden 2.Water Sources – How much to water? 3.Structures Needed for Companion Planting

B) Planting the Garden (3 classes) 1.Seeds Vs. Pre-started 2.Soil Content 3.Peat Moss, Perlite, Vermiculite, Chicken & Cow Fertilizers 4.Composting and Worms

C) Maintaining a Garden (7 classes) 1.Friends and Foes 2.Pollinators 3.Harmful Bugs – Aphids and Saw Flies 4.Harvesting 5.Preservation

Course Schedule Summer Session I and Summer Session II Classes will be scheduled on Monday, Tuesday and Thursday 8am-10:45 am

WK# Date Topic Planned Materials

1 5/26, 5/28 Introductions & Syllabus

Soil and bed preparation

2 6/1, 6/2, 6/4 Greens & Edible flowers

Planting culinary gardens and asparagus

3 6/8, 6/9. 6/11

Wonderful world of nightshades

Blocking out square foot gardens

4 6/15, 6/16, 6/18

Plan your seasonal menu

Guest Farmer Series

5 6/22, 6/23, 6/25

Let’s see what you have learned

Test of practical applications of gardening metods.

6 6/29, 6/30, 7/2

Rooting in the community

Service Learning Project

7 7/6, 7/7, 7/9 Can I have some water please?!

First class of Session II. Overview of Session I. How to water effectively.

8 7/13, 7/14, 7/16

Stop Bugging Me! Pollinators, harmful bugs and various garden insects.

9 7/20, 7/21, 7/23

Healthy Soil Soil minerals, micro elements, pH, potassium, calcium and nitrogen testing

10 7/27, 7/28, 7/30

Digging In Soil Micro Culture, composting and worms

11 8/3, 8/4, 8/6 Cooking with Harvest

Summer dish demo.

Culinary Garden Chef Series

12 8/10, 8/11, 8/13

What to do with all this FOOD!

Harvesting and preservation. Final practical for Session II

Building Materials & Timeline

Building Material:

Raised Garden Beds unfinished pine Soil organic top Mulch plain cedar Sand all purpose Fertilizer animal and plant based Stone crushed Weed Barrier & Underlayment burlap Building Time Line:

Pending approval;

Lumber for raised beds will be prepped on campus by our Buildings & Grounds staff.

Installation of fence (materials to be determined) and raised garden beds will be constructed onsite. Preparation of the Learning Garden will be completed in a 8 hour workday. Specific dates vary depending on material availability.

5/26/15 classes begin, soil and sand will be delivered onsite and students and staff will prepare beds for planting

Garden Description

The Learning Garden will be 65’ x 30 ‘ (1950 sqft) and will consist of 14 raised beds of various sizes and depths. The garden will be cultivated using organic soil and materials free of any pesticides and toxins. Walking paths will be established using crushed stone. A learning area will also be established using a work bench/table for demonstration and display and benches for maximum seating potential. A self- contained compost bin will be located in the garden.

Garden Plot Dimensions:

Bed Length Width Height

1-Asparagus & Potato 24’ 6’ 36” 1-Corn Patch 24’ 5’ 24” 4-Mixed Use 5’ 5’ 24” 4-Mixed Use 5’ 5’ 36” 2-Triangular 5’ 5’ 24” 2-Rectangular 8’ 4’ 24” Plants: Vegetables Herbs Flowers Tomatoes Parsley Borage Eggplant Basil Marigolds Cucumber Mixed Greens Cosmos Cauliflower Swiss Chard Zinnia Broccoli Arugula Peppers Garlic Beets Radish Kholrabi Peas Bush Beans Lettuce Carrots Celery Kale Onions Turnips

Diagram of Garden Layout

Corn Patch

Asparagus & Potato Raised Bed

Culinary Landscape Showcase

Culinary Landscape Showcase

H2O

Erie Community College Learning Garden

West(Building/

Water Side)

East(Street Side)

Main Entrance

Compost Bins

“Outdoor Classroom” w/Storage Benches

Images of Garden Concepts

Please note above images are from the Disney Garden Festival. This year the theme of the festival was urban agriculture.

An Urban Farming sign at Disney’s Garden Festival describes the benefits and potential for growing edible plants in urban settings. Throughout the show were creative applications for growing in compact spaces above ground.

The Culinary Landscape Garden element of the Learning Garden will act as a pollinator garden. This garden will have plants that are luring to beneficial insects like bees and butterflies. This will be the first garden to be planted to create a healthy insect culture before plants like tomatoes, that require these insects to produce fruit, are introduced.

The Square Foot Gardening method will be utilized in addition to companion planting to maximize the number of plants per square foot. Companion planting is a methods of planting species that benefit each other; for example carrots and tomatoes, or marigold and potatoes.