This season's Education Stewardship program involves gardening, harvesting, ethical sustainable farming, processing food, cooking, restaurant management, community building, barista training.
The program's Stewards work both in the garden and cafe, operating as a learning-teaching community and team.
Each member brings different skills to the table and teach each other as well as learn from head of the Springs Garden, Megan Carlisle. They are not only learning how to grow, harvest and cook organic food, but learning to do so for the surrounding community.
The team is passionate and dedicated to a vision for a more conscious, ethical and biodynamic world.