Skip to main content

Seed Library At Washtenaw Community College

The Seed Library has germinated as part of the Food and Agriculture subgroup of the Washtenaw Community College Sustainability Council.

March 2020

The Plant Based Diet for Personal and Planetary Health

If you have ever thought of limiting your meat intake or even becoming vegetarian, join the conversation about the importance of a plant-based diet and how it is one of the most viable solutions to climate change and global warming. The plant based diet is not only good for your health, but also for the health of our planet. Speaker:  Monica Gobba

Learn the benefits of growing your own food and becoming more sustainable.

Date/Time: Friday, March 6, 2020  12:00 p.m. to 1 p.m.

Location: WCC Garrett's Restaurant

Free and open to all

Contact: Sandy at mccarthy@wccnet.edu

February 2019

Fun With Winter Seed Sowing

When: February 12,  2019
Where: WCC Library (GM) Active Learning Zone
Time: Noon to 1 PM

Featuring Monica Milla, WCC Community Enrichment Instructor

No registration required and free. Open to WCC students, faculty, staff and community members.

Fall 2018 Program

Cultivating Communities through Food: Fall Planting and Food Literature

October 15, 2018  3p.m. to 4p.m.   at the  Bailey Library Active Learning Zone, 1st floor

Description: The session will discuss fall planting such as garlic and bulbs as well as the importance of soil. And for readers and thinkers, learn about food across the literature. 

Speaker:  Monica Milla, WCC Continuing Education Instructor and Master Gardener.

College employee sign up through Kalpa

All are welcome.   Questions?  Contact Sandy McCarthy at mccarthy@wccnet.edu

Spring 2018 Program

Seed Bomb also known as Seed Ball workshop on March 14, 2018 at 1 p.m. to 2 p.m.  at the Bailey Library Active Learning area. Speaker: Debbie Baker. No registration required.  See attached flyer

  • This program is about seed bombs also known as seed balls. Designed to enable seeds to be sown in a hard to reach place. Come learn how to create a seed bomb. Supplies will be provided.
  • This is in support of the third season of the WCC Seed Library opening on March 15. Where you can you can borrow seeds, grown your own crops, and save seeds for the next season.

Fall 2017 Program

Garlic and Herbs
With Chris Troiano, WCC Culinary Arts Dept., and Monica Milla, WCC Lifelong Learning Instructor.

WHAT:  Attend a “Learn & Taste” workshop about growing and cooking with garlic, oregano, thyme and parsley.

WHERE & WHEN:  Friday, October 6, 2017 at  11:30 AM – 12:30 PM

Garrett’s Restaurant
Washtenaw Community College 1st Floor Student Center Bldg.

No registration required. Open to everyone.

Question:  Sandy McCarthy at mccarthy@wccnet.edu

Attendees will receive five bulbs of garlic to plant -- October is the time to plan garlic. July is the time to harvest your garlic

Varieties available from the Seed Library:   Inchelium Red (artichoke), County Farm Legacy (purple stripe), German Red (Rocambole), Silver Rose (Silverskin), and Stull (porcelain)

April 2017

Tips for Planning Your Garden by Monica Milla
April 17, 2017 at WCC Garrett's Restaurant, 
1st Floor, Student Center Building

No registration required. Open to everyone.
 

March 2017

Make sure to visit our Seed Library table at the Student Center Building on March 29, 2017 from 11 AM to 2 PM.

October 2016

Garlic: How to grow and how to cook it
Thursday, October 20 from Noon to 12:30 PM

Garrett’s Restaurant, First Floor, Student Center Building, Room 132

Speakers:  Chris Troiano, WCC Culinary Arts Department and Monica Milla, WCC Lifelong Learning Instructor
Food and Agriculture Group, Sustainability Council

RSVP not required.  Contact Sandy McCarthy with questions. mccarthy@wccnet.edu or 677-5293

April 2016

Seed Saving Workshop

When: April 21, 2016
Where: Bailey Library GM 118
Time: Noon to 1 PM
Presented by Stefanie Stauffer, Part Time WCC Sociology Instructor and Program Manager at Tilian Farm Development Center.

February 2016

Outside Events of Interest about Seeds and Food

Food Literacy for All