Farm Sanctuary’s Gene Baur picking eggplants with JWU North Miami’s Amanda Edun and Chef Chris Wagner.
Hidden behind the College of Culinary Arts at JWU’s North Miami Campus is a lush oasis filled with more than 100 species of fruits, vegetables, herbs and edible flowers.
But this Edible Garden isn’t just a space for taking a study break or carving out some calm between classes. (Although it’s that, too.) It’s a mini-farm and a teaching garden where culinary students not only learn about exotic species like jackfruit, achiote (from which annatto is derived), açai palm, sweet edible bamboo, apple banana and Jabuticaba, a grapelike fruit native to Brazil — they gain an understanding of organic gardening and the growing cycle, all while boosting their culinary creativity.