by Lucas Potts
At the Institute, one of our core values is See the Possibilities. A perfect example of this is the revival of our greenhouse and culinary garden. The project kicked off thanks to our neighbor, Dr. Emily Beahm, at the Arkansas Archeological Survey station.
In an effort to salvage a nearby building known affectionately as the “Teaching Barn,” Dr. Beahm, Executive Chef Austin Bond, and Hospitality Associate Tena Collins joined forces with our maintenance department to fix and refresh the greenhouse.
Collins also put together a composting system to help our new plants thrive. As the hospitality associate for our Roustabout coffee shop, she has access to coffee grounds and other compostable goods that Dr. Beahm and our kitchen staff can use to grow quality produce. Once everything is ready to harvest, Bond takes over, turning them into delicious meals and drinks for our staff and guests.
Austin Bond
Executive Chef“I think this project has improved our collaboration across the board. We have multiple different departments that are all working towards composting. And we’re all trying to figure out how to use these herbs and things we’re getting from the greenhouse to improve the experience for our guests.”
The produce grown so far includes basil, mint, lemon balm, horehound, lavender, blueberries, and tomatoes. The blueberries are used to make syrup for blueberry lemonade in the Roustabout, while some of the herbs are used as garnishes in drinks for guests, such as the Watermelon Mojito and Lavender Lemon Drop.
“Dr. Beahm, Austin, and I have used the Rockefeller Ethic on this project,” Collins said. “Collaborative problem solving played a huge role in putting this garden together. We’ve seen the need to improve the Institute by using some of the existing resources here, and hopefully, it will continue to grow into something bigger and better.”
Dr. Emily Beahm
Morrilton Research Station Archeologist“I love introducing visitors to plants that were economically important in the past but that get overlooked today, as well as how history and changing lifeways affect the plants that are most significant to us. It is rewarding for me to share the historically and culturally significant plants and their produce with the Institute’s kitchen, bar, and coffee shop.
Many of the plants in the heirloom garden here are grown in the greenhouse from seeds that have been saved by local Arkansans for generations. I feel like understanding the history behind plan foods allows people to better appreciate and connect with what they’re eating and drinking.”