The experimental activities promoted by the Milan pilot of the T-factor project in collaboration with two seventh-grade classes of the Istituto Agrario Vilfredo Federico Pareto and Wooding Wild Food Lab are progressing. After last winter’s ancient grain sowing activity, there has been several moments of work and discussion with the students and the professors.
Students were given responsibility of curating the project for Herbula Wild Garden’s Experimental Area. The activity aims to show how sites undergoing urban regeneration can become the setting for educational or research activities that, through botanical or agronomic experiments, educate the public on urban biodiversity and conscious lifestyles. In agreement with the professors, it was decided that the students should create a wild and resilient herbal garden, i.e. one consisting of native plants, that are both edible and suitable for processing and transformation into everyday products.
This week, the Wooding Wild Food Lab experts will meet the students for an experimental lesson on food processing, in order to teach them different food processing techniques (e.g. non-alcoholic distillation). For this activity, the classes will use products made by young designers at Polifactory, during the Distributed Design project.
