1.    To provide a venue in which the relationship between the growth and consumption of food and overall wellness can be properly viewed (demonstration garden).
2.    To provide locally grown whole food (produce) for consumption by patients and staff of Howard Memorial Hospital.
3.    To consistently supply those established feeding programs in the community of Willits (Senior Center and Our Daily Bread) with produce for use in their kitchens.
4.    To engage the community, with specific attention to the school system, through workshops and living classroom experiences.

The eight-acre garden site, which includes a Healing Knoll, is fenced and one well has already been drilled at the site.  Solar panels and a solar pump have been secured.

CG was developed by a volunteer committee whose members have personal experience in teaching gardening and farming.  In addition, local certified organic gardeners and farmers who are running successful organic gardens and farms were interviewed. Committee members are experienced professionals who individually have years of experience in organic gardening. They have run CSAs, Farmers Markets, and school gardens, built structures using alternative building methods and materials, and taught classes using organic gardening methods. Committee members have studied and taught perma-culture, bio-intensive gardening, and biodynamic gardening.

The garden will be utilized as an educational facility for the community as well as a practical means of producing the hospital’s fruit and vegetable requirements.  Features of this effort include the following:

•    Garden Walk

The pathways will traverse the perimeter and center of the vegetable garden, and the crest and bottom of the healing knoll.  They will be built using crushed granite (water permeable) with a binder in order to meet ADA regulations. The goal for the pathway is that all may come and visit both the produce garden and the healing knoll, to provide solace and retreat for patients and their families and/or visitors while at the hospital.

•    Education

Being the first “green” rural hospital site in the country, and one with a certified organic garden, the hospital garden committee recognizes the educational possibilities which include these:

o    Re-establishing the connection between healthy food and healthy bodies;
o    Maximizing nutrient content in the soil for the crops produced;
o    Increasing emotional well-being through a contemplative garden design;
o    Maintaining the garden as a sustainable system;
o    Using local, regional, or microclimate growing techniques.

•    Tours and Demonstrations

The self-guided garden tour will allow visitors to move through the garden easily on pathways with many places to sit and observe, learn and relax. There will be informative signage to identify vegetables and herbs, their origins and uses with details about the various gardening techniques, composting methods and natural building techniques utilized. In-depth, educational tours may be scheduled with volunteer staff members for those wanting to learn more.

CG will continually recruit volunteers and give those volunteers the opportunity to learn hands-on gardening skills via instruction and through caring for the garden.  There will be volunteer days held weekly for local community members and organizations who would like to take part and actively get involved in the project.  As well, an accredited sustainable agriculture internship program for local high school and college students will be developed.  There will be senior and children’s gardening clubs that will meet and volunteer in the garden regularly.  A handicapped gardening program will be developed that will be a service based learning environment where the handicapped volunteers would have the opportunity of running the farm stand.  This program is for the people and by the people in need of special services.  A garden-mentoring program that will provide one-on-one or small group learning experiences will be available through a volunteer time program.

The Wine and Mushroom Train pulling into Camp Mendocino

Guests began arriving at the Willits Skunk Train Depot at 9 am and were treated to an array of coffee, tea and pastries from Kemmy’s Katering and Pies. The Skunk Train, which donated the use of the train for the day, departed at 10:30 am and headed deep into the heart of the redwoods.

Train Singer, Greg Schindel,

Train Singer, Greg Schindel

serenaded guests as they moved from car to car, including the observation deck where they were able to take in the beautiful autumn day.  Upon arrival at Camp Mendocino, an intimate room with a fireplace ablaze, hosted the silent auction and wine tasting served by several Mendocino County Wineries that included:

Chance Creek Vineyards

CORO Mendocino

Handley Cellars

Jaxon Keys Winery

Magnanimus Wine Group

McFadden Vineyard

Parducci Wine Cellars

Weibel Family Vineyards & Winery

The lunch menu, which was inspired by Chef and Author Jack Czarnecki, was inspired

Guests enjoy wines from America's Greenest Wine Region, Mendocino County while bidding on silent auction items.

“We are very pleased to have been able to work with so many different organizations from Mendocino County and we feel that everyone was able to benefit by working together.  In addition to many local people we had attendees from places as far as Canada, Oregon, Florida and Washington, DC.  We were able to tell the story of the new Howard Hospital to a wider audience and succeeded in expanding our donor base,” explains Ian Fitzpatrick of the Howard Foundation. “We’d like to thank all of the people and organizations that participated in the event, and we would especially like to thank our guests who chose to spend the day with us.”

Meet the Chef:

In a nationwide talent search in 1987 Jack Czarnecki was named one of the top 16 chefs in the country by the James Beard Foundation out of a field of 550 chefs in North America.

Jack has appeared on about television stations across the country including “Good Morning America” (two times), “The Home Show,” “Regis and Kathy Lee,” “the 60 Minute Gourmet,” “CBS Morning News,” and several cable features including three appearances on the Television Food Network, the Discovery channel, and QVC.

Magazine features include half a dozen features in airline magazines, Vogue, Harper’s Bazaar, Food & Wine, Gourmet, Bon Appetit, Harrowsmith, The New York Times Sunday Magazine, People, and Town & Country among others.

Jack and Heidi, fulfilled a lifelong dream and opened The Joel Palmer House in Dayton, Oregon, which has received outstanding reviews in Food and Wine, and the New York Times as well as being named Restaurant of the Region by Willamette Week magazine in Portland.

This process is totally voluntary and is a way for building owners to demonstrate their commitment to building in an environmentally sensitive and responsible manner.  In order for a building to achieve any level of LEED certification there are “credits” which are clearly defined by LEED and are designed into the building and implemented during construction. Some of the credits included in the Howard Hospital project are as follows:

Some of the credits included in the Howard Hospital project are as follows:

1.    Maximizing Open Space During Site Development
2.    Water Efficient Landscaping Reducing Water Consumption by 50%
3.    Encouragement of Alternative Transportation With Showers & Changing Facilities
4.    Preferred Parking for Fuel Efficient Vehicles
5.    Reduced Heat Island Effect With a Cool Roof Membrane
6.    Implement Low Water Use Fixtures, Reducing Water Consumption by   20%
7.    Enhanced Refrigerant Management To Eliminate Use of CFC Based Refrigerants
8.    Energy Optimization Exceeding Code Requirements By 10%:

• tight building envelope
• high efficiency window glazing
• lighting fixture efficiencies
• efficient lighting controls
• heating and cooling equipment  and control efficiencies

9.      75% of All Construction Waste is Planned for Diversion From the Landfill
10.    Long Term Solid Waste Recycling Program
11.    Indoor Environmental Quality:

• Air Quality Management Plan During Construction
• CO2 Monitors in Large Conference Room for Ventilation Control
• Increased Ventilation 30% above Minimum LEED Requirements
• Use of Low VOC Emitting Adhesives, Sealants, Paints, Coatings, Carpet Systems, and Wood Products
• Green Housekeeping
• Thermal Performance

12.    Enhanced Commissioning To Assure Optimal Efficiency & Performance
13.    Non-Smoking Campus
14.    Community Sustained Agriculture: Organic food for the facility will be supplied from an on – site organic garden called Commonwealth