Hidden away at San Diego State University, in the shadow of Hardy Tower, is the art department.
About nine months ago SDSU staff member Jim Cavolt had an idea.
“My thought was that we had these pre-built planters, that had these really ugly hedges in them,” Cavolt said. “And they weren’t doing anybody any good. So I thought it would be a great idea if we could make a garden out of it.”
So he began the process of getting permission from the university to turn the planters into a vegetable garden.
“That was a project in and of itself,” Cavolt said.
San Diego State's Facilities Services is in charge of where Cavolt wanted to plant his garden, and he needed permission before he could plant the first seed.
SDSU facilities wasn’t too keen on Cavolt's plan. The hedges didn’t need much upkeep and vegetables would require attention.
“They were very reluctant. They don't like to do things that are going to make more work, which I completely understand.
“They didn’t want to rip out hedges that were low maintenance,” Cavolt said.
Persistence paid off. Facilities Services eventually agreed to a meeting.
Cavolt reassured the gardeners by promising to “take full responsibility for this.” Facilities Services agreed.
“We had to dig the roots out, they rototilled everything for us,” Cavolt said. “I even got our state vehicle and tied a rope to it to pull some of the stumps out.“
Now Cavolt tends the SDSU art department vegetable garden. He genuinely loves taking care of the garden.
The garden gained popularity with the art department. Especially after staff and students started eating what Cavolt was growing.
“I started making lunches for everybody and it evolved into this thing where I use the majority of the vegetables from the garden and make food for everybody,” Cavolt said.
Once a week Cavolt takes over the art department kitchen and plays chef for anyone that shows up.
“Up to like 10 or 12 people,” Cavolt said.
Clanking away in the kitchen, Cavolt creates ambitious menus. One menu was lentil soup, homemade hummus, homemade falafel and a layered salad.
“Look at the lentil soup, smell the lentil soup, this is beautiful stuff,” he said.
As students and professors file in they smile when they realize they are among the lucky dozen who are treated to this week's lunch. Cavolt is also waiter, putting bowls of steaming lentil soup with a generous blob of cream in front of everyone.
Professors and students eagerly spoon the soup. In between slurps they laugh and chat. Cavolt's goal is achieved.
“It truly becomes a community garden then,” he said.
