DHCG brings the Save Rural America Conference theme to life through hands-on agricultural learning in Harris County, Texas
A Conference Theme in Action
On January 31, 2026, Dew of Heaven Children’s Garden (DHCG) hosted a hands-on outreach event in Harris County, Texas for nearly twenty participants as part of the annual Save Rural America Conference, a regional convening that began more than twenty years ago in Louisville, Mississippi through the leadership of the Winston County Self Help Cooperative. This year’s conference theme—“Bridging Generations: Where Land Meets Legacy”—came to life through an interactive learning experience designed especially for young participants.
It was a freezing winter day in Southeast Texas, but the room filled quickly with warmth and energy as participants arrived eager to learn and connect. Their excitement was so high that the morning began with time at the nearby park, allowing them to release energy and build camaraderie before settling into the learning space. Once back indoors, they warmed up with hot chocolate topped with marshmallows and enjoyed snacks that included a freshly prepared kale and chickpea spread served with sweet potato crackers.
With everyone settled, DHCG’s Executive Director welcomed participants, shared the purpose of the event, and introduced the workshop facilitator, Ms. Nia Mays.
Learning Plant Parts Through Movement and Curiosity
Ms. Mays, a certified special education science teacher with credentials in Agricultural Technology and a master’s degree in education, immediately created an engaging learning environment. She greeted each participant individually before leading them into collective activities designed to spark curiosity.
She began with a foundational botany lesson, teaching participants about plant parts and challenging them to identify which parts of plants we commonly eat.
Holding up broccoli, she called out, “You have 10 seconds to decide—is this a stem, root, or flower?” Participants hurried to stand behind the answer they believed was correct. Many were surprised to learn that the top of broccoli is actually a flower. This interactive approach continued with other familiar foods, prompting participants to explain their reasoning as they categorized each one. The lesson strengthened their understanding of plant biology while deepening their awareness of the foods they consume.
Taste the Rainbow: Nutrition in Living Color
After all that movement, it was time to Taste the Rainbow. Colorful trays of fruits and vegetables were placed at the center of the table. Ms. Mays invited participants to “Try a red food,” leading them to choose strawberries, radish sprouts, and other vibrant options while she explained the nutritional benefits associated with each color.
Participants sampled a wide range of produce and gained practical knowledge about how food variety supports their bodies, empowering them to make healthier, more informed choices.
The Pickle Party: From Harvest to Food Preservation
Following another short park break, the room transformed for the second half of the event: The Pickle Party.
Ms. Mays carefully prepared each station with pre-measured ingredients placed in paper bowls alongside measuring spoons and clear instructions. Participants filled their eight-ounce jars independently, measuring spices, sugar, salt and brine with confidence and pride. They eagerly held onto their jars, already imagining the results.
One participant asked, “When can we eat them?”
Another replied confidently, “In about a week,” which Ms. Mays confirmed with a smile.
This activity introduced participants to food preservation while reinforcing measurement skills, patience, and the concept of transforming fresh harvests into shelf-stable foods.
Ms. Mays’ Pickle Recipe
- 8 oz jar
- 2-2.5 mini cucumbers
- 1:4 parts apple cider vinegar to white vinegar to cover cucumbers
- 2 tbsp pickling spice
- 1 tbsp sugar
- 1 tsp of pickling salt
- Dill to taste
- Shake vigorously until salt and sugar dissolve
If you make it, show us your creation! Tag us on our socials: Facebook or Instagram.
Reflection, Gratitude, and Lasting Impact
After a full day of activity, learning, and laughter, participants shared lunch together. Before departing, DHCG’s Executive Director invited each participant to share one thing they learned. Some reflected on discovering new plant parts, while many enthusiastically responded, “How to make pickles!”
DHCG extends sincere gratitude to the Winston County Self Help Cooperative and the Natural Resources Conservation Service (NRCS) for sponsoring this event and including DHCG as part of the Save Rural America Conference. Special appreciation goes to Ms. Nia Mays for sharing her time, expertise, and passion for education. The participants thoroughly enjoyed learning from her.
Learning Spotlight
Key skills introduced:
- Identifying plant parts and classifying foods by plant structure (Plant Science & Botany Fundamentals)
- Connecting crops to everyday foods and local agriculture (Agricultural Literacy & Conservation Awareness)
- Making nutrition choices based on color diversity (Nutrition Through Crop Diversity — “Eat the Rainbow”)
- Measuring ingredients accurately using spoons and ratios (Measurement, Ratios, and Practical Math in Food Preparation)
- Following step-by-step food preparation instructions (Food Systems Awareness: From Garden to Table)
- Practicing basic food preservation techniques (pickling) (Food Preservation & Post-Harvest Practices)
- Observing, questioning, and drawing conclusions through hands-on learning (Observation, Inquiry, and Experiential Learning)
- Working independently with confidence and responsibility (Autonomy, Responsibility, and Stewardship)
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