Sherri Scott: Be the Change

Sherri Scott had little idea how registering for horticulture courses at San Francisco City College would change her life. Originally from the Los Angeles area, Sherri had minimal exposure to growing plants, but through the classes, she discovered a hidden natural talent with plants.

In the overcast climate of the Bay Area, Sherri’s passion for plants grew more heartily than her plants could. In desperation, Sherri even tried using her car as a mini greenhouse for tomatoes and eggplants. Attracted by the agricultural richness and the friendly atmosphere of Chico, Sherri moved north and began putting her green thumb to use all over town. Since then, she has centered her career and volunteer work around growing plants for food and medicine. She sells seasonal vegetables and herbs from her nursery, GRUB Grown, at the Saturday Farmers Market and the Blackbird Café. But Sherri really shines when she shares her horticultural knowledge and skills with others, especially kids.

For the last 12 years, Sherri has taught children’s cooking and gardening classes through a variety of venues. Currently, she spends three days a week with kids at Sherwood Montessori school. Michelle Yezbick, the principal of Sherwood, marvels at how much information Sherri packs into a lesson. “I watched Sherri make fresh-squeezed juice with the kids, explain how to propagate plants by taking cuttings, give kids cuttings of chocolate mint to take home, demonstrate propagating oregano, identify dill and invite them to smell it and tell how a naturopath used stinging nettles to relieve pain all in about 20 minutes!” Michelle exclaims. “Sherri has an encyclopedic knowledge of medicinal and food plants, and she passes her passion to the kids.”

Sherri loves to “open kids’ palettes” to fresh, local produce. “Eating whole foods is important to grow brains and bodies,” says Sherri, “and eating locally is a great environmental and economical solution.” Kids tend to try new fruits and vegetables more readily when they participate in the planting, growing, and harvesting process. Her students love to make “tacos” by wrapping lettuce leaves around edible petals, herbs, and vegetables. “The kids get to see the plants in their natural state,” says Sherri. “It’s raw, alive, sweet. They know where it comes from and they have a connection to it.”

In addition to snacking straight from the garden, kids learn how to combine ingredients and experiment with recipes in the kitchen. Sherri’s students have made treats such as apple-peach eggrolls and amaranth crackers seasoned with salt and herbs. Sherri loves incorporating plants from around the world into her lessons. “When we try Portuguese, Ethiopian, and red Russian kale, for example, we talk about how these plants have adapted to this area, and how people have carried these treasured flavors with them from all over the world.” By implementing a “no ew or yuck” rule and introducing kids to the tastes the tongue can detect (sweet, savory, salty, bitter, sour), Sherri gives kids “more adjectives to describe their likes and dislikes.” Sherri sees this as an empowering experience for children. “Kids want to be heard,” Sherri says. “We’re all looking to be our own person, even as children.”

Jenny Lowrey appealed to Sherri’s horticulture expertise when founding the nonprofit From the Ground Up, and Sherri has taught children’s garden and cooking classes with the nonprofit ever since. “Sherri puts out very peaceful energy with the kids,” says Jenny, “and she has the knowledge and experience to adapt her lessons to the kids’ level. When she sits down with a group of kids, it’s like she’s telling the best story they’ve ever heard.”

Outside of school gardens, Sherri never strays too far away from plants. In her free time, she enjoys wandering through the woods collecting wild mushrooms with Daphne, her black and white border collie. Their explorations remind Sherri of childhood visits with her grandmother in Ohio. “My grandmother inspired my interest in nature,” Sherri says. “She kept a beautiful garden, and we spent a lot of time looking at birds and butterflies in the woods and collecting mud from the creek.” Following in her grandmother’s footsteps, Sherri inspires children to see the beauty and wonder of nature, both out of doors and on their plates.

The mission of our be the change column is to feature community members from the north state who are actively making a difference in community life. If you would like to nominate someone who is making a difference, please write to pn@northstateparent.com.