The way to your visitor's heart is through their stomach

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APGA 2013: The Garden Evolution Conference Concurrent Session II – Visitor Experience The Way to Your Visitor’s Heart Is Through the Stomach:

APGA 2013: The Garden Evolution Conference Concurrent Session II – Visitor Experience The Way to Your Visitor’s Heart Is Through the Stomach Susan Thurston- Hamerski , Manager of Adult Education University of Minnesota Landscape Arboretum * Sabina Carr, V.P. of Marketing Communications, & Visitor Experience Atlanta Botanical Garden * Anita Jacobs, Director of Public Programs Brooklyn Botanic Gardens

We start in the heartland… :

We start in the heartland… Susan Thurston- Hamerski

Where the grapes suffer…:

Where the grapes suffer… Cold hardy grape research at the University of Minnesota V. riparia

And a rising star…:

And a rising star… In Minnesota the number of wineries and commercial grape growers are rapidly increasing

Heard it through the grape vine…:

Heard it through the grape vine… Social media Email Newsletters Websites fliers

Ready to Feast:

Ready to Feast Educational Offerings Chef’s Own Business Wineries Represented Membership Benefits

4x4 = A Lot More than 24:

4x4 = A Lot More than 24 Fresh : Connecting plants and people Flavor : Wonderful experience start to finish Friends : Creating new collaborations Frequency : Bringing visibility to wine industry and the Arboretum

Cucumber Herb Couscous:

Cucumber Herb Couscous 2 C Couscous, cooked & cooled 10 minutes 1 C Cucumber, peeled, seeded & diced 1 C Calamata olives, pitted 1 C Cherry Tomatoes, halved 1 C Basil, rough chopped 8 oz Feta cheese, crumbled 1/4 Olive oil 1 t Salt 1/2 t Pepper In a large bowl, combine cooked couscous, diced cucumber, pitted Calamata olives, halved cherry tomatoes, rough chopped basil, feta crumbles and toss to combine well. Drizzle in olive oil and season with salt & pepper. great food Southern Style: great food Southern Style Sabina Carr

PowerPoint Presentation:

Blacktop to Blue berries Sabina Carr | Vice President, Marketing American Public Gardens Association Annual Conference, Phoenix 2013

PowerPoint Presentation:


PowerPoint Presentation:


PowerPoint Presentation:


PowerPoint Presentation:

Edible Garden & Outdoor Kitchen

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Edible Garden & Outdoor Kitchen

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Casual Visitor Experience Cocktails in the Garden Visitors Formal Classes Participant Engagement Ladder Summer Camps Well-Seasoned Chef Adapted from The Interpreters Training Manual for Museums Mary Kay Cunningham, 2004 Edible Garden Audience Building

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Food Enthusiasts - Young Adults 25-34 - Urban Professionals - Single Ticket Buyers - Concerts & Cocktails attendees - Reached most effectively via social media Key Target Audience

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Social Media Email Online Radio TV Newsletter Effective Media Mix

Engaging Visitors On-Site:

Engaging Visitors On-Site

Visitor Programs:

Visitor Programs

Adult Continuing Education:

Adult Continuing Education

Camps and Children’s Classes:

Camps and Children’s Classes

School Programs:

School Programs

Volunteer Opportunities:

Volunteer Opportunities

Final Bites:

Final Bites Edible gardens are relatable Drives deep sense of curiosity Healthy food trends or not, Edible G arden = mission Connecting people to plants at our core Exciting programs will draw visitors

Kale Chips Recipe:

Kale Chips Recipe One head kale, freshly washed and dried 2 t ablespoons olive oil Sea salt Parmesan cheese, grated Preheat oven to 275 degrees F. 2. Using a knife, remove the thick inner stems from the leaves, leaving long strips; cut the strips in half. Arrange the leaves dark side up in a single layer on two baking sheets. 3. Lightly mist each piece with olive oil spray. Sprinkle generously and evenly with Parmesan cheese. 4. Bake about 12-14 minutes, until the leaves are crisp and the cheese is lightly golden. Sometimes the leaves bake unevenly, so watch them carefully, removing the crisp ones as they are done and returning the others to continue baking until done. Serve warm.

…to super hip Brooklyn…:

…to super hip Brooklyn… Anita Jacobs

Full-Flavored Visitor Experience:

Full-Flavored Visitor Experience

From the Food-Lovers Triangle of the Heartland, the South, and the Near-Big Apple:

From the Food-Lovers Triangle of the Heartland, the South, and the Near-Big Apple Identify  what is unique about your garden and work it...don't imitate. Find a collaborator with shared excitement. Build on where future growth is certain: e.g. expanding ethnic base. Program around food...instant community of visitors ready to learn. Cooking is a natural connection to talking about plants and gardening.

Thank you!:

Thank you! Casey Sclar , Ph.D. Executive Director American Public Gardens Association 610.708.3016 vox

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No part of this presentation may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the American Public Gardens Association. Copyright © 2013 by the American Public Gardens Association. All rights reserved. The American Public Gardens Association Vision: A world where public gardens are indispensable APGA 2013 Garden Evolution Conference _______________________________________________

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