· Mapping Out the Garden with Anita Gall , Anita’s Greenscaping*Date: March 18, 2016 Time: 11:00 AM—Noon Location: Café de Paris, 15 West 16th Street Phone: 308-633-2529 Garden: Lots 1 & 10, Avenue A between 16th and 17th Streets
· Arbor Day with Amy Seiler, Nebraska Forest Service*Date: April 15, 2016 Time: 11:00 AM—Noon Location: Cappuccino & Company, 1703 Broadway Phone: 308-635-9997 Menu – Cappuccino & Company 2016 Garden: Lots 8 & 16, Avenue A and 17th Street
· Phytoremediation with Leann Sato, Scottsbluff Stormwater Program Specialist*Date: May 20, 2016 Time: 11:00 AM—Noon Location: The Emporium Phone: 632-6222 Garden: Lot 3, 18th Street & 1st Avenue and Lot 4, 17th Street & 1st Avenue
· Great Plants Showcase with Bob Henrickson, Nebraska Statewide ArboretumDate: June 3, 2016 Time: 11:00 AM—Noon Location: Godfather’s Pizza, 2207 Broadway, Phone: 308-632-3644 Garden: Wellhouse #3, Broadway and 23rd Street
· Beneficial Insect Environments with Jeff Bradshaw, UNL Extension*Date: July 29 , 2016 Time: 11:00 AM—Noon Location: Cappuccino & Company, 1703 Broadway Phone: 308-635-9997 Garden: Midwest, PSB, East Overland Entryway (Diverse flowers – new and established)
· Watering a Low-Water Use Landscape with Jim Schild, Associate Director, UNL ExtensionDate: August 19, 2016 Time: 11:00 AM—Noon Location: The Shed, 18 East 16th Street Phone: 635-6555 Garden: Library Bioswale, 1908 3rd Avenue
· Landscaping LID Style with Al Herbel, LEED AP and Lois Herbel, Nebraska Department of EducationDate: September 16, 2016 Time: 11:00 AM—Noon Location: Runza, 1823 Broadway Phone: 631-0397 Garden: Library Bioswale, 1809 3rd Avenue · Gardens Through the Lens with Gary Stone, UNL Extension*Date: October 21, 2016 Time: 11:00 AM—Noon Location: Sam & Louie’s, 1522 Broadway Phone: 308-633-2345 Garden: Library Bioswale, via West Nebraska Art Center , Lot 12 |
Walking shoes shoes recommended. We’ll spend 25-30 minutes in the restaurants for the presentation then walk to the garden for the remainder of the program. *Please pre-order your lunch at least two days ahead so your food will be ready upon arrival. |