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Do you have an interest in ecology, botany, or science? Do you stroll through the Railyard Park and make observations about what plants are starting to leaf-out, flower, or drop fruit? Would you like to contribute to a national dataset used by researchers across the globe?

Through a partnership with the Rio Grande Phenology Trail, the Railyard Park is becoming an official observation site for the USA Phenology Network. Phenology is the study of cyclic and seasonal natural phenomena, especially in relation to the climate, plant, and animal life. At this workshop, participants will learn all about phenophases (life cycle events), how to make observations in the park, how to enter observations into Nature’s Notebook, and how to support a growing community project in the Railyard Park and beyond.

Presenter: Liz Douglass-Gallagher works with students, volunteers, and many other community members through Bosque Ecosystem Monitoring Program, Valle de Oro National Wildlife Refuge, and the National Phenology Network to coordinate phenology (seasonal life cycle change) research along the Rio Grande. Liz grew up in New Mexico and received her BS in Biology from New Mexico Tech and an MA in Sustainable Communities from Northern Arizonia University. From following whiptail lizards at Sevilleta National Wildlife Refuge, to interviewing Arizona farmers about climate change, her past work experiences have inspired her to share the wonderful and vital connections between natural and social science with others.

Meet at the Railyard Park Community Room (701 Callejon)
Bring a notepad and pen. Dress for the weather.
RSVPs appreciated – shannon@railyardpark.

NEXT UPCOMING EVENT

Farmer’s Market

December 1, 2018 @ 8:00 AM - 1:00 PM

An all-local, year-round farmers market in the Railyard. Saturdays all year, Tues May-Nov, Wed. evenings July-Oct The largest and most popular among the four Markets, Saturday Market is where community gathers! A wide range of seasonal produce, meat (lamb, beef, chicken, buffalo, yak), eggs, cheese, and prepared foods (jams, breads, mustard, oils, meals), as well