Hydration Help

Construction was completed in April and included an entry arbor, raised planters, water feature, pathways, a maze and installation of more than 200 plants and trees (left). The team behind the Giving Garden included: (from left) Nasreen Riahizadeh of Netafim; Shane Halvorsen, Rata parent; Susan Asadoor, garden designer and Randy Asadoor, project organizer. Halvorsen enlisted community support to fund the $30,000 project and to donate building materials (right).

Netafim USA assisted in building a "Giving Garden" for students with severe disabilities at Rata High School in Fresno, Calif. The company stepped up with a complete Techline EZ on-surface drip system, and Netafim employees helped community volunteers install the system.

The Giving Garden was built on a 4,900-sq.-ft. site and features a 10-ft.-tall arbor entry with misters, a granite-rock water feature, walkways and pathways lined in decomposed granite, 200 plants and trees, a maze and 500 sq. ft. of raised planter beds. All pathways are wide enough to allow wheelchair or walker access.

The school serves 66 students in grades 7-12 with moderate-to-severe challenges, including orthopedic impairments, autism and intellectual disabilities.

"The garden will provide a valuable new outdoor experience for all students," says Shane Halvorsen, whose 14-year-old daughter is an eighth grader at Rata and has autism. "She doesn't talk, but I can tell she enjoys the garden by the expression on her face and how her eyes light up. It's something she can participate in while giving her a sense of belonging and value."
 

Volunteers attend a drip irrigation workshop prior to installation of new low volume system in garden. Netafim District Sales Manager Bob Best conducted a drip irrigation workshop for the volunteers with the assistance of Netafim Marketing Coordinator, Nasreen Riahizadeh (left). A Rata student explores the Giving Garden for the first time. The garden offers new sensory experiences for severely disabled students. A “salsa garden” was planted with peppers, tomatoes, jalapenos and herbs, which students will make into a condiment in the classroom (right).