Carolyn Wilson joined NGCFI in 2022, as the Milton Garden Co-ordinator.

Carolyn is a qualified ‘Gardeniser’ (this term, a mixture of gardener and organiser, was invented relatively recently and an EU-wide qualification created specifically for people who work in community garden settings). She completed a Permaculture Design course 20 years ago, and has been a keen organic grower and composter ever since, helping to set up a number of community gardens and growing spaces.

Most recently, she was employed in London, to run the ‘Grown in Peckham’ project – teaching trainee growers all aspects of growing fruit, veg, herbs and salads for the local food bank and pantry – and then to manage two demonstration allotment gardens within The Royal Parks (in partnership with food charity Sustain). At both of these projects, the emphasis was to combine urban food production with wildlife-friendly, drought-resilient, sustainable gardening techniques and soil care. She moved back to Scotland in 2021 and was employed by Locavore to set up 70 new growing plots within their project in Bellahouston Park.

Carolyn brings a wealth of other experience with her, having spent almost 30 years working (mostly unpaid) in grassroots community groups and cooperatives, providing advice, practical support and other services. She’s been involved in campaigning about housing and environmental issues, in organising for tenants’ rights and to create more community-led housing. She has served on several Boards, including a small housing association.

She is a skilled bike mechanic, having spent over 15 years working as a cycling instructor. She’s taught thousands of people, of all ages and abilities, to ride, and to share the road more safely. She’s also a keen social historian and archivist, has taught English to Speakers of Other Languages as well as practical self-defence classes, and continues to teach partner dancing of all kinds (especially tango). She’s helped to run a food co-op, and put on ‘pay what you can’ community meals; she enjoys the challenge of creating delicious meals and preserves out of gluts of fresh fruit and vegetables, producing vegan cakes and sharing recipes