Alaska Veterans and VA Staff Make Trades at Plant Swap
By Thomas Shrader, Public Affairs Specialist
Everyone knows what a “swap meet” is, but have you ever heard of a “plant swap”?
The Alaska VA Healthcare System held a Plant Swap at the Colonel Mary Louise Rasmuson Campus in Anchorage on June 3, 2026, where Veterans and staff could come to exchange plants and seeds and talk horticulture with fellow gardeners.
Camille W. Irvine, a Registered Dietitian and the Healthy Teaching Kitchen Coordinator at the Alaska VA, organized the event. Although this is the first time the event has been formally scheduled and announced, there have been several informal gatherings over the years.
“This is the first year, however, the garden was developed with the support of CDCE (Center for Development and Civic Engagement) and former employees at the DOM (Domiciliary) who built the raised beds. We have distributed seeds and transplants at spring health fairs in the past in coordination with Whole Health & Suicide Prevention,” said Irvine.
A wide variety of seeds and plants changed hands during the Plant Swap.
“The event intent was for Veterans and employees to bring extra seeds or transplants to give or take. Ranging from fruit bushes, herbs, vegetables, flowers, or indoor plants. This year we swapped sunflowers, green beans, collard greens, broccoli, tomatoes, thyme, sage transplants, dahlia tubers, and various seeds. All of the transplants were distributed!” said Irvine.
According to Irvine, gardening in Alaska can present some unique challenges due to the harsh winters. But, if properly tended to, all will be well in the garden, and there will be growth in the spring.
“Alaska is a unique growing environment for plants. With our long days and short summer, people often use tools like raised beds, hoop houses, or greenhouses to extend the season. Greens, root vegetables, and cruciferous vegetables like cabbage or broccoli grow well in Alaska in the ground. However, with some creativity and space people can often get a lot with just a little space by planting herbs on a porch or potatoes in five-gallon buckets. There are many opportunities to support various native flowers or berries, in addition to grafting plants like apple trees to make them more resilient to the Alaska climate,” said Irvine.
Irvine loves exposing people to new foods they have never tried before or teaching them how to prepare fruits and vegetables they already use but in a new way.
Irvine said, “A Veteran shared at the plant swap that he had three red onions go bad because he wasn’t using them in time but learned in the Healthy Teaching Kitchen about pickling onions. He recognized this was the motivation he needed to start making his own to prevent waste, while using them as a topping on tacos and soup. At the plant swap he acquired some collard green plants, which he looks forward to growing and learning new ways to make them. Little does he know that pickled onions might be a good pairing!”
Irvine says anyone can begin gardening and that doing so will likely improve your diet.
“Start small. Be open to learning and experimenting. Supporting healthy eating can often be fostered by connecting more to our foods and where it comes from,” said Irvine.
Rory O’Hanrahan from the Social and Behavioral Health Services Department swapped a bean plant for sunflowers but will still get to watch his bean plant grow as it will be in the VA outdoor garden.
“I got some sunflowers at the Plant Swap, and I’m going to trade for a bean plant that I have in my office. It will be planted in the garden. The sunflowers I will grow in my office,” said O'Hanrahan.
O'Hanrahan said that everyone should try gardening and that the health benefits are twofold: “Everyone should be here, and everyone should grow their own food. It’s good for your mental and physical health.”
Andrea Williams from the Quality Management Section found the perfect gift at the Plant Swap.
“I got one of these strawberry plants for one of my lovely coworkers whose 40th birthday is coming up. It’s a little present for her because she does have a green thumb,” said Williams.
Along with staff employees, Veterans also participated in the Plant Swap. Kay Spear-Budd (a Veteran) and her mother, Maren Spear-Gomez (a spouse of a Veteran), enjoyed the day’s event and also learned about an upcoming cooking class.
Spear-Budd said, “I found a pole bean plant and some thyme. I do a variety of outdoor vegetables. We also got on the mailing list for the VA cooking class and diabetes support group. I think it’s a great idea. At the next class they’re going to make stuffed mushrooms. That sounds pretty good!”
Annalyn Kitchen works in the Fiscal Department and is an experienced gardener who grows both flowers and vegetables. She recently constructed a greenhouse in her backyard. She found three packets of seeds that she will put to good use and likes the social aspect of getting together with her fellow staff members to talk about gardening.
Kitchen said, “I just got seeds for eggplant, okra and peas. These peas grow really fast. Even though it’s already June, you can still harvest them in time. I have perennial flowers. I’ve got peonies, lilies, and I grow vegetables. I’ve got like five kales right now that are big. I started them indoors. When it’s warm enough outside, then I transplant. I have raised beds and pots.
“I just recently ordered a greenhouse from Amazon that’s 8x14. It’s made of metal and polycarbonate. My husband and I put it up, and it’s already got a guava and pomegranate growing inside it now. This Plant Swap is a great idea. It’s a nice social opportunity for the employees. Plants make people happy. It makes me happy!”
Kati Fabricatore is a staff member in the Veterans Benefits Office. She is a frequent gardener who has the unique distinction of having successfully grown a purple shamrock that she won at the Celtic Festival. She found some basil seeds at the Plant Swap that she is looking forward to planting indoors.
“Basil makes your house smell amazing! I can put it in a pot in the sun and grow it like that. Just a lot of sun and a lot of water. Fresh basil tastes SO much better than the dried herb. It’s such a difference that it’s really amazing. I grew it before when I lived in Virginia,” said Fabricatore.
The Anchorage Clinic currently has two raised beds and hopes to build more in the future. This year’s crop will be shared with Veterans who visit the facility.
“We have lots of herbs and greens planted this year, in addition to rhubarb and raspberries. We have goals of expanding the number of garden beds or partnering with various community gardens to increase our yield and the varieties offered. The current yields are typically distributed to participants of the Healthy Teaching Kitchens or within the VA atrium to guests along with a recipe on how to use them,” said Irvine.
For more information, reach out to Nutrition/MOVE! Services at