Murasakino Wakuden Co., Ltd. is holding "Tsuchi no Gakko" (School of the Earth) at "Wakuden no Mori" in Kyotango, Kyoto, where children can learn about nature and the background of how food is produced. The second session features Miyu Imakuni, a third-generation beekeeper from Mimi Reine, as the instructor. Participants will learn about bees, flowers, the natural cycle, and the connection to food through honey collected from beehives set up at Wakuden no Mori in a "Honey Extraction Workshop." ■ "Wakuden no Mori," a Forest Cultivated by Wakuden in its Founding Location, Kyotango In 2007, inspired by an encounter with botanist Akira Miyawaki, the company began planting trees with local residents, people from all over Japan, and employees, with the desire to "grow a forest that will last for hundreds of years." As a result, 56 species and 30,000 trees have been cultivated. Today, it has expanded into a forest that yields diverse harvests each season, including butterbur, shiitake mushrooms, mulberries, sansho pepper, persimmons, and yuzu. Wakuden no Mori is more than just a natural environment. It houses the "Kumihama Kobo" (Kumihama Workshop) where food is made, the restaurant "MORI Wakuden" where the blessings of Tango can be savored, and the "Mori no Naka no Ie Annos Mitsumasa Kan" (House in the Forest: Annos Mitsumasa Museum) exhibiting works by Mitsumasa Anno. It is a place where nature, food, and art are connected in a single flow. The Annos Mitsumasa Museum, designed by architect Tadao Ando, offers an immersive experience in the forest, allowing visitors to encounter the gentle watercolor world of Mr. Anno. Photo Credit: Tadao Ando Architectural Research Office ■ "Tsuchi no Gakko": Experiencing, Touching, and Tasting the Background of Food "Tsuchi no Gakko" is an initiative to learn about the forest, the local nature and climate, and the food culture nurtured by the land, together with food producers. Children encounter the background of how food reaches their