Self-Guided Tour
Below is a list of interdisciplinary classes developed within the Field & Fork Farm and Gardens. In addition, the program hosts many classes across UF that are designed to provide students with hands-on exploration of the food system.
Current Classes
For more information about current class offerings, visit our Facebook page
Example Classes:
- AEC 4504 Curriculum & Program Planning for Agricultural Education
- ALS 4932 Urban Agriculture and Food Systems
- AGR 3501 Environment, Food, and Society
- AGR 4212 Alternative Cropping Systems
- AGR 4214C Applied Field Crop Production
- AGR 4231 Forage Science
- AGR 4320 Plant Breeding
- AGR 4932 Tropical Crop Production
- AGR 6442C Physiology of Agronomic Plants
- ANT 6930/4930 Tropical Gardens: Creating a Latin American Garden
- ALS 3153 Agricultural Ecology
- ALS 4932 UF Community Farm Practicum
- ARC Design Studio – Design/Build Project Garden Seating Area
- ART 4639 Advanced Experiments in Art and Technology
- ART 6933 Consumption, Production, Digestion, Excretion: Graduate Seminar in Art and Technology
- EVS 3000L Environmental Science Lab
- PLS 3004C Principles of Plant Science
- SWS 4602C Soil Physics
The Field & Fork Program offers internships every semester for UF undergraduate students looking for agricultural experience, college credit, and the chance to explore the practical and applied components of our local food system.
Applications for general internships for Fall 2025 are being accepted now! To apply, please complete this online application no later than April 4. If you wish, you may also send a resume and cover letter to Kelli Brew at kelliabrew@ufl.edu.
Final decisions will be made by the first week of May. Interested applicants should sign up to volunteer at the farm as soon as possible so we can get to know you, and you have some experience of the work we do.
Interns have the opportunity to work in the field learning all aspects of producing food for the Alan and Cathy Hitchcock Field & Fork Pantry on campus, to network with community organizations and industry partners, and to be part of a diverse team learning and growing together.
All interns develop personalized learning objectives in collaboration with Field & Fork staff and join in weekly intern meetings in which we read and discuss a series of topics concerning sustainable food systems. The program is 10+ hours a week for the duration of the semester, so that we all get the most learning and productivity from the experience. We work in three-hour shifts during weekdays (no weekend work for the most part!) and also have some hours dedicated to outreach on campus and at events, so bear that in mind as you’re considering applying. We try to be flexible about timing, but it can get tricky with a heavy course load.
Interns will help with various aspects of the farm and will focus on specific projects and programs throughout their experience. Projects and roles may vary by semester, but here are a few examples:
- Compost: Research and manage an efficient composting process on-site to feed farm soils.
- Harvest: Oversee harvest, post-harvest processing, and delivery to Alan and Cathy Hitchcock Pantry.
- Propagation: Help manage our greenhouse to grow seedlings for the farm.
- Outreach: Develop and conduct an engaging and fun social media and outreach campaign.
- Integrated Pest Management: Help manage pests, pollinators, and predators in our agroecological system.
- International Forest Garden: Enhance and grow the diverse agroforestry space.
- Gleaning: Work with local farms to harvest excess produce from the fields.
We prioritize providing internships for students looking to further their academic program through for-credit internships; however, we also offer a limited number of paid internships. Exceptional students may be invited to stay on for a second semester to serve as a paid Team Leader!
Please feel free to reach out to Kelli Brew at kelliabrew@ufl.edu with any questions or to discuss opportunities. We’re looking forward to working with you!
The vision for the Field & Fork Program is to offer spaces at UF where individuals can take courses and participate in activities that focus on sustainable agriculture and food systems at multiple scales, including the home, community gardens, small/urban farms, or large-scale food production.
By linking with and provisioning the Alan and Cathy Hitchcock Pantry, we have an opportunity to explore not just production, but also food system topics as wide-ranging as art, political science, social justice, and economics.
The Farm and Gardens
The Farm and Gardens host a variety of production systems that can be used for experiential learning, classes, tours, and events. From art and history to engineering and agronomy, the space is designed to allow all academic disciplines to explore and experience food systems concepts and sustainable agriculture in practice. Additionally, staff, interns, and volunteers work together to manage the space and provide food for the Alan and Cathy Hitchcock Pantry and local charities, such as GRACE Marketplace and Bread of the Mighty Food Bank.
Participation
Faculty
Faculty are invited to work with our staff to develop courses and experiential learning activities, or simply to bring a class to the farm for a field trip. We also offer space for student independent research and have a number of interactive demonstrations for visitors to explore. For more information on how to get started, please visit our faculty page.
Students
The Farm and Gardens offer a multitude of opportunities for student involvement. These experiences include internships, volunteer opportunities, work study positions, independent study options, student research plots, and student clubs that participate in the Gardens. If you are interested in working with us or learning more about any of these opportunities, please visit our student page.
Staff and Community
We welcome the larger university and Gainesville community to become a part of our Program. We have several volunteer opportunities, beautiful spaces to explore, and host public events throughout the year. We also need support to keep our Program growing, and welcome both monetary and in-kind donations. To learn more about how you can become involved in the Field & Fork Program, please visit our staff and community pages.
Thank you to all who joined the UF Global Food Systems Institute and Field & Fork in celebrating and tasting flavors from around the world!
Feel free to try your hand at recreating these delicious and meaningful dishes shared by our UF community!
1. Greek Roasted Vegetables
“The recipe is inspired by Briam, a Greek roasted vegetable dish. I chose this dish because the roasted vegetables remind me of my Yiayia (Greek for grandmother) and her friend Georgia, both hardworking women who would always offer me a warm plate of food and an even warmer hug." – Contributed by Isabel Yianilos, Sophomore Environmental Science Major.
2. Chinese Peanut Sesame Noodles
"I chose to make peanut sesame noodles because they hold a lot of nostalgic value for me. I used to spend summers in Shanghai, and cold noodles were a common dish served to beat the heat. My mom taught me this recipe, and I thought it’d be perfect for this challenge because it is affordable and easy to make!" – Contributed by Mulan Yin, Sophomore Biology Major.
3. Nigerian Fried Rice
"Nigerian fried rice is a popular delicacy in my country Nigeria, eaten mostly at celebrations, and its my favorite food. There are various methods of making it but I love this one most. I learnt this recipe from my Mom and every time I make it, it is always a hit. I hope you enjoy it too!" – Contributed by Glory Esohe Okpiaifo, PhD Student, Food and Resource Economics Department.
4. Costa Rican Gallo Pinto
"Costa Rican diet consists of a lot of white rice and cooked beans. So, the leftovers from the day before are used in this amazing recipe for breakfast. I wanted to use rice and the can of black beans I got from the pantry and thought this staple recipe from Costa Rica would be great to make. Being an international student, there is nothing like flavors from home." – Contributed by Caroline Huguenin, PhD candidate in the Geography Department.
5. Venezuelan Sweet Potato Arepas
Contributed by Sophia Acevedo, Junior Dietetics and Nutritional Science Major.
More Recipes
While we couldn’t make all the recipes into to-go bags, we received more delicious and thoughtful contributions that we are excited to share!
- Appalachian Apple Cider Vinegar – Contributed by Laken Brooks, UF Student
- Arroz con Coco – Contributed by Andrea Moreno, UF Student
- Arroz con Leche – Contributed by Vanesa Rostan, first year Master student in the Soils and Water Department
- Basil Chickpea Curry – Contributed by Hannah Wisniewski, UF Student
- Vegetarian Chili – Contributed by Amber Lopez, UF Student