The Field & Fork Program offers internships every semester for students looking for work experience, college credit, or the chance to explore the practical and applied components of our food system.
Interns have the opportunity to network with community organizations and industry partners, and to work in the field learning all aspects of producing food for the Alan and Cathy Hitchcock Pantry on campus. Current Interns are focusing on a variety of projects, including:
- Gleaning: developing a pilot program to rescue food that would go unharvested from farmer’s fields, to deliver it to local food banks.
- Composting: scaling up and testing recipes for compost production on-site, to feed the needs of our farm.
- Harvesting: overseeing the harvest and processing of food to deliver to our Alan and Cathy Hitchcock Pantry.
- Propagation: managing the sprouting and care of seedlings to plant in our fields.
- Variety trials: overseeing the growth and monitoring of 15 varieties of kale, to explore the expansion and role of agricultural biodiversity.
The internships are currently fully staffed, but please feel free to sign up to volunteer. You can gain hands-on experience and try your hand at farming! No experience is necessary.