Chelsea Graves, Dining Services Student Farm Manager (far left) harvests potatoes with students earlier this semester
The Dining Services Garden at Kentland Farm has expanded from a small herb plot to now nearly two acres of sustainable herb and vegetable production. It has now been in production all summer and into the fall, serving up fresh vegetables and herbs across campus dining centers. In order to make this possible, a student farm manager, Chelsea Graves, has taken the lead in maintaining the area with the help of generous volunteers and even Dining Services employees. The expansion is a big leap in just one short growing season, and it has had a great impact on the amount of local foods available on campus. Farms & Fields Project is the primary venue for the garden produce during the academic year, but keep an eye out for special garden items elsewhere on campus (especially at D2) as well. It doesn’t get much more local than this!
Photo courtesy Elena Dulys.