SFU class inspires students to grow their own food

Loretto, PA (05/24/2019) — A visit to the student garden run by the Sustainability in Food Production class revealed a lot about what this course has to offer. The students, with hoes and flats of seedlings in hand, were ready for the tasks of the day: weeding and planting nasturtiums around the garden beds.

"Nasturtiums will bloom in a bright orange color," said Ms. Marie Olson, professor of this course, trying to give the students, who started the plants from seed, a sense of what they would look like when they flower. "They're good for pest control," Ms. Olson added, "and we can eat them!" Then, the students were prompted to place the nasturtiums throughout the garden to help protect the existing crops.

The students were weeding away without hesitation, able to identify the plants with purpose and those that were invading. "Anyone can do it," said student Nicole Hoover, "we just needed this knowledge and to know where to find more information." The Sustainability in Food Production class blends classroom time with time in the Hoop House and garden, giving students the opportunity to put their knowledge to work.

When asked about what topics they covered in class, everyone listed off many including: soil chemistry, biological issues that affect plant health like fungus, bugs, and root rot. They also learn about beneficial insects, composting, rainfall, cold tolerance, companion crops, and the list goes on. There are so many takeaways, yet each student found that despite the complexities of growing food, there is, at the same time, a simplicity to it.

"I'm interested in gardening as a way to combat climate change and looking at the environment as a whole," said student McKenzie Burge. Similarly, student Tyler Reinhart said, "I'm into conservation of nature and thought this would be a good course to take."

Over the four semesters of this course's existence, much of the gardening has happened in the Hoop House, in addition to the outdoor garden. Having the outdoor garden space next to Torvian Dining Hall has given students the opportunity to create a native and perennial demonstration garden with some annual plantings as well. Many perennial plants have been planted in the garden including pollinator friendly plants, edible herbs, and even plants with medicinal benefits. Each plant is labeled so that each person who passes has the opportunity to think about food sustainability and can learn to identify what is growing.

The students in this class can tell you that knowing what your food is and where it comes from does a lot for you. "Ms. Olson tells us to eat stuff while we're working," said student Erik Schlosser. Being close to your food allows you to know that it is healthy, good for the environment, and encourages you to try new things. Nicole Hoover said, "I didn't think I was a lettuce person, now I am," showing that food is tastier when you grow it yourself.

Although this was the last day of class for this semester, the students were only one month into Spring. A few students said they were excited to go home for the summer and start their own little gardens, and there is no doubt that with the skills they have learned in Sustainability in Food Production that they will be able to do so.