Development of a Year-round Student Organic Farm and Organic Farming Curriculum at Michigan State University

John A. Biernbaum, Laurie Thorp, and Mathieu Ngouajio

Abstract
How do you teach community supported agriculture (CSA) principles, small-scale organic farming, and local food issues at a major land grant university and develop related small-scale farming research and outreach? You create a place and opportunities for students, staff, and faculty to work together with the soil and plants to raise food in a non-classroom farm setting.

After several years of discussion and obtaining funding, the Michigan State University (MSU) Student Organic Farm (SOF) CSA started in May 2003 with 25 memberships and increased to 50 after 1 year. The farm allows experiential learning of CSA management, crop selection, scheduling, maintenance, harvest, and organic farming methods. The CSA helps many MSU students and faculty see the value of supporting local organic food systems.

With more than 3 years of experience working with students to run the SOF and the CSA, we are in the process of developing an organic farming certificate program. A total of 40 credits will include 12 months on campus plus a 16-week on-farm internship.

The program has three major components: 1) organic farming courses with seven one-credit courses; 2) horticultural crop production courses with eight courses for a total of 15 credits; and 3) approximately 20 credits of experiential course work combined with classroom and independent learning.

Source
Hort Technology (2006) Vol. 16, No. 3


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Posted May 2007