HomeThe Work We DoFood Systems, Sustainable Agriculture, Culinary Arts

Food Systems, Sustainable Agriculture, Culinary Arts

Connecting with Nature: Tennyson Love ’22 at Heartbeat Learning Gardens & Glen Helen Raptor Center in Ohio

I am so grateful to have had the opportunity to experience such a beautiful term. It has been incredibly eye-opening and inspirational to be

11 October 2021

Mitigating Climate Change at Nightingale Montessori School

For my second co-op, I self-designed a program which allowed me

Discovering Healing : My Experience at Kokolulu Farm and Cancer Retreats

My name is Aniya Coffman and I have been granted

The Dream of a Future Farmer: Kaylee Rutherford ’23 at the Antioch Farm in Yellow Springs, Ohio

At the Antioch Farm, sustainability is of the utmost importance.

09 October 2020

covid19, Food Systems, Sustainable Agriculture, Culinary Arts, Ohio, Study Area - Sustainability, The Work We Do

Protecting Farmland from Home: McKenzie Smith ’23 at the Tecumseh Land Trust

Food Systems, Sustainable Agriculture, Culinary Arts, New England, Psychology, Mindfulness, & Wellness, Study Area - Community Organization and Advocacy, Study Area - Sustainability

The Cult That Wasn’t a Cult: Mickey Herrera ’20 at Camphill Kimberton in Kimberton, PA

07 February 2020

covid19, Food Systems, Sustainable Agriculture, Culinary Arts, New York, Psychology, Mindfulness, & Wellness

Three Things to Learn at Camphill Copake// Delaney Schlesinger-Devlin ’22

Food Systems, Sustainable Agriculture, Culinary Arts

Life on the Antioch College Farm: Noah Evans ’21

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio, Study Area - Sustainability

Plant Boy: Link Rose ’20 at the Antioch College Farm in Yellow Springs, OH

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

Sustainable Farming and Simple Living: Ella Arnold ’18 at Heartbeat Learning Gardens

12 September 2017

Food Systems, Sustainable Agriculture, Culinary Arts, The Work We Do

Tending our beloved kale: Andy Janecko ’20 at the Antioch farm-to-table program

Environmental Science & Ecology, Food Systems, Sustainable Agriculture, Culinary Arts

The Art of Seed Saving: Hannah Riley ’19 at Seed Savers Exchange

Food Systems, Sustainable Agriculture, Culinary Arts, Southwest

The Groundwork Behind A Food Movement: Eleanore Staffanson ’19 at Natural Grocers

Appropriate Technology, Energy & Systems Design, Environmental Science & Ecology, Food Systems, Sustainable Agriculture, Culinary Arts, Pacific Southwest

Living in the Sun: Noah Yasgur ’19 at the Solar Living Center in Hopland, CA

Community Organizing & Development, Food Systems, Sustainable Agriculture, Culinary Arts, Pacific Southwest, Study Area - Community Organization and Advocacy

A Cabin in the Woods: Noah Yasgur ’19 at Urban Adamah in Berkeley, CA

22 February 2017

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio, Student Spotlight

Student Spotlight: Ruth Lane ’17

19 December 2016

Creative Enterprise, Business & Entrepreneurship, Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

Brewing Coffee: Lindsay Browne ’18 at Reza’s Roast

16 December 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

Behind the Scenes of Food: Sophia Lausmann ’18 at Ellie’s Restaurant

13 December 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio, The Work We Do

The Food is Great and The People are the Best: Gwenna Lorez ’17 at Antioch Kitchens

08 December 2016

Europe, Food Systems, Sustainable Agriculture, Culinary Arts

Learning: Frank Fortino ’17 at Glasrai Farms

08 December 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

“Happiness is Knowing There is Cake in the Oven”: Jumana Snow ’17 at The Cakery

07 December 2016

Appropriate Technology, Energy & Systems Design, Co-op News, Environmental Science & Ecology, Food Systems, Sustainable Agriculture, Culinary Arts, The Work We Do

Antioch to Offer “Rethinking the Human Nutrient Cycle: Urine as a Resilience Tool”

07 December 2016

Biomed, Public Health, & Health Advocacy, Community Organizing & Development, Environmental Science & Ecology, Food Systems, Sustainable Agriculture, Culinary Arts, Midwest, Ohio, The Work We Do

From Farm to Table: Melissa Rudie ’17 at Muddy Fork Farm

Food Systems, Sustainable Agriculture, Culinary Arts, New York, The Work We Do

Researching Sustainable Operating Methods: Lanique Dawson ’19 at Housing Works Catering and Bourbon Springs

Creative Enterprise, Business & Entrepreneurship, Food Systems, Sustainable Agriculture, Culinary Arts

Culinary & Creative Enterprise in Homer Alaska: Tabitha Drover ’18 at Glacier D

Food Systems, Sustainable Agriculture, Culinary Arts, Southwest

Developing Eco-Friendly Farmland: Logan Gidula ’19 at Owl Peak Farm and Cliff River Springs

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

Communication, Multitasking and Problem-Solving: Allison Cummings at Circle K

21 February 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Japan

Tea Farming: Sylvia Newman ’16 at Never-ending International workCamps Exchange (NICE)

10 February 2016

Food Systems, Sustainable Agriculture, Culinary Arts, New York

Cheese Making: Hannah Grover ’16 at Meadowood Farms

10 February 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Midwest

Perennial Polyculture – Changing the Way We Do Agriculture: Lauren Gjessing ’17 at The Land Institute

09 February 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Psychology, Mindfulness, & Wellness, Southwest

Learning to Lead in the Food Movement: Diana Harvey ’16 at Natural Grocers

09 February 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

Pawpaws for the People: Monika Perry ’17 at Integration Acres

08 February 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

Animal Husbandry and Cheese-making: Keegan Smith-Nichols ’17 at Moonshadow Farm

08 February 2016

Environmental Science & Ecology, Food Systems, Sustainable Agriculture, Culinary Arts, Ohio, Study Area - Sustainability

On the Decline of the Honeybee and Making a Difference: Selena Wilkinson ’17 at Procter Camps & Conference Center Farm

08 February 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Northwest, Study Area - Sustainability

The Elegant Simplicity of Farm Life: Jack Hassler ’17 at Sunfield Farm and Waldorf School

08 February 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

On Work Ethic and Accountability: Brittany Parlin ’16 at Young’s Jersey Dairy

08 February 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Northwest

On Self-Efficacy and Practical Intelligence: Elaine Bell ’16 at Sunfield Farm and Waldorf School

08 February 2016