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Food Systems, Sustainable Agriculture, Culinary Arts

A Spring of L.I.F.E: Lopez Island, Chloe Richardson ’28

Where will this go on my page?

25 September 2026

Grow Through What You Go Through: Ahri Morales-Yoon ’28 at the Antioch Farm

For my first co-op of my study sequence, I chose

In Community with the BIPOC Food & Farm Network (BFFN): Go-Gi-Sgk So-Qui-Li Isadora Dimalanta ‘26 in Yellow Springs, OH

During the winter term, I have been in a local

25 February 2025

Cultivating Sustainability: Reflections on Antioch College’s July 2023 Permaculture Design Certificate Course,

Antioch College is proud to have implemented a vibrant Permaculture

Division Sciences, Food Systems, Sustainable Agriculture, Culinary Arts, Study Area - Sustainability, Study Area - Work and Workplace Skills, Sustainability, Sustainability, Ecology & the Environment

Learning to return to the land: Yuri Whitley ‘26 at the Antioch Farm

Division Sciences, Food Systems, Sustainable Agriculture, Culinary Arts, Study Area - Sustainability, Sustainability, Sustainability, Ecology & the Environment

Finding Your Happy Place: Summer Powell ‘26 at UWC-USA Agroecology Research Center in Montezuma, NM

Food Systems, Sustainable Agriculture, Culinary Arts, Social Enterprise & Social Innovation, Social Innovation and Entrepreneuership

Baking Batches of Smiles: Skunk Birkemeier ‘25 as Confectionery Artist at Skunk’s Signature Sweets in Yellow Springs, Ohio

Food Systems, Sustainable Agriculture, Culinary Arts, Study Area - Sustainability, Sustainability, Ecology & the Environment

Farming for Pollinators: Allie Leach ‘24 at Spikenard Farm Honeybee Sanctuary in Floyd, Virginia

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

Rural Acton: Levi Brown ’22 Revitalizing Appalachia in Chesterhill, Ohio

Food Systems, Sustainable Agriculture, Culinary Arts, Global Studies & Engagement, Latin America, Study Area - Sustainability, Sustainability, Ecology & the Environment

Community Coffee : Ryn McCall ’21 at Mount Totumas, Panama

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio, Public Health, & Health Advocacy (Pre-Medical & Pre-Health)

Nutritious Activities: Vanae Pate ’24 at CareSource in Dayton, Ohio

19 November 2021

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio, Social Innovation and Entrepreneuership, Sustainability

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

11 October 2021

Food Systems, Sustainable Agriculture, Culinary Arts, Study Area - Sustainability, Sustainability, Ecology & the Environment, The Work We Do

Mitigating Climate Change: Kaylee Rutherford ’23 at Nightingale Montessori School in Springfield, Ohio

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

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

09 October 2020

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

Protecting Farmland from Home: McKenzie Smith ’23 at the Tecumseh Land Trust in Yellow Springs, Ohio

Food Systems, Sustainable Agriculture, Culinary Arts

Life on the Antioch College Farm: Noah Evans ’21 at Antioch College in Yellow Springs, Ohio

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

Plant Boy: Judas 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 in Springfield, Ohio

12 September 2017

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

Tending Our Beloved Kale: Andy Janecko ’20 at the Antioch farm-to-table program in Yellow Springs, Ohio

Food Systems, Sustainable Agriculture, Culinary Arts, Sustainability, Ecology & the Environment

The Art of Seed Saving: Hannah Riley ’19 at Seed Savers Exchange in Decorah, Iowa

Food Systems, Sustainable Agriculture, Culinary Arts, Southwest

The Groundwork Behind A Food Movement: Eleanore Staffanson ’19 at Natural Grocers in Denver, Colorado

Culture, Power, & Change, Food Systems, Sustainable Agriculture, Culinary Arts, Pacific Southwest

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

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio, Social Enterprise & Social Innovation

Brewing Coffee: Lindsay Browne ’18 at Reza’s Roast in Fairborn, Ohio

16 December 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio, Social Enterprise & Social Innovation

Behind the Scenes: Sophia Lausmann ’18 at Ellie’s Restaurant, Mills Park Hotel in Yellow Springs, Ohio

13 December 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

The Food is Great and The People are the Best: Lorez ’17 at Antioch Kitchens in Yellow Springs, Ohio

08 December 2016

Europe, Food Systems, Sustainable Agriculture, Culinary Arts

Learning: Fortino ’17 at Glasrai Farms in Lehinch, Ireland

08 December 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

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

07 December 2016

Culture, Power, & Change, Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

From Farm to Table: Rudie ’17 at Muddy Fork Farm in Wayne County, Ohio

Food Systems, Sustainable Agriculture, Culinary Arts, New York

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

Food Systems, Sustainable Agriculture, Culinary Arts, Social Enterprise & Social Innovation

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

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

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

21 February 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Global Studies & Engagement, Japan

Tea Farming: Sylvia Newman ’16 at Never-Ending International Workcamps Exchange (NICE) in Wazuka, Japan

10 February 2016

Food Systems, Sustainable Agriculture, Culinary Arts, New York

Cheese Making: Hannah Grover ’16 at Meadowood Farms in Cazenovia, New York

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 in Salina, Kansas

09 February 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Southwest

Learning to Lead in the Food Movement: Harvey ’16 at Natural Grocers in Lakewood, Colorado

09 February 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

Pawpaws for the People: Monika Perry ’17 at Integration Acres in Albany, Ohio

08 February 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

Animal Husbandry and Cheese-Making: Smith-Nichols ’17 at Moonshadow Farm in Yellow Springs, Ohio

08 February 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

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

08 February 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Northwest

The Elegant Simplicity of Farm Life: Jack Hassler ’17 at Sunfield Farm and Waldorf School in Port Hadlock-Irondale, Washington

08 February 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

On Work Ethic and Accountability: Parlin ’16 at Young’s Jersey Dairy in Yellow Springs, Ohio

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 in Port Hadlock-Irondale, Washington

08 February 2016