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Food Systems, Sustainable Agriculture, Culinary Arts

Mitigating Climate Change at Nightingale Montessori School

For my second co-op, I self-designed a program which allowed me to work as an assistant project coordinate for a 140 acre farm, as well

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

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

09 October 2020

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

Even as I sit in a makeshift office in the

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, Northwest, The Work We Do

Understanding My Place: Tyler Clapsaddle ’19 at Lopez Island

07 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