HomeThe Work We DoFood Systems, Sustainable Agriculture, Culinary Arts

Food Systems, Sustainable Agriculture, Culinary Arts

3,000 Miles of Gardening: McGilvery ’23 at Tandana in Ecuador

I cannot believe it has been 3 years. Three years since I first walked onto campus as a bushy-eyed freshman ready to take over.

07 October 2022

Farming for Pollinators: Leach ‘24 at Spikenard Farm Honeybee Sanctuary

Spikenard Farm Honeybee Sanctuary is a 41 acre farm nestled

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

For two years prior to coming to Antioch I worked

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

This spring, my weekdays consist of rising at 6 a.m.,

19 November 2021

Animal Advocacy, Rescue & Rehab, Featured Post, Food Systems, Sustainable Agriculture, Culinary Arts, Ohio, Social Innovation and Entrepreneuership, Sustainability

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

11 October 2021

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

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

Biomed, Public Health, & Health Advocacy, Food Systems, Sustainable Agriculture, Culinary Arts, Hawaii, Pre-Clinical, Pre-Health

Discovering Healing: Coffman ’24 at Kokolulu Farm and Cancer Retreats in Hawi, Hawaii

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

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

09 October 2020

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

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

Food Systems, Sustainable Agriculture, Culinary Arts

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

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

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

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

Sustainable Farming and Simple Living: Arnold ’18 at Heartbeat Learning Gardens in Springfield, Ohio

12 September 2017

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

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

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

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

Food Systems, Sustainable Agriculture, Culinary Arts, Southwest

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

Community Organizing & Development, Food Systems, Sustainable Agriculture, Culinary Arts, Pacific Southwest

A Cabin in the Woods: 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: Browne ’18 at Reza’s Roast in Fairborn, Ohio

16 December 2016

Food Systems, Sustainable Agriculture, Culinary Arts, Ohio

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

Community Organizing & Development, 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

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 in La Madera, New Mexico

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, 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