Last spring, we all plunged into a great unknown, as our university transitioned to be fully remote in response to COVID 19 and its risks. This fall, the Sustainable Food & Farming students are studying mostly remotely, though as you can imagine some aspects of farming just need to happen face-to-face. Only about 1000 students are living on our large campus while others live off campus, or at home, across the US and across the globe.
Our flexibility, adaptability, and strategies for balance have all been put to the test. It has been amazing to see our students, instructors and staff show up, adapt, and engage in this new online way of being. Many students join our program because they are seeking HANDS ON LEARNING OPPORTUNITIES.
So, what does that look like right now? Many students have continued working at farms either in the Amherst area or local to their homes. About 11 students are still working at the UMass Student Farming Enterprise to maintain their 100+ share CSA. Check out this video made my SFF Junior & Student Farmer Isadora Harper to see what that looks like!
Other students are working at the UMass Agricultural Learning Center to raise and process chickens & lambs. Want to go on a virtual tour of the ALC? Check out this video!
Many if not all of our students are working on their requirements remotely in online courses.
It isn’t what we signed up for but we are making the best of it. Farmers need to be flexible to respond to the ever-changing climate and challenges that emerge in growing food and raising animals. Food systems advocates need to be adaptable and creative in solving complex problems that are ever-present in the work required for transforming how we grow, distribute, process, market, and consume food. We are all being tested and growing our capacity to behold the challenges, injustice, and uncertainty of these times. Fortunately, we are in this together, though it might be hard to remember sometimes. We continue reminding each other how to keep hope alive, how much the world NEEDS farmers, leaders, organizers, stewards, teachers, and change agents, and how TOGETHER we are a part of building/rebuilding the more just and sustainable food system we know is possible.