Category Archives: UMass SFF News

Education, Stockbridge, UMass SFF News

Retail Floral Design is BACK!

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This fall, Stockbridge revived an old course–and was met with lots of positive feedback. Led by the thoughtful instruction of professor Sarah Berquist, students in Retail Floral Design (STOCKSCH 210) combined 2.5 hours of weekly class time with a host of hands-on opportunities to practice fresh and dried floral design (and flower farm work!). And none of this would be possible without Sarah’s beautiful flowers, grown at Astarte Farm in Hadley, which she graciously donated to build this program. Sarah connected her class with paying customers on campus, including UMass Dining, the Student Farmers Market, and the Chancellor’s House event staff, among others, and the class made arrangements for 11 events, two markets, and a large installation.

Some passionate students share their experiences in Retail Floral Design below:

Alison Dembek

(Above) Bud Vases we made for the Chancellor’s house! 

“Retail “Floral Design opened my eyes to a new direction in my Sustainable Food and Farming degree. This class sparked a greater love for flowers and has inspired me to consider my future as a flower farmer and possible designer. As a result of this class, I gained a great deal of knowledge regarding the implementation of sustainable practices within the floral industry, including promoting local flowers, using alternatives to floral foam and reducing the carbon footprint. This new path aligns with my passion for sustainability and presents me with the potential to make a positive impact in the industry. The prospect of combining my background as a Sustainable Food and Farming major with the beauty of flower farming and design is exciting to me.”

Irely Knox

(Above) Dried Floral Wreath!

“I have really enjoyed my experience this semester, especially the hands-on practice hours and classwork. The most meaningful part of the class was being able to collaborate with other people who are passionate about flowers! Not only did I learn from Sarah, I also learned a lot from my classmates especially when collaborating on arrangements and projects. In the past, I have been more independent when it comes to creative/artistic work, but in Retail Floral Design I was always inspired by what everyone else was doing, which makes me excited to collaborate with others on future creative projects.” 

Natalie Straub

 (Above) This bouquet was made in a group where we were given a vase to fill with flowers that were in the front of the class. We all worked together to make this large one sided bouquet. 

“Being a part of the Retail Floral Design class was very inspiring and motivating. During this experience, the most meaningful part would have to be working with an awesome group of people to create beautiful bouquets. I loved how much group and independent work we did during this class, it allowed for us to find our own floral design style while getting feedback from peers. There was so much about floral design and the floral business industry that I took from this class. I’m hoping to apply my learnings about bouquet making techniques and tips on the business side of flowers into my future.”

Berlyn Ellsworth

(Above) Dried flower bouquet made for the student farmers market.

“This semester I have been a proud member of the Retail Floral Design class. As a Stockbridge student I encounter lots of fun hands-on classes, but nothing holds a candle to the floral design class. The classroom has been a warm and welcoming space. Sarah has done a wonderful job giving us inspiring direction for both collaborative and independent work in and outside of the classroom. Our projects are incredibly fulfilling to make and I love having something beautiful I can bring back to my dorm. I enjoyed this class so much I have decided to pursue a farmer-florist job over the summer!”

Make sure to add STOCKSCH 210 to your schedule next fall if this class sounds exciting to you!

Below are pictures from our floral wall installation at the Student Farmers Market in September.

Farming, Food Policy and Advocacy, UMass SFF News, Work and Internships

SFF Student Independent Study Profiles from Summer 2023

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The Sustainable Food and Farming program encourages students to have hands-on experience (denoted as “independent study” or
“practicum” for credit) in their field of interest, while they are still students. Because SFF supports such a large range of sustainable agriculture and food systems work, these independent studies are all unique.

Here are some awesome examples of SFF students who turned their passion into action in order to earn independent study credit toward their degree during the summer of 2023:

Datev Gevorkian

: 

  • Studied Effects of Tobacco Derived Nicotine as a Natural Insecticide
  • Research based independent study

Excerpt from Datev:

“During this past summer of 2023, I, performed a series of trials against a common insect pest of the Potato plant known as the Colorado Potato Beetle (CPB). Tobacco-derived nicotine has shown promising results [as an insecticide] for insects that have developed resistance to commercially available conventional insecticides. In my trial, I had three 50-foot rows of Yukon Gold Potatoes in a plot with previously high CPB pressure. The rows were split into thirds, the first third being sprayed with tobacco tea, the middle row being a control group (this will help determine overspray and insects without treatment), and the final third being sprayed with spinosad; a popular choice of an organic insecticide among small organic farms and home gardeners. After scouting the next day, I saw a significant reduction in the CPB Larvae population (approximately 90%) compared to the control group. The group sprayed with spinosad acted very fast (within 38 minutes). I also noticed a reduced population (also around 90%) after scouting the next day. After my trials, I have determined that more research is needed to fully understand the effects of nicotine on the CPB as a natural insecticide although my small experiment seems promising.” Read more about Datev’s experiment here.

Emily Depina-Londono:

  • Interned with Food Rescue US in Boston
  • Created an English/Spanish resource guide connecting folks in Boston with free food distribution

Excerpt from Emily:

“This summer I interned with Food Rescue US, a nationwide nonprofit across 43 states that collaborates with grocery stores and other donors to distribute surplus and leftover food to the community. Using their app and website, Food Rescue uses volunteers to transfer food surplus from local businesses to agencies that work with people experiencing food insecurity, such as food pantries, food shelters. My learning objectives for this semester were to learn about the logistics of running a nonprofit, participate in food rescue, and food donations, practice researching and collecting information, build outreach and communication skills, learn how we can be sustainable with our food use, and help my community. 

“For a good chunk of my summer, I began working on the Food Resource Guide, a guide for the community of East Boston, outlining where they can receive free food. I had to translate the Food Resource Guide in both English and Spanish and follow the guidelines of the Food Rescue US Marketing Department. 

“Doing Food Rescue helped me go out of my comfort zone, practice my Spanish and communication skills, and I’m really happy that I was able to help my community.” Learn more about Emily’s experience here.

Madi Woolford:

  • Worked on a farm 
  • Independently researched closed flocks and sheep breeding

Experience:

“The Dittmar Family Farm is a small regenerative farm where the main focus is growing and supplying vegetables to the community through CSA, restaurants, and farmers markets. Zach and Jenny value regenerative farming practices and they try to keep to no till farming as possible. The specific tasks I did this summer were helping with planting, caring for and harvesting all the varieties of vegetables they grow, tilling the fields, preparing raised beds, pruning and trellising tomatoes and cucumbers, mowing, rotating cows and sheep to different pastures. I learned about managing herd health, washing and packaging produce for market days, and finally I helped with weeding.”

Research: 

Excerpt from Madi:

“When it comes to raising animals it is best to create a closed herd or flock to avoid introducing diseases from the outside. The question is: is it possible to create a 100 percent closed flock of sheep? The main purpose of having a closed flock is to limit or eliminate the risk of exposing the flock to diseases that come from other farms where the same standards for animal health may not be upheld. It is quite easy to have the ewes be closed but breeding with a ram from another farm  risks exposing the ewes to diseases. In conclusion, having a closed flock is obtainable but not in the way that some may think.  New rams must be brought in every 2-3 years to ensure the health of a flock but even by bringing in a new ram every once in a while a partly closed flock can be achieved.” Read more about Madi’s experience here.

These three students did some awesome work to enrich their education, while adding valuable experience to their resume! To earn independent study credit for participating in an internship (during the summer or the school year), students must be sponsored by a faculty member, who will help establish learning goals and encourage reflection through an internship. About 2/3 or 3/4 of the time is spent on your work and 1/4 or 1/3 spent reflecting on it. If you are interested in getting involved with an organization or doing independent research, talk to your advisor to match you with a faculty sponsor!

Education, UMass SFF News, Work and Internships

SFF STudent internship spotlight

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One of the grounding principles of the Sustainable Food and Farming program is that hands-on experience is one of the best ways to learn. Students are encouraged to seek out internships and practicums, and are able to work with faculty members to earn UMass credit while interning! Read about the experiences of some current SFF students below below.

Production-related internships:

Hussein’s Practicum at  Sunset Farm  

I’ve been working on Sunset Farm since September 2019, and I’ve loved every moment of it. It is a 10-acre plot, run mostly by elderly volunteers, and I am the only paid help, which means I do most of the lifting and physically-taxing jobs, but I don’t mind. The beauty of working here is that it is low stakes- it is a hobby farm- but I’ve learnt a lot. We grow over 40 vegetables, and countless cut flowers, and I am involved in every part of the process of farming. From sprouting seedlings in trays in a greenhouse, to plowing and tilling with a tractor, to transplanting, cultivating and hand weeding, to harvest and marketing. I was able to approach my job more critically through a practicum, getting even more from my fruitful relationship with Bill (the owner).

The practicum pushed me to detail and succinctly present my arguments about how we should change/alter certain things at the farm- and being prepared like that helped me convince Bill to implement my suggestions (whether that was wise or not is a different story). Bill is also flexible with working hours, he always tells me “I don’t care if you come with headlights at 1 am, just do what I’ve asked.” So to sum it all up, I learn a multitude of techniques, work hard whenever I want, and I can make mistakes along the way without too much of a consequence (as long as I don’t do them again!) He also allows UMASS students to run experiments on his farm, and is open (somewhat) to trying things differently… it is probably the best job I’ll ever have. 

-Hussein El-Shafei

Nicole’s Independent Study at Common Share Food Co-op 

My name is Nicole Hayduk, and I am a junior in sustainable food and farming with a minor in business and most recently have had the opportunity to intern with the Common Share Food Co-op. Last summer after bouncing around between different ideas of what exactly to do with my degree for the last two years, I decided to focus on finding an internship for the upcoming fall 2020 semester that could give me an idea of what the business side of agriculture and food looks like. Sarah Berquist assisted me with narrowing down some options that would fit in this field of interest and I was immediately interested in Common Share. 

            Common Share Food Co-op is a developing community and employee owned grocery store that will specialize in providing the Amherst community an attainable way to find local, fresh and affordable food. Currently, the co-op is still working on gaining member-owners, or people who have purchased shares to essentially invest in the business before opening an official storefront that will be located here in Amherst. 

            Since working with Common Share, I have been able to tie together the skills learned in my agricultural courses as well as those from business. Many of my tasks at the co-op such as generating activity on our social media pages or creating spreadsheets to document survey responses from member-owners have gone hand in hand with the material learned in my business classes. To be honest, the real life examples and uses of the material I am covering in my business textbooks definitely gives it more meaning, especially for someone who never considered themselves interested in “business”. Classes in Stockbridge have allowed me to understand the mindsets of many of the producers we are looking to work with, especially financially. Sometimes we look for partnerships in the area, and it is useful to have a basic understanding of who you are working with. 

            Overall, getting into an internship was one of the best decisions I have ever made. Before this, I always felt very lost with what I wanted to do with my degree, or even what I was even interested in. This experience has allowed me to try new things within the organization that I never even considered before. Most importantly, I have really enjoyed getting to meet people within our community (even if only over Zoom for now!) and working for something that benefits that community. 

-Nicole Hayduk

Theo’s Practicum at Astarte Farm 

After declaring a major in Sustainable Food and Farming only a couple semesters ago, I was eager to get some hands-on experience working on a farm over this past summer. In July, I landed a job working at Astarte Farm, a no-till/no-spray vegetable production farm right on the Hadley Common. I was absolutely thrilled to get my hands in the soil and to work alongside such a wonderful, supportive crew. With their guidance, I slowly started to gain confidence in the rigorous every-day tasks related to no-till farming, i.e. laying occultation tarps, attentive bed and soil upkeep, and careful efficient harvests. It was so exciting to constantly draw on and apply the knowledge I had learned during the previous semester in my Stockbridge soil science and permaculture courses to the farmwork. 

Faced with the upcoming fall semester, I dreaded having to abandon my work on the farm for a full course-load of zoom classes. Luckily, I was able to continue my work at Astarte as an Intern, receiving credit for my increased involvement in behind-the-scenes work on the farm. I worked with my managers and the farm-owners to devise a strategy aimed at converting compacted path space into productive no-till beds. After a fair amount of research into the best “layer-cake” mulch formula, we concluded that the best method would be to rely on a base-layer of cardboard, topped with a mixture of home-grown compost and leaf mulch to turn path space into rich, productive beds. Throughout this process, as a final project for my internship, I put together a short film outlining our mission and aspirations at Astarte. It was such an invaluable experience to interview and learn from the incredible farmers whom I look up to each day to become a better grower myself. I can’t wait to get back to get back to work on the farm this spring!

-Theo Eagle

WATCH Theo’s VIDEO about Astarte HERE!

You can see how students in Sustainable Food & Farming are engaging in their communities and gaining valuable hands-on professional experience. And having fun while doing it! There are many directions our students can pursue internships based on their interests within sustainable agriculture and food systems. If you’re a current student, talk to your advisor about how to set up an internship! Happy Spring!

-Sarah Berquist Program Coordinator &
Isadora Harper SFF Peer Advisor

Farming, Stockbridge, UMass SFF News, Work and Internships

how did sff students spend their winter break?

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What were SFF students up to over winter break 2020/2021? Despite limitations of the continued pandemic, students made time for cooking, planning gardens, and definitely sleeping. Some students engaged in some pretty cool activities directly related to their studies and interests… read more below!

Braiding Sweetgrass Book Club

Over winter break, I formed and led a virtual reading group for the book Braiding Sweetgrass by Dr. Robin Wall Kimmerer. 

I kept hearing about Braiding Sweetgrass in my classes and really wanted to read it. I noticed a similar desire among some of my classmates and figured a book club would be the perfect way to get the most out of it while also staying connected over the long break. It would also be a great way to utilize the skills and knowledge that I gained from my Agricultural Leadership and Community Education class. I put the word out and received a ton of support from my fellow students, teachers, and faculty. My gratitude goes out to librarian Madeleine Charney who was able to secure 15 copies of the book to give out to our group. 

In our 10 weeks together, a wonderful community emerged around the teachings of plants and the messages of love and reciprocity found in the book. One of the greatest strengths of our group was the diversity of ages between our members which allowed for an interesting range of perspectives. This experience taught me a lot about how to organize a group towards a shared goal and what it means to be a strong leader.

-Adam Finke (SFF & BDIC Double major)

Seed Saving Conference

Over winter break I attended the NOFA NY (Northeast Organic Farming Association New York) seed saving conference, which was housed within the general NOFA NY farming conference. The week included sessions such as Seed Saving 101, Seed and Plant Pathology, and Seed Activists and Not-For-Profits in the Northeast. These sessions, while informative on the actual process of seed saving, also emphasized the significance of the stories, history and culture behind seeds. Seed rematriation efforts were discussed, as were stories of growing and stewarding culturally significant crops. (Seed rematriation, put simply, refers to the return of seeds to their Indigenous seedkeepers; the removal of such seeds from Indigenous communities is but one facet of the legacy of colonialism in this country). It was impossible to leave the conference without some fundamental questions about my relationship to seeds rattling around in my brain. What seeds might my ancestors have grown? What plants do I feel pulled towards? The importance of history in the work of seed saving is almost always removed from the seed-as-industry equation. It was exciting to learn about all the people working to reclaim a regional and mindful seed system.

-Isadora Harper (SFF Senior)

Relevant links: Seedshed, Turtle Tree Seeds, Freed Seed Federation, Reclaim Seed NYC, Truelove Seeds

Exploring the Small Farm Dream Course

For my independent study, I took an MDAR (Massachusetts Department of Agricultural Resources) course titled “Exploring the Small Farm Dream: Is Starting an Agricultural Business Right for You?’”. I was mainly interested in taking this course because as a prospective future farmer, I wanted to know more about the business aspect of farming. All of the number crunching, marketing, decision-making, and paperwork for running a farm felt overwhelming and scary. Going into this course, I wanted to work to demystify this aspect of farming and to honestly look at whether or not running a farm business was right for me. 

The class ran mainly over winter break, meeting Tuesdays from 6-8. The coursework was split into four different sections: Assess Yourself, Research the Landscape, Assess Your Resources, and Make A Decision & Plan Next Steps. All of these steps were vital to helping me come out of this class more prepared and ready to take on the next steps of my life in farming. Before, I just had a vague, idealistic vision of a farm that I wanted to have some day. Going through homework, the worksheets, and chatting with my peers, it quickly became apparent that that wasn’t going to cut it. I needed to figure out what I wanted if I wanted to have a shot at farming — and farming well. At the direction of the workbook, and instructor Jennifer Hashley, I was encouraged to create a timeline of steps to help obtain my dream of running a farm. Coming out of the class, I feel more focused and energized on what I want to do — and the prospect of owning a farm business feels less intimidating!

-Annemarie Walsh (SFF Senior)

Education, Stockbridge, UMass SFF News, Work and Internships

Alumni Panel: Voices of SFF grads

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In November, several Sustainable Food & Farming alumni joined incoming freshmen & transfer students on Zoom to discuss “life after graduation”. These alumni represent the many different directions one can go with this major! The panel discussed their current work and what stepping-stones they took to get there, what their days look like in their current jobs (hint: varied! And hard to pin down!), and what strategies they use to overcome challenges in their field among other things.

Watch the highlights from the conversation here!

Meet the panelists: 

Jordan Lake (she/her): Currently a coordinator with the Student Farmworker Alliance, Jordan works with students/youth who want to organize in solidarity with migrant farmworkers. While in SFF Jordan was particularly interested in agriculture education, permaculture, and food justice. 

Will O’Meara (he/him): Will works with Land for Good, a group working on issues of farmland tenure, as the Connecticut Field Agent and recently co-founded Hungry Reaper Farm. Will’s area of focus in SFF was production.

Rob Carney (he/him): Rob came to SFF interested in holistic health and focused on the human side of farming. He now runs his own health coaching business, hosts a podcast, and writes children’s books on mindfulness. 

Megan Saraceno (she/her): Megan works with Grow Food Northampton as the Administration Manager and a Community Engagement Coordinator for their farm to school effort, though she emphasizes that part of non-profit work is being a little involved with everything. Megan focused on agriculture education and food access while a student in SFF.

I try to be honest with prospective Sustainable Food & Farming students when they ask me about careers in the field. This path isn’t very linear, nor does it guarantee a starting salary of $70,000. From alumni, colleagues, and friends working in food & farming, I know that it is hard but meaningful work. There are many opportunities in sustainable agriculture and food systems. There are jobs that have yet to be created…maybe by you?! The work each of these alumni are doing (and many more alumni not in this video…stay tuned for more!) makes our food system and our world a better place!

Thanks to Isadora Harper and Morgan Reppert (SFF Students) for support with this video & post.

-Sarah Berquist

Program Coordinator & Lecturer, Stockbridge School of Agriculture

Education, Farming, UMass SFF News

teaching, learning & farming in a pandemic

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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.

SFF Senior & Student Farmer, Toni Graca making bouquets for CSA pickup

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.

Students volunteer gleaning excess produce from the UMass Student Farm organized by UMass Permaculture

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!

Student Farm crew, fall 2020

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!

Tom Mirabile, SFF Alum & ALC Staff helps faculty Nicole Burton move lambs onto fresh pasture. Can you feel the EXCITEMENT?!

Many if not all of our students are working on their requirements remotely in online courses.

Leila Tunnell & Jennifer Reese from Amherst School Gardens virtually visit Sarah Berquist’s Agricultural Leadership & Community Education class via Zoom

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.

SFF Student & Student Farmer Hannah Bedard being radiant during early morning sunflower harvest

Education, Farming, UMass SFF News

LISA DEPIANO, UMASS SFF Faculty featured on cover of local story about silvopasture

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Lisa DePiano, a lecturer in the Sustainable Food and Farming Program at the University of Massachusetts, reseats a netting support around a young chestnut tree in the silvopasture demo lot of the UMass Agricultural Learning Center in Amherst on Wednesday, May 15, 2019.

Original Gazette article can be found here by Rema Boscov

It doesn’t look like it could save the planet — long grass dotted with 4-foot high chestnut trees, inch-thick trunks with a few broad leaves on short, thin branches, surrounded by plastic mesh tubes to protect them from the sheep not yet here. But it’s what you don’t see on Lisa DePiano’s research plot that gives hope. There’s carbon, lots of it, pulled from CO2 in the atmosphere, now sequestered in the soil — with more to come, explains DePiano, a Sustainable Food and Farming lecturer at the University of Massachusetts’s Stockbridge School of Agriculture.

This farming method, called silvopasture, is an adaptation of a very old agricultural Continue reading LISA DEPIANO, UMASS SFF Faculty featured on cover of local story about silvopasture →

Education, Food Policy and Advocacy, Stockbridge, UMass SFF News

UMass students and faculty engage in farm to institution conference

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  • Leila Tunnell: Amherst School Garden Educator, Jordan Lake & Merav Dale: UMass SFF Students and Sarah Berquist: Sustainable Food & Farming Faculty before their presentation

On April 2-4, University of Massachusetts Amherst was the host of the Farm to Institution New England (FINE) Summit. The themes for the summit were “Celebrate, Mobilize, Transform” and the program included field trips to local farms, food processing facilities and, of course, the UMass Agricultural Learning Center. Presenters and attendees gathered from a breadth of sectors: education, culinary, farmers, policy/advocacy, county jails, and government.

  • UMass Faculty Amanda Brown, Nicole Burton & Lisa DePiano give a tour of the UMass Agricultural Learning Center with help of SFF students

Each day, in the presentations and audience, there was a strong presence of UMass Continue reading UMass students and faculty engage in farm to institution conference →

Stockbridge, UMass SFF News, Uncategorized

Sarah Berquist receives major award

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UMass Instructor and Program Coordinator of the Sustainable Food and Farming B.S. sarahbdegree program in the Stockbridge School of Agriculture, Sarah Berquist, was chosen as the 2019 recipient of the Massachusetts Distinguished Service Award by Phi Kappa Phi, the nation’s oldest, largest, and most selective all-discipline honor society.  According to society President, Professor Theresa Y. Austin, the UMass Chapter recognized Ms. Berquist for her outstanding service to the University in ways that are consistent with the Society’s motto of “Let the love of learning rule.” 

With a focus on farm-based education and social equity in the food system, Berquist connects her passion for teaching with community engagement through hands-on projects that are actively working toward a more just and sustainable food system.  In collaboration with the UMass Student Farm, she co-founded and manages the Food for All Program that donated 10,000 pounds of recovered “excess” and “seconds” produce in 2018 to the local relief organizations Not Bread Alone and Amherst Survival Center.  She Continue reading Sarah Berquist receives major award →

Education, UMass SFF News

Addressing Food Security and Getting Students Paid: UMass Farmer’s Market Grows

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Addressing Food Security and Getting Students Paid: UMass Farmer’s Market Grows UMass Food for All network handed out free vegetables and educated people about food security at UMass while other students sold their original work at UMass’ second to...

UMass Food for All network handed out free vegetables and educated people about food security at UMass while other students sold their original work at UMass’ second to last “Food For All Farmers Market,” a market which has grown this season.

“By eating this, you are reducing food waste,” said Dan Bensonof as he served market-goers paper cups of sweet potato & peanut butter soup– the sweet potatoes in the soup were gleaned by his students at Czajkowski Farm in Hadley. Bensonof, who just started working for UMass this June, helps organize the Farmer’s Market, is teaching the practicum class, Permaculture Gardening, as well as coordinating the Permaculture Continue reading Addressing Food Security and Getting Students Paid: UMass Farmer’s Market Grows →