Unlocking Agricultural Wisdom: Key Takeaways from ClarkU’s Farming Master Class

On a chilly, rainy March day, I joined a group of Clark students at Global Village Farms in Grafton, Massachusetts. Dressed for warmer weather, we quickly learned the importance of layers while mulching, planting pear trees, and getting our hands dirty. Despite the miserable weather, there were beautiful moments around us—like distant horseback riders and friendly farm dogs looking for a pet.

As part of my master’s program in community development and planning at Clark, I took the Farming for Multispecies Justice course with Professor Jude Fernando. This class challenged us to consider farming as a path to emancipation, exploring the systemic inequalities in urban areas and the practices that can promote soil health and sustainability. We visited four different farms in Central Massachusetts, learning hands-on about various farming techniques.

At Global Village Farms, we participated in a community farm day. We learned from different farm organizers and enjoyed sampling Sri Lankan and Filipino dishes while inoculating mushrooms and grafting apple trees. It was a lively experience, despite the cold.

On our next visit to The Agro-Eco Project in Rutland, we discovered the concept of agroecology. This farming approach builds on ecological principles to create sustainable farming systems. They focus on planting diverse, indigenous species and using techniques like alley cropping, which helps improve soil health by planting crops between rows of trees. It was fascinating to learn about their pesticide-free practices that prioritize nourishing food.

One standout was Giulio Caperchi, president of The Agro-Eco Project and co-founder of the Seven Hills Pasta Company. His dual role supports the farm financially, allowing them to donate crops to local organizations like Woo Fridge and St. John’s Catholic Church.

Next, we toured Cotyledon Vegetable Farm in Leicester, where they explained their sliding scale pricing for Community Supported Agriculture. Our final visit to Many Hands Organic Farm in Barre was special; we were welcomed with a delicious breakfast of farm-fresh scrambled eggs and then taken to help with various tasks. I got to feed baby chicks and plant several seeds, including lettuce and basil.

Throughout the semester, Professor Fernando emphasized that soil is a living entity. He often reminded us, “We’re not free until the worms are free.” This creative perspective on environmental stewardship connected me to larger global issues while grounding my understanding of sustainable practices. It altered my view on food systems, underscoring the importance of balancing care for the planet with community development.

Statistics highlight the relevance of sustainable farming today. A recent survey revealed that 66% of consumers are interested in sustainable food options, and many are willing to pay more for them. Community-supported agriculture has become increasingly popular, connecting consumers directly with local farms. This shift reflects growing awareness around food sourcing and environmental sustainability.

Working alongside farmers opened my eyes to the challenges they face. I realized the importance of community-building in their work. I’ve begun to make more thoughtful choices in grocery shopping and have even started a flower garden at my apartment, inspired by my experiences.

This class pushed me outside my comfort zone. I learned loads about food systems, gained a better appreciation for Central Massachusetts, and now understand how my food gets to my plate. As I look forward to the blooms in my garden, I carry with me the lesson that change starts locally and grows organically.

About the author: Maire Geoghegan ’24, CDP ’25, is a graduate of Clark University with experience in social media and event production. Her background in geography and community development fuels her passion for sustainable practices in local food systems.

Source link