Lunchtime at the Oakland Center feels like a bustling wave. Students rush together to grab a bite, socialize, and manage their hectic schedules. Meals often become quick snacks squeezed in between classes, leaving little room for thought about where that food really comes from.
Detroit farmer Miles Wood wants everyone, especially young adults, to think more deeply about food. In a recent chat, he highlighted the connection between food and the hard work that goes into it. Food is more than just what’s on your plate; it’s about the soil, time, and the people—like farmers, cooks, and servers—whose efforts often go unnoticed.
Wood co-manages Keep Growing Detroit, a nonprofit devoted to food sovereignty and community farming. His work includes growing fruits, vegetables, and herbs, plus producing honey. He also manages greenhouses that help extend the growing season.
Oakland University has its own community farming initiative too. Their Campus Student Organic Farm grows over 40 types of produce and flowers. They offer weekly shares during the growing season. In 2024, they celebrated a new “Salad Palace” hoophouse focused on leafy greens, catering to students’ tastes.
For Wood, farming is about patience. He explained that days are spent planting and problem-solving long before a harvest can be seen. “My favorite part is harvesting,” he said, “because it shows all the fruits of our labor.”
His passion for farming comes from family roots; both his grandmothers had gardens. As he learned more about today’s food systems, he felt a strong urge to join the movement.
Wood emphasizes that farming in Detroit is less about competition and more about community support. Growers often share resources and knowledge to boost local access to fresh food. However, he also notes that barriers—like land access and costs—can limit who can grow food, leaving some dependent on unreliable systems.
Money plays a role here too. Wood pointed out that when prices rise, fresh local produce can become unaffordable for lower-income families, even if it’s grown just down the street.
He urges students at OU to think about their food sources critically. “What would you do if grocery store shelves were bare?” he asks. “What would you eat?”
Even in winter, farming doesn’t stop. While growing slows, planning continues, with budgeting and crop schedules.
Wood wishes for people to slow down and appreciate the land and labor behind their meals. “The earth speaks to us every day,” he said. “We’ve just forgotten how to listen.”
Interestingly, a recent study found that 80% of young adults are interested in knowing where their food comes from, showing a shift in perspective. As more people connect with local farming, the hope is for a stronger relationship between communities and their food sources, fostering gratitude for those who grow it.
