The COVID-19 pandemic has caused massive upheaval all around the state of Vermont. Yet, what these difficult times have also shown us is the importance of local food systems in creating community resilience. We at Huertas strive to continue to support the farmworkers who build the backbone of our food system, but we wouldn’t be able to do that without the dedicated and wonderful group of local growers whom we’ve cultivated relationships with over the last ten years.
A few weeks ago, I had the opportunity to talk with Kristyn Achilich, program coordinator of Saint Michael’s College Farm, who further illuminated the importance of these local ties, especially in times of crisis.
Kristyn describes Saint Michael’s College Farm as a “production farm on an educational setting.” Growing on 1 ¾ acres of land, the farm produces everything from specialty hot peppers (many of which are grown for Huertas) to berries and boasts a total of 3 market outlets: a direct-to-consumer CSA, a self-serve farmstand, and maintains a relationship with Sodexo to provide local healthy food to nearly 200 Saint Michael’s students.
Behind all this work is a dedication to promote farm business development and hands-on education. Indeed, while the program began in 2008 with just a few community members growing on ¼ acre, it has since grown to accommodate a boom in student interest and now involves students in nearly every aspect of farm operations. Much student involvement comes from Kristyn’s course called “Food Systems & Sustainable Agriculture” as well as several teaching and learning opportunities that the farm offers in the winter and early spring. As Kristyn explains, “the students sort of learn by doing. They learn about agriculture and food systems through a direct experience. It’s very authentic…they are producing food for their peers and the wider community.”
Hands-on education is of paramount importance to the program, with Kristyn going on to say that “I think that hands-on education is so important, especially for liberal arts students. They’re trained to engage in theoretical exercises on societal issues, but they only get to look at it through a classroom.”
Being able to learn and work on the farm allows these students a first-hand look at what the food system looks like in Vermont – a value that Huertas shares with its model of promoting student and community involvement to raise awareness of food system injustice in Vermont. This connection was not lost on Kristyn as well when promoted why she decided to start growing for Huertas:
“The mission of the farm is food, community, and education. Every decision we make is based on meeting all three of those goals. We’re helping to grow food for a population that is in need of food access. But also, culturally appropriate food access. Bring direct awareness to inequities in the food system and how people are coping is a huge thing we try to teach.”
At the same time, Kristyn explains how a lot of her students were initially surprised by the prevalence of the dairy industry in Vermont and “were completely unaware of the migrant farmworker world.” In this way, through her program and the relationship between Saint Michael’s College Farm and Huertas, she is not only teaching them skills that young farmers need to maintain a viable and profitable business but also how to do it an ecologically and socially responsible way.
Like all growers throughout the state, country, and world, Saint Michael’s Farm is adjusting to a new normal under COVID-19. With Saint Michael’s campus now closed for the rest of the year, one of the most drastic changes is the lack of student involvement on the farm. That being said, they are adjusting to ensure they can continue serving the community through a credit-based CSA, and the farm continues to be in operation.
Reflecting on these changes and the multitude of food system challenges that still lie ahead, Kristyn finishes our interview with a few words that spoke to the importance of food and community in trying times:
“For better or worse, the COVID-19 crisis is shedding light on this world [food system]. We’re getting called on locally, and it doesn’t get any more grounded and basic than that. I really hope we don’t lose that system when this thing passes.”
*traducción al español viene pronto