It’s Saturday morning on Game Day, and hordes of people are on their way to see the Ducks play. But right beside the swarms of football enthusiasts, about 20 University students and one Urban Farm team leader are oblivious to the commotion as they dig in the dirt, planting a winter crop.
Although most people have hung up their gardening tools for the winter, students at the Urban Farm are still planting and harvesting select crops, such as brussels sprouts, lettuce, garlic and several different herbs. Some of the beds have already been put to rest for the year, but others are still producing what may end up as dinner for some of these students.
This particular Saturday work session is part of the Urban Farm class, offered through the Department of Landscape Architecture. It has been taught on campus for about 25 years, offering students a lesson on how to grow organic food sustainably at the University’s own Urban Farm.
Ann Bettman, adjunct associate professor in the landscape architecture department, said the class is hands-on. Students spend most of their time on the farm learning — and then implementing what they learn in their farming practices. There is some classroom time throughout the term, and students must read certain books and write papers, but Bettman said the hands-on portion of the class is best.
The class experiments with growing food in the city, rebuilding urban soils and cooperative food production and distribution. Students also learn about nutrient cycles and relationships between farm animals and plants.
“You learn something new every time because there’s so much to learn,” said University senior Moses Samora, who is taking the class for the third time. Students may take the class more than once, as the subject matter is different each term, depending on the season.
In addition to meeting twice during the school week, students are required to attend three Saturday sessions throughout the term to take care of the overall farm rather than just concentrating on the beds.
The class uses organic soil, plants and fertilizer in order to lessen their impact on the environment. Students also learn how to make compost for use at the farm and how to set up their own composting stations at home.
University junior Magali Rabasa is taking the class this quarter for the first time. Urban Farm, which is offered during fall, spring and summer terms, allowed Rabasa the opportunity to see the farm at different stages. During fall term, she saw the farm in full bloom and then helped prepare the beds for winter.
Rabasa said the farm operates with a high level of efficiency. The class of 80 students is broken down into six small groups, each with its own team leader. Each group focuses on a different aspect of the farm’s operation.
A couple of times throughout the term, students take field trips to other organic farms in the area to see what farmers are doing and how they do it. Samora said this shows students what farmers actually go through and why small organic farmers often face bigger challenges than large traditional farmers.
Occasionally, the Saturday sessions include tours with guest speakers, such as last week’s walk with an herbalist. In the past, the group has worked with public schools to set up sustainable, organic gardens.
Most of the food produced at the Urban Farm is consumed by the students and staff. During the summer, there is often extra food produced that is usually donated to Food for Lane County.
“By taking the class,” Samora said, “it helps keep a good thing alive.”
Contact the reporter at [email protected].
