The mission of UGArden, the University of Georgia’s student-run farm, is to cultivate community around a sustainable food system.
On this episode of “Fork in the Road” from Georgia Public Broadcasting, host David Zelski talks to UGArden Director Ty Brooks about service learning — an education that includes squash and other cucurbits, tractor training, harvesting, and even a “veggie spa.”
The tour of the student community farm begins 3 minutes and 18 seconds in, when Brooks explains that UGArden produces about 20,000 pounds of produce each year, 90% of which goes back into the community.
“We’re not really a research farm. We are an experiential learning and service learning farm for the students,” said Brooks, who earned his master’s degree at the College of Agricultural and Environmental Sciences and is now in the Department of Horticulture. “But we do have student-based research projects that happen out here, and those are interdisciplinary.”
Learn more about the college’s service and experiential learning opportunities at caes.uga.edu/experiential-learning.
