The Farm at St. Joe’s was created in order to promote living a healthy lifestyle for the patients and staff at the hospital. The farm is a sustainable farm on the hospitals campus that provides some food to the food court, but is mainly used for educational and therapeutic purposes. They teach about sustainable farming, how to cook, use, and plant produce, and how sustainably grown produce is the foundation for having good health. I found this sateen to be very unique at a hospital and that is what initially drew me to the internship.
As an intern, I will be working to optimize production such as working in hoop houses and with composting. I will lead volunteer work days and work the farmers market. I will also create recipes, do cooking demonstrations, and educate those who visit the farm about sustainable agriculture and how to properly use fresh produce.
I am very excited to understand the actual production aspect of food and how we go from seed to stomach. I think this will be very valuable knowledge if I decide to go into the more business side of food sustainability. Having hands on experience of what it actually takes to produce food and knowledge of realistic solutions that work in real life (rather just on paper) will give me an upper hand in creative and sustainable problem solving for other food related businesses.