What is a legacy? It might be a body of professional work or a state-of-the-art educational facility, but it might also be a well-tended organic vegetable garden.
A half-acre student-run garden plot now exists on campus to grow pesticide-free food for the student dining hall. Hundreds of students, faculty and staff have contributed more than 1,000 hours of work in the garden--planting, cultivating, and mulching the beds, and putting ground cover around the perimeter. Compost is produced by collecting food waste from Oliver Hall, Cafe Louis and the catering service. The educational benefits include increased understanding of the food production process and greater awareness of the nutritional and environmental benefits of local, pesticide-free food.
Everyone is welcome to work in the garden. Julia Welch, a qualified garden steward, oversees its design and operation, and organizes student teams to maintain the garden.
The site -- which the Freshman class has named The Legacy Garden -- was dedicated on April 1 in a ceremony that included students, faculty and staff.
Available times will be linked from this page.
The motto of the garden is "By the students, for the students, and, ultimately, in the students."
Funded by generous contributions from supporters of the college and members of the college community, the garden will reduce the college's environmental footprint by growing a portion of our own food supply.
Special thanks to Cheryl Jones and Earthbound Farm for their generous support of this project, and to The Foundation for Sustainability & Innovation for funding the purchase of a greenhouse. Read the story in The Collegian for more details. Related Article in the Chronicle of Higher Education.