On an early July morning, the cool remains of a Rocky Mountain night linger at Montana State University's student farm, though temperatures will later swell to 93 degrees. Rows of carrots, kale, potatoes and dozens of other types of vegetables sprout from the soil of the two and a half acres, land that is just a stone's throw away from the university's bustling Tech Park. Two MSU students work alone in the field. While one methodically digs line for a fence around the perimeter of the garden, another harvests peppers.

And, for many of the students and faculty involved with the project, the farm represents more than food. It's a way to express social and political views about the importance of creating a thriving local community, slowing down as a culture, and supporting a healthy, sustainable planet.

That's because food has the ability to change people's lifestyles and values, said Kaly Hess, an MSU agroecology student from Helena, who is one of the project's founders.

"Food connects us all, and it builds community," Hess said. "Food is one of those things you can slow down with and enjoy each other's company around. It's so important to pause, talk and enjoy food together.

"Some people say cooking your own meals takes a lot of time," Hess continued. "But how long do you spend each day with your computer or other electronics? And food can actually build relationships."

These social and political ideas motivated group members to produce real results. Last growing season the students sold 40 shares of their vegetable harvest to the community for $400 per share. In return, shareholders received a weekly supply of fresh vegetables for 14 weeks. Despite the price, sales were rapid.

They also partnered with the Gallatin Valley Food Bank to provide it with thousands of pounds of fresh vegetables. By the end of the 2007 growing season, about 5,000 pounds of food had been distributed to community members who bought shares in the program, and about another 5,000 pounds of food went to Food Bank customers. In addition, the group sold produce at Bozeman's weekly Bogert Farmer's Market. In all, the students grew more than 100 types of vegetables, including onions, tomatoes, eggplant, potatoes, peppers, kale, cabbages, leeks and green beans, while flowers graced the entrance of the garden.

Producing such an abundance of food grew out of a more modest initial idea. In the fall of 2006, a handful of students, many of whom were involved in the student club "Friends of Local Foods," considered growing salad greens and a few other types of vegetables for use at MSU University Food Services. That idea stalled after federal regulations proved prohibitive, but the students quickly dreamed up an even more ambitious alternative. Why not run a community-supported agriculture program, they thought, much like ones students had visited outside of school? Those students asked for and received permission from Jeff Jacobsen, dean of the College of Agriculture, to use two acres of land, located about a mile west of Montana Hall on West Garfield Avenue. They also received $10,000 in support from Jacobsen, MSU President Geoff Gamble, the College of Education, Health and Human Development and various departments.

Work began in February 2007, when Towne's members started sowing seeds in MSU's greenhouse. In April, they began planting vegetables at the garden in raised beds. By May, the farm was in full swing.

Small-scale farming is important not only because it provides healthy food, said MSU student Kaly Hess, but also because it can strengthen communities. "Food can actually build relationships," she said.

Return to regular view	Text-only              Email this article	Published: 5/2/2008