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.
Known as Towne's Harvest Garden, the farm is a labor of love for a diverse group of students, faculty and administrators who began the project about a year-and-a-half ago in an effort to support sustainable agriculture, nutritious food and a diversified market. Just as the reasons for the farm are diverse, so are the people involved: the students' majors range from plant sciences to land rehabilitation to health and human development. Supported by both MSU's Colleges of Agriculture and Education, Health and Human Development, the faculty members involved address subjects ranging from food and nutrition to plants.
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.
"The students worked very hard," said David Baumbauer, manager of MSU's horticulture farm. "They were constantly harvesting and then sowing again."
While the farm has only recently taken root, the land itself has long been used for agriculture. It was deeded to MSU in 1909 when it belonged to E. Broox and Ella Martin. Since then, the university has used the land for research studies and agricultural education. Buildings near the land provide studio space for art students. The farm's name -- Towne's Harvest Garden -- comes from the surname of one of five farmers who used to own land in the area.
Educating students about small-scale farming is a good reason to invest in Towne's Harvest Garden, Jacobsen said. But one of the main reasons the university decided to support the project, he said, echoes the students' sentiments: To help the community understand the connection between farming and food.
Encouraging people to visit a real farm can be a powerful tool for educating them about how food is produced, Jacobsen said.
"It gives people ownership and a face to the food they eat," he said. "They've driven a dusty road, walked onto a field, and seen things they may not have seen before."
Another factor in Jacobsen's support is Montana's tremendous growth, which he said has the potential to create both conflicts and opportunities in communities.
"In a broad view of teaching and research, community involvement could potentially lessen growth conflict," Jacobsen said. "And land is a finite resource. With building going on, agriculture is important."
The partnership with the Gallatin Valley Food Bank is one example of how the farm directly contributed to the community.
"It has been a huge asset for our customers to have fresh produce," said Heather Grenier, the Food Bank's program director. "The food has been great quality, and it has brought increased dignity to our programs to have fresh produce."
Food Bank staff members are happy with the arrangement, not only because the produce included items that their customers might not normally use, but also because the items were healthier than what food banks traditionally distribute.
"Normally we would get produce when it was nearly expired," Grenier added. "The great thing about this (arrangement with Towne's Harvest Garden) was we had time (to distribute the food) because the produce was fresh."
She points out that studies have linked food banks to obesity because people on limited incomes generally don't have access to fresh foods. The Towne's Harvest Garden filled the need for fresh vegetables for local customers.
Food Bank staff members secured grant money from the Gilhousen Family Foundation and then used that money to fund two part-time MSU student interns -- Matt Larsen and Jennifer Odermann -- who served as nutrition educators. The salaries of two additional MSU student interns primarily responsible for farming, Hess and Brian Wirak, were paid through sales of vegetable shares.
Grenier said she couldn't have been more pleased about how the partnership worked.
"On the Food Bank's side, it was one of the most beneficial partnerships we ever had with MSU, or with anyone," she said, adding the quality and amount of the food were more than she had anticipated.
Community members who bought weekly shares of the produce also were enthusiastic.
"The vegetables last all week long," said Heather Bentz, assistant dean in the College of Arts and Architecture, after one of the final food pick-ups last fall. "I just love it.
"I feel like I'm getting a good value," she added.
Providing a service to the community is just one component of MSU's commitment to sustainable agriculture. Another component will be working to integrate sustainable agriculture into MSU's curriculum. With several others, Alison Harmon, an MSU food nutrition professor, is developing the curriculum, which will address sustainable food systems, bio-fuels, markets and consumer interests. The proposed interdisciplinary degree program, "Sustainable Food and Bioenergy Systems," will be reviewed by the Board of Regents this spring.
It's important to do this, Harmon said, because she believes that local food production forces people to feel the effects of their food choices. In turn, that encourages healthier, more sustainable production.
Harmon views the farm as a chance to start integrating community service with good nutrition, food and learning.
"I think that it's really important that the university demonstrates its commitment to the community," Harmon said. "The garden is a community showpiece. I think it's important that the university—being a Land Grant university in particular—is engaged in the local food economy."
It makes sense that curriculum should be emphasized, Harmon said, because student farmers are critical to the farm's future viability. Similarly, continued involvement from a core group of passionate, committed students is crucial to the farm's success, Hess predicted.
"A thriving student body is necessary for this (farm) to continue," Hess said. "We need students who really care about this and who will work hard to ensure its success."
With the successful first season for Towne's Harvest Garden, talk has turned to the farm's future. Friends of Local Foods ended the season with about $5,000 seed money for next year's supplies.
"We hope to get closer to fiscal self-reliance in years two and three," Harmon said. "We are also applying for grants to help with infrastructure needs."
Shareholders like Bentz are enthusiastic about buying a share of vegetables again in 2008, and the group running the CSA would like to increase the number of shares sold to 50 or 60. The Gallatin Valley Food Bank remains committed to the program and renewing the grant, Grenier said. Further, it would like to increase its number of shares and also find a way to produce more staples, such as carrots and green beans.
Though Hess's involvement with the farm will likely come to an end when she earns a bachelor of science degree in land resource sciences in December, she said her time at MSU has been invaluable.
"For 14 weeks, we fed 250-300 people," Hess said. "I'm amazed with how much we harvested off two and a half acres. I feel very hopeful about the ability to create change in our food system on a small, local level."
Sowing seeds for this summer's garden began several months ago, and the seeds are slated to move from the greenhouse to the farm in April. The long hours students will need to put in for a successful harvest will be worth it, Hess predicted. Like the garden, Hess predicts the project will keep growing.
"Farming is so complex and challenging," she said. "But it's also incredibly rewarding, because agriculture and food connect us all. It's important."