About the Farmer

This fall, students at Emory and Henry College will have the chance to dine on fresh produce that is as local as it gets.  Starting this semester, a new policy will mean that at least 10% of the food purchased by campus dining services must be locally sourced.

                While the policy defines “local” as travelling no more than 150 miles from farm to table, some vegetables served at the dining hall will have been planted, tended, and harvested by two E&H students who have devoted long hours this summer to maintaining a campus garden.

                Senior Mary Beth Tignor of Lebanon chose to head up care of the half-acre garden as an internship through the environmental studies department. 

                “The garden itself has existed for about three and a half years,” said Tignor.  Initially created by faculty, “it was there, but it wasn’t a student-run garden the way it was intended to be,” she said. 

                But Tignor was drawn to the idea that the garden could turn into something more, especially with growing regional interest in sustainable local agriculture.  “If this could become something that really involves a lot of students, I think it could draw new students to the college for that reason,” she said.

                Tignor dug into the project, quite literally.  “I grew up on a farm, so much of it is second-nature to me,” she said.  “But other aspects, learning about crop rotation, planting in succession, and using organic methods—that’s all new to me.”

                By late spring, Tignor was joined by junior Nikki Lynn, who came in with almost no experience with agriculture.  But, said professor Shelley Koch, Tignor and Lynn “are two of the hardest working college students I’ve ever seen.” 

Despite the steep learning curve they faced, the two were able to successfully establish a weekly booth at the Glade Spring Farmers Market.   “I think about the amount of labor and skill it takes to run an organic garden,” said Koch.  “And I’m just so impressed.”

                “We’ve aimed for variety,” said Lynn.  “It’s a really intricate process of trying to figure out what grows well in what part of the garden, how to determine what goes back into the soil.” 

                But, Lynn added, she and Tignor also take a larger view of what the garden represents.  In addition to majors in environmental studies, both students are studying public policy and community service.  “It’s really hard to go through either of those majors without thinking about food systems,” Lynn said.

                “We built our environmental studies program around food,” said professor Ed Davis, who serves as the garden’s faculty advisor.  “Food systems have to be healthy systems, and on a local level, the possibilities of reconnecting to agriculture are really promising.  People all over the world still have the capability to grow their own food.”

                The students also received guidance from Tom and Deni Peterson, who run a small organic farm in Abingdon and help new farmers through programs administered by Appalachian Sustainable Development. 

                “This is the first year we’ve grown flowers in the garden,” said Tignor.  “Deni taught us about how, for instance, zinnias are actually what you call a trap crop.  Japanese beetles will flock to it, and leave your produce alone.” 

                “So they attract pests away from vegetables,” said Lynn.  “But they also attract people to the garden.  The flowers have generated a lot of interest in what we’re doing here.”

                Tignor, Lynn, and their faculty mentors hope that the fall semester will bring more students into the gardening team, and that the momentum generated by the new food-purchasing policy will continue to grow.  “It could mean many thousands of dollars of food purchased on an extremely local level,” said Davis.  “This cafeteria has the potential to really support the community.” 

                Regardless of any eventual financial impact, Tignor and Lynn have found great value in re-establishing the garden.

                “Learning all we’ve learned, coming to the market and building those relationships, connecting to the community, and just realizing we can grow beautiful things,” said Lynn.  “It’s very rewarding.”

                The Glade Spring Farmers Market, located in the town square, is open Saturdays from 8 a.m. to noon.    

Article and photo by Paige Campbell