Who: All ages and skill levels welcome.
When: Tuesdays, 6:00 pm to 8:00 p.m. (or until sunset). April through September, weather permitting.
Where: Meet on the Farm.
For more information, call
Students are integrated into the Antioch Farm through classroom, community, co-op and employment and even prior to their arrival on campus.
Courses, from Environmental Science to Global Seminar on Food to Psychology to Political Economy, use the Farm for experiential learning and student projects. See the many ways that Antioch faculty and students utilize the farm in the classroom.
Every term, part time student employees assist with the daily operation of the Farm, as well as Farm planning and public relations. The Antioch Farm is one of few college farms where students are paid employees.
Full time co-op experiences are available on the Farm for spring and summer terms.
“ I have heard and participated in conversations that have sparked and strengthened networks between people and departments on campus using the farm as a platform for collaboration and innovation. Seeing this community participation and the symbiotic relationship of the farm and the rest of the Antioch community it is clear that the farm is a crucial resource and space that can greatly enrich Antioch in many ways. I am so excited to see the growth that will take place this upcoming spring not only with our little seeds, but also within our Antioch community”. -Ruthie Lane ‘17. Fall, 2015 Co-op on the Farm.
Audrey Hodapp ‘17 also co-oped on the Antioch Farm. Read what she has to say: Growing Students Growing Herbs
In addition, Antioch students extend their learning from the Farm in sustainable agriculture, farming, food and agro-ecology positions throughout Ohio and the United States. Through a $140,000 grant from the Ohio Board of Regents, The Ohio Agrarian Trade Partnership placed 52 students in such positions throughout Ohio. (link to OAT videos here). Other students have co-oped on farms throughout the United States, Australia, Canada and Latin America .
Read about Lauren Gjessing 17’s co-op experience at The Land Institute, Keegan Smith-Nichols ‘17’s co-op experience at Moonshadow Farm, and Marianthe Bickett ‘15’s co-op experience, WWOOFing at Down to Earth Farm in Mendocino, California.
Students can volunteer to help with work projects side by side with Yellow Springs community members and alumni. Weekly volunteer hours are hosted on the Farm during the growing season. Volunteers might plant potatoes or trees, mulch beds, move chicken coops, or help with a building project.
Admitted Student Farm Volunteer Experience
Admitted students can participate in the Farm Volunteer Experience. This great program is available during summer term for newly admitted students. Students participate in the summer prior to starting their coursework.
Extending Learning Beyond the Farm
The Farm extends into many other aspects of student life at Antioch College as well. The Farm provides about 28% of the local food consumed on campus. Students work on the farm and in the Antioch Kitchens, preparing and serving food from the Farm. Each year, a co-op student works as the Assistant Food Coordinator, developing campus-wide food and farming related events and programs. Check out the Sustainable Food Committee blog. Student members of the Sustainable Food Committee also worked with Yellow Spring Village community members to explore bringing Supplemental Nutrition Assistant Plan (SNAP) benefits to the local farmers market and hosted a course related skill-share workshop on the Farm.
Real Food Campus Commitment
In 2015, Antioch College signed the Real Food Campus Commitment, a national higher education initiative encouraging campuses to commit to 20% “Real Food” by 2020. Student Sarah Brooks, ’15, initiated the requirements toward this goal, assessing the College’s baseline use of “Real Foods”. Her findings revealed that, at a baseline of 56%, Antioch College is already the second highest campus in the country for utilization of Real Food. The campus has pledged a commitment to serving over 60% Real Food by 2020. Read more about Antioch College and the Real Food Challenge, pages 37-39.
Student groups on campus also utilize the Farm in a variety of ways. For example, the DIY group, interested in natural dyeing and fiber arts, has planted a section of dye plants on the Farm.