The Value of Organic Experiential Education

by Val Davis

ChicoOrganicVegetableProjectProgramManagerScottGrist. PhotocourtesyofScottGrist.

As a student of animal science at California State University, Chico (CSU Chico), my time between classes was happily spent at the University Farm, and my semesters were full of a diversity of livestock experience. I would milk cows early in the morning before heading to organic chemistry class, check lambing ewes before heading to a plant science class, and feed pigs after an afternoon class in ecology. I engaged in hands-on production experiences alongside a close-knit group of students who would become lifelong friends and successful agricultural professionals.

This experience was invaluable to my future, and as I reflect on CCOF’s mission, I can’t help but think about how the future of organic depends on continuing to have places like CSU Chico where the next generation of farmers and agricultural professionals can learn about and explore organic production. Today, the CSU Chico Farm offers an expanded range of opportunities for students to learn about organic production. For this article, I spoke with the managers of CSU Chico’s Organic Dairy and Organic Vegetable Project (OVP) as they shared how these projects started, how far they’ve come, and what they envision for the future.

Darby Heffner is the herd manager at the organic dairy and oversees the day-to-day operations. Growing up in Petaluma, Darby fell in love with agriculture from a young age, and when she started her freshman year at CSU Chico she began working at the University Farm dairy unit. Darby’s love for dairying blossomed. Following graduation she continued to be part of the dairy and has played an integral role as it has gone through some significant changes. Most notably, in 2006 the dairy began a transition to organic. At that time, organic dairy production was less common and hadn’t been demonstrated in a setting like the University

Farm. In hopes of bringing a new model of dairying to the college environment, as well as making the dairy unit more sustainable long term, they moved to a pasture-based, organic system and never looked back. The organic dairy is now 17 years into shipping organic milk, with a seasonally managed herd of around 85 crossbred Jersey cows. CSU Chico is one of the few universities in the country offering experiential education in organic dairy management to college students.

The transition to organic wasn’t always easy as the dairy learned to operate and solve problems in new ways. They had to learn about rotational grazing and managing dairy animals on pasture. It took a philosophical shift in animal management, and through organic practices, they worked to create a holistically balanced environment where their cows thrive. Darby is very proud of how far they’ve come and the impact the program has had on student growth and education. Running the dairy takes an incredible amount of work, with an average of 10 to 12 students working and learning there annually. The student-led production team manages every aspect: They organize feeding, health care, milking, and the administrative work required to run a dairy. When asked what she is most proud of at the dairy, without hesitation, Darby talks about the students. They come from a variety of backgrounds, with open minds excited to learn about organic production. They take on the early morning milkings and the long shifts and work as a team to make the dairy successful.

Even in a collegiate environment, the organic dairy has not been insulated from the difficult realities facing the broader organic dairy industry today. High feed prices have driven up production costs, and the extreme drought, then flooding, of the last few years have created new challenges to pasture management and grazing. Darby notes that this offers an opportunity to teach students about resilience. They learn about the cycles of agriculture and how to move through these times of stress that all farmers will inevitably face. The unique hands-on experience students receive at the dairy gives them the opportunity to creatively problemsolve through these challenges and see the impact of their choices on day-to-day operations and production outcomes. This on-farm experience is an irreplaceable component of their education, as it allows them to put into practice the organic dairy production curriculum they receive in the classroom. Outside of the classroom and farm, there is also a Dairy Science and Industry Club, where students participate in educational, promotional, and service events. Cumulatively, this creates a well-rounded environment to foster future organic farmers and industry professionals.

A stone’s throw from the lush organic pastures of the dairy, other Chico students harvest fresh organic fruits and vegetables from the university’s Organic Vegetable Project (OVP). In 2008, not long after the dairy had started its transition, Dr. Altier was interested in developing organic vegetable production at the University Farm. At that time, the farm was primarily cultivating orchard crops, field crops, and livestock units, but there wasn’t any acreage dedicated to organic vegetable production. Dr. Lee Altier saw this as an opportunity to grow the experiential education offered at the farm. Now, this grant-funded project operates through student and community support. Today, Scott Grist manages the OVP. Scott is a CSU Chico geology graduate who has a deep passion for both farming and building community around locally grown food. He puts that passion into practice through the work being done at the OVP. information about the Organic Vegetable Project, visit csucag.wixsite.com/chicostateovp

The OVP currently has three acres in production where they grow a wide variety of vegetables, fruits, herbs, and flowers. These products are sold to local residents via a community supported agriculture (CSA) program as well as a weekly farm stand that is open to the public. The OVP offers many opportunities for student involvement: There are paid positions, internships to earn class credit, and a course specifically focused on direct work in vegetable crops. All in all, each semester the OVP has over 30 to 40 students helping run the operations. Many of these students are plant science majors, but the farm also attracts majors across the department of agriculture and other disciplines.

Beyond serving as an invaluable resource for advancing Chico students’ hands-on education, the OVP also sets ambitious goals around community outreach and involvement. The OVP works to accomplish these goals by offering public tours of the farm and providing technical assistance to local growers. Scott’s enthusiasm is contagious as he talks about sharing lessons learned at the OVP and practices that work well for them. Information sharing through OVP is a keystone of their communitybuilding work. Additionally, OVP collaborates with the Hungry Wildcat Food Pantry, which is open to CSU Chico students and staff facing food insecurity. The OVP is one of the suppliers to the food pantry, with about 10,000 pounds of product from the OVP going to the pantry annually. Scott describes this as one of his favorite programs, as they get to provide produce to members of the CSU Chico community who may not otherwise have access to fresh, locally grown produce.

Like the organic dairy, the OVP provides experience to complement what students learn in the classroom. Classes in sustainable vegetable production, greenhouse management, and horticultural therapy are just a few examples of the courses that utilize the OVP to enrich the in-classroom learning experience. Additionally, student and faculty research on organic production practices is also carried out on the farm, helping build the knowledge base of peer-reviewed research on organic production as well as delivering valuable community education to local farms.

Experiential education is vital to the future of organic, and the CSU Chico Organic Dairy and Organic Vegetable Project are cultivating the next generation of organic industry professionals. Looking into the future, the dairy plans to continue working hard to improve their grazing systems and may pursue on-site dairy processing. The OVP is excited about their newest endeavor—growing organic mushrooms—and they hope to continue diversifying and expanding, working to institutionalize organic vegetable production at the University Farm. As demand for organic products continues to grow, it’s inspiring to see CSU Chico providing and expanding the educational foundation that aspiring organic farmers and professionals need.