Sustainable Agriculture Project Donated Over 120 Pounds of Produce
June 03, 2020
This week marks the 4th week that the Sustainable Agriculture Project (SAP) has donated its produce to support communities impacted by COVID-19. In May, the SAP harvested and donated over 120 pounds of produce to the Community Food Club and Heartside Gleaning Initiative, including lettuce, snap peas, beets, kale, swiss chard, turnips, and green onions. This week, Margaux Sellnau, interim farm manager, said she will start seeding the farm's north and south fields with pumpkins, squash, watermelons, and cantaloupe. Margaux has been working the farm alone due to the stay-at-home order. Now that the order is lifted, faculty and staff may volunteer following a COVID-19 Safety and Procedure Plan. Faculty and staff volunteer shifts are scheduled on Thursdays from 9:00 - 11:30 a.m. and 1:00 - 3:30 p.m. Students will be able to volunteer once face-to-face classes resume. For more information and to sign-up for a volunteer shift, visit the SAP website.
Photo: Kendra Stanley-Mills