SustainEd Farms’ education model is structured yet flexible, designed to meet the diverse needs of schools and students. This flexibility extends to our high school internship program, which may take place during the school year or in the summer, depending on the school’s offerings. Regardless of timing, interns gain valuable exposure to urban agriculture, explore green career pathways, and engage in hands-on learning.
As students navigate their post-graduation decisions, SustainEd Farms believe that providing them with practical, hands-on experiences can significantly enhance their resumes and college/job applications. Our internship program at DSST Elevate High School offers students an opportunity to engage with agriculture and sustainability, giving them a chance to explore their interests in a real-world setting.
This past year, I had the opportunity to work directly with our high school interns for the first time. During Quarter 1, I spent ten weeks with our intern, Izzy. We met twice a week, dedicating time to tending the garden and discussing a wide array of agriculture and sustainability topics. Each session began with a 10-minute observation walk, during which we would independently walk through the garden, noting new growth, any issues that needed attention, and identifying what was ready to harvest.
In the first two meetings, we focused on identifying what was growing in each bed. By the second week, Izzy’s friend started joining us for a few minutes at the beginning of each session. I encouraged Izzy to guide her friend on a tour of the garden, pointing out plants and explaining different components. Over time, her friend continued to join us, and Izzy took it upon herself to teach her something new about the garden every time. As their confidence in identifying plants grew, the two would go on independent garden walks, returning to share their observations—often in a friendly competition to see who noticed the most.
One of my favorite moments was the “cucumber vs. zucchini” debate. On completely dedicated to harvesting, I arrived earlier than normal to get a head start. I began in the first bed which was overrun with zucchinis. When Izzy's friend arrived, she commented on the size and amount of the cucumbers. Before I could respond, Izzy leapt in saying, "Those aren’t cucumbers. I'll show you cucumbers," and walked her over to one of the cucumber vines. Izzy picked a cucumber and handed it to her friend, saying, "This is a cucumber."
Her friend was surprised by the cucumber’s spiky skin, exclaiming, "Wait, what’s wrong with it? It’s supposed to be smooth!" Izzy confidently explained the purpose of the spikes, and why you don't see them on cucumbers in grocery stores. I chimed in with a few tidbits and asked them to notice the visual differences between cucumbers and zucchinis.
Izzy's friend struggled to differentiate the two for a few weeks, but eventually, it clicked. They had both been given produce to try before, but that day they both harvested and took home cucumbers and zucchinis to celebrate this milestone. It was inspiring to watch Izzy teach her friend. She demonstrated not only how much she had learned, but how effectively she could share that knowledge with others. While most of us can identify common produce like carrots or broccoli, it’s less common for someone to walk through a garden or produce aisle and recognize everything with complete certainty.
The experience of growing and interacting with produce offers immense benefits, regardless of your age. It deepens our understanding of the food we consume, fosters a sense of satisfaction from nurturing something from seed to harvest, and sparks curiosity about the natural world. I challenge you to take notice of how many produce items you can identify, the next time you go to a farm stand, grocery store or walk through a garden. You may be surprised at how many things you can identify or the new things you find yourself noticing as you intentionally engage.
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