WWOOFing on a small organic farm in NY

World Wide Opportunities on Organic Farms is an organization like no other that provides anyone the opportunity to travel and work on farms around the world. The process starts with registering as a WWOOFer on their website and finding a host. When I decided to pursue this opportunity, I wanted to stay in the United States as a “test run” before committing to an abroad experience.

Jocelyn Brown Hall is the Director of the North American Liaison Office of FAO, the Food and Agriculture Organization of the United Nations, which has a focus on food security and agriculture management. The organization was formed post World War II in Canada to reduce hunger while improving food and nutrition security. Currently, there are 190 participating members, and they are present in over 130 countries across the globe.

During our weeklong DC Immersive, several of our meetings took place in the United States Department of Agriculture (USDA) building. On one particular day, we had the privilege of meeting with the team from the Marketing and Regulatory Program (MRP) in the USDA conference room where people from all over the world come to discuss matters with policy officials within the Department.

Agriculture was one of "three great branches of domestic industry" along with commerce and manufacturing. All three were equally entitled to the care and protection of the government. Agricultural interests were distinct and not always best served when included with those of commerce. On December 9, 1825, by a vote of 22-14, the U.S Senate approved a resolution creating a standing Committee on Agriculture.

As part of our Washington DC Immersive, our Food Policy and Sustainability Leadership cohort had the privilege of visiting the future home of DC Central Kitchen. Executive Director Mike Curtin and Healthy Corners Program Manager Yael Reichler met with us to share about DC Central Kitchen’s history, the innovative work they are doing to create a stronger and more equitable food system, and the exciting things on the horizon for the organization.

As part of the Food Policy and Sustainability Leadership program’s immersive week in Washington DC, our cohort visited one of Up Top Acres rooftop farms. Kathleen O’Keefe, a co-founder of the business, shared their story, strategies, successes, and challenges with our class.

Chad Maisel is well aware of the powerful platform for change he is afforded through his job. As Director of Racial and Economic Justice at the White House, he makes high stakes policy decisions every day that impact millions of Americans. His portfolio includes immigration, economic mobility, and racial justice. If you’re wondering if it’s easy to sleep at night with that kind of responsibility – it’s not.

“So when I write of Maine cookery, I think I am writing American. I think I am writing about the old virtues we think of as part of our culture: resourcefulness, ingenuity, boldness, and imagination.” - Robert P. Tristram Coffin

A panel of non-governmental organization (NGO) leaders spoke to ASU’s sustainable food systems graduate students during a May 2022 food-policy immersion experience in Washington, DC. Included among this panel were Ferd Hoefner, Michael Fernandez, Ann Mills, and Doug O’Brien.

Arizona in December sounded like the perfect escape from the impending Montana winter. I was expecting sunshine, shorts, and walking through lush fields of green. My expectations were dashed as rain and the threat of snow canceled our plans and I am so glad I didn’t get what I thought. Bar Heart Ranch was gracious enough to accommodate our group and provided an incredible excursion across their property, delving into the nuances of range management in Arizona. 

Throughout my childhood, it never occurred to me to question where my food came from. It wasn't until I was an adult that I realized how disconnected I am from my food and the people that grow it. Most people in America share this experience with me, having no knowledge of who grows their food, let alone where it comes from.

Graduate students in Arizona State University’s MS in Sustainable Food Systems program were introduced to Sharma Torrens during a December 2021 farm and ranch immersion experience in Prescott, Arizona. Sharma owns her own business, Ag-Conserve Consulting LLC, and is a contractor for two nonprofit organizations.