Interns have the opportunity to work in the field learning all aspects of producing food for the Alan and Cathy Hitchcock Field & Fork Pantry on campus, to network with community organizations and industry partners, and to be part of a diverse team learning and growing together.

All interns develop personalized learning objectives in collaboration with Field & Fork staff and join in weekly intern meetings in which we read and discuss a series of topics concerning sustainable food systems. The program is 10+ hours a week for the duration of the semester so that we all get the most learning and productivity from the experience. We work in three-hour shifts during weekdays (no weekend work for the most part!) and also have some hours dedicated to outreach on campus and at events, so bear that in mind as you’re considering applying. We try to be flexible about timing, but it can get tricky with a heavy course load.

Interns will help with various aspects of the farm and will focus on specific projects and programs throughout their experience. Projects and roles may vary by semester, but here are a few examples:

• Compost: Research and manage an efficient composting process on-site to feed farm soils.
• Harvest: Oversee harvest, post-harvest processing, and delivery to Alan and Cathy Hitchcock Pantry.
• Propagation: Help manage our greenhouse to grow seedlings for the farm.
• Outreach: Develop and conduct an engaging and fun social media and outreach campaign.
• Integrated Pest Management: Help manage pests, pollinators, and predators in our agroecological system.
• International Forest Garden: Enhance and grow the diverse agroforestry space.
• Gleaning: Work with local farms to harvest excess produce from the fields.

We prioritize providing internships for students looking to further their academic program through for-credit internships, however, we also offer a limited number of paid internships. Exceptional students may be invited to stay on for a second semester, to serve as a paid Team Leader!