GETTING SCHOOLED IN SUSTAINABLE FARMING AT THE UMD TERP FARM, STUDENTS HARVEST FOOD THAT SHOWS UP ON THE CAFETERIA MENU BY TIM EBNER While most teachers stock up on pens and loose-leaf binders for the new school year, Allison Lilly Tjaden, assistant direc-tor for new initiatives at the University of Maryland’s dining services, is stocking up on farm equipment—things like shovels, rakes, and field hoes. This fall she’s preparing to welcome a new class of University of Maryland un-dergraduates and teach them the benefits of sustainable farming. And, she’s doing it on a three acre, student-run farm in Up-per Marlboro. Lilly Tjaden started the aptly named Terp Farm through a partnership between the University of Maryland’s dining ser-vices and two other departments, the Col-lege of Agriculture and Natural Resources (AGNR) and the Office of Sustainability. The ulti-mate goal: to get students’ hands dirty with sustain-able farming and teach them about issues like food waste and safety. “This is a farm that’s unique in a lot of ways. For starters, it’s a closed-loop farm, which means that our farm is focused on zero waste,” she says. “The farm supplies our campus commissary, which turns into meals served at our dining halls. Then, if we have leftover food, we compost it and put it right back into the soil.” Student farming is nothing new in practice, Lilly Tjaden says. The agricultural sciences have been a field of study at the University of Maryland for decades, and there have been several student-led farming efforts, including a 1960s back-to-the-land movement. “What’s unique today is that we are not just showing students how to be good 50 | Fall 2016 stewards of the Earth, we are teaching them the economics and networks behind a local food [movement],” Lilly Tjaden says. Maryland farmers come to the Terp Farm to teach students who are growing things like summer squash, corn and cu-cumbers. Right now, the farm is harvesting pattypan squash—a “cute-looking” vegeta-ble, Lilly Tjaden says—which will soon be pickled and served at the cafeteria. “Pattypan squash is a unique product that our dining services culinary team can’t get from traditional food vendors, and it isn’t exactly something that they’re familiar with using,” Lilly Tjaden says. “That’s part of the fun. We get to expose our campus community to new foods, which are com-ing directly from the farm.” If you’d like to get a taste of what the farm offers, keep a lookout for the Univer-sity of Maryland’s food truck, which almost exclusively uses produce from Terp Farm. The truck is called Green Tidings, and it roves around campus most weekdays, serv-ing dishes like chilled tomato basil soup and grilled herb chicken salad. “Each day, our campus serves about 9,000 students, so if you do the math, that’s roughly 27,000 meals per day,” Lilly Tjaden says. “There’s no way our farm can support this campus entirely, but we can help to meet a growing demand of students who want to see more sustainable food on the menu.” And, each year the farm grows a little bigger. This year is the third farming sea-son, and the program has grown from 80 ABOVE Students working to cultivate the Terp Farm garden. TOP RIGHT Allison Lilly Tjaden and farmer Guy Kil-patric work at Terp Farm to produce sustainable food for the University of Maryland’s on-campus dining facilities. BOTTOM RIGHT Karyn Owens picks cucumbers for campus meals.