Students discover labor involved in food production
Brett Barger ’11 (right) learned in his classes at Wofford that 50 percent of the world lives in an agrarian society. He grew up on a cattle farm in Tennessee, but nothing brought home the lesson of how food is planted, cared for, harvested and sold like his work this summer with local farmer Bobby Dunn.
Barger, Brendan Posterick ’11 and Ron Norman ’13, participated in the Food Systems Summer Project. They worked Dunn’s garden — laying a new irrigation system, staking plants, weeding, picking, and selling produce at the Hub City Farmer’s Market. In addition to the manual labor, the students also completed reading assignments, discussed environmental and economic issues related to farming, and developed a food development seminar for first-year Wofford students.
Posterick, a self-professed “city boy” from Houston, Texas, says he also learned not to kill black snakes. He, Norman and Barger all began incorporating some of the vegetables they harvested into their daily diets. According to Posterick, he now makes a mean zucchini bread as well as spaghetti, bruchetta with tomatoes, salsa, and fried squash, all from fresh produce he helped grow.