Students studying outside the library

Food: What we eat and why we eat it

Wofford students spend month investigating what happens between farm and table

Food Interim 16 382
2016-01-27

Will Ross, a Wofford College senior accounting and finance major from Philadelphia, Pa., enjoys a good meal, but now he knows more about where that food comes from and how it makes its way from farm to table.

"Our class has explored alternatives to the supermarket," says Ross. "Supplementing your diet with fresh, local foods is healthy and supports local farmers and businesses."

During their January Interim led by Assistant Professor of Accounting Diane Farley, the group met area farmers, examined the history of local foods, and discovered the significance of those foods and the processes by which they are produced. They spent the morning at Spartanburg's Hub City Farmer's Market and learned about the crop of hydroponic lettuce grown in the greenhouse on the organization's new urban garden.

During Interim Wofford students study a single topic designed to expand the walls of the traditional classroom, explore new and untried topics, take academic risks, observe issues in action, develop capabilities for independent learning and consider different peoples, places and professional opportunities. Interim ends on Thursday, Jan. 28, and the spring semester begins on Monday, Feb. 1.