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The Hamilton College Community Farm Garden is moving into its eighth year this fall, but even during the summertime students and staff are busy tending to the ¾ acre plot. The farm was founded in 2007 with the intent to “create a forum where knowledge of food and agriculture is intentionally cultivated to strengthen the relationship between the Hamilton Community and the land that supports (it).”

Hillary Joy Pitoniak, greenhouse and invertebrate care technician, was presented with a service award on May 8 by the New York State Department of Health (DOH) for her work with the Utica Community Gardens. Pitoniak has represented Hamilton on the Utica Community Gardens committee since its founding in 2012.

Between the open curriculum, independent studies and interdisciplinary majors, Hamilton’s dedication to intellectual flexibility is evident. Although most students staying on campus are pursuing research in their field of study, Carly Poremba '15 is embracing the breadth of opportunities offered by the College. Poremba is a neuroscience and creative writing double major who is pursuing an Emerson project, “Horticultural and Historical Exploration of Botanico-Vegetable Medicine.”

Sustainable, organic farming offers a fresh, local alternative to supermarket foods. However, some people might find it difficult to shop locally, and low-income individuals may have trouble affording farm shares and local food. Lauren Howe ’13 is working to correct both problems as an intern for Grow Food Northampton in Northampton, Mass.

Bon Appétit, Hamilton’s food service provider, was recognized in a Utica Observer-Dispatch for its “eat local” efforts. On Sept. 28 Bon Appétit hosted its annual “Eat Local Challenge,” where all food served was grown within a 150-mile radius of campus.

Rich Vellante '86, executive chef and executive vice president of restaurants for Legal Seafoods, met with students and discussed “How a Hamilton College Experience Can Craft a Better Cup of Clam Chowder” on Oct. 7 as part of Fallcoming weekend activities. Vellante also visited the Community Farm Garden and 1812 Heritage Garden.

Students from College 235 Food Seminar, along with members of Slow Food Mohawk Valley, met at the 1812 Garden to harvest two rare heirloom potato varieties-- “Cups” and “Lumpers” (the potato of the Irish famine) on Sept. 25. The event was hosted by Professors David Gapp and Franklin Sciacca, project managers of The 1812 Garden. Sciacca is also co-leader of Slow Food Mohawk Valley Chapter.

A group of about 15 elementary school students from the West Canada Valley (WCV) Garden Club visited the Community Garden on June 15. The WCV Garden Club was established in 1991 and is open to students in grades three through six.

As the sun shines and Hamilton’s campus heats up during the summer months, most summer researchers retreat to the air conditioning of Kirner-Johnson and the Science Center. Three hardworking students, however, elect to spend their summers outdoors, working eight hours per day on Hamilton’s community farm garden. The three summer farm managers, Andrew Pape ’11, Sarah Gamble ’13 and Christine Roback ’12, are all dedicated workers with a taste and a passion for locally-grown produce.

Work on Hamilton's community farm garden got underway on April 18, as volunteers turned out to remove rocks from the ground. The Hamilton Farm Garden, located east of the Ferguson House parking lot, hopes to offer a place for all community members to garden. For more information, details on donations, or to get involved please contact: garden@hamilton.edu