Episode Notes

How does the food on our plates connect to local economic resilience, environmental stewardship, and student well-being? Daniel Parson, Farmer Educator at the Oxford College Organic Farm, travels from Oxford, Georgia to speak with Host Dr. Kimberly Eck. Established in 2014 and located 30 miles east of Atlanta, this 11-acre farm includes three acres of intensive organic produce production, five high tunnels, and a greenhouse supplying fresh, seasonal food to campus dining halls, hospital cafeterias, local farmers markets, and Community Supported Agriculture (CSA) members.

Key Takeaways:

• Local Food Resilience: How community-rooted organic farms enhance food safety and local economic strength compared to consolidated agriculture.
• Experiential Education: Engaging Oxford undergraduates in direct physical labor that complements academic coursework across multiple disciplines.
• Seasonal Eating: Encouraging consumers to support regional growers and make intentional choices that reflect seasonal harvests.

Resources:

• Visit the Oxford Farm Website & CSA Sign-Up https://oxford.emory.edu/farm

• Learn more about Oxford College of Emory University https://oxford.emory.edu/

Call to Action:

Sign up for the Oxford College Organic Farm CSA program or learn how to visit the farm by visiting oxford.emory.edu/farm. Support your local farmers at neighborhood markets this season!

To stay updated on the latest research and impact at Emory, follow Impact in Progress on your favorite podcast platform, and if you are an Emory researcher interested in being featured, please reach out to Dr. Kimberly Eck at [email protected].

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