Food

The Student Supporting Agriculture Program, launched in May 2022, works to provide students with hands-on garden experience and teach them about resilient food systems, cooking, soil health, indigenous agricultural practices, and sustainability. Over the summer students helped plant, maintain, and harvest campus garden beds. Over 400 pounds of fresh fruits and vegetables grown by these students was donated to the UWM Food Pantry.

Over the summer one of the valuable skills the students learned was food preservation. In order to teach them about resilient food practices, they were given a handson canning tutorial by Kate Nelson, the Director of Sustainability at UWM, and Jacob Moss, the Executive Chef at UWM. The students canned strawberry jam and learned the canning process step-by-step.