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Whether it's a result of a downed economy or a recent emphasis on family farms, according to a recent article in New York Times Magazine, more and more students are trading their Wall Street internships for a spot on the farm. The Michigan farm interns highlighted in the story receive a $500 stipend along with room and board and unlimited local produce while learning the ins and outs of sustainable farming and cheese making. Small farms across the country are filling up internships before spring.
The increased demand is also due to universities offering majors in sustainable agriculture such as Green Mountain College, Middlebury College, and Montana State. Studies learn how to grow and produce sustainable food as well as marketing and managing a working farm.
It's this back to basics mentality that could change the face of farming. As more and more students take an interest in where their food comes and how it's grown in the first place, the next generation can transition away from industrial farming.
Watch Erica Schapiro-Sakashita discuss how working on the farm has taught her that she doesn't need to depend on our current industrial food system. She's learned how to produce responsible foods on a large scale at Stone Barns.
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