Howdy Farm Volunteers Honor The ‘Aggie’ Name
With every fruit, flower and leafy green bursting from the soil, Aggies are fulfilling the land-grant mission of Texas A&M University at Howdy Farm, a student-run sustainable farming project on West Campus providing the community with fresh produce and education about the merits of local agriculture.
“Not only does locally grown produce taste better, it’s healthier for people and the environment,” says John Adams, a senior ecological restoration and forestry major, and president of the Sustainable Agriculture Student Association (SASA) which operates Howdy Farm.
“We have bok choy, lettuce, peppers – we’re doing research trials for pepper varieties – every herb you can think of, tomatoes, flowering plants like hibiscus, sunflowers, potatoes, bananas. It’s a big mix of bright colors,” says Taylor Paine, a horticulture graduate student who serves as SASA’s market manager and treasurer.
Adams and Paine join a wealth of student volunteers who plant and maintain Howdy Farm and carry the produce to sell at local farmer’s markets.
“Local produce is picked when it’s ripe, versus what you get at the store,” says Paine. “Much of the produce you find at the store is picked too early, and can even be treated with ethylene gas to artificially ripen it. When you buy food locally, it comes straight from the farm, it’s pesticide-free and fed with organic matter.”
Adams agrees, pointing to a 2014 study that found Texas is the worst state in the nation for access to locally grown food.
Media contact: Lesley Henton, Texas A&M Division of Marketing & Communications.