Staff, Apprentices and Students
Jenn is the Director and Manager of the Dickinson College Farm. After graduating from Providence College, she joined the Peace Corps where she developed her interest in sustainable agriculture while living in West Africa and working with farmers. As the farm manager, Jenn provides students with hands-on training in sustainable food production and supports faculty and students with on-going research, class-based collaborations and internships.
Jenn serves as the President of the Board of Directors for Pennsylvania Association for Sustainable Agriculture (PASA). She is an active member in our regional local food movement and founding member of Farmers on the Square, a vibrant producer-only farmers' market in Carlisle.
Matt has been farming organic vegetables since 1993, working on farms in Colorado, California and Minnesota before settling in the Cumberland Valley. For five seasons, Matt managed Fulton Farm at Wilson College where he learned the ropes of running an educational CSA program, and also developed initial experience with renewable energy systems. Matt and Jenn then ran their own farm on rented ground for two seasons before signing on as the full-time farmers at Dickinson College in 2007. In addition to regular farm duties at the Dickinson Farm, Matt supervises equipment maintenance, irrigation, sheep and cattle, and also works extensively with solar energy projects and biodiesel fuel applications for the college.
Kevin is the farm's Packing House Coordinator, plus so much more! His main job is to take the vegetables and fruit as they come in from harvest and oversee their cleaning and packing for distribution to CSA members, Dickinson Dining Services locations, the Farmers' Market and Project SHARE. Kevin ensures that our produce gets where it needs to go with efficiency, training students in food safety standards.
Kevin came to the farm after four years with the Dickinson Department of Theatre and Dance, where he was the Scene Shop Manager and was tasked with the construction of theatre production sets.
You can expect to find him in the lower barn "soaked from the knees down" from washing our freshly picked vegetables and fruit. Kevin is also transforming our produce into new product lines, from Red Devil Hot Sauce to pickled cucumbers, pickled beets, pickled zucchini, salad dressing, and other delectable offerings.
We welcome four full-time apprentices to the farm every spring. These apprenticeships last six months, May-October. Candidates are recent Dickinson graduates. The program allows graduates to work as assistant farm managers and gain experience in seasonal farm planning. Apprentices live in one of the farm's three yurts, inspired by the traditional Mongolian-style hut.
Because the yurts and shower are powered by solar arrays, farm apprentices are challenged to live within their energy needs and adapt their lifestyles in a more sustainable manner.
Farm Student Workers
The farm employs fifteen-eighteen Dickinson students during the academic year (part-time) and four students over the summer (full-time).