High tunnel provides food and produce
By Emmi Fisher
Staff Writer
SPRINGFIELD — Local food systems are a new trend that many organizations, such as Lincoln Land Community College culinary arts department are adding to improve the health of the community.
Local food systems provide communities with education about where food comes from, fresh and affordable healthy food, supplements food budgets, adds stewardship of the land, develop local relationships and can create family fun activities.
If one ever ventured behind the Workforce Careers Center, one would notice two high tunnels that are filled with fresh produce, such as lettuce, spinach, turnips and many other greens.
The first high tunnel was installed in 2012 and the second in 2013. Both were purchased through local food grants.
“The goal of the high tunnels is to increase the diversity and availability of local produce year-round and to contribute to the sustainability of campus culinary programs,” said Marnie Record, who oversees the high tunnels. “The high tunnels allow the campus to be an educational leader for the community on topics such as winter vegetable production, sustainable agriculture, food security and more. In addition to supplying fresh, locally grown organic produce for our programs, we also offer opportunities for farmers and community members to learn more about the technologies and methods for growing food year-round.”
The Culinary program uses food grown in the high tunnels for its weekly campus farm stand, the Value-Added Local Food program, the culinary arts program, which includes the student-run Bistro To Go, the Culinary Institute, various campus events and local food community events. Some food is also donated to Contact Ministries.
Record explained why the high tunnels are so important to support in one’s community.
Record said: “Kids and many adults today do not know where their food comes from. Once a colleague of mine was eating a piece of lettuce from the garden during a grade school program. One child asked what he was eating, and when he answered ‘lettuce,’ she said, ‘That’s not lettuce. Lettuce comes from the grocery store.’ As a result of not knowing this connection between food and health and the care for our land, we waste 40 percent of the food grown in this country, have a lot of diet-related health problems, and depleted soils and polluted waters. Students going into the a field where they are preparing food on a daily basis will benefit from knowing food better. They are introduced to fresh ingredients which are of much higher quality than the food shipped from across the globe, and they are introduced to varieties not found in grocery stores.”
The culinary program is currently looking for volunteers to join in the growing operation of producing fresh produce and connecting people with the land. They joined up with a local nonprofit called genHkids to get their message out.
Record said: “This fall we started partnering with genHkids to grow in the high tunnels. We have been long time partners in other areas of local food, but through the Value-Added Local Food program we have become more involved in training school food service managers. GenHkids installs gardens at schools so we complement each other well. GenHkids has experienced farmers on staff who have the knowledge needed to maintain production in the high tunnels. In addition, to support our mission of providing educational programs and services that are accessible, affordable and responsive to individual and community needs, we appreciate the relationships genHkids has to the students, teachers, and administrators at district elementary and secondary schools. These relationships allow us to offer needed educational experiences to the schools.”
Record also added why it is so important for students to come out and volunteer: “The same answer for why it’s important for the culinary department to grow their own food. The connection to knowing where our food comes from and how it is grown including the practices used is a growing interest among eaters today. It’s important to have some connection to our food sources for our individual and community health, as well as that of the environment. Working in gardens offers scientifically proven benefits of stress reduction and healthier food choices.”
Fall is here and it is harvest season ,which means the need for volunteers is great. Last year during the months of October, November, and December the culinary department harvested 750 pounds of produce. Marine Record noted, “which accounts for a lot of food that is grown right here on campus where it travels a few hundred feet to the eaters plate. The result is fresher, more delicious and beautiful food than what can be found at any grocery store.”
This would be a great community service activity for students who love nature, are studying any environmental or biology field, or are part of the agriculture department. So other than becoming one with the rich Illinois soil which we are blessed to have, better health, and the feeling of great achievement when one starts from planting seeds to harvesting what has now became somehow part of them. When one volunteers they will be able to take home fresh organic produce. Yes, it is way cheaper than fast food and your health will thank you for it, especially in 20 years!
Emmi Fisher can be reached at [email protected].