foodperson.com

There’s something weird and wonderful about the sustainable agriculture programs at Johnson County Community College in Overland Park, Kans. Those programs include academics and multiple outreach efforts.

The weird part is that JCCC is situated smack in the middle of Johnson County, a fine example of U.S. suburban sprawl-in other words, probably not the first place that comes to mind for sustainable agriculture. But that’s the wonderful part too. JCCC and the Johnson County suburbs just happen to be sprawling over what was, in the not-distant past, fine prairie farmland where for generations farmers grew their own food. What’s old is new again.

Students who complete the three-semester JCCC sustainable agriculture entrepreneurship program (a joint project of JCCC’s hospitality management, horticulture and entrepreneurship programs and Kansas State University) earn a Sustainable Agriculture Entrepreneurship Certificate. Better yet, the students are prepared to grow not only their own crops but also their own businesses based on sustainable ag. Heck, there are some big yards in the area that could produce quite a lot of food.

Meanwhile, JCCC this summer will become the delivery point to not one CSA program, but two. For several years now, the Rolling Prairie Farmers Alliance has delivered to subscribers at JCCC, although it’s fully subscribed already for 2009. This year students doing practicums at the associated K-State Research & Extension Center in Olathe will be contributing to the RPFA deliveries at the college.

Now, a second CSA program is starting, sponsored (I think) by the college and available to JCCC employees. Executive Chef Tim Johnson (PDF) said in the college’s employee news list that program details and sign-up opportunities will come in April. He also said participants would pay $25 a week for a bag full of goods, delivered on Fridays, plus a $25 registration fee. They will receive a cookbook, reusable grocery bags, clothing, coupons and other items, including news about participating farmers. If I find out that the program will be open to the community at large, I’ll let you know.

Very nice. In the meantime, JCCC also has an edible schoolyard and a few other sustainable food programs. (See p. 11 in the JCCC Report to the Community, 1.6 MB PDF.)

Maybe part of the interest is fashion, but who cares? K-State wasn’t exactly in the vanguard of researching and promoting sustainable agriculture, and it’s great to see its Olathe station and JCCC working together on sustainable ag. Even if only a few students complete the sustainable ag entrepreneurship program, its mere existence and the support of the administration and the school’s other food programs certainly raise awareness for JCCC students and staff.

Every little bit helps, and these programs deserve recognition and, dare I say, growth.