Have you ever considered where your food comes from and how it makes it from the farm to your fork? This camp explores the connection between the food and the field through interactive experiences in the kitchen and on our campus farm. This camp will develop your cooking skills, teach the science of food preservation and ways to use plants to make soaps, dye fabric and make candles. You will learn how to harvest produce, extract honey and turn fruits and vegetables into a farm-to-table meal.
Total Camp Cost: $500
Cost includes resident hall lodging, three meals a day, snacks, and all major aspects of the camp. Our dining hall has many options for those with food allergies. However, we encourage you to bring appropriate snacks since not all snack options will meet all dietary needs.
Note: The $50 non-refundable registration fee is due at the time of registration. No student will be considered registered until they have submitted this fee. Balance of tuition and fees are due by May 31, 2025.
Jennifer Bonina Noseworthy is an Associate professor of Biology at Indiana Wesleyan University and serves as the Director of the IWU Alliance Garden, campus farm. She has Ph.D. in plant biology- plant physiology and breeding from University of New Hampshire. Her research was focused on improving carotenoids in winter squash, pumpkin and sweet potato. Currently, she studies lycopene in greenhouse tomatoes and grafting in cucumber. She also is working on a USDA funded 5-year grant aimed at understanding the interactions between pollinator insects and increased fruit yield in urban farms. She teaches a range of courses including Crops and Society, Plant Biology and Environmental Science in the Division of Natural Sciences at IWU-Marion. In her work at IWU, she shows a passion for sustainable agriculture, plant production and increasing the local food supply in Grant County.
