“It started when SFCC President Becky Rowley announced that we weren’t coming back to campus after spring break, so we were really thrown into transition. Right away our concern was to use the facility that we’d invested in to provide food to the community. We can’t just close down the greenhouse . . . some of the systems are three or four years old, and you can’t just unplug them. These are living systems that have to stay alive. Then, the Santa Fe Community Foundation gave us a grant and Santa Fe Mayor Alan Webber created a task force to address food insecurity, and we agreed to donate all of the food we grow toward feeding people, first partnering with Kitchen Angels, then with World Central Kitchen…and now we’re doing both.”
~ R. Charlie Shultz, Lead Faculty, Controlled Environment Agriculture Program
