WSU Organic Farm Workshop

2009 Food Safety Workshop

WSU Organic Farm

May 28, 2009

Pullman, Washington

The WSU Organic Farm is committed to education, research, and extension. As a teaching farm the primary goal is to pass on the skills necessary to grow organic fruits and vegetables in an intensive small-scale environment while creating profitable farming systems that encourage sustainable land and water use. The farm strives to provide fresh produce to local food banks and non-profits and ensure that all Washingtonians have unrestricted access to healthy food.

In addition to growing 30+ annual crops the farm is also home to a culinary herb garden, medicinal herb garden, asparagus, Italian plums, rhubarb, and raspberries. Irrigation water is supplied by WSU and an efficient drip system is utilized for almost all crops. Currently the farm enjoys a 25 week harvest season extending from mid-May to the end of October with approximately 120 frost free days. The farm manager/instructor and assistant manager are the only paid employees with the remainder of labor coming from students and volunteers. By working with the WSU Center for Civic Engagement the farm addresses local food security issues and provides a location for volunteer participation.

Speakers: Brad Jaeckel, WSU Organic Farm

Karen Killinger, Assistant Professor, WSU Food Science

Michael Baker, Whitman County Public Health

Topics Covered