Abby Lowe has had an eventful summer, marked by her success at the Albemarle County Fair and a radio interview in July. Her achievements stem from her internship at the University of Virginia’s Morven Sustainability Lab, a sprawling 2,900-acre site that includes a vibrant kitchen garden.
Lowe, who is entering her fourth year at UVA with a double major in environmental thought and practice and English, has been actively involved in various projects at Morven. “We’ve also been doing a lot of pickling and canning for storing, because we have so many tomatoes,” she noted, emphasizing the importance of preserving food for distribution in the winter months.
Her involvement with Morven’s gardens began during her second year, and after a study abroad stint, she returned this summer as one of the student coordinators. “We help lead the crew a bit more and work more closely with Fiona (Flynnmoore) on planning what we’re going to do every day,” Lowe explained. This role has offered her invaluable experience in sustainable food systems.
Fiona Flynnmoore, who has been managing the Morven Kitchen Garden since late 2021, combines her passion for education with sustainable agriculture. Her role allows her to impart knowledge about local and sustainable food practices to UVA undergraduates.
The kitchen garden supports the university dining halls through a wholesale partnership, providing fresh produce throughout the academic year. Additionally, it offers a community-supported agriculture program, supplying 30 to 40 members with weekly fresh produce. Some participants volunteer at the farm in exchange for their membership.
“We also love wholesaling to the dining hall because students really get to see their produce and their products embedded within their institution, which I think is really powerful,” Flynnmoore said. This partnership offers students a comprehensive view of the agricultural process from seed to table.
Designed to accommodate all levels of gardening expertise, the kitchen garden invites students to engage in a variety of activities, including workshops and volunteer service days. Flynnmoore encourages students to immerse themselves in these hands-on experiences, potentially leading to internships.
Summer internships at the garden involve extensive work, with students managing many of the farm operations. Interns like Afton Hessian, another UVA student, spend their summer learning about crop care, organic farming practices, and food preservation techniques.
Hessian, who is studying environmental thought and practice alongside political philosophy, policy, and law, has adapted to the early morning shifts at the garden. “For the last month, we’ve been going in at 6 a.m., which is good because then we get two hours before it’s really hot,” she explained, highlighting the adaptive nature of the internship experience.
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