Walla Walla Community College has received a $200,000 grant from the Port of Walla Walla to invest in its Farm to Fork program. The Port grant, combined with a $100,000 matching gift from a private donor, allows WWCC to continue to develop its Farm to Fork program, designed to provide students with the knowledge and experience they need to succeed in the region’s evolving agriculture and culinary sector.
Launched about two years ago, WWCC’s Farm to Fork program includes the production of vegetables, herbs and livestock on campus, where the food is harvested, prepared and served at the Titus Creek Bistro, Capstone Kitchen and other campus events.
The college currently has 18 raised beds, a 1/8 acre fenced teaching pasture, small greenhouse and indoor facilities for the production of microgreens and herbs. The new funds will enable the college to construct a new, 48 X 72-foot shop building. The shop will be used to enhance instructional space, store and maintain equipment, and provide additional space for low-stress livestock handling facilities. With the additional space, the program will re-allocate indoor space to microgreen and vegetable production. Longer term plans include addition of poultry and bee hives.
“WWCC truly appreciates the support this program and our students have received from our community partners,” said Matt Williams, Plant & Soil Science Instructor at WWCC. “It’s very important for students to learn about food production from the start – the planting and raising animals – all the way through to the table.”
WWCC’s Agriculture program offers several degree tracks for students, including Ag Business, Animal Science, Plant and Soil Science and Agricultural Systems. The Culinary Arts program prepares students for success in food service and the hospitality industry.