“This tomato is blowing my mind,” says Nermine Hassanin. The MIT graduate student in architecture is marveling at the fruit in her salad.
She and several MIT School of Architecture and Planning classmates had spent their morning working at Hannan Healthy Foods Farm in Lincoln, Massachusetts, and then harvested the contents of the salad they were sharing at a picnic table: lettuce, kale, cucumbers, green onions, and tomatoes.
“It doesn’t get much fresher unless you’re eating this in the field,” responds Zachary Rapaport, a classmate and co-founder of MIT Farm, a community-driven program at MIT that is radically changing what it means to eat farm-fresh food on campus and gain practical experience in urban farming.
In fact, the program resonated so quickly with so many that it was awarded the Karl Taylor Compton Prize for a group this spring — the highest award presented by the Institute to students in recognition of excellent achievements in citizenship and devotion to the welfare of MIT.
Seated with Hassanin and Rapaport were classmates Aisha Cheema and MIT Farm co-founder Aleks Banaś, undergraduate architecture major Amy Kim, Sanne Wright MCP ’24, and Mohammed Hannan, the owner of Hannan Healthy Foods Farm. The story of how they came to enjoy this meal on a brilliant summer Sunday is equal parts vision, hard work, and serendipity.
Read more on MIT News.
