This paper describes social science professionals acquiring skill sets in co-curricular environments. Understanding the agro-food system while growing fresh produce with students, faculty, and staff in a campus garden raises issues on the environment, food security, culture, and time management and broadens people's skills in gardening. Authors draw from their experience working on a campus garden, at a farmers market, at a local food pantry, in their home community, and during research conducted in France on food and among food providers and others from North Carolina.

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