The Permaculture Internship focuses on the hands-on development of ecological design skills involved in regenerative food production systems.
Permaculture Interns are the field agents and food producers of the Food Initiative within the Office of Sustainability. Interns learn a life-enriching design philosophy and practice an ecologically mindful way of being.
Under the guidance of Shane Brill, the Permaculture Intern explores permaculture methods ranging from apiary management to wildcrafting. Film viewings and readings will supplement weekly seminar meetings. Research and design will lead to real-world project implementation. Interns have opportunities to meet food producers, local environmental advocates, and discover insights into the connection between personal and environmental wellbeing.
Aquaculture, composting, edible landscaping, ethnobotany, food security, medicinal herbs, natural building, and resiliency skills; energy conservation technologies; land restoration techniques; food forests, plant guilds, and gardens for self-sufficiency; patterns in nature and culture; principles of natural systems; social justice and community activism; sustainable design methodologies; water harvesting techniques; wildlife management and biological pest control.
Required Workday Attendance
Interns must be available Fridays at 3pm for Campus Garden workdays, with additional flexibility to attend special workshops and trainings.
This unpaid, non-credit bearing internship consists of 70 work hours, or about 5 hours per week. Responsibilities include:
- Conduct weekly sector analysis of a campus landscape.
- Maintain a journal of activities and participate in discussion-based seminar.
- Read Practical Permaculture and watch assigned permaculture films.
- Develop 5 plant research profiles for publication on the Food Initiative website.
- Support the planning and implementation of a Fall Family Weekend program at the Campus Garden.
- Produce traditional food and drink for an Oktoberfest celebration at the Campus Garden.
- Support community programming on campus related to food and environmental literacy.