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Harvest Time

By Michael Marshall

Second-year Faculty of Arts student Erica Santos is all smiles as she gathers organic cherry tomatoes from a community garden on the Fort Garry campus. The numerous campus gardens are run by student volunteers through the student union and produce vegetables and herbs of all varieties, later distributed to campus restaurants and sold to staff and students in University Centre. “I was impressed by how students can grow and sell organic vegetables with such good prices, while promoting healthier food habits around campus,” she says.

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