Students in English 179 Food Writing and Culture, taught by Professor in English and Multidisciplinary Studies Christyne Berzsenyi, attended The Lands at Hillside Farms’ Sustainability and Animal Welfare Certification Tour.
DALLAS, Pa. – Penn State Wilkes-Barre students had the opportunity to visit a local farm as part of a class this semester, learning more about its operations and how it practices sustainability.
Students in English 179 Food Writing and Culture, taught by Professor in English and Multidisciplinary Studies Christyne Berzsenyi, attended The Lands at Hillside Farms’ Sustainability and Animal Welfare Certification Tour. They were accompanied by Luciana Caporaletti, lecturer in biology, and other students interested in the tour.
Berzsenyi said the tour fit well with what she teaches in her class.
“I noticed that Hillside Farms had earned the highest certification for animal wellness offered in the industry, which speaks to this course,” she said. “During this semester, we have studied a wide range of food-related topics from conventional and organic approaches to agriculture, ethics of food distribution and harvesting, sustainability and ethics of raising animals for food, chemicals and climate changes, clean food/water/air, food for sustainability of people and the planet, poetry about food, and how we celebrate with food or conduct business over a meal, and the like. I realized that visiting The Lands at Hillside Farms was a perfect match for the theme of this course.”
During the tour, the group was able to see the facilities at the farm while learning about how Hillside handles animal care, as well as product safety and production. They also heard about the farm’s educational mission of sustainability for the planet and how the farm is implementing that mission.
“The tour focused on what the farm provides for the dairy cows to earn the highest certification in animal care,” Berzsenyi said. “They also explained their commitments to educating the public about sustainable farming with clean water and soil and use of manure from the farm for the grass fields that nourish the cows for nutritionally dense dairy products for us to enjoy.”
Tifany Gomez, one of Berzsenyi’s students, said she was excited to see the animals on the farm and learn more about how Hillside produces its products.
“It was fascinating to see the machinery used to bottle and package the milk in the back of the store,” Gomez said. “After we got a look at the back, where the machinery and a refrigerated area were, we crossed the street to see the calves and also saw some bunnies and chickens. It was very interesting learning about the cows while observing them in their natural environment.”
The lesson of sustainability as implemented at a local business was important for students to learn, Berzsenyi said, especially through the framework of a course that addresses various aspects of sustainability. Students created posters for the campus Celebration of Scholarship research fair based on sustainability research from the class, with E.J. Kupstas winning the sustainability poster award for excellence.
“Students are aware of many aspects of sustainability but not all, which makes the course and others like it at Penn State Wilkes-Barre vital to their full understanding of our society, how it works, what we value and how we can protect and conserve our resources, treating each other and all living beings with respect and decency while fulfilling our needs and living out our lives together,” Berzsenyi said.
"I think it is important to use more sustainable practices locally because to have a better future, we must take small steps and actions now. And if more small businesses make more sustainable actions, then we can help protect our environment," Gomez said. "I think the message behind hillside is so pure and beautiful, and I wish other farms and companies were like this.”
At the conclusion of the tour, the group was able to try one of Hillside’s best-known products: their ice cream, which Gomez said tasted amazing. "It was very creamy and had good flavor and texture.”
Berzsenyi said, “It was a treat to hear how The Lands at Hillside Farms are such responsible stewards of the land, air, stream, animals and people. They are doing it right, and we thank them for welcoming our class to their facility.”
