The Rogers Lab integrates experiential learning across its teaching and outreach activities. Students engage in hands-on, field-based experiences that connect classroom concepts in sustainable agriculture, organic systems, and horticultural production to real-world applications on campus and with partner farms and organizations. Through these applied learning opportunities, students work directly with food production systems that support the UMN community while gaining experience in organic and sustainable agriculture.
Dr. Mary Rogers serves as the faculty lead for the Student Organic Farm (SOF), a student-run learning farm that integrates active and sustainable organic practices across all aspects of farm management. The SOF functions not only as a teaching platform for students, faculty, and community members engaged in organic farming, but also as a demonstration site for interdisciplinary learning communities and a resource supporting extension and research in sustainable organic agriculture.
Courses
FDSY 1016W
This course explores how urban agriculture can strengthen communities, support local food systems, and contribute to more just and sustainable cities. Through field trips, community-engaged learning, and visits with local partners, students learn about community gardens, urban farms, educational gardens, and other food-growing spaces in the Twin Cities. Topics include basic horticulture, soil health, environmental quality, food access, and policies affecting urban farms. As a CFANS Diversity Enriched Curriculum course, students also build intercultural competence and examine how urban agriculture can be a force for social change.
Fall semester, in-person
CFAN 1480
This first-year course introduces students to Minnesota’s agriculture and food systems through hands-on learning, field trips, guest speakers, and immersive experiences. Students explore food production in many forms, from research farms and high-tech equipment to hydroponics and urban agriculture, while considering the environmental, social, and economic questions that shape our food system. Students also build community, explore CFANS majors and career pathways, and begin to see their own role as consumers, advocates, and future professionals.
Fall semester, in-person. Co-taught with Dr. Amy Smith
HORT 3131/5131
This course invites students into the Student Organic Farm learning community for a hands-on introduction to organic fruit and vegetable production. Through farm-based activities, guest speakers, and field trips, students explore organic production from seed to market. Students learn ecological principles, practical growing skills, farm planning, and marketing strategies while gaining experience with local and sustainable food systems.
Fall semester, in-person
FDSY 4141
This course prepares students to become changemakers in the food system. Through classroom learning and service-learning experiences with community organizations, students explore issues related to food access, food justice, education, distribution, and sustainability. Students build practical skills in leadership, advocacy, professionalism, communication, and collaboration while gaining a deeper understanding of how to support more inclusive and resilient food systems.
Spring semester, in-person