By Maria Iacobo | School of Architecture and Planning
“This tomato is blowing my mind,” says Nermine Hassanin. The MIT graduate student in architecture is marveling at the fruit in her salad.
She and several MIT School of Architecture and Planning classmates had spent their morning working at Hannan Healthy Foods Farm in Lincoln, Massachusetts, and then harvested the contents of the salad they were sharing at a picnic table: lettuce, kale, cucumbers, green onions, and tomatoes.
“It doesn’t get much fresher unless you’re eating this in the field,” responds Zachary Rapaport, a classmate and co-founder of MIT Farm, a community-driven program at MIT that is radically changing what it means to eat farm-fresh food on campus and gain practical experience in urban farming.
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