Students at Southern State Community College have a lot on their plates: classes, families, work schedules. But those enrolled in Tom Smith’s agriculture courses have added something extra—a home-grown dinner.
Barbecued chicken, potato salad and side salad. Sound yummy? It’s their final exam.
Smith, the new full-time faculty member in the agriculture program, wanted to give his students real-world experience, allowing them to follow the food cycle from farm to table.