anna saum
The Historic Haverford Foodscape (1833-1900) – and what we can learn from it
In 1833, a farmer named Rees Thomas sold a portion if his 198.5-acre farm for 17,865 to a group of Quaker Friends attempting to create a new institution of higher learning. (Van Artsdalen 9) From our very beginning, Haverford College has had its roots in agriculture. Yet as a new generation of Haverford students pushes for increased sustainability in our food system, it is critical to review where we started, 184 years ago.
When Haverford College was founded in 1833, it consisted of one building, Founders Hall, which housed the dorms, classrooms, kitchen, and dining room. As the college grew, so did its food options. Today, the college includes three cafes, a garden, a farm, and dormitory options with fully functional kitchens. The almost 2-century transformation of our foodscape has not been a linear process, but has been characterized by an ever-changing conglomeration of options and opportunities. When the college was founded in 1833, its main food sources were the on-campus farm, orchard, greenhouse, and garden. While meat and other products were purchased from outside providers, much, if not all, of the produce and dairy came from the campus itself. This self-sufficiency was sensible given the small size of the student body and live-in faculty. Feeding approximately 50 people from less than 200 acres is considerably easier than feeding 1500. Yet having a larger school does not mean sustainability is out of reach. Instead, we must review our past endeavors in order to ensure our future success.
Students’ Eating Habits
There were 23 original Haverford students, all of whom lived, studied, and ate in Founders Hall. Well into the later 1800s, students at Haverford were required to adhere to strict eating schedules. Around 1885, the meal times were changed, much to the delight of many students.
When Haverford College was founded in 1833, it consisted of one building, Founders Hall, which housed the dorms, classrooms, kitchen, and dining room. As the college grew, so did its food options. Today, the college includes three cafes, a garden, a farm, and dormitory options with fully functional kitchens. The almost 2-century transformation of our foodscape has not been a linear process, but has been characterized by an ever-changing conglomeration of options and opportunities. When the college was founded in 1833, its main food sources were the on-campus farm, orchard, greenhouse, and garden. While meat and other products were purchased from outside providers, much, if not all, of the produce and dairy came from the campus itself. This self-sufficiency was sensible given the small size of the student body and live-in faculty. Feeding approximately 50 people from less than 200 acres is considerably easier than feeding 1500. Yet having a larger school does not mean sustainability is out of reach. Instead, we must review our past endeavors in order to ensure our future success.
Students’ Eating Habits
There were 23 original Haverford students, all of whom lived, studied, and ate in Founders Hall. Well into the later 1800s, students at Haverford were required to adhere to strict eating schedules. Around 1885, the meal times were changed, much to the delight of many students.
"On our return from the spring vacation of this year. We found that breakfast was henceforth to be from 7 to 7:45 A.M., and dinner from 6 to 6:46 P.M., instead of in the middle of the day as before. The change in the breakfast hour was considered the greatest improvement;" (HoHC 547)
The Dining Room itself was originally in the basement of Founders, though it later was moved to the first floor, and eventually into the Great Hall when the addition was completed in 1905.
The Farm
The on-campus farm was run by a non-affiliated farmer, who, in return for being allowed to lease the land, provided the college with a constant flow of milk and eggs.
The Farm
The on-campus farm was run by a non-affiliated farmer, who, in return for being allowed to lease the land, provided the college with a constant flow of milk and eggs.
"The farmer was bound by his lease to furnish new milk to the college at 3 cts. And skimmed milk at 2 cts. Per quart during half the year, with a slight advance in winter months, and butter at 17cts. Per pound. His swine were to be allowed the privilege of fattening in the orchard." (HoHC 94)
The farmer, Stephen Tribble, worked the farm until 1888 when the college repossessed the land. Eventually, the farm house became academic building Woodside Cottage (HoHC) and the stable became the student dorm now called the Ira De A. Reid house (Van Artsdale). The farm continued under college operation until WWII, when the campus began to expand southward, enveloping the agricultural landscape.
The Orchard
In 1833 as the doors of Haverford College were opening for the first time, the college planted an orchard in the west of campus. Alongside the farmer’s roving pigs were "nearly sixty different varieties of apples planted, besides 100 assorted peach trees, 24 assorted plum trees, 20 Seckel pears, 10 St. Germain pears and 18 assorted winter pears." (HOHC 93) Today, the athletic fields occupy the place where the orchard once stood.
The Loganian Society
The Loganian society, founded with the college in 1833 lasted until 1905 and defined much of the college’s extracurricular scene. In addition to being an academic society, it supported many larger endeavors, including an on-campus greenhouse and garden in the north west region of campus. This garden, which was owned and operated by the Society until its disbanding in 1905, was a source of food and sense accomplishment for both faculty and students.
The Orchard
In 1833 as the doors of Haverford College were opening for the first time, the college planted an orchard in the west of campus. Alongside the farmer’s roving pigs were "nearly sixty different varieties of apples planted, besides 100 assorted peach trees, 24 assorted plum trees, 20 Seckel pears, 10 St. Germain pears and 18 assorted winter pears." (HOHC 93) Today, the athletic fields occupy the place where the orchard once stood.
The Loganian Society
The Loganian society, founded with the college in 1833 lasted until 1905 and defined much of the college’s extracurricular scene. In addition to being an academic society, it supported many larger endeavors, including an on-campus greenhouse and garden in the north west region of campus. This garden, which was owned and operated by the Society until its disbanding in 1905, was a source of food and sense accomplishment for both faculty and students.
"The fruit, consisting of strawberries, raspberries and cherries, belonging to the Society, was this summer so considerable as to require the special care of a committee. The duty of assisting them, however, in disposing of it, was cheerfully and effectually performed. The first fruits, as strawberries, oranges, etc., were usually given to the Superintendent or to teachers and their families." (HoHC 120)
The Greenhouse
The original campus greenhouse, constructed by the Haverford Loganian Society, was completed in 1838, and was the second building built for the college’s use, after Founders Hall. The walkway between Founders and the greenhouse was encased by an arbor used for growing grapes, and the Loganian Society garden was adjoined to the greenhouse as well. The greenhouse became a hub for student botany research and agriculture as students grew “strawberries, raspberries, and cherries…as well as the more decorative hyacinths and tulips.” (Van Artsdalen 10) Unfortunately, this greenhouse burned down in 1855, and the grape arbor was destroyed in 1861. Neither was rebuilt. The stone arch which marked the entrance to the greenhouse, and the link between the greenhouse and the arbor, still stands, and has become to entrance to the Smith-Magill garden (Van Artsdalen 22) At least 4 more greenhouses have followed, though none as elegant and beloved as the original.
The original campus greenhouse, constructed by the Haverford Loganian Society, was completed in 1838, and was the second building built for the college’s use, after Founders Hall. The walkway between Founders and the greenhouse was encased by an arbor used for growing grapes, and the Loganian Society garden was adjoined to the greenhouse as well. The greenhouse became a hub for student botany research and agriculture as students grew “strawberries, raspberries, and cherries…as well as the more decorative hyacinths and tulips.” (Van Artsdalen 10) Unfortunately, this greenhouse burned down in 1855, and the grape arbor was destroyed in 1861. Neither was rebuilt. The stone arch which marked the entrance to the greenhouse, and the link between the greenhouse and the arbor, still stands, and has become to entrance to the Smith-Magill garden (Van Artsdalen 22) At least 4 more greenhouses have followed, though none as elegant and beloved as the original.
So What?
As we approach an age of Haverford where its students are pushing for sustainable, locally grown, non-GMO, organic produce, a reflection on Haverford’s Historic Foodscape provides insight into a past where Haverford was many of the things we hope it to be again. In the years following Haverford’s creation, our food sources were local, because transporting food was expensive and big-ag wasn’t around yet, and organic, because GMOs and chemicals weren’t used for farming. The notions of environmental science at the time were not yet advanced enough to have a notion of sustainability. Yet the college provided as much food for itself as it could. Although not all of the college’s early food consumption is documented, there is enough to see that a large part was from the campus itself.
Some today would argue that Haverford’s foodscape fails to meet any expectations of local, sustainable, organic foods because it had no certifications or labels, but Joan Gussow’s article “The Real Story of ‘O’” presents an alternative perspective. “When we said organic, we meant local. We meant healthful. We meant being true to the ecologies of our regions. We meant mutually respectful growers and eaters. We meant social justice and community.” (FES 481) 19th Century Haverford likely lacked a complete understanding of local ecologies and social justice. No doubt, the campus was more institutionally discriminatory and racist than it is today. But in the scope of creating a foodscape that satiated not just a hunger for food, but a hunger for community, they succeeded. Without ideas of hippie communes, organic farming, or being off-the-grid, Haverford College managed to create a self-sustaining food system that facilitated a community. As we consider our new movement towards sustainability, simplicity, and inclusion, looking back to a time when some of those principles were implemented well can enlighten our approach. The key to success in this example was the student involvement. Whether it be students raising funds to build the first greenhouse or working together to tend the garden, these facilities were critical to one’s inclusion in campus life. Re-creating that accessibility to agriculture and encouragement towards the satisfaction of providing for oneself and one’s peers is absolutely essential if Haverford is to succeed in becoming a hub of agricultural sustainability. We must use Gussow’s model alongside the successful elements of our agricultural history to create a new Haverford that once again envelopes agricultures into the very core of its being.
As we approach an age of Haverford where its students are pushing for sustainable, locally grown, non-GMO, organic produce, a reflection on Haverford’s Historic Foodscape provides insight into a past where Haverford was many of the things we hope it to be again. In the years following Haverford’s creation, our food sources were local, because transporting food was expensive and big-ag wasn’t around yet, and organic, because GMOs and chemicals weren’t used for farming. The notions of environmental science at the time were not yet advanced enough to have a notion of sustainability. Yet the college provided as much food for itself as it could. Although not all of the college’s early food consumption is documented, there is enough to see that a large part was from the campus itself.
Some today would argue that Haverford’s foodscape fails to meet any expectations of local, sustainable, organic foods because it had no certifications or labels, but Joan Gussow’s article “The Real Story of ‘O’” presents an alternative perspective. “When we said organic, we meant local. We meant healthful. We meant being true to the ecologies of our regions. We meant mutually respectful growers and eaters. We meant social justice and community.” (FES 481) 19th Century Haverford likely lacked a complete understanding of local ecologies and social justice. No doubt, the campus was more institutionally discriminatory and racist than it is today. But in the scope of creating a foodscape that satiated not just a hunger for food, but a hunger for community, they succeeded. Without ideas of hippie communes, organic farming, or being off-the-grid, Haverford College managed to create a self-sustaining food system that facilitated a community. As we consider our new movement towards sustainability, simplicity, and inclusion, looking back to a time when some of those principles were implemented well can enlighten our approach. The key to success in this example was the student involvement. Whether it be students raising funds to build the first greenhouse or working together to tend the garden, these facilities were critical to one’s inclusion in campus life. Re-creating that accessibility to agriculture and encouragement towards the satisfaction of providing for oneself and one’s peers is absolutely essential if Haverford is to succeed in becoming a hub of agricultural sustainability. We must use Gussow’s model alongside the successful elements of our agricultural history to create a new Haverford that once again envelopes agricultures into the very core of its being.
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