A farm run by students, for students. The Farm at Southern Oregon University is a 5.8 acre farm located at 155 Walker Ave in Ashland, OR. We grow organic, nutrient dense vegetables for CSA members, Ashland School District, and the Hawk SOU’s dining facilities.
The Farm, a student-led initiative founded in 2013, has become a dynamic hub for cultivating sustainable agriculture and teaching practices rooted in ecological responsibility. Through their leadership and dedication, students continue to inspire others to collaborate on a shared vision for a resilient and sustainable food system–on campus and in our community.
If you’re interested in learning about sustainable farming, volunteering your time, or connecting with others that are passionate about local food systems, The Farm welcomes you to join us in building a healthier, more sustainable future.
Faculty and Staff
Vincent M. Smith, Ph.D.
Farm Director
Vincent M. Smith is the Dean of the School of Science and Business. He previously served as Chair of the Environmental Science & Policy Department and held a joint teaching appointment specializing in sustainable food systems, agroecology, and environmental sociology. He earned his BA in plant ecology from Truman State University, his MS in environmental science from Oregon State University, and his PhD in interdisciplinary environmental studies from the University of Wisconsin-Madison. He additionally serves as the Director of the SOU Institute for Applied Sustainability and is the Director of The Farm at SOU. Dr. Smith also represents Southern Oregon University as a member of the Rogue Valley Food System Council, as a board member of the Rogue Basin Partnership, as a board member of Rusted Gate Farm, and serves on the environmental affairs committee of Mt. Ashland Ski Area. He lives in Ashland with his wife and three children where he enjoys exploring the beauty of Southern Oregon.
Zhu Parker
Farm Manager
Zhu Parker is the Farm Manager at the SOU Farm. She has a undergrad degree in Environmental Science and Policy with a Sustainability Leadership Certification from Southern Oregon University. After graduating, she worked as a Garden Educator for Elementary School kids and Managed a Native Plant Nursery.
While working in various outdoor education jobs, teaching and learning about Organic Agriculture has been her favorite. “Farming is just a microcosm of the world. The way we tend to the land and interact with other people is just a reflection of the world we want to live in”.
In her free time, Zhu enjoys learning about Native plants and ways they support pollinators, restore habitat, and its resilience to climate change.
Reid Howery
Assistant Farm Manager/Farm Production Administrator
Reid Howery is the Farm Production Administrator and Assistant Farm Manager at the SOU Farm. He earned his bachelor’s degree in Environmental Studies and Sustainable Urbanism from Rollins College in Central Florida. Before joining the SOU Farm, he worked with Florida Fish and Wildlife Conservation Commission, where he deepened his understanding of how land interacts with its surrounding ecosystems. He later managed edible gardens across multiple sites, gaining hands-on experience with the challenges and rewards of small-scale food production.
At the SOU Farm, Reid enjoys the opportunity agriculture provides by bringing community together, as shown through growing produce that supports SOU Dining Services and the Ashland School District. He also finds fulfillment in leading student farmers, guiding them through the adaptive challenges that can be found in agriculture, while helping them build skills to carry into their post-graduate careers.
Joy McEwen
Beekeeper and Researcher Specialist
Joy McEwen manages Diggin’ Livin’ Farm & Apiaries, a homestead, organic farm, and commercial beekeeping operation. She holds two Bachelor of Science degrees and a Master of Science in Environmental Science from Oregon State University. In addition to her role at Diggin’ Livin’, Joy is the Apiary Manager and Researcher at Southern Oregon University. When she started, the university had three hives, and this summer, she expanded the program to seven hives. The university also hosts twelve Diggin’ Livin’ Farm & Apiaries bee colonies as part of a regenerative apiculture research project, where they collect soil samples to assess the impact of honey bee colonies on soil quality, quantity, and vitality. They are collaborating with the SOU Media Center to document the visual changes in vegetation resulting from these colonies.
When she isn’t tending hives or farming, Joy works as an apitherapist in Southern Oregon and produces a line of jun beverages called Honey Bee Brews. She is a committee member on the USDA Farm Service Agency board for Josephine and Jackson Counties, Oregon, and serves as a board member for the American Apitherapy Society.
Lisa Sherrill
Post Harvest Production Manager
Lisa Sherrill is a deeply experienced figure at Southern Oregon University (SOU), where she has dedicated the past 26 years of her career. She has a BA in History and a Master in Management both from SOU. She currently serves as the Post Harvest Production Manager for the SOU Farm. In this role, she transforms the farm’s produce into a wide array of fantastic treats and meals, including jams, jellies, freeze-dried herbs, pie and tart fillings, baked quick breads, sorbet, and ice creams. Additionally, Lisa coordinates the farm’s honey extraction efforts. Lisa also serves as the School of Business Coordinator when she is not working with the Farm.
Her expertise extends to the SOU wine program, where she is also an instructor. She teaches BA 230 – Wine Appreciation and BA 294 – Wine Sensory, a specialized wine and food pairing course. In the sensory course, she uniquely utilizes food sourced directly from the SOU Farm to create the complementary pairings for the class.
Lisa’s extensive background in the culinary and hospitality world began at her family restaurant in a small coastal town in northern California. After graduating from the Culinary Institute of America (CIA) in Hyde Park, New York. She worked under Chef Charlie Palmer at Aureole in Manhattan and then moved on to hold management positions at prominent hotel corporations, including serving as a restaurant manager for Marriott Marquis in New York City and San Francisco, and as a food and beverage operation manager with the Red Lion Hotel group in San Jose and Sacramento, California.
When Lisa is not creating things in the kitchen, she enjoys quilting, wine and cheese industry research projects and her family.
Student Farm Staff
Archana Sundar
Graduate Assistant
Before becoming a graduate student in Clinical Mental Health Counseling, Archana earned her B.S. in Behavioral Neuroscience from the University of Kansas. With ancestral ties to Tamil farming traditions, Archana is inspired by the connection between exercise, nutrition, and mental health. Her experiences with community gardens, global food security initiatives, and family Ayurvedic gardening shape her dedication to education initiatives regarding physical and mental wellness.
As an emerging therapist and community educator, Archana is excited to coordinate K–12 school programs, community tours, volunteer initiatives, and create meaningful opportunities for the Rogue Valley community that fosters curiosity, learning, and connection to The Farm’s mission. She believes the hands-on education nurtured at The Farm can inspire hope, resilience, and growth.
Isabel Timbrook
Farm Production Specialist
Working at the farm has taught me a lot about the life cycles of our food, and how different practices can change the outcomes of the food we produce.
One of my favorite things about working at the farm is the friends and community that have come out of it!
Also being able to enjoy fresh produce, seeing our community enjoy it, and having seen its entire life cycle is super gratifying and delicious!
Olivia Eidlhuber
Student Compost Specialist
Through my experience of the farm I have learned a lot about our food cycle and has really taught me how to grow my own food in the most sustainable ways possible. Working at the farm has helped me narrow down what I want to do in my career.
I really enjoy working with my coworkers and being involved with the community. I also really enjoy learning more about trying to close our food circle, reducing waste as I go. I work a lot with the compost and this has helped understand just what goes on with the discarded food we don’t use or eat. This job also makes me feel super connected to my food systems and I really enjoy knowing where my food comes from and how much work it takes to grow our food.
Analisa Tombrello
Volunteer Coordinator
Working on The Farm has greatly expanded my knowledge of growing food. I have learned how large scale farming differs from growing a home garden, and how that understanding can be used in both places.
Everyone working at The Farm has a passion for the work we do. This brings us together to complete the tasks and find enjoyment even when the work is difficult. It is a place of learning and practical application of the skills we gain. Being connected to the food we eat and bring to the community makes this job special and unique.
Emmy Bradenberg
Student Propagation Lead
My time on the farm has taught me a great deal about the interconnectedness of plants and their environment. The way the soil, microorganisms, and insects interact to support plant life is very fascinating to me.
One of my favorite parts of working on the farm is being able to follow the life cycle of the crops; from seed to compost. The farm is also a great place to decompress thanks to the positive atmosphere created by everyone who works here.
Finch Drake
Student Viticulture Lead
I have learned an incredible amount about our local and national food systems while working on The Farm. Working here has taught me so much about the interconnectedness of our communities, the Earth, and the organisms that live on it.
Working with my hands as a part of the life cycles of so many plants has been incredibly rewarding, and it is very fulfilling to be able to go to work surrounded by beautiful scenery and amazing people.
James Rusk
Food Forest Specialist
Working on the farm is a great way to expose yourself to many different forms of agricultural work! I personally have learned a lot about maintaining an orchard and to structure a food forest (not to mention learning to cook some tasty fresh produce).
The best part of the farm is the community, I’ve never once gone in and not been excited to work with someone and we have just a large enough crew to keep things interesting!
Duncan Graham
Student Repair and Landscape Lead
Working at the SOU Farm has taught me new ways of how to farm. Growing up, I lived around big production agricultural orchards. Having the chance to farm in a sustainable way has been such a joy to do!
My favorite thing about the farm is being able to work with such an amazing group of people!
Need to contact us?
Have questions about employment, events, or anything else related to the farm? Contact us at thefarm@sou.edu or 541-552-6487