Learning the Art of Leadership as a UW Farm Intern
By Roger Chen, UW Farm Student Education Intern, Undergraduate Student, Biochemistry
When I first started volunteering at the UW farm, I was with a bunch of friends from the Urban Farm (ENVIR 240) class. Most of the work, once you get the gist of it, turns out to be rather straight-forward, so it was easy to feel busy and engaged. I was happy to be there. It was a really fun period of time where familiar faces were showing up every shift and I became more comfortable with the tools and the techniques. As the days went by, I grew a sense of accomplishment.
Now I have been a volunteer for quite some time at the farm, and my undergraduate studies in biochemistry are coming to an end. I feel the urge to put myself out there to test my potential. When I discovered that an intern position on the farm was available, I took my chance and very luckily got the opportunity to work with this amazing team.
During my interview with the farm team, the production manager, Aisling, said that “keeping people busy is an art”. Well, it definitely threw me off a little bit, but what Aisling said really stuck with me for the next few weeks, and after some time officially working on the farm team, I can now attest that keeping the team’s spirit up while working at a productive pace is truly an art that can take years to master.
When there’s a question raised by volunteers, the group looks at me for the answer. When volunteers need direction, I need to give out clear instructions and feedback. Some people are natural at communicating, but definitely not me. These are bigger challenges to me than the actual field work aspect of the internship. How can I keep volunteer groups happy while working at a steady pace?
One day I led a small group of volunteers in soil blocking, which is the process of molding potting soil into uniform cubes that we can plant seeds into. Soil blocking can be a very efficient way of starting seeds early in the season before transplanting young plants into the field later on in the year. It was a learning process at first, but slowly I became more comfortable. I was trying to be as direct and straightforward as possible, leaving space for any questions. And actually, it wasn’t too bad at all! The most challenging part for me is the gap in between tasks and learning how to lead during transitions. I am afraid of losing momentum once the group stops, but I think the day I master the art will be the day I truly become a better leader.
Recipe of the Week:
Creamy Sesame Quinoa Salad with Mizuna, Collard Greens, Edamame, Sweet Potato, Shiitake Mushrooms, and Chives
By Zereen Gesmundo, UW Farm Nutrition Education Intern
Image and Recipe Source: Zereen Gesmundo
My name’s Zereen Gesmundo, and I’m the UW Farm Spring and Summer 2024 Nutrition Education Intern. When I received this week’s farm produce for my recipe development, I knew I wanted to do something more than just a leafy salad. It was a perfect sunny spring day, so I thought that a quinoa salad would be refreshing! Since Mizuna, which is an heirloom Japanese mustard green, was the main focus, I wanted to use complementary Asian ingredients in my recipe development. With that, I included ingredients such as edamame, furikake, and Japanese sweet potatoes. After finally giving this recipe a taste, I was very impressed with what I’d made! The Greek yogurt and lemon juice gave the dish a zesty and refreshing zing that complemented the greens. When I finished it with a sprinkle of furikake, I knew it was the cherry on top of the dish. I hope you enjoy making it as much as I did!
Rinse quinoa with cold water to help remove the bitter outer coating. Cook quinoa in a rice cooker or on stovetop, according to instructions or preference.
While the quinoa is cooking, heat up a pan with oil on medium-high and pan fry the sweet potatoes until golden brown (5-10 mins). Transfer crispy sweet potatoes to a large mixing bowl.
Place sliced shiitake mushrooms in the same pan where the sweet potatoes were cooked, and sear until mushrooms are browned (2-5 minutes). Transfer cooked mushrooms to the same bowl with the sweet potatoes.
Add chopped Mizuna and Collard greens in the large bowl, along with edamame. Transfer cooked quinoa to the large bowl.
For the sauce, add sesame oil, tahini, Greek yogurt, and lemon juice to a small bowl. Mix all of the ingredients together until everything is well combined. Pour the sauce all over your big metal bowl with greens and quinoa.
Season with salt, pepper, and furikake to taste. Toss all ingredients until salad is well combined. Serve with a sprinkle of mixed chives. Viola! Your Creamy Quinoa bowl is ready for munching!
The UW Farm donates regularly to the UW Food Pantry. During peak season we also donate to nearby food banks. The links below are resources to help you or someone you know with food access.
Every year, we have the capacity to grow more food and increase our educational and research program at the UW, but not without your support. Every contribution goes to work immediately, helping us better serve students. Your support can sustain our momentum and help seed new opportunities for student internships, academic work, and future growth. Please consider making a gift to the Farm online
The Weekly Dirt is produced once a week by the University of Washington Farm, a program of the UW Botanic Gardens, School of Environmental and Forest Sciences, College of the Environment. It is published nearly year-round for educational purposes and the majority of the content is written or contributed by students and farm staff.
This issue’s contributors:
Managing Editor: Siffre Tooth, UW Farm Food Security Lead ’23-24
Around the Farm: Roger Chen, Education Intern, Biochemistry
Recipe of the Week: Zereen Gesmundo, Nutrition Education Intern, Food Systems, Nutrition, and Health, Art Contributing Editors: Perry Acworth, Farm Manager; Siffre Tooth, UW Farm Food Security Lead ’23-24 Photo Credits: Siffre Tooth, Zereen Gesmundo. Other photos retrieved from the internet and noted in sections
I was happy to be there. It was a really fun period of time where familiar faces were showing up every shift and I became more comfortable with the tools and the techniques. As the days went by, I grew a sense of accomplishment. 
working on the farm team, I can now attest that keeping the team’s spirit up while working at a productive pace is truly an art that can take years to master. 
young plants into the field later on in the year. It was a learning process at first, but slowly I became more comfortable. I was trying to be as direct and straightforward as possible, leaving space for any questions. And actually, it wasn’t too bad at all! The most challenging part for me is the gap in between tasks and learning how to lead during transitions. I am afraid of losing momentum once the group stops, but I think the day I master the art will be the day I truly become a better leader.
