Story and Photos developed by University Communications

I n New York City, the wildlife is sparse and specific: pigeons, raccoons, squirrels, etc.
 
Can you imagine how surprised Elijah Lopez was when he traded his home in the Big Apple for a working farm in Milledgeville, Georgia?

“It’s so small, there’s not a lot of cars honking, there’s no pigeons flying around everywhere. It was a complete culture shock,” Lopez, a senior history major, said. “I’m always ready for change, but it can be a little scary.”

Lopez chose Comfort Farms for his summer internship, the capstone experience prior to receiving the department of history and geography’s Global Foodways Studies Program Certificate.  
The certificate program nurtures students’ education in culture and history through food and more.

“Students like Elijah embody the mission of Georgia College by cultivating a better understanding of diverse cultures and peoples, engaging in community development and fostering greater social awareness,” said James “Trae” Welborn, associate professor of history. “They forge a well-rounded intellectual perspective that engenders cultural empathy and appreciation—crucial characteristics of good citizenship.” 

Lopez was drawn to Comfort Farms, a small, veteran-owned, family farm and veteran rehabilitation project, after learning about Jon Jackson, its owner. 

Jackson is a former Army Ranger. He started Comfort Farms to honor fellow Army Ranger, Kyle A. Comfort, who died during a deployment in Afghanistan. As a reservist in the National Guard and a member of Georgia College’s Senior Division Reserve Officers Training Corps (ROTC), Lopez felt a personal connection to Jackson.

The internship at Comfort Farms introduced Lopez to a whole new world, where he met livestock like poultry, rabbits and pigs for the first time.
 

“Everything I’ve done for this internship, and this course, has been humbling,” Lopez said. “I’m from New York City, so I have very limited access to understanding what goes into food production.”

On the farm, Lopez assists in planting, care of livestock, harvesting plants and animal products, cleaning and manning the weekend market.

“Instead of becoming just a historian, now I have management capabilities, the skills to work in a restaurant and I understand where food comes from,” Lopez said. “More importantly, it teaches you that you need to get down and dirty sometimes, and it’s okay if you mess up, because there are people willing to help you.”
 
“I’ve learned to never take something for granted,” he said. 

Following his graduation, Lopez hopes to make active duty. But if that falls through, he’s got a job lined up to teach middle grades at a charter school in the Bronx. He’s also been offered a fellowship for teaching middle grades that would cover costs for a master’s degree.


“At Georgia College, I’ve developed as a leader and stepped out of my comfort zone,” Lopez said. “And as a person, I couldn’t be more pleased with my results. Since arriving as a transfer student two-and-a-half years ago, every milestone I’ve reached has made me who I am.”

His worldview has shifted, he observed. Now, he considers where he buys food, what that means for the community and what he can do to contribute. Nothing is stopping him from growing his own food and sharing that expertise with later generations.

“Jon Jackson said that if I have room for gray space, or down time, I have room for improvement,” Lopez said. “If you want to change or want something to be different, don’t be scared, embrace new possibilities.”