A Look Beyond Olives as Oil
April 6, 2023
By: Jacob DeFant, ASU Sustainable Food Systems graduate student.
In early December of 2022, two dozen students from the new Food Policy and Sustainability Leadership cohort piled out of large Suburban’s, peeling off their extra layers from the early morning as they adjusted to the warm, sunny, and welcoming weather of central Arizona. The students had just arrived at Queen Creek Olive Mill for their next stop during their weeklong course focused on immersing students in the agriculture industry of Arizona. Tired from long days of traveling, the students stretched and readied themselves for another deep dive into Arizona food systems. The students did not expect the unique perspective Queen Creek Olive Mill had to offer on its unique participation in Arizona agriculture.