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Visiting our campus is one of the best ways to get a feel for Goshen — from classes and dorms to the dining hall menu — and decide if it’s a good fit for you. We are a friendly community where people are happy to answer your questions and show you around.
I am seasonally grazing cattle at the Merry Lea Sustainable Farm to add to our long-term Woody Perennial Polyculture Project. The cattle will be used to demonstrate integrated crop-livestock systems, manage forages, and provide fertility.
ASI Broiler Chicken Breed Comparison Project-
For our Agroecology Summer Intensive Program students are raising two meat-type chicken breeds ‘Jumbo cornish crosses’ and ‘Big Reds’ side-by-side in a hands-on, self-directed, immersive, learning experience.
Merry Lea Sustainable Farm Animal Products-
I am directly involved in the day to day management and care of a number of animal species for our Students, CSA customers, and farm stakeholders. Contact me if you are interested in learning more about our sustainably raised chicken, pork, beef, goat milk, turkey and eggs!
SUST 210: ANIMAL HUSBANDRY
Students work extensively with livestock at Merry Lea: cattle, milk goats, laying hens, and meat chickens to become familiar with the life habits and unique niche of each animal species. Basic veterinarian care, forage, and feed rations will also be covered. Students then extend their knowledge to the full farm system. Field trips to pastured and confined animal operations round out the course as students ruminate on the role of animals in sustainable and resilient agricultural systems.
BIOL 201: Botany
You will discover the incredible world of plants from a hands-on field based perspective.
-Ruth A. Mischler, Sjoerd W. Duiker, William S. Curran., David Wilson. (2009), Hairy Vetch management for organic no-till corn production. Agronomy Journal. 102(1), 355-362.
-Ruth A. Mischler, Sjoerd W. Duiker, William S. Curran., Jeffery A. Hyde. (2010), Use of a rolled rye cover crop for weed suppression in no-till soybeans. Weed Technolgoy. 24(3), 253-2611.