Distance Learning

A distinct Spanish flavor

Stepping along the stones that form the winding paths through the historic streets of Segovia, Spain, the thrill of traveling pathways dating back to the late Middle Ages runs along your spine. The gently twisting medieval alleys lead from the 166 arches of the legendary Roman aqueduct up to the imposing Alcázar of Segovia, rising above a steep outcropping of rock to reveal the seemingly untouched countryside of the Spanish region of Castile and León beyond the city’s borders. 

Segovia is one of several Spanish cities Kari Turner and John Gonzalez visit with students during their summer program, which focuses on modern and traditional Spanish food production and environmental education, with field visits directed by experts in horticulture, viticulture and animal science. 

Turner and Gonzalez, both associate professors in the CAES Department of Animal and Dairy Science, designed the program to introduce students from all backgrounds to cultural agricultural practices, partnering with farms and food specialists in southern Spain to create life-changing learning opportunities. 

“It was a great opportunity to expose students to what we do as animal and dairy scientists,” said Gonzalez, adding that most students in the program last year had majors outside of the agricultural and environmental sciences. “The sites chosen for the program were selected to represent both the major agricultural and culinary practices associated with various regions of Spain. They served as perfect examples of the care, quality and pride the producers of Spain put into their products. For the CAES majors, the visits were excellent for students to see how Spanish food production practices differ from what they learn about U.S. production in classes.”

A favorite experience among travelers in the program was a visit to the Jamivi Iberian pork farm in Cordoba. The family-owned and operated farm specializes in producing the coveted Spanish jamón serrano, and the Jamivi family takes great pride in their practice of farming Iberico pigs. The family provided a glimpse into the jamón serrano production they have perfected into an art, drawing admiring customers from around the world. The sustainability-focused facility and farm have a negative carbon footprint, and the Jamivi family advocates for regenerative agricultural practices, using bees to pollinate the oak trees that provide the fatty acorns the Iberico pigs consume. The acorns are prized for imparting a unique flavor to jamón serrano, which is cured in sea salt for three to five years before being brought to market. 

Visits to partner farms, including the Cabra Malagueña goat farm, provided firsthand evidence of regenerative farming practices in Europe, a movement that is gaining momentum in the U.S. Students learned firsthand how food inhabits a major role in other cultures. “During this unique program, I had the opportunity to learn more about the modern and traditional food production practices of Spain as well as experience traditional Spanish dishes,” explained Avery Kanemasu, a senior biological science major at CAES. “I also found the cyclic process of food production fascinating. Learning about the detailed process of sustainable agriculture, like in cheese production, has provided me with a greater appreciation for the food I eat.”

The 15-day tour provided immersive cultural experiences such as an Andalusian horse show, olive oil tastings and cooking classes. “It is clear that this program helped students become very appreciative of the different cultures of the world. For the non-CAES majors, you can witness their appreciation grow for what producers do in an ethically efficient and environmentally friendly manner. One student switched her career path because she wants to travel the world and participate in international agriculture, which I thought was truly amazing,” Turner shared. 

From the delight of tasting authentic chocolate churros in Madrid to observing how foreign producers approach sustainability at a Spanish poultry plant in Málaga, this program promises to fascinate and leave students with a lingering taste for Spain. 

A Hellenic haven

The brilliance of the Aegean Sea, its vibrant, multi-hued blue waves crashing against the towering cliffs of the Greek isles, creates a dramatic picture of a water source that is vital to commerce, business and agriculture for neighboring Mediterranean cities and communities. Students traveling with the study abroad trip through Greece experience this magic firsthand as they immerse themselves in Greek culture and philosophy, culinary styles, agricultural and agritourism practices, ancient history and modern challenges. A collaboration between CAES and the UGA College of Family and Consumer Sciences (FACS), the program touches on diverse topics such as financial planning, agribusiness, hospitality and consumer economics, attracting UGA students from many disciplines.

Born and raised in Greece, program co-leader Effie Antonoudi, a faculty instructor in FACS, curates learning opportunities that give students engaging experiences during their two weeks in the country. 

In a program that explores the nuances of the decade-long Greek financial crisis of 2009-2018, students heard from faculty at the Athens University of Economics and Business and attended a class with top economic leaders, including the head of the Economic Analysis and Research Department at the Central Bank of Greece. 

For a portion of the trip, students stayed at the American Farm School, situated in farmlands right outside Thessaloniki, Greece's second-largest city. 

“It was eye-opening to sit in a classroom in a foreign country with students and teachers who have had experiences unique to mine and learn from them,” said Rachel Ann Vanace, an environmental economics and management alumnus. 

“Learning about sustainability and environmental concerns that other countries face inspired me to learn more about how countries can work together to promote a greener future.” 

Lectures from faculty at the American Farm School encompassed agribusiness and agritourism, driving forces of the Greek economy, and the students explored the rural landscape of Thessaloniki on farm and vinicultural tours. Genti Kostandini, co-director of the program, is a graduate of the American Farm School’s Perrotis College of Agriculture, Environment and Life Sciences and worked with Perrotis faculty to thoughtfully choose activities and tours. 

“The experts the students meet have firsthand experience on how research can be applied not only to the farm to increase productivity, but also to potential value-added agribusiness activities like processing, packaging, marketing and agritourism that can be carried out to increase agricultural profitability and enhance sustainability,” Kostandini explained. 

In Thessaloniki, UGA students visited the Agios Antonios Women Agri-Cooperative, a women-led organization that invests time and culinary efforts to employ women farmers and share traditional food products with visitors and the surrounding community. UGA students interacted with leaders of the cooperative and sampled traditional handmade recipes such as crisp, feta-filled Perek pie and buttery koulourakia cookies. 

“We enjoy welcoming visitors and students from abroad so we can share our customs and traditions from our region to the younger generation,” said a member of the cooperative. “With foreign guests, we love comparing cultures to find similarities from around the world. We also love showing people our financial impact. We employ women from the village and support the local economy by buying our raw materials and products from local farming businesses.” 

Agricultural communication alumnus Sara Beth Massey wrapped up her CAES experience with the 2022 trip.

“Not only did this program open my eyes to international agricultural job opportunities, it also showed me career options within CAES,” Massey said. “I believe that everything I learned on this trip will help me tremendously in the future, and all of the knowledge I gained will be very helpful throughout the rest of my life.”