Sofie Johnson, a USF College of Public Health MPH student, says a volunteer trip to Thailand first sparked her interest in farming.

She and her fellow volunteers were tasked with creating a farm on a rural school’s property.

“I learned about permaculture, which is a sustainable way to farm utilizing the natural properties of plants to manage pests, conserve and maximize resources and use the natural ecosystem to the advantage of producing food,” Johnson explained. “Permaculture takes a whole-systems approach to farming, which I have found very similar to everything I have been learning about public health. I fell in love with getting my hands in the soil.”

Fast forward a couple of years and Johnson, who is concentrating in global disaster management, humanitarian relief and homeland security, now owns and operates SoJo Farms, a .44-acre organic farm in Hudson, Fla.

Johnson plants and harvests a variety of vegetables, including tomatoes, peppers, okra, beans, peas and cucumbers. She also has mango, pineapple and papaya trees as well as ginger and turmeric plants.

“Right now, I mainly sell fresh produce and pickled items via word-of-mouth to friends, family and coworkers,” she said. “I have plans to eventually sell at some farmers’ markets around town and maybe even try to get some produce into the local produce shops when I get more time.”

Johnson—who also has a “book box” on the farm where people can take and leave books—said that what sets her farm apart is a “farm-it-forward” philosophy.

“I want the farm to be a place for the community and by the community, for multiple generations,” she explained. “I want people to think more about where their food comes from and how it is produced—for example, how much time does it take to grow a potato? How can good bugs be used to keep away the bad bugs? What does a brussels sprout look like on the plant, etc.? I want to encourage people to be more conscious about their foods and what is in them.”

Reducing food insecurity, promoting healthy eating and creating a sustainable food source are just some of the ways Johnson connects farming to public health.

Fostering a sense of community is another.

“I want the farm to be a place where community members can know the farmer behind their food, see and learn about where their food comes from, give input into what is grown and get their hands dirty if they want to,” said Johnson, who hopes to do research on food insecurity after graduation. “I feel very privileged to be able to do this. My intention with the farm is to put back more into this community than what is here currently. I’m working toward matching every purchase with a donation straight into the community, whether that is to a local food bank, church or directly to families in the area. I feel very lucky that I have this opportunity to try to make a difference in a way that I am passionate about.”

Story by Donna Campisano, USF College of Public Health