Where Hands & Heart Take Root

For sophomore Tam Coe, the Miller School farm isn’t just a classroom—it’s where he first felt at home. Since attending a summer camp there before ninth grade, Tam has spent countless hours planting, harvesting, cooking, and learning. This fall, he brought that same sense of belonging to the broader community by organizing a Farm Party, a celebration that gathered students, faculty, parents, and guests for an evening of food, music, and connection.

We caught up with Tam to talk about what inspired him to host the event, what he’s learned from his time on the farm and why he believes it’s one of the most special places on the Hill.

Interview with Tam Coe

What motivated you to throw a big party at the farm?

The farm was the first place at Miller School where I felt like I belonged. I’ve been on the farm since the summer before my ninth-grade year when I attended a camp there. Since then, I’ve taken three classes and had one summer job on the farm. During this time, we never had a farm party, even though I had heard that they used to happen. So, partly because of my election as Sophomore Class Representative, I decided organizing a farm party would be a good first step in gaining event-planning skills. I knew my first event had to be on the farm because it’s what I’m passionate about. I wanted to share the farm experience with the community. Truly, there is no better place on campus for people to socialize than in the natural setting of the farm.

When did you begin taking Sustainable Agriculture? What do you like most about it?

I’ve taken one semester of Sustainable Agriculture and one semester of Land Management. For a hands-on student like me, who learns better from doing rather than just listening, the farm is where I learn the most and where I’m most excited to be each school day. Mr. Culbertson is the perfect teacher for the job—direct, but also kind and patient. He’s not only my teacher, but also my coach, boss, and sometimes chef. Even though I’ve only known him for a little over a year, he has already become one of the best mentors I’ve had.

There is always fresh produce on the farm, and many classes are devoted to cooking experimental dishes—Mayak eggs, bánh mì, lamb pesto pasta, fried chicken, rabbit gumbo, and many others. We also learn about the history of American agriculture through documentaries and research, including the impacts of the Green Revolution and the rise of industrial agriculture.

Photo by Hunter Doss, MSA Student.

In Land Management, we learn about Miller School history, forestry, orienteering, natural resource management, and more. A highlight for me was going to the state forestry competition, where I placed 6th. Another great part of these classes is the diversity of grades. As a ninth grader last year, I expected to feel out of place, but instead I became friends with every senior, junior, and sophomore in the class. They taught me a lot about school, sports, and life.

Tell us about the farm goods that were used for the party.

We used a lot of ingredients from the farm. The pork and Mexican oregano were in the salsa verde. For toppings, we used pickled peppers and onions, along with cilantro. The zucchini bread was made with our zucchini and honey. The salsa was made from our tomatoes, oregano, onions, cilantro, and jalapeños. For décor, we used pumpkins, flowers, and tree slices under the serving dishes.

What did you learn while organizing and executing the party?

I learned a lot from planning this first event. Time management and patience are crucial when there are multiple tasks to complete. I list tasks in my mind or in Google Docs and then sort them by importance and time. Leadership is also key. My dad told me that involving others in planning and setup makes the event feel like theirs too. Using students from Sustainable Agriculture is one example, and next time I want to involve even more groups.

Communication was also important. Leading up to the party, I was constantly talking with teachers, students, parents, administrators, business owners, and farmers. The farm creates an atmosphere where anyone can talk to anyone. I saw administrators, bike shop owners, farmers, grandparents, students, teachers, and coaches all interacting. You don’t get that level of human connection at most community gatherings.

In addition to class, how are you involved at the school farm?

I worked on the farm last summer—my first job. I had attended summer farm camps before that, where I first learned to make pasta and went on tractor rides to explore old buildings on campus. Last summer, I worked alongside friends, and Mr. Culbertson was my boss. I learned that not all farm jobs are fun—like weeding—but they matter. Later in the summer, I helped with two week-long camps. During the second week, I was the only counselor, and I really grew into a leadership role. Working on the farm is the perfect job for me, and I definitely plan to continue.

How do you think the party went?

For my first planned event, I think it went very well. The food was delicious, the live music by Citizen Monkey fit the vibe, and a lot of people came. There are improvements to make: extending the event time, sending invitations earlier to outside guests, adjusting the layout so the band is more central, adding more lighting, and inviting Seven Rivers earlier in the planning process. But overall, it was a success—and a great start.