The Department of Crop Sciences’ Small Farm Certificate Program is celebrating the completion of its inaugural year with its first graduate, Lia Basden.

The program is an intensive nine-month course for anyone hoping to start and manage their own small farm. 

For the first two months, students study online, followed by an on-campus component at the Sustainable Student Farm through the summer. Students can then continue working at the student farm or any other farm of their choosing to complete the final component of the certificate.

Matthew Turino, the Sustainable Student Farm manager, spearheaded the certificate program. Turino specializes in small-scale diversified vegetable production using sustainable agricultural practices.

Iterations of the certificate program have existed in the past, but Turino worked closely with Jack McCoy, lecturer in ACES, to completely redevelop it.

“It’s nice to have a program that focuses on vegetable production as a job in itself,” Turino said. “We’re hoping that people at the University, or not at the University, could come and get this extra intensive program to develop those skills and knowledge.”

Through the program, participants gain a foundation in various aspects of how to run a farm. Students learn how to use Microsoft Excel sheets, engage in crop planning, find markets, develop marketing strategies and organize sales based on particular communities and farm goals. 

Participants also gain technical skills in farming systems such as irrigation planning, alongside hands-on training in understanding and operating farm equipment.

“We want people to have hands-on experience working on the farm because that’s really how you learn this kind of work,” Turino said.

The program’s inaugural graduate, Basden, completed a bachelor’s degree in communications from Saint Louis University, but missed being outside. 

“I grew up having a big garden in the backyard, with chickens,” Basden said. “I really love being outside, I love nature, and I wanted something that was a little more hands-on.”

Basden’s first job was an outdoor educator at a nature reserve, followed by a job at a grocery store. Both jobs inspired her love for nature, produce and food. 

For the program’s final project, Basden needed to develop a plan for her own farm — including what she would plant in each row, what crops she would sell, how many employees she would hire and the equipment she would need. 

Basden’s plan included a small grassroots community farm to increase access to fresh produce and foster connection with others. 

“I’m a big believer in community and access to food,” Basden said. “In a lot of communities, a lot of people don’t know where the food comes from, or they don’t have direct access to fresh food.”

The Small Farm Certificate Program works closely with the Sustainable Student Farm’s weekly produce sales. The farm’s products often serve residential dining halls, community kitchens in Urbana and the ARC food pantry. 

“I get very excited by produce, and it was really awesome to be surrounded by other people that had the same passion,” Basden said.

Designed to serve more than just the traditional college student, the certificate program provides a short-term commitment option for those who want to start their own business without having to pursue a four-year degree.

Accessibility in terms of time and money was a driving factor in Basden’s choice to pursue the certificate.

Basden was the first and only student for the 2025 cohort, but she worked closely with other students interning at the student farm. 

“(Basden) was great, she was pretty much an ideal person to be in the program,” Turino said. “She was extremely self-directed, and she worked really hard.” 

Although the program’s inaugural class had only one student, Turino and McCoy said they hope more students will take on the opportunity.

“For being the first person, I’m very impressed with the program, and I think that’s just a testament to (Turino) and (McCoy) and all the other people that make it happen,” Basden said. “It really was amazing, and exactly what I needed in that time of my career and my life.” 

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