Location: Bowdoin / Organic Garden / Get Involved / Summer Internship

Summer Internship

Summer InternIn addition to welcoming all volunteers, the BOG offers two paid summer student internships every season. The position runs from the end of classes in May-August for 40 hours/week. The interns are involved in every aspect of the farm, from seed ordering to creating the planting schedule, to ordering rock powders, to planting, harvesting, transplanting, weeding, washing and delivering. The interns are encouraged to initiate new projects at the farm and/or conduct experiments of their own design. Interns usually assume the role of BOG club leader after their summer spent on the farm. The work can be demanding, and requires proficient bicycle skills and stamina, but past interns have found it extremely rewarding and have been inspired to grow their own gardens after graduating or plant in containers in their dorm rooms.

For more information on the intern positions, please contact Sara at scawthon@bowdoin.edu.

2014 Interns

Tara Palnitkar '16
Tara is a rising junior at Bowdoin, working on a math major and physics minor.  She grew up in Connecticut but is loving living in Maine and is looking forward to a summer in Brunswick.  Tara was drawn to the garden by ad in the Installment (shout out to "Dan the Can"), her love of vegetables, and hatred of office jobs.  She can't wait to get her hands dirty and really get involved in the sustainable agriculture movement here in Brunswick and all over Maine.

Elina Zhang '16
Elina is a rising junior at Bowdoin College, studying English and Asian Studies.  Growing up with a garden in her backyard in Auburn, Alabama, she has always been obsessed with home-grown, sustainable food.  Part of her motives behind interning at the organic garden has been learning to live a more sustainable, more grounded life.  When she's not in the garden, she loves experiencing Brunswick during the summer, as well as finding new ways to cook the food that's harvested in the garden.  She is also interested in finding new ways to make organic, wholesome food accessible to a more diverse, unexposed community.