Whittier College's experiment coffee orchard offers students engaging opportunities to dive deeper into their environmental studies.
Recently, Andrea Wainwright (Class of 2024) grew her resume by examining fungi on the coffee trees' roots.
How did you get involved in the Whittier College Coffee Orchard?
I took an environmental studies course on the agricultural supply chain of coffee. I loved it and my professor recommended me for a position in the campus coffee research orchard. I wasn’t sure exactly what I was getting into at first, but I knew I wanted to work in the environmental sciences and thought this was a good way to get my foot in the door. I ended up really loving this position and have worked with the coffee project throughout my time at Whittier.
What type of work and research are you conducting in the coffee orchard, Andrea?
Recently, I’ve been involved in testing the abundance of mycorrhizal fungi within the roots of the orchard’s coffee trees. It assists 90% of plant species worldwide with nutrient absorption, adaptation of defense mechanisms, and water availability. I collected root samples from 24 trees, separated and stained them in the lab using Trypan blue to see the root structures, and finally looked at each root sample under the microscope, keeping track of how many arbuscular mycorrhizal fungi structures I see.
Why should a prospective student consider Whittier College?
I think the best part of Whittier College is the professors. I have been able to work with a couple of different professors in the environmental science offices as well as other departments through classes, clubs, and on-campus events. The professors genuinely care about their students and do everything they can to support students throughout their careers. I have had one-on-one conversations with professors about their expertise from more complex topics, such as how to apply to graduate school, to less complicated subjects, such as whether a potato should be considered a vegetable.
