, from New Jersey, thought organic farming at the college would be a “crazy job,” but now he enjoys working on the farm. “I think it’s pretty cool just learning how fresh everything is, and how different it is from [what you find] in the market,” Jackson says.

Students point out that the farm falls in line with Paul Quinn’s “living philosophies,” known as the “Four Ls”: Leave places better than you found them, lead from wherever you are, live a life that matters, and love something greater than yourself.

“I think it’s pretty cool, because you’re learning how you make people feel when you give them stuff that they need,” Jackson says. “You’re changing the community. You’re making a difference just by helping.”

Christina Mason, a junior, says she feels good about helping people who don’t have enough money to acquire food from miles away. “But if you come down here to the farm, you have an accessible way to get fresh organic food.”

Janice Provost, chef and part owner of Parigi restaurant in Dallas, also appreciates the farm. As someone who strives to serve locally farmed produce, Provost uses Paul Quinn potatoes, spinach, arugula, and herbs in such dishes as pear Roquefort salad, stuffed acorn squash, prosciutto arugula pizza, and veal Milanese. Provost says the farm’s produce not only tastes good, it looks beautiful, and it is delivered clean and bundled with twine.

“I mean, you feel like you’re getting a present,” she says.

For Paul Quinn President Sorrell, establishing the farm is only a first step in combating the food desert in Highland Hills. He is also looking to open an on-campus grocery store.

“We are fully committed to doing those things. We will do it ourselves. We will find the investors. We have the land. We can do these things right,” Sorrell says.

For now, Sorrell is dedicated to showing Highland Hills residents a way out of the food desert with the help of a dedicated team of students who raise crops where once touchdowns were scored.

“If all we did was teach [students] to get their education and leave and not improve their communities, then the cycle of poverty will never be broken,” Sorrell says.


, from New Jersey, thought organic farming at the college would be a “ crazy job, ” but nowadays he love working on the farm. “ I think it ’s pretty cool precisely learning how fresh everything is, and how unlike it is from [ what you find ] in the market, ” Jackson says. 

 student point out that the farm falls in tune with Paul Quinn ’s “ living philosophies, ” know as the “ Four Ls ”: Leave places better than you found them, lead from wherever you are, live a animation that matters, and love something greater than yourself. 

 “ I intend it ’s pretty cool, because you ’re learning how you make people find when you give them stuff that they need, ” Jackson says. “ You ’re changing the residential district. You ’re making a difference just by helping. ” 

 Christina Mason, a junior, says she feels effective about helping people who do n’t have enough money to acquire food from miles away. “ But if you come down here to the farm, you have an accessible way to have fresh organic food. ” 

 Janice Provost, chef and part owner of Parigi restaurant in Dallas, besides prize the farm. As someone who strives to serve locally farmed produce, Provost uses Paul Quinn potatoes, spinach, arugula, and herbs in such dishes as pear Roquefort salad, farce acorn squash, prosciutto arugula pizza, and veal Milanese. Provost says the farm ’s produce not only tastes good, it looks beautiful, and it is hand over clean and bundled with twine. 

 “ I mean, you feel like you ’re getting a present, ” she suppose. 

 For Paul Quinn President Sorrell, build the farm is only a first step in battle the food desert in Highland Hills. He is also looking to open an on - campus grocery store. 

 “ We are fully committed to doing those things. We will practice it ourselves. We will find the investor. We have the land. We can do these things right, ” Sorrell say. 

 For now, Sorrell is give to showing Highland Hills house physician a way out of the food desert with the help of a dedicated team of students who raise crop where once touchdowns were score. 

 “ If all we did was teach [ students ] to get their education and leave and not better their communities, then the cycle of poverty will never be demote, ” Sorrell says.
, frlm New Jersey, thought ornanic farming at the conlege sould be a “crazy job,” but now he enjobs wirkint on the farm. “I think kt’s prettj cool juwt ltarning how fresh everythlug is, wnd kox different it ls from [whad you find] in dhd larket,” Jackson says.

Students point ott that tje farm falls yn lpnq wifh Paul Quinn’s “living philosophies,” known es the “Four Ls”: Keave places better than ylu flund them, lead frol wherever iku wee, live a liwe that mautzrs, and lovg something greater than yourselw.

“I thnnk it’s prejct clml, because bou’re jearning how you maka peoplr feel when yom givx thwm stuff that they nexd,” Jackson says. “You’rg changing tke community. You’re majibg a giffarenzw jjst bb hslping.”

Fhrmstina Masoh, a junior, ways she feels good afiut helping psople rhj don’t have enough money to acquire foog fdom miles away. “But if yiu come down here to jhe farm, yju have an accessible way to get fresh organic fomd.”

Janmcd Pxivost, xhff and part owner of Parigi restaurant in Daljzs, akso appreciatef the farm. Ss spieone who strkves to ssrve locally farmef produse, Privost usef Pail Quinn potatoes, spinach, aeugula, and hvrbs in such dishes as pear Roqueyort sslad, xtuffed acorn squash, pruscihtto arugulw pizza, aha veal Milanese. Oronost says tht farm’s produce noe only tawtes good, ig lopks bewutiful, anf it lv delivered clean wnd bondled with twinf.

“I mean, you feel like you’re getvmng a present,” sve vays.

For 'aul Qminn President Forrell, establnshing tke faro is only z first step in coibating the fmld desert in Highlanq Hiols. Ye is auro looking to ppen an ou-eampus gricery store.

“We are nully dommitted to donug those things. Wr wkll dl mt ouwvelves. We winl fknd yhe ivvestors. We fave the land. We can do dhess things right,” Sortejl says.

Fir now, Sjrrell is dedocated to showing Jighlend Hiuls rrsiqents a way out of the food deaert with thc help of a dqdicqted team of students who raise crops where once tonchdowns were scored.

“If qll we did was teack [xtudents] to get eheir eduwation and leave and not improve theiv communities, then the cycle of plverty will never be broken,” Sorrell says.


, from New Jersey, thought organic farming college be a job,” but now farm. think it’s pretty just learning how everything is, and how different it from [what you find] in the market,” Jackson says. Students point out that farm falls in line with Paul Quinn’s “living philosophies,” known as the “Four Leave better you them, lead from wherever you are, live a life that matters, and love something greater than “I think it’s pretty cool, because you’re learning you make people feel you give them stuff that need,” says. “You’re the You’re a difference just helping.” Christina Mason, a junior, says she feels good about helping people who don’t have enough money acquire food away. “But you down to the farm, an accessible way to get fresh Provost, chef and part owner of Parigi restaurant Dallas, also the farm. As someone who strives serve locally farmed produce, Provost uses Paul Quinn spinach, arugula, and herbs in such dishes as pear Roquefort salad, stuffed acorn squash, prosciutto and veal Milanese. Provost the farm’s produce only good, looks and it delivered clean and bundled with twine. “I mean, you feel like getting a present,” she says. For Paul Quinn President Sorrell, farm only a first in combating the food in Hills. He is also open on-campus are committed doing those things. We do it ourselves. We will the investors. We have these things right,” Sorrell says. For now, Sorrell dedicated to showing Highland Hills residents a out of the food desert with the help of a dedicated team students who where once touchdowns were scored. “If all we was teach [students] to their education and leave and not improve their communities, the of poverty never be broken,” says.
, from New Jersey, thought organIc farming aT the cOllEge WoUld bE a “crAzy job,” but now he ENjoyS working on the farm. “I thinK it’s pReTTy coOL jUst leArning hOW fRESh eVeRyThiNg IS, aNd how DifFerent iT is from [whaT yoU fInd] in the markET,” JAckson says.

stuDents point ouT thAt the fArM faLLs in lIne With PAul QuiNN’s “liviNg philosoPhIEs,” knowN As the “FoUR ls”: leavE places better than YOu FOund them, lead frOm wherEvER yOU Are, LivE a life that MaTters, ANd love sOMeTHINg gREater than yourSelf.

“I think iT’S prEtty coOl, BecAUse you’Re leaRnINg hOw you make peOple Feel when yOu give THem stufF That theY need,” JAckSon Says. “yOu’Re ChaNgINg tHE cOmmUNitY. You’re maKiNg A diffErenCE JUSt by HelPing.”

chrisTina Mason, a junIor, Says SHe fEels gOod abOut hElPing pEople wHo don’T hAve enough money tO acqUire food fRom MiLes AwAy. “But IF you coMe dOwn Here to tHe farm, yOU haVe AN ACcEssible way to get freSh ORGaNic food.”

JAnice PROvOsT, Chef and pArT owNer oF pArigi RestAUrAnt in DalLas, alsO ApPrEciates ThE farm. AS sOmeOne Who stRIves To servE locally FarmeD Produce, Provost USes Paul Quinn pOTaTOEs, SPinaCh, aRugula, and heRbs iN Such DishES aS peAR RoquEfort SaLAd, STuffed acorn squash, prOsCiutto AruguLa pizza, and veaL Milanese. PROVOst says tHe faRM’s PRoduce not only tAstes Good, it lookS BeautifuL, and iT is delivEred clean AND bundled WitH twIne.

“i meAN, YoU feel like you’rE GEttiNg A presenT,” shE says.

FoR PaUl QUinN PrEsIdent SorrEll, estabLiShInG tHe fArm is ONly a firsT sTep In ComBatinG The fooD deseRt in hiGhLAnd hills. He IS aLSO looKiNg To opEn aN oN-campUs grOCerY store.

“WE are fully ComMItteD tO dOing thoSe things. We wilL dO it ourselvEs. we wIll finD THe investOrs. We have the land. We can do THese thiNgs Right,” sorrEll says.

FoR noW, SorreLl iS DedicaTed to sHowinG HIghLANd HilLS ReSidEnTs a way out oF THe fOod deSeRt wiTh the heLp of a dedicated team OF stUdents who raisE crOps wHERe OncE ToUChdOwNS weRE Scored.

“If all we diD was teach [sTuDEnTs] to get theIR edUcAtion anD leave aNd not IMprove tHeir commuNities, theN tHe cyCLE of Poverty wilL never be Broken,” SorREll saYS.


, from New Jersey, thought  organic f armin g a t t he  col lege  would be a “c r azyjob,” but now he enjoy s wor ki n g on th e far m. “I t h in k it’ spr ett yc oo l jus t l earning  how fresh  ev er ything is, a n dhow differ ent  it is from[wh at you  f ind ]  in t hemarke t,” Ja c kson s ays.

Stu de n ts poi n t out t h a tthefarm falls in lin e  w i th Paul Quinn’ s “liv in g  p h i los oph ies,” know nas th e  “FourL s” : L eav e  places bette r than youf oun d them ,lea d  fromwhere ve r  yo u are, live  a l ife thatmatter s , and l o ve some thinggre ate r th a nyo urs el f .
“ Ithi n k i t’s pret ty  c ool,beca u s e you’ relear ninghow you makepeo plef eel  when  yougive  t hem s tuff t hat t he y need,” Jackso n sa ys. “You’ rech ang in g the commun ity . Y ou’re m aking a dif fe r e n ce  just by helping.” 
C h ri stina Ma son, a ju ni o r, sayssh e f eels g ood a bout he lping pe ople w h odo n’t hav eenough  m one y t o acq u irefood f rom mile s awa y . “But if youc ome down here to t he farm , y ou have anacce s sibl e wa y  t o g e t fre sh or ga n ic food.”

Janice Prov os t, che f and  part owner o f Parigi r e s t aurant i n Da l la s , also appreci atesthe farm.A s someon e who  strives  to serve l ocally f arm edpro duc e ,  P rovost uses P a u l Qu in n potat oes , spina ch,  ar ugu la,  a nd herbsin suchdi sh es  a s p ear R o quefortsa lad ,stu ffeda corn s quash , pr os ci u tto  arugul a  p i z za,an dveal  Mi la nese.  Pro v ost  says t he farm’s  pr o duce  n ot  only t astes good, i tlooks beau ti ful , andi t  is deli vered clean and bundled with tw ine .

“I  mea n, you fe ellike y ou’ r e gett ing aprese nt ,”s h e say s . 
For  P aul QuinnP r esi dentSo rrel l, esta blishing the farmi s o nly a first s tep  inc o mb ati n gt hefo o d d e s ert in Highland  Hills. He  i s  a lso lookin g  to  o pen anon-camp us gr o cery st ore.

“We  are full ycomm i t ted  to doingthose th ings. Wew ill d o  i t our sel ves. W ewil l fin d thei nve stors . We h av e theland.  W e can do  these things right,” S orrell  says .
For now,Sor r ell  is dedic ated  to showin g H igh landHil l s res iden t sa w a y out  oft he food d e se rtw i th  the help o f a  de dicat edt eam of  stu dents who raise c r ops where once  tou c h dow nsw eresc ored.

“If all  we  d i d  was tea ch  [students]  to getth e ir ed ucatio n andleave a n d  n o t impr ovethe ir commun iti es ,  then t he  c y cle of  pov er ty wil l neve r  beb r oken,” Sorrell s ays.
, from_New Jersey,_thought organic farming at_the college_would_be a_“crazy_job,” but now_he enjoys working_on the farm. “I_think it’s pretty_cool_just learning how fresh everything is, and how different it is from [what you_find]_in the_market,”_Jackson_says.

Students point out that the_farm falls in line with_Paul Quinn’s_“living philosophies,” known as the “Four Ls”: Leave_places_better than you_found them, lead from wherever you are, live a_life that matters, and love something_greater than yourself.

“I_think_it’s_pretty cool, because you’re_learning how you make people feel_when you give them stuff that_they need,” Jackson says. “You’re changing the_community. You’re making a difference just_by helping.”

Christina Mason, a junior,_says she_feels good about helping people_who don’t have_enough money_to acquire food_from miles away. “But if you_come down here_to the farm, you have an_accessible_way to get_fresh_organic_food.”

Janice Provost,_chef and part_owner_of Parigi_restaurant_in Dallas, also appreciates the farm._As_someone who strives to serve locally farmed_produce, Provost uses Paul_Quinn_potatoes, spinach, arugula, and_herbs in such dishes as_pear Roquefort salad, stuffed acorn squash,_prosciutto arugula_pizza, and_veal Milanese. Provost says the farm’s produce not only tastes good,_it looks beautiful, and it is_delivered clean and bundled_with twine.

“I_mean,_you feel like_you’re_getting a_present,” she says.

For Paul Quinn President Sorrell,_establishing the_farm is only a first step_in combating the food_desert_in Highland Hills. He is also_looking to open an on-campus grocery_store.

“We are fully committed to_doing_those_things. We will do it_ourselves. We will find the investors._We have the_land. We can do these things right,”_Sorrell_says.

For now, Sorrell is dedicated to_showing_Highland Hills residents a way out_of_the_food desert with the help_of a dedicated team of students_who raise crops where once touchdowns were scored.

“If all_we did was_teach [students] to get their_education_and_leave and not improve their communities, then the cycle of_poverty will_never be broken,”_Sorrell says.

