At the Oakland Center, lunchtime arrives like a wave. Students gather to socialize, study and eat, and when the rush hits, lines form at the counters. Meals become something to fit in between classes — quick, convenient and easy not to think about.
That distance is what Detroit farmer Miles Wood wants young adults to notice. In an interview, Wood described food as more than what ends up on a plate. He framed it as a relationship built on soil, time and the people who do the work — farmers, cooks and servers — whose labor is easy to overlook in daily routines.
Wood is a farm co-manager with Keep Growing Detroit, a nonprofit focused on food sovereignty and community agriculture. He said his work includes growing fruits, vegetables, herbs and mushrooms, producing honey, and managing greenhouse and tunnel systems that extend the growing season.
Oakland University has its own version of that work on campus. The Campus Student Organic Farm, operated through the Department of Biological Sciences, grows more than 40 types of vegetables, fruits, flowers and herbs and offers weekly farm shares during the growing season, according to the university’s website.
In 2024, the farm dedicated a new hoophouse — dubbed the “Salad Palace” — to focus on more “student-friendly” produce, including leafy greens, according to an Oakland University news release.
Wood said farming demands patience. Days revolve around planting, maintaining and problem-solving long before anything is ready to pick. Harvesting, he said, is the moment when the work becomes visible.
“My favorite part is harvesting,” Wood said, “because it is the fruits of all the labor.”
His connection to growing started early. Wood said both of his grandmothers kept gardens, and he sees farming as a way to reconnect with his roots.
As he learned more about modern food systems, he said he felt compelled to get involved.
He also emphasized that farming in Detroit is not only about production, but about community. Wood said many growers share resources, knowledge and labor instead of competing because the goal is to feed neighbors and expand access.
He added that barriers such as land access, capital and skills can determine who gets to grow food and who remains dependent on systems they cannot control.
Money shapes access, too. Wood said local produce can become out of reach for people with lower incomes when prices rise, even when fresh food is being grown nearby.
For OU students, Wood framed the issue as both practical and cultural. He encouraged students to think beyond convenience and consider what they would do if shelves were not stocked or supply chains faltered.
“If the grocery stores don’t fill their shelves with food,” Wood said, “What will you do? What will you eat?”
Even in winter, he said, the work continues. While active growing slows for about a month, planning does not — budgeting, infrastructure decisions and crop schedules keep the season moving forward.
Wood said he hopes people slow down enough to recognize the land and labor behind their meals and show more gratitude for the workers who help feed their communities.
“The earth is speaking to us every day,” Wood said. “We just have forgotten how to listen.”