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As he wraps up his final semester at �ǿ����޴�ý University, Connor Godek is already digging into the roots of his future – literally.

A Nutrition and Food Studies major with a concentration in Food Systems, Godek is gaining hands-on experience in sustainable agriculture at , an urban mushroom propagation operation in Jersey City. There, he’s harvesting gourmet mushrooms for local restaurants and Community Supported Agriculture (CSA) customers.

With Commencement around the corner, he reflects on his internship, the challenges and rewards of farming, and how Montclair helped him grow into his purpose.

“My goal after graduation is to work in agriculture and food systems, learning how food makes its way from farm to table. I want to help make that process more sustainable and efficient – especially as our population grows and climate challenges worsen.”

Interning at Lifecap Farms

“At Lifecap, we grow about a dozen different types of mushrooms. Some days I’m preparing bags for growth, others I’m harvesting or maintaining the greenhouses. There’s a rhythm to it – a patience you develop when your work may not show results for weeks. I’ve learned to identify growth issues, harvest properly, clean the greenhouses, and use tools like the power washer. But most of all, I’ve learned to keep going – even when it’s hard, dirty or exhausting. That’s how I know I’m serious about this work.”

• Giving Back, Growing Forward: “Our CSA program serves more than 40 local families each week. It’s incredible to know that the mushrooms I help grow end up on people’s plates. Giving back means recognizing the people and places that helped get you where you are – and lifting up the community in return.”

  

A Taste of Senior Year: Wine and Food Science

Godek’s academic journey also blended food systems knowledge with hands-on learning in classrooms and labs. As a Nutrition and Food Studies major, he explored sustainability, food justice, global and national food policy, food safety, culture and cuisine – and in his final semester, a little bit about wine.

Adjunct Professor Stephen Fahy teaches the course Concepts of the Sommelier, where students like Godek learn the fundamentals of wine appreciation and service. Students analyze wines through sight, smell and taste while learning about wine regions, grape varieties and production styles across the globe. It’s a class that pairs scientific understanding with sensory exploration – and a fitting way to toast the end of college.

Cheers to the Class of 2025!

This photo essay is part of a series celebrating �ǿ����޴�ý University’s Spring Commencement 2025 graduates – students who embody the University’s mission to broaden access to exceptional learning opportunities and contribute to the common good.

Photos by University Photographer Mike Peters.

Ready to Start Your Montclair Life?

Prospective Students or Parents: Learn more about Montclair admissions and Nutrition and Food Studies at the College for Community Health.

Journalists: Contact our Media Relations team to request assets or schedule an interview with a member of the Class of 2025.