By Taylor Ware

Missouri State University is always seeking to improve the education we provide, the teaching environment we facilitate, or the community we serve. Our school has a unique dedication to public affairs— a perspective that cultivates civic virtues and strengthens the bonds that unite people is a central element of the student experience. 

From this set of values emerges service-learning. Service-learning connects coursework with community efforts to provide hands-on opportunities to students. In many cases, service-learning has resulted in career-building relationships. For Missouri State alum, Anneliese Kerr, this is exactly the case.

“At first, I wasn’t quite sure what to do. But with time, I found my footing and figured out how I could best serve others as well as myself.”  

Anneliese began an Environmental Plant Science degree as well as a focus on agronomy at Missouri State in 2016. Her passion for agriculture and biology stems from her love of food and cooking. At one time, she believed she might work as a chef but eventually determined working to grow the best food was a more fitting path. The culmination of Anneliese’s interests and education made her perfect for an opportunity in the service-learning office. 

Anneliese wasn’t always sure about going on to a masters, but it’s quite a challenge to turn away from Director of Service-Learning, Dr. Kathy Nordyke’s recommendations. The pair met at the suggestion of Anneliese’s academic advisor. The meeting was intended to be simply informational, but by the end of that meeting, Anneliese was going to graduate school for Plant Sciences and signing graduate assistant paperwork.

She began her graduate assistantship working with Urban Roots, a local urban farm, as well as Springfield Community Gardens (SCG) where she signed on to multiple grants. These grants include the Community Food Project and the Beginning Farmer-to-Rancher Development Program, both of which provide resources and education to underprivileged farmers.  

When asked about this time, Anneliese said, “At first, I wasn’t quite sure what to do. But with time, I found my footing and figured out how I could best serve others as well as myself.”  

The Community Food Project grant meant SCG would receive $750k for the building of a hospital farm. This establishment is aimed at providing organic, healthy food to the patients and staff at CoxHealth. This large undertaking aligned perfectly with Anneliese’s presence. In March of 2021, Cox launched an incentive program seeking to get their nurses engaged in the community. The on-site hospital farm provided the ideal channel for hospital staff to participate in this program.  

Subsequently, the program needed a volunteer coordinator. Anneliese was inspired by the mission of the project; it benefitted patients, employees, the community at large and the environment. She took it upon herself to make it known that she was ready and able to take on this larger role. Quitting a four-year waitressing job and beginning this part-time position at SCG was a pivotal point in her journey. 

Anneliese’s time as a graduate assistant was fruitful as she worked with a variety of institutions and community professionals to make a difference. In addition to her SCG responsibilities, Anneliese worked with Springfield Public Schools (SPS) and Urban Roots to develop agriculture-based curriculum for SPS to utilize. She also served as an advisor to students participating in service-learning.  

“The biggest thing I’ve learned is the importance of communication and follow-up. Professionals and students alike are often overwhelmed and uncertain. Consistent communication and attendance are the keys to success in any group,” said Anneliese. 

Her connection to service-learning has propelled her to great heights due to its innate ability to foster a multitude of skills. In her last semester of graduate school, Anneliese negotiated a full-time position with Springfield Community Gardens. In her year and a half as a graduate assistant and part-time employee, Anneliese made herself indispensable to SCG. She now works as a Farm Team Coordinator and Project Coordinator managing 11 active grants. 

Anneliese explained how her time with service-learning prepared her for the challenges of a full-time job. Getting involved at the organizational level with a business or group is the best way to learn functional skills. In the service-learning office, graduate assistants are often balancing a multitude of roles which prepare them for this exact circumstance. 

Classes, work and personal life are a juggling act, but through guided experiences like service-learning, you can be taught to juggle pretty well. “Working in the CASL office strengthened my ability to keep my head on straight despite the overwhelming nature of the workplace. I learned to trust that I could react calmly and adapt quickly,” said Anneliese. 

She expressed that she feels more confident in many aspects of her life due to her time as a graduate assistant. All jobs will put you in situations where you don’t have the answers. Service-learning gave Anneliese the background to feel self-assured even in these scenarios. Soft skills like communication, she explained, can be a significant aid when you are lacking the technical skills. 

Anneliese conveyed extreme gratitude for the opportunities that Springfield Community Gardens has provided. “Every day I go to work knowing that the day will be completely different than the last and knowing that I can work with my community to help people pursue their goals and dreams of farming. I get to support our incredible network of local farmers, and increase our community’s access to healthy, local food.” 

Anneliese’s position at SCG has led her to achieving her dreams of working with farmers to improve sustainability practices and soil health.

Email ServiceLearning@MissouriState.edu to find out how you can begin your service-learning journey from course to career. 

Check back next week to read about another journey from Service-Learning to Springfield Community Gardens.