Court to Kitchen
My name is Sierra Kuhn, and I'm from Arizona. I've been an active member of the women's club volleyball team at OSU. Volleyball has been a big part of my life and continues to be something I enjoy. Outside of school and sports, I love spending time in the kitchen; cooking and baking are some of my favorite ways to relax and be creative. I also enjoy reading in my free time; it's an excellent way for me to unwind and explore new perspectives. I'm passionate about staying active, trying new recipes, and always learning something new.
I chose my field of study because I’ve always loved food and science, especially chemistry. Studying food science allows me to combine both of those interests while working toward something meaningful. I'm passionate about helping improve our food systems, making them more sustainable, equitable, and health-focused. In the future, I hope my work can contribute to creating safer, more nutritious food and increasing access to quality food for all communities.
One piece of advice I’d give to incoming students is to say yes to hands-on opportunities even if they feel outside of your comfort zone. Internships, part-time jobs, and even volunteer work can teach you more than you ever expect. I also wish someone had told me that it’s okay not to have it all figured out right away. Your interests will evolve, and that’s a good thing. Stay open to where your curiosity leads you, and don’t be afraid to ask questions or try something totally new; you might discover a new passion or career path. Most importantly, build relationships with your peers, mentors, and professors. Those connections can make all the difference in your education and future career.
Field to Fork
My field of study has taken me to various hands-on learning opportunities. I interned at Matunuck Organic Vegetable Farm in Rhode Island, where I worked on everything from sowing and harvesting to laying drip lines and operating tractors and walk-behind mowers for the first time. I also interned at Firefly Farms in Maryland as a cheesemaking intern, where I gained a deep appreciation for the craft, science, and precision behind artisanal cheese production. The most valuable part of these experiences was seeing how food systems work from the ground up. At Matunuck, I learned how crucial sustainable farming practices are, and at Firefly, I got a close-up look at how raw ingredients are transformed into a finished product. The most interesting part was how much problem-solving involved farming and cheesemaking. Honestly, the most fun part was getting physically involved in the work, whether cutting cheese curds or harvesting tomatoes; I loved being in the middle of it all.
Through the College of Agricultural Sciences, I’ve gained hands-on experience in several meaningful ways. I interned at Matunuck Organic Farms, where I learned about sustainable vegetable production and irrigation systems. I also worked as a cheesemaking intern at Firefly Farms in Maryland. I’ve worked at Beaver Classic Creamery since my first year, gaining experience in dairy processing and production right on campus.
I found these opportunities through faculty recommendations, program resources, and staying involved with the department. Each experience has been incredibly important to my education. Working directly with food from the soil to the finished product has helped me connect what I’ve learned in the classroom to real-world challenges in the food system. It’s also helped me build technical skills, confidence, and a clearer vision of the kind of work I want to do in the future.