This garden was planted by faculty, students and staff to create an attractive and edible space filled with native heirloom crops. All of the grains grown here, including corn, amaranth, sorghum and millet, can be popped after harvest, thus the name “pop” garden.¬†Partners included the Sustainable Growing Club (GrOSU), the Initiative for Food and AgriCultural Transformation (InFACT), Knowlton School of Architecture, the Department of Anthropology and Landscape Services.