Editor’s note: Kim Colavito Markesich, our long-time freelance contributor, graduated from the Ratcliffe Hicks School of Agriculture, then went on to earn her bachelor of science in agriculture with a focus on environmental writing. Recently she caught up with some of her fellow RHSA alumni.
Luigi Sartori’s career path included a few unexpected turns. He left UConn after an unsuccessful start as a communications major. He then decided to go into the food industry.
“I was working at the Big Y in Mansfield as a butcher when Professor Cameron Faustman came up to me and started talking,” Sartori explains. “He said he could see I cared about what I was doing and suggested I come back to school. I didn’t even know there were opportunities in this field beyond what I was doing.”
“Both Cameron and Pat Jepson were instrumental in shepherding me through the process, first as a non-degree student, then as a student in Ratcliffe Hicks. I chipped away at my coursework while working full-time. Sometimes I would work two or three jobs while taking classes, but I kept at it. Before I knew it, I had earned an associate of applied science degree.”
