Student Internship Spotlight: Harvesting Hands-On Skills at Little Muskingum Kettle Farm

Written By: Kaitlin Streator, BB2C Communications and Engagement Specialist

Frances Ryckebosch harvests herbs at Little Muskingum Kettlefarm

Autumn has arrived in the Mid-Ohio Valley, blanketing our landscape with rich color and crops ready for harvest. It’s a time to really take in and cherish the beauty of our natural surroundings in Southeast Ohio—something that can often be difficult to do with busy schedules. However, one Marietta High School student found a way to dedicate time to being in nature through an internship with a local farm.

“I loved environmental sciences, but I did not have much experience with hands-on outdoor work,” said Frances Ryckebosch. “However, from the very first day of my internship, I immediately began to enjoy the work and started developing my skills.”

Ryckebosch, a junior at Marietta High School, connected with Building Bridges to Careers (BB2C) and was placed in an internship with Little Muskingum Kettle Farm—an herb farm nestled along the banks of the Little Muskingum River in Wayne National Forest. The internship was funded by Rural Action.

Little Muskingum Kettle Farm is run by owner Caroline Perrucci, who—after spending years foraging, cultivating, and harvesting herbs for tea in Montana, Israel, and Vermont—returned to her hometown of Marietta, Ohio, in 2020 to start her own herb farm. Perrucci took Ryckebosch under her wing this summer and taught her the tricks of her trade, such as cover cropping, tilling by hand, and adding compost to the field.

“[Frances] did a FANTASTIC job, engaging with the work and the crew with enthusiasm and a radiantly positive attitude! We all really enjoyed working with her,” Perrucci said.

Ryckebosch plants seeds at Little Muskingum Kettlefarm

“Caroline made an active effort to teach me about the plants I was working with, and I came out of the internship with so much valuable knowledge about native plants, herb identification, and the growing process,” Ryckebosch said.

On her website, Perrucci notes that all of her teas are grown, dried, and packaged at the farm in Marietta using compostable packaging. She processes the herbal tea as both whole-leaf and tea sprigs—meaning the leaves remain intact rather than crushed, rehydrating naturally when steeped so no infuser is needed.

In addition to these sustainable growing practices, Ryckebosch said Perrucci provided an environment where she could learn, feel encouraged to try new things, and have fun.

“I am so delighted with how my internship went, and I am grateful to have been a part of such a positive work environment,” Ryckebosch said.

Ryckebosch sells tea at a farmer’s market

Ryckebosch helped sell products at local farmers’ markets and festivals this summer, and the fruits of labor can be found at stores across Marietta, including Alpro Nutrition, Wit & Whimzy, and Route 60 Coffee, as well as select locations in Northeast Ohio.

To learn more about BB2C’s internship programs or connect with Career Pathway Coordinator Lara Coghlan, visit bb2careers.org/student-internships.