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University News
April 30, 2025

Montclair Life: Class of 2025 Graduate Connor Godek Grows a Sustainable Future

In this photo essay, the Montclair State University senior harvests gourmet mushrooms, studies food systems and raises a glass to graduation

Posted in: College for Community Health, Graduate Spotlights, Homepage News, Montclair Life, University

Connor Godek harvests Black Pearl Oyster mushrooms from a growing block.
Connor Godek, preparing for a career in sustainable agriculture, interns at an urban mushroom farm in Jersey City. He’s shown harvesting Black Pearl Oyster mushrooms from a growing block. (Photo by University Photographer Mike Peters)

As he wraps up his final semester at Montclair State University, Connor Godek is already digging into the roots of his future – literally.

A Nutrition and Food Studies major with a concentration in Food Systems, Godek is gaining hands-on experience in sustainable agriculture at Lifecap Farms, an urban mushroom propagation operation in Jersey City. There, he’s harvesting gourmet mushrooms for local restaurants and Community Supported Agriculture (CSA) customers.

With Commencement around the corner, he reflects on his internship, the challenges and rewards of farming, and how Montclair helped him grow into his purpose.

Godek trims mushrooms to remove dirt and substrate at the bottom, ensuring a quality product for customers.
Godek trims mushrooms to remove dirt and substrate at the bottom, ensuring a quality product for customers. (Photo by University Photographer Mike Peters)

“My goal after graduation is to work in agriculture and food systems, learning how food makes its way from farm to table. I want to help make that process more sustainable and efficient – especially as our population grows and climate challenges worsen.”

Godek moves a rack full of mushroom blocks in a greenhouse. (Photo by University Photographer Mike Peters)
Godek moves a rack full of mushroom blocks before using a power washer to sanitize the greenhouse. (Photo by University Photographer Mike Peters)

Interning at Lifecap Farms

“At Lifecap, we grow about a dozen different types of mushrooms. Some days I’m preparing bags for growth, others I’m harvesting or maintaining the greenhouses. There’s a rhythm to it – a patience you develop when your work may not show results for weeks. I’ve learned to identify growth issues, harvest properly, clean the greenhouses, and use tools like the power washer. But most of all, I’ve learned to keep going – even when it’s hard, dirty or exhausting. That’s how I know I’m serious about this work.”

  • Giving Back, Growing Forward: “Our CSA program serves more than 40 local families each week. It’s incredible to know that the mushrooms I help grow end up on people’s plates. Giving back means recognizing the people and places that helped get you where you are – and lifting up the community in return.”
    Godek uses a squeegee to push water into the drain in a greenhouse.
    After cleaning the grow room, Godek uses the squeegee to push water into the drain. (Photo by University Photographer Mike Peters)
Godek looks out at the rooftop compost pile, where spent mushroom blocks break down into compost available to the community.
Godek looks out at the rooftop compost pile, where spent mushroom blocks break down into compost available to the community. (Photos by University Photographer Mike Peters)

A Taste of Senior Year: Wine and Food Science

Godek’s academic journey also blended food systems knowledge with hands-on learning in classrooms and labs. As a Nutrition and Food Studies major, he explored sustainability, food justice, global and national food policy, food safety, culture and cuisine – and in his final semester, a little bit about wine.

Godek uncorks a bottle of wine. (Photo by University Photographer Mike Peters)
Godek learns how to uncork a bottle. (Photo by University Photographer Mike Peters)

Adjunct Professor Stephen Fahy teaches the course Concepts of the Sommelier, where students like Godek learn the fundamentals of wine appreciation and service. Students analyze wines through sight, smell and taste while learning about wine regions, grape varieties and production styles across the globe. It’s a class that pairs scientific understanding with sensory exploration – and a fitting way to toast the end of college.

Godek presents in front of a white board in class about the qualities of the wine.
Godek explains the qualities of the wine his group tasted, including appearance, aromas and the flavor profile. (Photo by University Photographer Mike Peters)
Godek listens to discussion about tasting wines in a college classroom. Adjunct Professor Stephen Fahy is speaking to students with his back toward the camera.(Photo by University Photographer Mike Peters)
Godek listens to discussion about tasting wines with Adjunct Professor Stephen Fahy. (Photo by University Photographer Mike Peters)
A closeup of a wine glass with a hand swirling a glass of the red wine Syrah.
Swirling a glass of Syrah to examine its appearance before a group tasting. (Photo by University Photographer Mike Peters)

Cheers to the Class of 2025!

This photo essay is part of a series celebrating Montclair State University’s Spring Commencement 2025 graduates – students who embody the University’s mission to broaden access to exceptional learning opportunities and contribute to the common good.

Photos by University Photographer Mike Peters.

Ready to Start Your Montclair Life?

Prospective Students or Parents: Learn more about Montclair admissions and Nutrition and Food Studies at the College for Community Health.

Journalists: Contact our Media Relations team to request assets or schedule an interview with a member of the Class of 2025.