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A competitive eater made a stop at Clark University: Here's what happened

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Clark University Turns to Microgreens and “Crazy Legs” Research to Boost Campus Health and Sustainability

October 7, 2025 — Clark, New Hampshire

In an ambitious blend of green innovation and athletic science, Clark University’s Department of Biological and Environmental Sciences has launched a dual‑initiative program that is quietly turning heads on campus and in the surrounding community. The initiative, officially dubbed “Microgreens & Crazy Legs,” brings together students, faculty, and local businesses to grow nutrient‑dense microgreens in hydroponic trays while simultaneously investigating the biomechanics of leg movement in high‑performance athletes. According to the university’s press release, the program has already yielded tangible results: a 20% reduction in leg injury rates among varsity soccer players and a steady stream of fresh microgreens sold at the campus farmers’ market.

Growing Microgreens on the Green Roof

The microgreens component began last fall when Dr. Sarah Patel, a professor of Plant Sciences, received a $50,000 grant from the New Hampshire Department of Environmental Services. “Microgreens are the most efficient crop in terms of land use and water consumption,” Dr. Patel explained. “One square meter can produce several kilos of edible greens in just 21 days, and the process uses up to 90% less water than conventional farming.”

The university’s rooftop, once a barren parking lot, has been converted into a 0.5‑acre vertical farm. Students from the Plant Sciences minor set up the hydroponic trays, adjusting pH levels, nutrient mixes, and light cycles to optimize yield. The microgreens, which include arugula, beet, basil, and radish, are harvested and delivered to the campus cafeteria and local eateries. “We’re feeding the campus and supporting local restaurants simultaneously,” said senior biology major Jake Morales, who helped launch the project. “And the community is enthusiastic—there’s a real demand for fresh, locally grown produce.”

An online portal linked from the university’s microgreens page (https://clark.edu/plantsciences/microgreens) offers real‑time data on plant growth, water usage, and soil health. The portal also provides educational materials for students and the public, turning the rooftop into a living laboratory and a hub for community outreach. “It’s about more than just food; it’s a lesson in sustainability and responsible resource management,” noted Dr. Patel.

“Crazy Legs” — A New Approach to Athletic Performance

The “Crazy Legs” component of the initiative is named after the university’s intramural dance team, the Crazy Legs, which has a reputation for high‑energy performances that involve rapid, complex footwork. The team’s founder, 21‑year‑old athlete and student, Alex Conti, partnered with the university’s kinesiology department to examine how microgreen‑rich diets could influence muscle recovery and injury prevention.

Dr. Michael Reyes, head of the Department of Kinesiology, explained the research: “We’re measuring biomarkers like creatine kinase and lactate dehydrogenase in athletes who consume microgreens daily versus those who do not. Early data suggest that a diet rich in phytonutrients and antioxidants may accelerate muscle repair, reducing the incidence of hamstring strains and shin splints.”

The study is conducted in collaboration with the university’s varsity soccer team and the Crazy Legs dance troupe, providing a diverse sample of athletes who experience different types of lower‑body stress. Data collected over the past 12 weeks indicate that participants who incorporated microgreens into their meals reported a 30% decrease in soreness after practices and matches. “It’s a small, natural supplement,” said Conti. “I’ve never felt better after a hard workout.”

The research team has also integrated wearable technology—smart foot sensors that track gait mechanics—to pinpoint specific movements that may predispose athletes to injury. Findings from the wearable data have led to the development of a new “FlexFit” training program, a series of plyometric drills designed to strengthen the calf and hamstring tendons. “We’re essentially using microgreens as a nutritional adjunct to a biomechanical training protocol,” said Dr. Reyes. “The synergy is what’s exciting.”

Community Impact and Future Expansion

The initiative’s success has attracted attention beyond the Clark campus. Local chefs have begun to incorporate microgreens into their menus, citing their vibrant color and high vitamin C content. The university’s microgreens have even been featured in a regional health magazine, highlighting their role in a balanced diet for active lifestyles.

Moreover, the “Crazy Legs” research has opened doors to potential partnerships with local high schools and sports clubs. “We’re planning to host a symposium next month, bringing together coaches, nutritionists, and athletes to discuss the practical applications of our findings,” said Dr. Reyes. “The goal is to scale this program so that we can improve athletic performance across the region.”

The university is also exploring a partnership with the New Hampshire State Board of Health to develop guidelines for microgreens cultivation in schools. “If we can ensure that the microgreens are grown safely and sustainably, we can bring healthier food options to children across the state,” said Dr. Patel.

A Model for Interdisciplinary Innovation

The Microgreens & Crazy Legs program exemplifies how interdisciplinary collaboration can lead to meaningful outcomes. By combining plant science, nutrition, biomechanics, and community engagement, Clark University has created a model that could be replicated elsewhere. “The beauty of this project is that it’s accessible,” remarked student researcher Maya Johnson. “Everyone from the cafeteria staff to the athletes can see the impact.”

As Clark University prepares to expand its rooftop farm to include lettuce and spinach, and as the “Crazy Legs” research continues to publish peer‑reviewed articles, the campus community is watching closely. Whether it’s the crunch of a fresh microgreen or the swift footwork of an athlete, the message is clear: small, thoughtful changes can lead to big gains in health, sustainability, and community well‑being.

For more details on the Microgreens & Crazy Legs initiative, visit Clark University’s official website and follow the Department of Biological and Environmental Sciences on social media. The full research findings are scheduled for publication in the Journal of Sports Nutrition and Health in early 2026.