He hungers to know more about food. A native of Sulphur Bluff, Texas, Bob Williams studies food from farm to fork. What we eat and how we eat it is rooted in our history, geography and traditions. Farmers face economic, social and natural challenges that affect our food availability and accessibility. By studying the past, Williams brings these concerns to the present reality. But the conversation doesn’t end there. For Williams, studying food is more than acquiring knowledge. It's about tasting and seeing. Our Twin Oaks Farm at A&M-Commerce lets him do so. A university-owned and student-operated farm, Twin Oaks brings the classroom to the soil and fields. Farming takes time. But for the farmer, the joy starts in the ground, long before it reaches our dinner table.