Finding success as a nontraditional student

Academic odyssey: From uncertainty to agribusiness mastery

Beka Olson’s journey to obtaining her bachelor’s degree transpired over 11 years, four universities, and a myriad of jobs. But as the 28-year-old agribusiness major will tell you, her circuitous path is what led her to Virginia Tech and discovering her purpose.

This May, she will graduate from Virginia Tech’s College of Agriculture and Life Sciences and continue to work as an assistant to a worldwide Instagram food influencer.

Olson was raised in Long Island, New York, and enrolled in Brigham Young University in Utah as a film major, but faced mental health challenges which led her to question her academic path.

"I never really imagined a path without college,” Olson said. “Toward the end of high school, my mental health took a turn for the worse. Working within the structure of formal education became very difficult from the get-go."

Olson transferred to Utah Valley University in an attempt to complete a degree, but eventually dropped out.

She soon found her calling working in food service jobs, including a bustling Subway, a local coffee shop, and various waitressing jobs.

"I loved it,” Olson said. “I realized that going to my various jobs was immediately rewarding and fulfilling in a way that I didn’t experience from attending class. Validating that path for myself allowed me to grow in ways I had never pictured before.”

After moving to Williamsburg, Virginia, she found a restaurant group that focused on sourcing food locally. In her time with Amber Ox Public House, she rose through the ranks from server to dining room manager.

Then COVID-19 hit. This is when Olson’s trajectory shifted toward agriculture. While running the to-go food program for the restaurant, she had the opportunity to spend her mornings as a farmhand at local Mockingbird Farmstead. Working with Mockingbird Farmstead provided Olson insight into farming decisions and restaurant challenges in sourcing local produce.

Despite her lack of academic confidence, Olson decided to give college another shot.

"I began to wonder if there was a degree that could give me insight into the established structures of U.S. agriculture and help me understand the decision-making that ultimately affects small business owners and consumers so dramatically,” she said.

While working full-time, Olson attended community college online and took three semesters of classes to prepare to transfer into the College of Agriculture and Life Sciences’ agribusiness program, which is housed in the Department of Agricultural and Applied Economics.

Since transferring to Virginia Tech, Olson works part-time, serves as a teaching assistant for two classes, and helps as a peer mentor for the College of Agriculture and Life Sciences’ Transfer First Year Experience class. As a 28-year-old undergraduate student, Olson hopes that her example will serve as a source of support to other non-traditional students paving their own paths in education.

The culinary connection: Turkuaz Kitchen and beyond

In addition to Olson’s academic pursuits, she is deeply involved in various aspects of the local food industry. As a personal assistant to content creator Betül Tunç of Turkuaz Kitchen, also a local to Virginia, she gets a firsthand look at the creative process behind Tunç’s social media, which has amassed over 20 million followers between platforms.

"It’s rare to find someone who is so talented as a recipe developer, food stylist, and food photographer simultaneously –- it’s been an honor to work for her," she said.

Olson has also had the opportunity to work at a local cattle ranch, RNF Farms.

“It felt important to continue expanding my hands-on experience within the agribusiness industry while attending classes,” she said. "It’s one thing to learn the theory of financial management of farming operations, but being able to see the choices made in action and understand the costs and benefits of each alternative lends meaningful weight to each theory," she said.

Looking forward

"The combination of academic responsibilities, mentoring, and work in the food and agricultural realms is hectic, but it's a balanced chaos that keeps me engaged," Olson said.

Each role contributes to her personal and professional growth, making every day a unique and enriching experience. Olson's story is a testament to the diverse paths one can take to pursue a passion, build knowledge, and create a meaningful and fulfilling life. 

“At the end of the day, my love of food and its purpose of connecting people has driven my choices,” she said. “My time at Virginia Tech has given me important tools and context for the food industry. My experiences outside of school are what give those ideas meaning, that personalize and lend importance to the way food builds communities — in restaurants, in homes, and online.”