Course Description
Summary
This course explores the broad field of sustainable agriculture. This class consists of a series of field trips, meeting with a cross-section of local producers ranging from traditional organic vegetable farms, mushroom cultivation, livestock, flower farms. Other field trips could include non-profit organizations working on community food insecurity, ecological landscape design, and pollinator restoration. Through these field trips, readings, and in class discussion, students will explore pathways to creating sustainable careers within the food system and how to create and support resilient, regenerative communities that are moving away from an extractive, industrial food system, and building towards a regenerative and reciprocal relationships with the land and each other. Field trips include walking around outside on uneven and unpaved surfaces.
