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Table of Context
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Farm to Table: Topics in Local and Global Food Production Spring Quarter 2005 Faculty: Martha Henderson, mhenders@evergreen.edu x6841 Office: Sem 2D4110 Office Hours: Tuesday 4-5pm Martha Rosemeyer, rosemeym@evergreen.edu x. 6646, Office: Lab I 1012 Office Hours: Wednesday 12-1pm Kate Maiolatesi, Visiting Faculty, maiolatk@evergreen.edu x.6540 Office: Lab I 3106 Office Hours: Farmhouse Thursday 11-12 Th Class Meeting Times & Places: Tuesday: 6-9pm Sem 2 C1107; C2107; E4107 Wednesday: 9-12 Longhouse Cultural Center or Organic Farm as assigned Thursday: 12 noon-9pm Farmhouse Program Description: This program offers students a flavorful buffet laden with local and global food systems topics. Students will explore their own place in the food system, grow food at the Evergreen organic farm, participate in sustainable growing workshops, visit local food producers, investigate issues in farm-to-school programs, learn cooking skills and food preservation/processing at weekly program meals, and compare what we learn about local food systems and food production with international systems. Special emphasis will be placed on the Evergreen campus as a sustainable food system, the role of Evergreen in assisting local farmers and consumers in achieving sustainability, and the role of community in food systems and sustainability. Students will participate in workshops, lectures, and seminars. Students in this program will participate in the following activities: local farm tours, visits to a farmers' market, workshops related to academic skill development and organic gardening methods, weekly meals, films, international food issues, global food politics, and develop a community sustainability model. One-page papers summaries are required at the beginning of Tuesday night seminars. A term project is required. These projects will include a 7-10 page paper on an approved project. Students may work in teams but individual work including an end-of-project paper is required. Students will write a progress report in class every Thursday evening. Students are expected to keep a portfolio of work during the quarter. Credit Awarded: Issues in Community Food Systems Organic Gardening Practicum Regional Geography of the Pacific Northwest Geography of Sustainable Agriculture
Our Pedagogical Mission: All-level students can do all-level food systems work together and have a good time growing and eating food! First Year students are expected to spend time focusing on skill development related to course material analysis. Sophomores through Seniors are expected to work at their specific levels and to read more material. They must also be able to articulate their ideas to their classmates and sometimes teach them in seminar. We also expect Sophomores through Seniors to write at an analytical level appropriate to their class standing. Your seminar faculty will note your class standing and write an evaluation that addresses your level of work.
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