Food, Farm & Field Curriculum
In this course, students learn about the relationship among food, farm, and environment through a two week, immersive program. Learning takes place through readings, films, lectures, demonstrations, field trips, and on-farm and kitchen experiences in research and production problems. Activities will include presentations on specific topics given by invited specialists, group discussions on assigned readings, hands-on lab and field activities, individual and group presentations, field trips to local farms, and reflection through writing, video, and photography.
Agroculture at the Farm
|Sample Field Trip Day:
Farm to table connection
|Breakfast discussion: What is Agroecology?
Concepts and management in agroecology: Learn about the farm and its surroundings as natural habitats, and why does it matter for a sustainable future.
Field Experience: Growing Sustainably at EHC
Students will alternate working on the farm and recording the farming experience.
Readings: Lecture and Discussion
Dana Jackson, The Farm as Natural Habitat; Jack Kloppenberg, "Coming into the Foodshed"; excerpt from Farming in Nature's Image; and Wendell Berry, "The Pleasures of Eating"
Afternoon Discussion: What is Sustainability?
Afternoon Break: Swimming
Reflection: Video, Photographic, and Written Blogs
Dinner and a movie
|Working Visit: Work at Churchview Farm
Participate in "Digital Salad" class - http://digitalsalad.org/
Restaurant Visit: E2 for Lunch and Discussion
How do we get local and organic products into more places?
Afternoon: Marty's Market Tour and Fair Trade 101 Visit La Prima Coffee Roaster
Dinner: A Collectively Prepared Dinner from the Field Visit