In this hands-on class students will learn about permaculture basics while maintaining our on-campus permaculture demonstration gardens.

In this hands-on class students will learn about permaculture basics while maintaining our on-campus permaculture demonstration gardens.

Permaculture mimics ecological systems to design gardens, farms and homesteads which have the resilience and benefits of natural systems. Human designed systems however cannot function without social systems such as decision making, communications, organizational structure, and policy. This course will use case studies, guest speakers and in class exercises to explore how to apply permaculture ethics and principles to a variety of social systems. Students will engage with methods and strategies that build capacity and resilience while leading to long term systemic change.

This course covers social aspects of the agri-food systems as well as the political economy of food, agriculture and sustainability. Students are also encouraged to examine the cultural, ecological and economic implications of the ways food is perceived, produced and consumed. From rural development to the controversy of GMOs, from land conservation to the politics of globalization, from local food systems to global food justice, students use interdisciplinary perspectives to comprehend, analyze and visualize improved global and local food systems.

This course will build upon STOCKSCH 297AL through deepening students' understanding of teaching methodologies and community-building strategies for Sustainable Food and Farming majors.

This journal club is open to both graduate students and advanced undergraduate students who have an interest in reviewing the current scientific literature in the field of plant biotechnology.

This class will explore grape origins, domestication, and fundamental principles of grape growing, both domestically and globally. It will include practices specific to the winter such, as pruning.

In this course students will formulate a complete production plan for a 20 acre organic vegetable farm through the comprehension of introduced topics and activity. Topics covered in detail include small farm business development, production planning for established markets, compliance with farm certifications for organic production and food safety regulations, soil health and fertility and, methods for plant production and crop maintenance.

Interrelationship of soils and higher plants. Physical, chemical, and biological properties of soils. Practical approach to current problems through basic soil principles. Prerequisite: some knowledge of chemistry. (Gen.Ed. BS)

This course is a farmer's perspective on the sustainable management of cows, sheep and goats on a small farm. It provides students with a clear understanding of how to think through the planning and management of cows, sheep and goats for meat production. All aspects from breeding to marketing will be addressed. Students will gain a rudimentary plan on how to incorporate ruminants into their small farm plan.