This course examines the role of policy in determining WHAT we eat, WHO experiences barriers to access to safe, healthy, local, fairly produced foods, and HOW we create equity and sustainability in our local food system. We will start by looking at the basic components of our food system: production, distribution, and consumption. We will then examine systemic structures of race, class, citizenship and ability as they relate to access to healthy local food.

Not available at this time

Upper-level independent work project with a faculty member related to some area of equine management.

Sophomore-level independent work related to some area of equine management.

This is a student-led practicum experience that utilizes a plot of land on campus to grow edible and ornamental crops. Although offered every semester, specific garden activities depend on the season of the year. Mandatory pass/fail grading. Students may enroll more than once for credit.

Upper-level project for students who have completed intro courses in biology/botany, soils and/or entomology.

Pre-professional work experience related to some area of the equine, food crops, and green industries.

Sophomore-level educational project with a faculty member related to some area of the equine, food crops, and green industries.

Potential of pasture to provide nutritional needs of livestock and the integration of well-managed pasture systems can contribute significantly to the sustainability of the farm. Major topics include a review of major forage species selection, grazing management, establishment of new pastures, and pasture renovation.

Microbial processes in the soil and sediment environment; ecology of the various microbial communities; the decomposition of organic matter, carbon transformation, nitrogen, sulfur, phosphorus and other mineral transformations. Chemistry of these reactions and their biogeochemical implications. Biological equilibrium, the rhizosphere, and microbial associations. Prerequisites: basic biology and organic chemistry.