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

Dressage, cross country, and stadium jumping more fully developed. Emphasis on development of feel for the horse and becoming a more effective rider.

A weekly discussion exploring the root causes of excessive food waste as well as sustainable solutions including; avoiding of the generation of excess, feeding people in need, livestock feed, industrial uses, and composting.

Applied introduction to plant pathology in horticultural crops. Identification, description, and management of diseases in modern horticultural production. Chemical, biological, cultural, and genetic controls and their integration.

This course will give students a clear understanding of how to set up and operate successful systems for financial management of a diversified vegetable farm. All aspects from system design, budgeting, financial recording, reporting, to data entry, will be addressed by a series of lecturers on these special topics. Students will walk away with a very usable system for financial management on a diversified vegetable farm plan.

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.

Students will gain a working knowledge of the format, construction, use and analysis of the Cash Flow Statement from which the Balance Sheet and Income Statements can be derived. The inputs for income and expense will deal specifically with the equine industry and its individual considerations. These will include such aspects as type, durability and availability of consumed product resources. At the conclusion of this course, students will be able to construct, follow the progress and analyze the inflows and outflows of an equine business.

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.

Students will learn about the history and use of culinary herbs in cooking and other kitchen preparations from around the world. Includes botanical, historical and culinary information about the most common culinary herbs including leaves, seeds and roots. Learn to grow, harvest and prepare culinary herbs for use in cooking.