Food, Agriculture, & Community Development
in the Northeast
2006 (9 credits)
Anthropology, economics, ecology

This fall '06 class rose to the challenge of exploring ways to offer more local foods in the college dining hall. Visiting roughly a dozen farms to determine the viability of offering their foods on campus, the class got an in-depth view of how the food choices we make affect the community around us. Students heard from national food and agricultural experts, including John Turenne, former executive chef at Yale.

The class' culminating project was to draw up sustainable purchasing guidelines for Withey Dining Hall, in cooperation with the Cerridwen Farm and Director of Dining Services David Ondria. This course was offered by Philip Ackerman-Leist (environmental studies), Jacob Park (business & public policy), and Eleanor Tison (cultural anthropology).

4/7/08: Block Course Wins Governor's Award