LOCAL FOOD: Feeding Ourselves in a High Cost World

Course No. ED435f, ED535f

As food prices remain volatile, our nation that was once one of local farmers is returning to its roots. Whether you are a K-12 teacher who is an old hand at gardening or one who likes to stay healthy via visits to Farmers Markets, a member of a CSA or just plain new to it all, Local Food is fresh fare for any of us with good taste. So come on down and sample a medley of assignment options that feature the delights and benefits brought to your community and school by local food.

We advise you to review and download the course syllabus before registering. Syllabus
  1. Developed a focused awareness concerning local food alternatives that can replace the sickening industrial foods of big agribusiness.
  2. Reflected on their own habits as a consumer in the total and a local economy, with consideration in how to bring these values forward in their teaching.
  3. Visited a local Farmer’s Market and evaluated a possible Local Food fit for synergy with existing curriculum.
  4. Investigated Community Supported Agriculture.
  5. Learned how to design, set-up, and sow a school garden, inside or out.
  6. Accessed an inventory of print and Internet resources that provide an overview as well as additional detailed descriptions of abundance methods used in small-scale gardening.
  7. 400/500 credit: Planned and implemented an action project or unit of study for/with students which features methods for gardening in small spaces (micro-farming.)

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