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|
- Developed a focused awareness concerning local food alternatives that can replace the sickening industrial foods of big agribusiness.
- 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.
- Visited a local Farmer’s Market and evaluated a possible Local Food fit for synergy with existing curriculum.
- Investigated Community Supported Agriculture.
- Learned how to design, set-up, and sow a school garden, inside or out.
- 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.
- 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.)