Course Description
This course will focus on the rhetorical, social, medical, industrial, historical, biological and environmental impact of farming and food industry today through rigorous reading and writing. Students will do service-learning work in collaborative teams with local food banks, community kitchens, community supported agriculture networks, etc. and integrate the national and global information they will have read with their own food and service experiences in the local area.
Course Attributes
Values/Ethics-V
Units
4
