Classes and Workshops

Study as if you were to live forever. Live as if you were to die tomorrow.

-Isidore of Seville-

I am an educator at heart, and not only love facilitating group learning environments but, according to folks who have participated in them, am quite good at it. I have developed and taught undergraduate and graduate courses few colleges and universities, with some of these classes offered in traditional classroom settings while others were online. The subject areas for most of my college classes have fallen in the realms of food, energy, and environmental systems. To get a better sense for some of the classes I have offered, read through my CV.

I teach outside formal educational institutions as well, and have offered shorter courses and workshops in the above areas as well as health and wellness practices, the human gut microbiome, wild edible and medicinal plants, voluntary simplicity, and place-based living skills. Whether you work within or outside of educational institutions, if you would like me to teach a course in your area contact me.

Below you will see a list of my upcoming classes:

The Real Cost of Food

I have taught this course for years through the University of Vermont, and will now offer it as an online course outside of the university. The course acknowledges that food production requires a range of inputs and creates a range of waste outputs and impacts. For many people in developed countries, the only connection they have to the complex system that delivers the food they eat is the process of eating it; they are not intimately involved in food production, processing, disposal or often even preparation. This course will explore the real costs of food to workers, producers, consumers, and to the more-than-human world more broadly. The goal of the course is to teach the value of seeing the food system and the products it delivers in a multifaceted way, rather than judging based solely on one or just a few outcomes or impacts. More info to come soon!

Local and Regional Food Systems

I will offer this class in fall 2019 through the University of Vermont, in its Community Development and Applied Economics (CDAE) program. The course offers students a general background in food systems, and explores the benefits and drawbacks associated with food systems that operate over various geographic scales, from the extremely local up to global. The class utilizes a wide array of interdisciplinary readings, audio and video media, guest speakers and possibly one or more field trips. Broad issues explored in this class will include viewing food systems as complex systems, the role of place in food culture, the environmental and social impacts associated with food system scale, and the politics of food and how they play out across scales. The class can be taken at the 195 or 295 level, and is suitable for upper-level undergraduates as well as graduate students. The class meets on Tuesdays on the UVM campus, from 4:35-7:35 pm. The course is open both to enrolled UVM students, and to folks outside the UVM community. Visit the UVM Registrar for more details, and to sign up.