About this course
This course invites you to explore how culture, ecology, and food intersect in shaping sustainable futures through immersive and hands-on experiences engaging directly with landscapes, producers, and microbial life.
The course examines food systems at macro (landscape), meso (producer), and micro (microbial) scales, emphasizing the values of locality, diversity, and quality. Activities include fermentation workshops, culinary labs, storytelling, and co-cooking sessions. By connecting tradition, taste, and environmental care, you will cultivate a deeper understanding of food system resilience and your own role in driving transformation toward more just and sustainable food futures.
Syllabus
Summer 2026 (Draft)
This is a draft syllabus. The final syllabus will be available here a few days prior to the new course’s first start date.
Go to syllabus