Time Schedule:
Sara F. Tjossem
ENVIR 450
Seattle Campus
Format may range from seminar/discussion to formal lectures to laboratory or modeling work.
Class description
You eat food every day (we hope!). Do you know where it comes from? How it is grown? Who produces it? The current state of American food production is a result of how agriculture developed historically in the US. This course explores major forces shaping the practice of North American agriculture. We will consider how motivations of productivity and efficiency have shaped agriculture and ask, "are there other models of farming?" The course goal is to increase your familiarity with the historical issues of food production and consumption that continue to shape rural and urban society, and to develop an understanding of the historical basis to current issues in sustainable agriculture.
Student learning goals
General method of instruction
Lectures and discussion
Recommended preparation
All assigned readings, participation in discussions.
Class assignments and grading
Two papers, one short (3-5pp), one longer (8-10pp).
Midterm, papers, discussion, final
