FOOD AND FOOD SYSTEMS
Change Your Palate, Change the Future
Ninety percent of the world's calorie intake comes from just 30 crop species. With a rapidly changing climate affecting many of those crops, we’ve got a problem. In this course, learn how crop diversity, a.k.a. agrobiodiversity, is the key to sustaining our food resources.
How did bitters go from traditional digestive medicine to quirky cocktail ingredient? Reclaim ancestral digestive medicinal knowledge and make your own bitters in this hands-on workshop.
Is food a political or a moral topic? In this course, we will come together each week to discuss how our social identities and experiences in life help shape our answers to these questions and influence our ideas about food and justice. We will touch on a number of topics: the definition of justice, urban vs. rural divisions in agricultural ethics, classism, sexism, and racism in food justice movements, labor rights in the restaurant industry, and gendered care labor.