Semester:
Offered:
Ann Pearson (Department of Earth and Planetary Sciences)
First-Year Seminar 52Q 4 credits (fall term) Enrollment: Limited to 12
How do we acquire food? As consumers, we depend on the Earth and its biological and chemical networks to generate our food, which in turn influences our cultures and societies. The various routes that transform sunlight and nutrients into the food on our plates take many forms, including industrial agriculture and hyperlocal production, but these food systems impact people and the environment differently at each stage of the journey. This first-year seminar course offers an introduction to the fundamental scientific concepts of biogeochemistry through the lens of food systems. Using a diverse range of readings from farmers, chefs, indigenous leaders, and academic scientists, we will explore the common knowledge base shared by these communities, including soil science, hydrology, geochemistry, microbiology, plant biology, and ecology. The course will also introduce concepts of ecosystem services and conservation ecology. Each reading module will be accompanied by a brief essay or small project, allowing students to synthesize and apply their knowledge. Additionally, students will work in small groups (2-3 students) to design a polyculture or permaculture farm, culminating in a final presentation.