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Garden Coursework

There are multiple classes ranging on this topic.

Principles of Gardening and Permaculture: “Gardens: Ecological Design and Practice” offered Block I in the Fall, and Block II in Spring Semesters.

Instructor: Karryn Olson-Ramanujan

Learning outdoors in the student-run organic and permaculture gardens, this hands-on course will enable you to work with soil and plants, and to learn about the conscious design of landscapes and social networks that care for them.

Both gardens are student-led endeavors to reconnect people with their foodshed, and to demonstrate campus food-and sustainability activism. Students serving as Course Assistants are key parts of the teaching team. Since we will only have class for half of the semester, this course will offer you an introduction to many topics that you can explore in-depth as your time and passion allow. You will be expected to work enthusiastically on at least one project outside of class for one hour per week.

Our overarching goal in this course is to help you connect to the soil, growing food, ecological design, and how to communicate your enthusiasm to others.

For more information, visit http://www.ithaca.edu/hs/depts/envstudies/Courses/gardening/

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Other courses that have used the garden in the Fall of 2012:

 

ICSM First Year Seminar: “We Are What We’ve Eaten”

Instructors: Paula Turkon, Jonathan Ablard, Julia Lapp

This interdisciplinary, team-taught course examines the centrality of food in human life across time and space. Students will explore human relationships to key foods from prehistoric, historic, and contemporary perspectives.

 

ENVS 207: “Topics in Sustainability: Sustainable Food Systems”

Instructor: Elan Shapiro

Topics in Sustainability is an umbrella course with a different focus each semester. The course is integrative and allows students to experience sustainability first-hand through field experiences and service projects at Ecovillage and the local community, linked to the study of core principles and strategies in different areas of community sustainability. The topic for Fall 2012 has been sustainable food systems, examining food from the three sustainability perspectives: economics, social justice, and ecology.

 

HLTH 205: “Human Nutrition”

Instructor: Julia Lapp

An introduction to the field of human nutrition. Includes the study of human nutritional needs and the attainment of health through an adequate diet. Topics such as obesity, sport nutrition, eating disorders, and the use of nutritional supplements are critically reviewed. Issues relating to diet, ethnicity and health, world hunger, nutrition, and disease prevention are explored. The use of a computerized diet analysis database enables students to assess the adequacy of their own diets.

 

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