Traditional Organic Food and Farming Systems

Joseph Heckman (Plant Biology & Pathology)

Before supermarkets and the modern obesity crisis, we were closer to the source of our food. Fresh foods from fertile soil were consumed raw or specially prepared by fermentation. Milk, meat, and eggs were obtained from animals on pasture. Soils were maintained with compost and by keeping livestock and crops together. In this course, we will study traditional organic food and farming systems through field trips and from selected writings of organic pioneers. We will also explore the challenges and rewards of producing and preparing traditional farm fresh foods on an organic homestead, and learn how to connect with local organic farmers to secure these nutrient rich foods.

Course Number: 
11:090:101 section 06 index 09669