Introduction to Food Sources class at Midwest Culinary Institute

Midwest Culinary Institute is offering  Introduction to Food Sources – An Experiential Class on National Food Issues and Local Solutions (CUL 2899).

From the class description:

Where does our food come from?  What is happening to the family farmer?  Do farm animals have “rights”?  Who picks our vegetables?  Are pesticides poisoning us?  What’s in season right now locally?  What should we eat?  Who controls our food supply?  What is sustainable agriculture?

Cincinnati State and the Midwest Culinary Institute will be offering this exciting new course designed to introduce students to a broad range of topics and issues related to the food and agriculture system in the United States.  The course, presented by MCI grad and past Slow Food Cincinnati president, Jolene Struebbe, is appropriate for culinary students as well as continuing education students. There are no prerequisites, but a strong interest in the subject is encouraged.

To further develop this topic, we will utilize a combination of readings, class discussions, farm and market visits, films, and guest speakers to investigate the many food issues being raised in the news today.  This is not a food science or agriculture class, but more a culinary food studies course.  Students will explore changes that have occurred in the food system in the past half-century in an effort to understand how individual daily food choices influence personal health and that of the national food system. You will come away a more informed consumer.

July 2009, Wednesday evenings 6 - 9 and Saturday mornings 9 - 12 (no class July 4th.)  Registration starts June 5; you can fill out a non-degree application form ahead of time and complete registration for the course (CUL 2899 Section AA) then. (It's not up yet but but should be soon.)  $300, plus ~$25 for farm/film/market admission fees, plus books.  For questions, contact Jolene Struebbe.