CURRICULUM DESIGN AND COLLABORATION
I have had the honor of working with colleagues at several institutions to design or refine food studies and environmental studies curricula. The programs are highlighted here.
The number of undergraduate food studies degree programs is on the rise since the first one began at New York University in the mid 1990s. However, to date, interdisciplinary food studies degrees have been available mainly at the baccalaureate and graduate level — not at community colleges. From 2013- 2015, I was retained as a consultant to Hostos Community College (a part of the City University of New York and located in the South Bronx) to develop an Associates Degree program in Food Studies. The program was the first of its kind in the United States and was designed to provide community college students in one of the lowest income congressional districts with a top-notch education.
In Spring 2017 I was a visiting scholar at The University of Southern Maine, where I taught the school's first core food studies courses and helped to launch this exciting new program.
Many universities today offer interdisciplinary undergraduate degrees in environmental studies. Few are located in dense urban settings like New York City. The New School’s Environmental Studies program focuses on the urban environment, making it unique in the field. From 2010-2016, I collaborated with core program faculty to refine the curriculum to meet student needs in this evolving and globally important field of study.
Among Land Grant institutions, The University of California, Davis, was the first to offer a degree program in Sustainable Agriculture and Food Systems (SAFS). As a graduate student at UC Davis from 2003-2010, I was part of a faculty-student curriculum development committee that created the SAFS curriculum over the course of several years. The curriculum was designed to provide high quality educational experiences – through classroom and field-based learning – that leads graduates to advanced studies and jobs in sustainable agriculture, community food systems advocacy, agricultural policy, and related fields.
Farm School NYC is a decentralized, non-credit bearing certificate program that engages students in learning these hands-on farming and culinary skills along with conceptual tools for understanding oppression and justice in the food system. From its launch in 2010 until 2014, I was a member of the School’s academic and curriculum committee, helping to guide Farm School’s pedagogical trajectory.