Growing Classes

My Agroecology and Sustainable Ag classes are full, very full (close to 60, up from the usual 15-18), and that’s very good news. I’m fortunate to be teaching such eager, experienced, and knowledgeable students! We could have sold tickets to our first potluck, the food was so FLOSS-Y (fresh, local, sustainable, seasonable, organic)! Some of the students are taking the class as a prerequisite (or, even a post-requisite, for those who attended the Sustainable Summer Tour last year) for the Summer Food Studies Course. This is a course that begins with a lovely culinary intensive from the high-end, up-market, generous Slow Foodie and Italy-loving caterers, Ciao Thyme. We then move to Lopez Island to the singular and premiere North American biodynamic farm – S & S Homestead. From there, we have a week intensive with me at the University here, then….6 weeks later, we make our way to Switzerland (studying at Biodynamics-central: the Goetheanum in Dornach, Switzerland) and Florence, Italy (eating and studying Italian at Italian culture-central: la Toscana (Florence)), and then Bra and Pollenzo, Italy (studying at Slow Food-central: the University of Gastronomic Sciences, and finishing at the most art-ful Biodynamic Farm, possibly in the world – Inspiration Farm (also home of Gossamer Glass Studios). Che bella vita and che bei studi!!! For more, see http://www.acadweb.wwu.edu/eesp/summer/swissitaly/index.shtml and attend the informational session Wednesday, Jan. 26 3:00-4:30 in Old Main 585 (Western Washington University campus) and also Thursday, Jan. 27 at the International Opportunities Fair in the Multi-Purpose Room in Viking Union, 11:00-3:00.