The Foodshed from Farm to Table Earn College Credit this Summer from The New School with Residencies in New York City and the Catskills — June 1–18, 2010 Have a hands-on learning experience this summer. Students will spend the first ten days of the course The Foodshed from Farm to Table upstate in the Catskills on the campus of the Center for Discovery. There, you’ll focus on farming and the politics, economics, and environmental issues associated with food production in New York’s rural perimeter. Through a combination of seminars, field trips to farms and agricultural businesses, and small workshops, you’ll learn about the farms and businesses necessary for a vibrant agricultural economy. Traveling to The New School’s Greenwich Village campus in New York City, you’ll then examine the urban systems that support regional agriculture. In addition to attending classroom seminars, you’ll participate in a range of field trips that include meetings with produce distributors, urban farmers, representatives of the Greenmarket program, local food processing companies, supermarkets, institutional food service companies, government agencies, and non-profit composting organizations. 4 credits
Tuition
General credit (nonmatriculated) students: $4,048 plus $60 university services fee. Tuition includes room and board at the Center for Discovery (double occupancy housing, lunch and dinner each day); transportation to and from The New School’s Greenwich Village campus; and transportation to field visits. Extra fees: Dormitory accommodations at The New School are available at a cost of $100 per day for seven days (double occupancy housing); food and local transportation are not included.
Registration
Deadline: May 27, 2010. www.newschool.edu/foodstudies-register
Faculty
Nevin Cohen is an Assistant Professor of Environmental Studies at The New School, and CoChair of the Tishman Environment and Design Center. He has a PhD in Urban Planning from Rutgers University, an MA in City and Regional Planning from Berkeley, and a BA from Cornell. Anna Meroni is an Assistant Professor in Service and Strategic Design at the Design School of Politecnico di Milano, Italy, where she works in the research unit, Design and Innovation for Sustainability, of the Department of Industrial Design, Arts, Communication and Fashion. She has a PhD in Industrial Design from Politecnico di Milano.
Website
Learn more about this and other Food Studies courses at www.newschool.edu/foodstudies.
environmentalstudies@newschool.edu
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