Leadership in Edible Education I
Education Towards Food, Community & Citizenship
- Dates: 10/7, 10/12, 10/21, 10/26, 11/4, 11/9, 11/18, 11/21, 12/2, 12/7
- Times: Tuesday/Thursdays, 6:30-8:30pm; Saturdays, 10:30am–3:30pm
- Locations: Tues/Thurs Classes will take place at Antioch U. Seattle, Saturday Field Classes will take place in Greater Seattle, Bainbridge Island & North Kitsap County
EduCulture and the Master of Arts in Education Program at Antioch University Seattle are entering the third year of our groundbreaking Leadership in Edible Education Certificate Program. This leadership program is spread over four quarterly courses aimed at building the professional repertoire of those who seek to work in the field of edible education. This program is open to formal and informal educators, and other professionals who are interested in making a difference through edible education, in schools and the wider community.
“Leadership in Edible Education has given me the language, the context, and most importantly the community to begin to understand how I am a leader in this newly emerging field. Through thoughtfully chosen experiences situated within the Seattle and Kitsap area, stimulating dialogues, and powerful resources I have honed my knowledge, strength and vision. Thanks to this superbly crafted curriculum and wise leadership, my life has forever been changed.” – Angela King, Educator and 2015-16 L.E.E. Graduate
Education Towards Food, Citizenship & Community explores and examines the anatomy and interrelationships of our regional food community. Over the course of the quarter, you will enrich, enhance and enliven your understanding of our Northwest foodshed and learn how to be a more engaged food citizen. Using the Central Puget Sound food community as curriculum, each class will take place in the field, situated amongst regional production, processing, distribution, consumption and recycling.
We will examine alternatives to the prevailing system of industrial agriculture from farm to market to table and beyond where emphasis is on the principles of clean, fair, fresh, nutritious, local, accessible, and traditional food. During lunch and snack with each class session, students will taste their way through our regional food cuisine.
Course Goals and Objectives
- This course evaluates, integrates and applies natural and social science perspectives to explore effects of human activities on the natural and built environments for their significance to sustainability in the near and long terms.
- Examine food in context and the role of food citizenship in the 21st century
- Explore in breadth and depth, using the Northwest Foodshed as a food chain of interrelationships that are shaped within social-cultural, political, economic, and environmental contexts.
- Study alternatives to the existing constituents of the prevailing global industrial food system that emphasize clean, fair, fresh, nutritious, local, accessible, and traditional food for all.
- Gain knowledge of the various experience and values people hold about food, the context of prevailing and alternative food systems, and curriculum by which children and youth, as well as adults may be introduced within and outside of classroom settings to food in context.
- Explore a broad, critical worldview of food – food culture – food citizenship – how can we become co-producers in our food communities.
- Delve into the world of food justice and edible democracy
- Experience the ingredients that make for a healthy food community.
- Build your professional repertoire and network
“It has been inspiring and invigorating to be part of the Leadership in Edible Education Certificate Program with EduCulture in partnership with Antioch University Seattle. The speakers and sites we had for the field classes really sparked great discussions among classmates, especially in digging into the role of edible educators and providing core principles for designing food education curriculum. It has also been valuable training as a responsible food citizen. The summer course, ‘Education Towards Food, Citizenship, and Community’, explored the anatomy and interrelationships of our regional food community and laid the foundation for us to think critically and constructively going forward.”
– Shoko Kumagai, Farm-School Consultant and 2015-16 L.E.E. Student
Sample of Field Sites and Guest Speakers
Walking Tour of Suyematsu & Bentryn Family Farms, Middlefield Farm, Heyday Farm, Bainbridge Island
Farm-Table Lunch prepared by Heyday Farm Kitchen, Bainbridge Island
Tour and Talk with Grounds for Change Coffee, Suquamish
Tour and Talk with Bainbridge Vineyards, Bainbridge Island
Learning Activities at Pike Place Market, Seattle
Puget Sound Regional Food Policy Council, Seattle
Tour and Talk with Beecher’s Cheese, with Brian Gilbert, Seattle
Tour, Learning Activities/Talk at Town & Country Market, Bainbridge Is.
Tour and Talk at Charlie’s Produce, Seattle
Core Course Texts: Kitchen Literacy by Ann Vileisis, Food Rules by Michael Pollan
The day is coming when a single carrot, freshly observed, will set off a revolution.
– Paul Cezanne
For Antioch University students and for more about Antioch University’s Degree Credit Options, contact Jon Garfunkel: jgarfunkel@Antioch.edu