SAGR 109 - Wild Edibles

Description
Course is hands-on and field-based. Students explore wild foods growing in Lorain County in late spring. Students learn how to forage in a variety of habitats, learn to identify edible species, how to distinguish from look-alikes, and how to incorporate wild edibles into his or her diet. Course content will also relate back to sustainable agriculture in the following ways: studies of comparative health among hunter-gatherer and farming cultures; ethics of foraging and overharvesting; politics of foraging; wild ancestors of modern agricultural crops; history of plant domestication; how to incorporate "wild" foods into crop production systems; how to re-vision what agriculture might look like using techniques such as food forest; and a critique of problematic binaries: weed vs. Crop; native vs. invasive. Class Notes: Note: Class meets five (5) Saturdays (Apr 7, 14, 21, 28, May 5). Transportation will be provided from LCCC Elyria campus to various parks and natural areas in Lorain County. Dress appropriately for weather and outdoor hiking. Bring a bottle of water. This course has computer component; student must have internet access to complete the course requirements (i.e. CANVAS activities, online homework, etc.). Enrollment Requirements: None.
Credits
1
Recent Professors
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Recent Semesters
Spring 2019, Spring 2018
Offered
Sa
Avg. Class Size
11
Avg. Sections
1