Dining and Opining

Thanks to some help I got in planning my syllabus (both online and off) for this one-credit course I'm teaching this semester, I've managed to put together a preliminary schedule for the semester. Check it out via Google Docs through the link below, if you're interested: Creating a Shared Meal syllabus I'll definitely be writing again about how the class goes, about what kinds of issues our discussions bring up, and about the food that my students (co-learners?!) and I cook together!

Friends: I need your help! With the semester starting in full force next week, I'm in the middle of preparing for a 1-credit seminar I'll be teaching this fall, to a small group of undergrads who live in the GreenHouse environmental living community. The class--in five two-hour sessions--will tackle the questions of "how do we decide what to eat?" and "what factors (environmental, sociological, personal) inform this choice?" So, I'm trying to come up with two lists that will help frame the course. One will be a list of contrasts (eating at home vs. eating at restaurants, cooking from scratch vs. buying processed foods, eating meat vs. not eating meat, and so on). The other will be a list of values that some people consider when deciding what to eat (taste, cost, environmental impact, community, the status quo, etc.). I'll try to take these lists and create some kind of coherent framework for leading 18- and 19-year olds through the thought p...