The following provides a list of courses I have taught or assisted with including the institution, the department, course overview, and the responsibilities I had for each course.

Colorado State University Department of Food Science and Human Nutrition: Food Systems: Impact on Health/Food Security (Professor)

  • This course provides a general overview of the entire food system. After a brief overview and evolution of the current food system, the class will move on to explore the food system from: 1) production; 2) distribution; and 3) consumption.  Students will be introduced to the broad economic, environmental and social costs of the current food system, and then explore the opportunities and challenges for alternative (or modified) models of food production. Can organic feed the world? Should we buy local? What contribution might GMOs make? What dietary changes are needed and expected? In all cases, we will ask: can this potential solution be scaled up, and what are the changes in science, policy, and values that would better-enable that process? The course draws on seminars, discussions, readings, activities, and visiting speakers to explore these themes of sustainable food systems. Assessment is based on a series of experiential assignments to encourage engagement with the topic.
  • Responsibilities: Develop syllabus; lead lectures; meet with students; hold office hours; direct organizational management of course; grade assignments
FSHN455

UC Davis Department of Community and Regional Development: Rural Change in an Industrialized World (Instructor)

  • The objective of the course is to help students understand a range of important social, environmental, and resource issues facing rural communities in the industrialized world, and their interconnected nature. We give special emphasis to historical and recent transformations in rural areas, commonly referred to as “rural restructuring,” and to the idea and practice of sustainable development.  Changes in rural areas of industrialized countries commonly consists of agricultural consolidation, rural industrialization, the shift from primary production to increased employment in services and alternative economic activities, disinvestment in rural infrastructure, changes in population demographics, devolution of governance at the local level, strengthened environmental protection, and a movement of productivist agriculture toward direct sales, agri-tourism, ecological entrepreneurship, and other strategies.
  • Responsibilities: Develop syllabus; lead lectures; train and manage three teaching assistants; meet with students; hold office hours; direct organizational management of course; grade assignments

UC Davis Department of Community and Regional Development: Food Systems (Teaching Assistant)

  • Through the lens of the social sciences, this course addresses these and other questions. It focuses on the whole agri-food system from farm to fork (and back again) to assess the possibilities for sustainability and equity. The course emphasizes the societal context of food systems by positioning them within a capitalist economy and looking at the broader social purpose of food systems, including the often contradictory goals of nourishment, productivity, profit, and exerting power. We examine historical and geographical contexts and aim to understand the dialectic between food systems and producers’ livelihoods, communities, and the environment. Students are introduced to a number of social science perspectives and concepts drawn largely from anthropology, geography, and sociology to develop an interdisciplinary understanding of food systems. Students use laboratory time to develop knowledge and skills to analyze locations and positions within food systems. Labs are used for research conducted through fieldwork to explore the positions of different people in the food system, for participatory activities, and for presentations and wide-ranging discussion. We will visit farms, food processors and distributors, retail locations, and places of consumption and disposal, most of which are determined by student input. 
  • Responsibilities: Assist with the development of syllabus; assist with lectures; lead weekly sections and help students organize off-campus field trips; meet with students; hold office hours; grade assignments