For epicureans craving contemporary food culture — from farm to table and organic vs. local vs. biodynamic to culinary diversity and food politics — Stony Brook Southampton has the answer.
A new hands-on, non-credit Edible Education course will begin Thursday, October 25, on the Southampton campus, located at 39 Tuckahoe Road, and taught by Edible East Endfounding editor Brian Halweil, who lives with his family in Sag Harbor where he keeps a home garden and a laying flock of heritage poultry.
“The course is for teachers, health care providers, food entrepreneurs, parents or anyone interested in making food a bigger part of their career and life,” Halweil said in a press release. “When we understand food and drink more, we can enjoy it more. Students will gain the ability to evaluate and understand contemporary food issues as they relate to local and global challenges.”
Taught in eight classes with two supplemental gardening intensives, the course is designed around the concept of building food skills, knowledge and community, and will demonstrate why agriculture and food are the single largest way that humans touch the planet.
With the East End identified more and more as a unique hotspot of the New American food culture, the course will examine school lunch reform, food safety, animal welfare, GMOs and CRISPR, farm bill reform, Long Island wines and more.
Classes will be held on Thursdays, through December 20, from 5:20 to 8:10 p.m. in Chancellors Hall, room 237, with two gardening intensives from 9 a.m. to 12 p.m. on Saturdays, November 10 and 17.
The registration deadline is Monday, October 22. The cost for the course is $985. For more information, email email@example.com or visit stonybrook.edu/commcms/southampton/mfa/edible.