OSHR 1334 - Local Food - Menu for the Future

This course is offered through the Osher Lifelong Learning Institute (OLLI) at Colorado State University. You must be a member of Osher to enroll in this course.

Popeye ate his spinach, but where did it come from? Was it available throughout the year? How was it grown?

Too often we take our food for granted without realizing all of the related complexities. Together, we will explore our local food system, gaining insight into sustainable agricultural practices that promote personal and ecological well-being.

Learn about the trends, opportunities, obstacles to "re-localizing" our food economy, eating seasonally, and bringing food security to all members of our community. Some class time (Saturday sessions) will be spent touring the downtown Farmers’ Market with local farmers and a chef as your guides.

Recommended Reading: (This book will be available for purchase at the first class session)

Menu for the Future Workbook. Rocky Mountain Sustainable Living Association http://www.sustainablelivingassociation.org/

NOTE: This course meets two Saturdays (September 27 and October 4 from 10:00 am until 12:00 noon at 200 W. Oak) and two Thursdays ( October 2 and October 9 from 5:00 pm until 7:00 pm)at the Gifford Build, CSU Campus, Room 146)

Noncredit courses do not produce academic credit nor appear on a Colorado State University academic transcript.

Instructors

Gailmarie Kimmel

Gailmarie Kimmel directs the Local Living Economy Project, which published the first Eat Local Food Map in 2006. Since then, she has worked closely with Northern Colorado Food Incubator to host Winter Marketplaces, a Local Food Producer-Buyer Gathering, and a Local Food Policy Council workshop. Together, these two groups are helping spearhead an effort with the City and the Downtown Development Authority to build a year-round, permanent Community Marketplace.

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