While on sabbatical I’m taking a couple of classes in KVCC’s new sustainable culinary arts program – to what end, I don’t yet know, but it’s such a great idea for a program I thought it was worth exploring. Rachel Bair’s Sustainable Food Systems course just wrapped up, and, though I’ve taught a bit about the topic in an environmental philosophy class I offer, I couldn’t be more glad that I took it. For one thing, it was good to see what an intro-level course looks like from the students’ side of the room! But, more importantly, there were all sorts of things I learned more about than I knew before (e.g., migrant farm labor in Michigan, consolidation in the meat industry, how food assistance reflects issues in the larger economy), and I met some really passionate and interesting people.
There’s a kind of dark upside to taking this course though. Continue reading “The Dark Upside to Education”