CUL 105 - The Sustainable Kitchen

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This is an intensive course for culinary students, agri-entrepreneurs and interested food professionals emphasizing first hand farm-to-table experiences. Visit and possibly participate in working facilities that have applied sustainability practices. Includes discussions concerning current food issues such as global hunger, genetically modified foods, and other food supply issues. Culminates in preparing a celebratory dinner using the food products from the visited local food growers, dairy farmers, fisheries and heritage animal ranchers. None