Women make up the majority of food cultivators in the world yet own only 1% of land. Across the globe, women and gender non-conforming people, as well as indigenous communities and communities of color, are leaders in agroecology and grassroots food sovereignty movements, movements that produce food in harmony with nature while offering an alternative to ecologically and socially destructive agribusiness. In homelands and in diasporas, food cultures also become vehicles for storytelling, emotional nourishment, and community support. How is food cultivation and culture a gendered form of expression, resistance, and resilience? In what ways is food justice linked to struggles over land dispossession and larger processes of decolonization? How is cultural nourishment and individual well-being in extricably linked to community well-being?
This program explores farming, food production, and community psychology at the intersections of gender, race/ethnicity, and class/caste in the US and across the globe, drawing connections between local and global food systems and communities. We will study feminist theories of people’s relationship to land, labor, food production and consumption, as well as the impacts of colonialism and capitalist- white supremacist patriarchy on land-based cultures, from Sub-Saharan Africa, the Middle East, South Asia, and Latin America, as well as the US .
Students will be introduced to theories of community psychology from a feminist lens that frame questions of identity and individual and community well-being within the broader social, cultural, and environmental context. We will also read selections from the burgeoning genre of food writing, 90% of which is done by womxn authors. This work provides a complex view of food, cooking, and storytelling as an act of cultural preservation, the transference of matrilineal knowledge, and the reassertion of cultural identity in the face of unprecedented global migrations and political conflicts of the 21st century. We will draw on eco-feminist, indigenous, and decolonial world views to cultivate a holistic understanding of marginalized people’s lived relationship to land, farming, and food, and the interconnectedness of people and the earth. Students will engage in regular seminars and workshops along with research and writing projects about their own cultural foodways; applied studies will occur through cooking demonstrations and community-based learning as conditions allow. In spring quarter, we plan a few day trips to local food justice organizations, to understand food justice in action at the intersections of cultural and environmental sustainability. Students may engage in related winter and spring internships or advanced research or capstone projects during both quarters.
Students will gain skills in intersectional feminist analysis, community psychology and the psychology of gender, systems thinking, qualitative research methods, participatory action research, analytical writing, and anti-oppression education.
This program will be taught in a hybrid format (combination of online and in-person learning opportunities). Online learning will include synchronous (scheduled) and asynchronous (completed on your own time) activities. Weekly seminars and workshops will be conducted via Zoom (4-6 hours a week in winter and 3 hours a week in spring) and weekly asynchronous modules will be completed on Canvas (4-6 hours a week in winter and 3 hours a week in spring). During the winter quarter, seminars and asynchronous presentations will establish foundations in the academic disciplines pertinent to the program, while the readings and presentations in the spring quarter will be determined by students on topics related to this program. Students taking the program at 14 and 16 credits will participate in one weekly in-person workshop in both winter and spring quarters. All students (at 12, 14, and 16 credits) will be required to complete community projects (at 4-6 credits in winter and 8 credits in the spring, which equates to roughly 10 hours a week of volunteer work plus a final integrative project) during both quarters, which can be conducted remotely or in-person. If students do not have a volunteer opportunity already identified by the spring quarter, then the faculty will support in placing students with partnering organizations.
To successfully participate in this program, students will need a computer (including a microphone and preferably including a camera) and internet access.
Students registered at 12 credits have the option to take this program fully remotely.
This program incorporates Greener Foundations (Winter quarter only). Greener Foundations is Evergreen’s 2-quarter introductory student success course, which provides all first-year students with the skills and knowledge they need to thrive at Evergreen. First year students will get 14-credits from this program, and 2-credits from a Greener Foundations course. First year students will need to register for the 14-credit program CRN PLUS Greener Foundations (CRN 20008).
Course Reference Numbers
Students joining in spring will need to do some brief reading/viewing prior to the quarter start. Contact the faculty for details.
Course Reference Numbers
education, community advocacy, food systems and agriculture, social work, international studies and human rights, therapy, counseling, psychology
$100 in spring for field trip expenses
|2021-10-08||This program will now be taught in a hybrid format|