Student-Originated Studies: Food and Agriculture

Winter 2020
Sophomore - Senior
Class Size: 15
16 Credits per quarter
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Do you have a project that engages interdisciplinary and applied education for just and sustainable food systems or agricultural practices? This Student-Originated Studies (SOS) will support students to pursue individual or small-group projects through on-farm internships, food-related apprenticeships, field studies, research, or community-based service learning projects. Whether on campus, downtown, across the country, or around the world, students should expect to link theory with practice, activism with reflection, and critical thinking with hands-on experience.

Students will document their projects, using WordPress to create pages that correspond with learning objectives, activities, and outcomes, including a weekly post of activities with image and text; a log of weekly and cumulative hours; a map of location(s); a bibliography of resources; and multi-media options for videos, podcasts, audio files, slide shows, and photo galleries. All students will work with a field supervisor, subcontractor, or mentor with expertise regarding their particular project. For students on or near campus, 4-8 credits may be earned through common work designed to build an intentional learning community, which may include a weekly check-in, lecture or film, a reading-based seminar, and events in collaboration with the Practice of Organic Farming program. All students will be required to create mid-quarter and final self-evaluations as well as a final presentation. Appropriate alternatives for the final presentation requirement will be negotiated with students who are off-campus or overseas.

This SOS is ideal for self-motivated students who have an interest in food and agriculture, and a passion for transformative education, combining research with experiential learning or political action with community-based service learning. This program also is ideal for students who have completed a food- or agriculture-related program and want more real-world, hands-on experience or who want to pursue a food-related passion (e.g., nutrition, animal-crop interaction, permaculture, food sovereignty). In addition to worldwide opportunities through organizations such as Willing Workers on Organic Farms and Slow Food International, national conferences such as EcoFarm, Permaculture Convergence, Heirloom Expo, and Biodynamic Conferences, many farms in the Olympia area and on-campus organizations provide opportunities for food, public health, and agriculture-related internships, apprenticeships, field studies, research, or community-based service learning projects.



One year of Evergreen’s foundation food and agriculture programs ( Ecological Agriculture ; Food, Health, and Sustainability ; or Practice of Organic Farming ) or the equivalent.

Winter 2020 Registration

Signature Required

Signature required. Students should design an in-program ILC ( ). Proposals shared with faculty before or at the Academic Fair prior to the start of the program will receive priority. Contact the faculty ( for models of successful student projects, current opportunities, resource availability, and project guidelines.

Course Reference Numbers

So - Sr (16): 20237

Academic details

Preparatory For

Farm and garden management; working with nonprofit organizations focusing on food, land use, and agriculture; state and county extension offices; and state and federal regulatory agencies; K-12 and adult education; culinary professions

Maximum Enrollment
Class Standing
Internship Opportunities

Students will be encouraged and supported to locate internships and apprenticeships with food and agriculture related organizations.


Time Offered
Schedule Evergreen link
see Schedule Evergreen for detailed schedule

First Meeting

SAL 102 - Food Safe Lab