This 7-week fall course prepares students for a faculty-led winter study trip within the United States to explore dairy and food production. Students will spend the class sessions gaining familiarity with domestic food production and challenges in the region to be visited using readings, lectures, and in-class discussions. Upon completion of the fall course, students then enroll in 1.5 practicum hours of winter session credits, where they travel to meet with producers and ag businesses who are actively engaged in food production.

Outcome 1
Describe and critically evaluate the current state of food production in the region of interest.

Outcome 2
Compare the agricultural production practices and food production of the region of interest with the common production practices of the northeast.

Outcome 3
Recognize and identify resource limitations, both human and natural, in the region of interest.