The Agroecology Summer Intensive is a full semester’s worth of credit that combines hands-on learning, classroom instruction, and unique real world experiences with community partners throughout the food system to provide a well-rounded introduction to sustainable agriculture and food systems. Credit is divided between 4 course areas and an internship. All instruction takes place at Merry Lea Environmental Learning Center by dedicated instructors and all credits are accredited by the Higher Learning Commission through Goshen College.
3 credits, Professor Ruth Mischler
This course builds student understanding and experience with animals in agricultural systems from the ground up. Students work extensively with Merry Lea’s pigs, turkeys, cattle, milk goats, honey bees, laying hens, and meat chickens to become familiar with the life habits and unique niche of each animal. Basic veterinarian care, forage, and feed rations will also be covered. Students then extend their knowledge to the full farm system. Field trips to pastured and confined animal operations round out the course as students ruminate on the role of animals in sustainable and resilient agricultural systems. As part of this course students will also complete an animal research project and connect to other courses through investigations of manure (nutrient cycling), farm biodiversity, pollination, integrated pest management, and soil microbiology.
SUST 215: Food Systems
3 credits, Professor John Mischler
This discussion-based course frames the interdisciplinary nature of food and includes a systems approach to thinking about how food gets from soil to table with specific attention to human actors and actions. In this course students incorporate elements of rural sociology, political science, economics, business management, and others to identify what a food system is and how it functions; ultimately with an eye towards identifying and addressing vulnerabilities in current food systems. Discussion topics will include the natural resources of food production, specific human actors in food systems, food distribution, food processing and the food industry, food policy and food activism, as well as unifying cultural and and moral/ethical aspects of food.
SUST 316: Crop and Soil Management
4 credits, Instructor Jon Zirkle
This course provides a holistic view of cropping systems from the soil all the way up to the finished crop. Students first participate in an intensive 3 day soils clinic to learn the basics of soil structure and function as it applies to soil management in agricultural systems. Students use their knowledge of the physical, chemical, and biological properties of soils to determine management practices and amendments on a variety of soil types taking into account the unique needs of various types of crops and crop rotations. Students then consider multispecies cropping systems, intercropping, companion planting, etc. to construct agroecosystems that take into account nutrient cycling, integrated pest management, and market pressures to increase productivity and profitability while enhancing sustainability and resilience. Emphasis is placed on development and production and management of annual and perennial crops from planting to harvest, including vegetables, herbs, fruit, forages, and grains. Topics include soil organisms and ecology, nutrient management, soil testing, regenerative practices that improve both soil health and agricultural productivity, botany of food crops, plant propagation techniques, cropping tools and equipment, post-harvest handling, and alternative cropping systems.
SUST 318: Agroecology
4 credits, Professor John MischlerCourse investigates the ecological and social systems involved in and affected when manipulating natural systems to produce food, feed, fiber and medical products. Students are given tools to critically assess landscapes for both their agriculture merits and ecological features. Topics will include the theoretical basis of agroecology, social movements in agricultural history, biological life cycles and nutrient cycles, and alternative agricultural production systems.
SUST 409: ON-FARM INTERNSHIP
1 credit (optional), Professor John Mischler in combination with community partners
Experience on a working farm to deepen a student’s experience and real-world context for food production. Internship can involve a particular project or participation in the general work of the selected farm. The internship is intended to reflect a farming operation that reflects the student’s interest in practice, scale, products, and philosophical approach. This 1 credit course is optional for completion of ASI and is offered at no extra charge after the 10 week experience has concluded. An additional lodging fee of $121 per week is required while the student is in residence at Rieth Village.