Instructor of Record

Geography 309: People, Land, and Food

Evidence of the food system is all around us; as semi trucks dropping tomatoes grown in Mexico off at restaurant loading docks, working mothers buying ready-made meals in the supermarket’s freezer aisle, fast food hamburgers made almost entirely by machines, an organic carrot purchased at a farmers’ market. What we so often don’t see are the people, places, and energy that make these many modern experiences of food possible, or the ways that society and culture shape our understandings of them. This course takes a geographic approach to understanding the food system, examining places of production, spaces of consumption, and everything in between to begin to make visible the intertangled web that feeds us all.

Geography 340: World Regions in Global Context

A 100% online, asynchronous course, World Regions in Global Context leverages online learning technology to enhance student learning about the world's regions and their component parts, geographic fieldwork and other direct engagements with world regions, and the interpretation of current events through regional geographic knowledge. This course pays particular attention to the themes of uneven economic development, global interconnectedness, and environmental issues. 

 

Teaching Assistant

Geography 101: Introduction to Human Geography

Geography 339: Environmental Conservation

History/Geography/Environmental Studies 460: American Environmental History