Organics Class

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Special Topics in Organic Agriculture
1 Credit, 3:30-4:22 Tuesdays, Spring 2014

About this course

A movement is afloat: organic food sales in the United States have increased from approximately $11 billion in 2004 to an estimated $27 billion in 2012 (USDA, ERS). No place is better suited to study this trend than right here in southwestern Wisconsin where we have one of the greatest concentrations of organic farms in the country (US Ag Census 2007).

Learn more about this movement in our new class, "Special Topics in Organic Agriculture." Taught by UW-Platteville Sustainability Coordinator, Amy Seeboth, this 1-credit class is open to any student (there are no prerequisites) and will be held one hour / week. Most weeks we will bring organic growers into the class to share their own personal experiences and answer questions. We plan to take one trip out to visit an organic farm during the semester.

This class is for those who wish to engage in the critical issues of our food system, learn more about farming, and make connections in the field of organic agriculture.


The Course is listed under UWPSTUDY 2800 Special Topics Section 01-LEC(4200).

About the Instructor

Amy has long been interested in agriculture and the source of our food. In 2006 she apprenticed at a small diversified organic farm and today is co-owner of 1848 Farm which sells produce to Driftless Market in Platteville, WI. Amy has a Masters Degree in Urban and Regional Planning from UW-Madison with an emphasis in Community Economic Development. As the Planning Manager for Southwestern Wisconsin Regional Planning Commission, Amy did food system planning including a feasibility plan for a food distribution hub in southwestern Wisconsin and worked on Project Produce, a feasibility plan for commodity produce production in the Tri-State region. In her role as Sustainability Coordinator for UW-Platteville, Amy is responsible for promoting sustainability campus-wide. Among current initiatives, she is working with students to grow and press sunflower oil for retail sale, roll out a campus composting program, and initiate a small campus vegetable garden for the summer of 2014. Amy is an avid gardener and recently added two chickens to her backyard food production capacity. She is very excited about the opportunity to teach this course!


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