Soil and Health: Soil, Seeds, and Sustenance*^
*The two evening sessions will be offered via webinar; however, students MUST attend the field session to receive a passing grade
^Sustainable Food Systems Track course
Instructor: Davis Lindsey
Fulfills requirement: Food, Ecology, and Environment (FEE) OR Case Study (CS)
Day: Wednesday and a Saturday field session
Dates: Sept. 20, Oct. 4 (Module 1, 2 sessions on Columbia Morningside campus)
Time: 6:10 – 8:10 PM
Room location: Schermerhorn Extension 652
Field session: Saturday, Sept. 23 at Stone Barns Center for Food and Agriculture**
Time: 8:30 AM – 5:00 PM (departure and return times from/to NYC)
Course ID: ENVB 0389 N
Call number: 98149
**Transportation to Stone Barns Center provided; students will need to bring a lunch or plan to buy lunch at the center’s cafe
The treatment of chronic disease is the cause for 78 percent of healthcare expenditures in the United States. Research now points to diet as a major cause for such dysfunction. This relationship to food reflects a separation from the soil ecology that our farmers manage. This course will provide an introduction to soil science and the management practices used to create healthy habitat for annual food plants. It will provide you the basic tools for imagining what a farm-driven diet looks like in this region. And, it will introduce you to the value of seed genetics and its relationship to flavor, soil fertility, and human health. The case example will be the Stone Barns Center, a farm and education center that practices these very principles.
About the Instructor
Davis Lindsey is the Director of the Growing Farmers Initiative at Stone Barns Center. He studied environmental science at Yale and worked closely with the Nature Conservancy and the USDA during his thesis on the Conservation Reserve Program. He later worked for Rocky Mountain Institute on various energy and transportation projects.
His desire to understand our country’s natural and cultural ecologies led him to the food industry, first as a farm apprentice in Connecticut and then through cooking opportunities and culinary school in New York at Blue Hill, Brushstroke, Pure Food and Wine, and the Natural Gourmet Institute. He was then accepted to apprenticeship programs first at Stone Barns Center and later at Four Season Farm in Maine. These experiences led him to a farm and program management role at Stone Barns Center and now to direct the Growing Farmers Initiative.