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PSS 096Gardening for Human and Environmental Health
CRN# 14171 Z02Barbara Raab, braab@uvm.edu,802-644-5127 Class Schedule and Reading AssignmentsSpring Semester, 2013Meets once weekly (Wednesdays); 4:05
7:05 PM; Hills 17
You are responsible for checking your UVM email daily as my communications towill be via this medium. There will also be announcements posted on Blackboard from time-to-time.
General Course Goals:
To familiarize the students with the benefits and understanding of the direct connection between thehealth of the earth, growing our own life-giving foods, and our own health and well-being.
Specific Course Objectives:
To familiarize students with the concept/philosophy of sustainability ¡n the practice of horticulture(i.e., gardening, landscaping, or farming): that it is a system ¡n which (a) resources are kept inbalance with their use through conservation, recycling, and/or renewal; (b) practices preservehorticultural resources and prevent environmental damage; and (c) the system works in purposewith socioeconomic realities. A discussion of our primary resource, the living soil, embraces thesub-topics: maintaining the sustainability of the living soil cycle, soil composition and profile, soilconditioning and soil building. A further understanding is that our practices ¡n the home gardenand landscape directly affect the health and integrity of components in the environment (see
 above: e.g., water, soil, and wildlife).To familiarize the students with the skill of site analysis: the gathering of information about thesite where one gardens, landscapes, or farms (i.e., assessment of soil, sun, water, wind, coldhardiness zone, microclimates) ¡n order that our practices are efficacious and that our plantchoices are appropriate for the site.To familiarize the students with nutrient-dense, antioxidant-rich vegetables and fruits; wild ediblefoods; raw/living foods; sprouts; and beans (fresh and dried). In addition students are given theknowledge of how to grow these plants in the home garden and landscape. The importance of eati
ng a ―plant
based, whole foods‖ diet i
s discussed. Students are familiarized with thenutritional benefits of incorporating them in the diet to improve and sustain health and well-being, and to decrease the risk of modern diseases. Ancient (e.g., the Pelegasians) as well aspresent-day (e.g., the Hunzas) cultures which have thrived on nutrient-dense, antioxidant-richliving/raw, and sprouted foods are discussed in the context of their longevity and lack of moderndiseases such as cancer and diabetes.The creation of garden retreats, sanctuaries, and sacred spaces ¡n the home landscape iscovered. Students are familiarized with not only the recurring themes or archetypes (e.g., TheTree of Life) in past and present-day sacred spaces, but also the symbology (e.g., reflectingpools vs. a moving water feature) inherent in the specific elements in such places. The healthbenefits of being in these places are covered as well, specifically the positive effects upon thehuman nervous, cardiovascular, endocrine, and immune systems and the associated decreasedrisk of modern diseases/conditions such as chronic stress, hypertension, and diabetes.
Page 2.
Required Texts:
Food Rules, by Michael Pollan, ISBN#: 978-O-14--311638-7
Staying Healthy With the Seasons, by Elson Haas, M.D.,ISBN#: 978-1587611421
Four-Season Harvest, by Eliot Coleman, ISBN#: 1-890132-27-6
Bean by Bean, by Crescent Dragonwagon, ISBN#: 978-O-7611-3241-7
Coursepack from University Print and Mail
Office Hours:
 Barbara does not have an office on campus. Please feel free to stay after class if you need todiscuss any questions or concerns. You can reach Barbara via email at braab@uvm.edu or (C)802-373-1496. It ¡s possible to arrange a time to meet on campus if you need to discussanything in person.
For satisfactory completion of this course you need to attend all classes and stay the entireclass time. Unexcused lateness or absences will result in points off your final grade (5 points perclass).
Inform Barbara in advance of any attendance changes, including the need to leave class early 
. Absences are excused in cases of extreme sickness, death In the family, or other extremedocumented circumstances. Please do not be late to class. Three (3) unexcused absencesautomatically result in a failing grade of F.
Student Conduct:
Students are expected to maintain a positive and respectful attitude and to be in class for theduration of the class (except during the class break). Refrain from using cell phones or otherhand-held electronic devices during class.
Religious Holidays:
Students should inform the instructor if students will be missing classes ¡n order to observetheir religious holidays.
 All course work needs to be made up and ¡t ¡s the student‘s responsibility
 to find out what was missed in her/his absence.
Late Assignments:
To be fair to students who submit their work on time, 2 points are taken off for each day thatan assignment is late. If there are pressing circumstances such as those mentioned above (see
), the student and instructor will work out a revised assignment due date.
 Academic Integrity and Honesty:
 All written ideas and expressions that are submitted without attribution to other sources mustbe the creative product of the student. Properly cite all text passages taken from the works of other authors. Students may not claim as their own work any portion of any assignment or examthat was completed by another student. See the University of Vermont Code on AcademicIntegrity.
Page 3.
If the student has a concern about a grade received, bring this up with the instructor within 5days of receiving the grade. The following is grading criteria for this course:
10% (30 pts) Worksheet #1:
questions about (a) traditional (present-day) sustainable
agricultural cultures around the world and their practices, and (b) the student‘s vision for living a
 sustainable life
15% (48 pts) Worksheet #2:
questions about (a) creating and maintaining a viablecompost heap, (b) a thorough site analysis of land that the student is familiar with, and (c)
analysis of student‘s daily fiber intake over a 5 day period
8.5% (22 pts) Power Point Group Presentation:
The class is evenly divided into four to fivegroups, each presenting one of the following topics:Biodynamic gardening/farmingSlow Food MovementPermacultureLandscaping for WildlifeBack-to-the-Land Movement of the 1960s and ]970sStudents are graded on cooperation, communication, and contribution within their group.
33% (100 pts) Midterm exam33% (l00 pts) Final examSyllabus and Reading Assignments:
Readings are indicated:
 ―FR‖ for
Food Rules
 ―SHS‖ for
Staying Healthy With the Seasons
 ―FSH‖ for
Four-Season Harvest
 ―BB‖ for
Bean by Bean
 ―C‖ for Cou
 ―R‖ for Reserve Desk at Bailey Library
R‖ for E
-Reserve at Bailey Library
Subjects/Topics Covered References/Readings DueJan. 22 lntroduction
From the Good Earth in its entirety
Sustaining the environmentFood as medicine
C: Raab, B., ―Life Feeds Life‖ and ―Food as Medicine‖ 
 (Optional) E-R: Colbin, Food and Healing, pps. 36
52,(Optional) E-R: Gor
don, ―How Does Food Affect Consciousness‖ pps. 40—
41(Optional) E-
R: Klein, ―The Human Energy Scheme,‖ pps. 14
-17FR: Read Food Rules in its entirety
DVD: ―Ingredients
the Local
Food Movement Takes Root‖ (67 minutes)

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