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Edible Education at Stony Brook Southampton

Building food skills, knowledge and community

October 25 - December 20, 2018

Brian Halweil

This fun, experiential, hands-on non-credit course will draw on everything from economics and ecology to sociology, anthropology, and the arts to demonstrate why agriculture and food are the single biggest way that humans touch the planet. And why the East End is a unique hotspot of the new American food culture. We will examine organic agriculture, school lunch reform, food safety, animal welfare, genetic engineering of food, farm bill reform, Long Island wine and more.

The course is for anyone interested in making food a bigger part of their career and life, including understanding and enjoying food/drink culture, current events, encountering food technology (smart kitchens, food related social media), and diving into our East End food and drink community. Teachers, parents, healthcare providers, farmers, food entrepreneurs and anyone who loves to eat.

Students will gain the ability to evaluate and understand contemporary food issues as they relate to local and global challenges. Course materials will draw on current events, popular media and published research in food and drink, and also be guided by the student.

Each class will also involve a 30 min food skill lesson, including cooking, gardening and food preservation skills. Students will go to South Fork Kitchens and campus staff garden for this part. The two gardening intensives will be held on campus as well.

Cost: $985.00
Dates: Oct. 25-Dec. 20
8 meetings, plus 2 gardening intensives
Thursdays, 5:20-8:10 pm
Gardening intensives, 9 am - 12 pm, Saturdays, Nov. 10 and Nov. 17.
Chancellors Hall, Rm 237


Questions?  Please email us at