Information about sustainable agriculture may be getting a lot more column space in newspapers these days, but it isn’t necessarily getting any easier to sort through the complicated factors and systems that affect personal, community, and global health and sustainability. Fortunately, we don’t have to go it alone.

There’s quite a few opportunities to participate this fall or winter in a Northwest Earth Institute [1] Menu for the Future discussion course, and here’s another sponsored by the Rye Energy Committee:

Menu for the Future, is a six-session course exploring the connection  between food and sustainability. Course Goals are:
• To explore food systems and their impacts on culture, society and  ecological systems.
• To gain insight into agricultural and individual practices that  promote personal and ecological well-being.
• To consider your role in creating or supporting sustainable food  systems.

 

The course will be held at the Rye Library on Thursdays from 6:30 to 7:30 PM. The dates are Jan 15, 22, 29  Feb 5, 12 and 19. The course book costs $20 To register call Mimi White at 964-6586. The course is limited to 10 people.