Summer Field Study Courses

Agroecology and Sustainable Agriculture: ENVS 410

4 credits

Ecological concepts and principles applied to design and management of sustainable food production systems.  Consideration given to food and farm politics and economics, as well as the experience of place and policies for relocalization.  Includes case studies and virtual field experience in sustainable agriculture horticulture and strategies for resilience.

Dates: August 1-21, 2020 
Time: Online / Asynchronous 
Faculty: Gigi Berardi

Art, Science & Ethics of Fly-fishing: ESCI 315

3 credits

The goals of this course are to learn how to fly fish and to use fly fishing as a window into environmental studies and, more specifically, into the structure and function of river ecosystems and how people interact with them. Class format includes lectures, discussions, and laboratory and field exercises to gain insight into stream ecology and to understand relations of science, ethics, and environmental management.
Offered summer only.

Dates: Online pre-departure sessions;
September 7-12, 2020 Travel to Idaho for fly fishing and camping
Faculty: Leo Bodensteiner
View videos: Meet the professor Leo Bodensteiner | Materials needed | Books | What you will learn | Who this course is for | Partnerships 

Business and Food Cultures of Switzerland and Italy: ENVS 400

4 credits

This group independent study is an immersion into Swiss and Italian food economies. It can be taken together with ENVS 400: International Business and Food Sustainability (CRN 31202), which covers complementary material and includes international guest lecturers. A main topic will be comparison of extent, impacts, response to COVID-19 in Swiss/Italian culture/economy (and regional differences)—and recovery. Other topics to include: regional food economy and cultures of Italy and climate change impacts; development of anthroposophy business initiatives in Switzerland; Northern and southern Italy business ethos and practices (including role of the mafia); development of food ecotourism in Switzerland and Italy.

Enrichment: Occasional guest lectures

Dates: June 23 - July 1, 2020
Time: Online/Asynchronous
Faculty: Gigi Berardi

The City and Everyday Life

4 credits

What is the “urban experience”?

What is “lived space”?

What is street art?

What are the different expressions of street art in various parts of the world?

What is a social movement?

What is the connection between arts and politics?

What is the connection between street art and urban social movements?

This course addresses the above questions first by analyzing three dimensions of urban space: conceived space (utopian ideals); perceived space (functional analysis); and lived space (everyday practices). This is followed by an exploration of the relationship between urban social order and urban space through case study inquiries from various regions of the world. The aim of the course is to provide a critical and cross-cultural understanding of the interplay between art and social movement. The course consists of three main components: assigned readings and commentaries, documentation and research, and a final project. Students are required to conduct research, collect information, and submit a final project to complete the course. Project guidelines are available on canvas.

Dates: June 23-July 31, 2020 Time: Online / Asynchronous Faculty: Nabil Kamel

Field Methods and Theory/Geologic Mapping: GEOL 409/410

6 credits each

Methods of geological field investigations; includes use of field instruments and outcrop studies. Application of geological field methods to making geological maps and reports of specific areas; supervised investigation of one or more map areas.

Dates: June 23, August 21, 2020
Time: Online
Faculty: Bernard Housen

International Business and Food Sustainability: ENVS 400

4 credits

This group independent study is an exploration into sustainable international food economies and businesses, with emphasis on Italy and other parts of Europe. It can be taken together with ENVS 400: Business and Food Cultures of Switzerland and Italy (CRN 31201), which presents complementary material. The $50 course fee covers Swiss, Italian, and other international lecturers.

Topics to include: International ecogastronomy, economic, and social movements; case studies of COVID-19-related impacts on businesses and food in Italy, UK, Kenya, Mexico; impact of recent North African migrants/European migrants on environment, food economics, politics; economics and politics of immigrant entrepreneurship—global/local scales of manufacturing; European environmental and agricultural politics in the Schengen countries; case studies in the challenges of agritourism and ecotourism.

Enrichment through possible online classes:

(Switzerland): Biodynamic food and bee keeping, anthroposophy and plant economics, the business of biodynamic (worldwide) and alternative farming, Ermitage (https://ermitage-arlesheim.ch/en), the business of Basel arts and Rhine adventure tourism.

(Italy): Cooking classes, University of Florence (sensory taste science). Guest lectures on Florence economic history and role of the Medici family (Uffizi, Palazzo Vecchio, David and the Academy), Camporbiano “associative economics” farm and cooperative, Pratolino Renaissance park, food cultures and gastronomy entrepreneurship, Fiesole, Maremma National park.

(Bellingham): Biodynamic environment and economics exploration at Inspiration Farm.

Dates: June 23-July 31, 2020
Time: Online / Asynchronous
Faculty: Gigi Berardi

Natural History of the Pacific Northwest: ESCI 330

4 credits

An introduction to the geology, climate and ecosystems of the Pacific Northwest, with a focus on the biology and the ecology of important organisms.

Dates: June 23  -July 31, 2020
Time: Online / Asynchronous
Faculty: Thomas Lloyd

Wetland Identification & Delineation: BIOL 402

4 credits

This course will introduce students to U. S. Army Corps of Engineers methods to identify and delineate jurisdictional wetlands. This course is designed to give students practical experience in nationally used standard methods. It is intended for students who have an understanding of basic biological and ecological principles. This course is designed to help students fulfill their degree requirements and those who wish to develop an appreciation for the science of wetland ecology.

This week-long course will be presented as lectures. Though the focus is on northwest Washington wetlands, skills learned in this course are applicable nationwide.

Credits earned in this course can be applied towards Professional Wetland Scientist (PWS) certification.

Dates: June 22-26, 2020 (weeklong intensive)
Time: Online / Synchronous, Mon-Fri, 8 a.m. - 5 p.m.
Faculty: Elizabeth Binney
 

Wetland Plant Identification: ESCI 497W

4 credits

Through virtual field trips and laboratory work, learn to identify wetland trees, shrubs and herbaceous vegetation located in Western Washington. This class is appropriate for students who would like an introduction to wetland vegetation, professionals seeking training on identifying difficult taxa like willows, grasses, sedges and rushes, and nature enthusiasts keen to expand their knowledge of regional flora through the lens of wetlands.

Dates: Taught asynchronously from June 23-July 31, 2020. This course is divided into six, one week modules that the student can complete at their own pace.
Time: Online
Faculty: Thomas "Abe" Lloyd

ANTH 312: Archaeology and FAIR 334R: Olympic - Natural History and Ecology are canceled for summer 2020.