Student Info
Name: Annie Allen
Term: Spring 2018
Credits: 12
Title: Farming and Food Culture in Italy
Contact Info
Contract mode:
Sponsor name: Sarah Williams
Field Supervisor
Field supervisor: Elena Martinelli
Title: Farmer
Organization: Azienda Agricola Biologica Nico
Program Description
Learning objectives:
During this ILC titled “Farming and Food Culture in Italy” the student will explore what biodynamic farming is by researching practices on a biodynamic farm in the Tuscany region of Italy. The farm the student will be staying on is called Nico and has two locations, one in Orbicchiano where the olives are grown and the other is Saltocchio where the vegetables and other fruit trees are grown. Combined the farm consists of about 14 acres (6 hectares.)Biodynamic farming is a lifestyle that works holistically and spiritually with the ecology of the land. Biodynamics is also something that many people don’t understand in theory or in practice. Through this ILC the student will be able to explore the controversies and uncertainties about biodynamic practices by getting hands on experience as well as reading texts. The student will create a blog that can be used as a point of reference for anyone who is interested in biodynamic farming and wants to know more.
Italy is notorious for it’s thriving food culture. This ILC will be investigating the history of Italy’s food culture and community in conjunction with food production. While abroad the student will attend a food festival, called a ‘sagra’, which is centered around a specific food and write about her experience. The student will also interview people involved in the food culture there such as farmers and biodynamic consultant Adriano Zago about their personal experiences involving the benefits of biodynamic farming practices. Specifically, the student will explore any correlations interviewees see between farming and community. Ultimately, the student will be researching how Italy has cultivated such a strong food culture with the hope to translate what is done in Italy into practices that farmers and consumers can do in the United States. An example, the student will draw on is the work of the Italian founder of Slow Food, Carlo Petrini, whose life and work continues to strengthen both the local and global food movement.
Activities
Researching how biodynamic farms function with hands on experience, researching on organic regulations in Europe compared to the United States, talk to biodynamic farmers about how to set up, run, distribute, and market a biodynamic farm.
Texts will include: Culture and Horticulture: The Classic Guide to Biodynamic and Organic Gardening by Wolf D. Storl; Voodoo Vintners: Oregon’s Astonishing Biodynamic Wine Growers by Katherine Cole; Radical Regenerative Gardening and Farming: Biodynamic Principles and Perspectives by Frank Holzman.
Attend a Sagra, which is an Italian festival centered around a specific food. Also talk to local farmers and people involved in the food culture in Italy about they’re experiences, especially with building community. Read The Delizia!: The Epic History of the Italians and Their Food by John Dickie.
Deliverables:
I will create an E-portfolio with weekly updates documenting what I have done and learned, which will include photographs and text.
Evaluation of Work
- Narrative evaluations from sponsor(s)
- Narrative self-evaluations
- WordPress ePortfolio