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  • Locations: Bellingham, Washington, United States; San Miguel de Allende, Mexico;
  • Program Terms: Summer
  • Budget Sheets: Summer
Dates / Deadlines:
Dates / Deadlines:
Term Year App Deadline Decision Date Start Date End Date
Summer 2019 04/01/2019 ** Rolling Admission 04/01/2019 09/12/2019
NOTE: Regarding start date of 4/1, there will be preliminary meetings in spring quarter.

** Indicates rolling admission application process. Applicants will be immediately notified of acceptance into this program and be able to complete post-decision materials prior to the term's application deadline.
Fact Sheet:
#i18n(14)#
Program Type: Global Learning Faculty-led Language of Instruction: English, Spanish
Fields of Study: Agronomy, Culture, Environmental Science, Environmental Studies, Gastronomy, History, Service Learning Housing Options: Hostel/Hotel, Other
Minimum GPA: 2.5
Program Description:

WWU Full Color LogoWWU Global Learning Program
Mexico's Food Cultures, Histories, Activism -
Study and Travel in San Miguel de Allende

Mexico - Gigi BldgMexico - Gigi food

Course:

ENVS 437I
Geographies of Hope: 
Mexico's food cultures, histories, activism --
Study travel and practice in San Miguel de Allende
(5 credits)

Pre-Reqs: ENVS 110 Ecogastronomy and ENVS 410 Agroecology and Sustainable Agriculture - OR PERMISSION OF INSTRUCTOR; no language requirements (Spanish, preferable).

Syllabus: ENVS 437I Mexico syllabus 2019_.pdf

Program Dates: April 1 (preliminary meetings in spring quarter) - September 12, 2019
Travel Dates: August 29 - September 12, 2019
Itinerary: ENVS 437I Mexico tentative itinerary 2019.pdf

mexico group
Program Description:

Mexico has one of the world’s most accomplished food heritages: corn, tomato, avocado, squash, pinto beans, cacao, and more. In San Miguel de Allende, we study how the state’s rapidly growing economy and affluent expatriate community are shaping a food revolution that rivals that of the Pacific Coast. We’ll experience firsthand how consumer demand is guiding the transformation of one of Mexico’s important breadbaskets into a supplier of locally-sourced food based on Mexico’s diverse culinary histories. The highlight of the experience is service learning in northern Guanajuato state, at Pozo Ademado Community Center. The objective of the service learning component is to understand challenges of neoliberal policy and programs, and participate in meaningful change through action research. Students will experience exposure to social and historical context of projects, critique and reflection of development and service work, and participation in community-led installations of low-tech water solutions. Readings focus on Mexican History (from colonialism to neoliberal reforms, land reform, revolution, capitalism, and narco-corruption), Export Agriculture and Groundwater Extraction, Migration, and Organizing & Empowerment: Community-led Solutions and Models.

Course Highlights:

Guanajuato gold and silver mine (tentative), Guanajuato dam and park, introductory meetings at Cafetal, Via Organica Ranch with overnight stay, Cooking classes, morning Spanish classes, Guanajuato pyramids, Charco del Ingenio (Botanical gardens), production of traditional and ceremonial tortillas with the women of el llanito, field water quality monitoring; round table on regional water issues with local actors, tour of spirulina viva’s production farm (spriluna blue algae production), atotonilco chapel: a 500-year old unesco world heritage site and cornerstone of the Mexican independence revolution, service learning in northern Guanajuato state. mexico wire
 
Mexico - Gigi food worker

Expectations of Participants:

Activities include visits to museums and cultural sites, as well as participating in water catchment preparation in a village.  With or without reasonable accommodations, must be able to: walk for several hours at a time in warm weather, climb stairs and stand for prolonged periods.
Estimated Walking 1-2 hours/day
Estimated Sitting 1-2 hours/day
Refrigeration is available except for during times of travel in a bus.

Instructor(s):

Gigi Berardi (instructor)
Email:
Gigi.Berardi@wwu.edu
Phone: (360) 650-2106
Office: AH 204
Website(s): http://faculty.wwu.edu/gberardi/
http://resilientfarmsnourishingfoods.blogspot.com/


Kayanne Grubb
Email: grubbk@wwu.edu 

Program Cost:

View the Program Budget Sheet.    



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Program Ratings:
Academic Experience:
1 2 3 4 5
Program Value:
1 2 3 4 5
Housing Experience:
1 2 3 4 5
Cultural Immersion:
1 2 3 4 5
Program Administration:
1 2 3 4 5
Overall Experience:
1 2 3 4 5