Below is the list of courses I’ve taught or served as a teaching assistant for. Click on the menu link, or scroll down, to learn more about each course. I’m happy to provide syllabi or lesson plan outlines upon request.

Eating and Memory: Writing Oral Histories of Food

  • A small seminar for freshman and sophomore students who were part of an environmental living community on campus, at UW-Madison.
  • This class focused on examining how our memories shape our identities, especially through the lens of food. Because it is such a rich, evocative, and sensory part of our lives, food becomes a core figure in many of these recollections. And because the daily decisions we make about the kinds of food we eat is so tied to tradition, class, gender, and environmental values, food helps us to examine the multifaceted ways in which we see ourselves. The methods we used to carry out all this abstract examining were writing, storytelling, oral history interviewing, and audio recording.

Composing a Shared Meal: Food, Ethics, and Community

  • A small seminar for freshman and sophomore students who were part of an environmental living community on campus, at UW-Madison.
  • This class considered a number of issues that students might consider when deciding what to eat, from the perspectives of history, economics, journalism, and social justice. We thought together about what it means for food to be “good,” and about how we balance desires to eat pleasurably with desires to eat organically, locally, and with as little negative impact on the environment as possible. The class used both discussion and hands-on cooking instruction as tools to explore the idea of conscious consumption.

The Physician in History (Teaching Assistant)

  • A lecture and discussion course, geared largely toward pre-health and pre-medicine majors. Lectured by Shannon Withycombe, at UW-Madison.
  • This course presented different ways of looking at health and illness by examining how these notions have been understood throughout history. It explored the range of theories and practices employed by physicians, the social construction of disease, and the rise and development of the medical profession–demonstrating how, in addition to medical knowledge, shifting social and cultural values have motivated change in medicine.

Western Civilization: Science, Technology, Philosophy II [The Rise of Modern Science] (Teaching Assistant)

  • A lecture and discussion course in the Integrated Liberal Studies Program at UW-Madison. Lectured by Lynn Nyhart.
  • This course offered an introduction to the history of the sciences between the late seventeenth century and the early twentieth century, with the aim of understanding the varied ways of knowing that have come to be known as “science.” We studied such pivotal intellectual developments as Newtonianism, the conservation of energy, and Darwin’s theory of evolution, all against the backdrop of  broader culture, religious belief systems, technology. and medicine.

You Are What You Eat: Environmental Studies through Food

  • A three-week course for middle school students as part of the PEOPLE (Pre-College Enrichment Opportunity Program for Learning Excellence) program at UW-Madison, a pre-college pipeline program for students of color and low-income students.
  • “The food on your dinner plate is much more than a tasty treat–it connects you with people and places from all over the world. In this look at environmental studies through urban agriculture, students will get hands-on experience in map-making, gardening, cooking, and healthy eating. They will learn more about nutrition, issues of food justice, and the scientific and environmental basis of farming. At the end of the workshop, students will prepare and cook a delicious homegrown feast.”

Chemistry in the World

  • Through the program American Collegiate Adventures, I taught a three-week course for high school students that connected chemistry concepts with their cultural, historical, and social significance. We explored the environmental impacts of plastics, learned about how fireworks operate on the Fourth of July, and learned about heat flow by making our own ice cream.

Environmental Studies and Honors Biology

  • Student Teacher, University City High School, St. Louis, MO
  • For a semester, I taught freshman and sophomore courses in Environmental Studies and Honors Biology. I explored hands-on, inquiry-based techniques for teaching high school students about such topics as the evidence for human evolution, efficiencies of different modes of agricultural production, and ecology of biomes.

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