Winter Break - Embedded*
Spend winter break on the sunny shores of the Mexican Riviera learning about sustainable tourism and coastal ecology. Akumal, a small town an hour south of Cancun, means “the place of the turtle” in Mayan, and its bays with crystal clear waters are a favorite spot for sea turtles to nest. The Mexican Caribbean, particularly the Riviera Maya, has experienced 70 times an increase in tourism over the past 30 years. This rapid increase in tourism has disrupted the nesting turtles as well as plants and other animals native to this area.
Dates: December 26, 2021–January 17, 2022
Program Leader: Jim Perry
This class engages you directly in understanding and communicating about sustainable resource management in Patagonia, the fabulously beautiful, highly diverse, end-of-the-word in South America. You will explore mountainous and marine landscapes, places where you will (at least hope to) see Elephant seals, Mountain Lions, Emperor Penguins, Guanacos, Patagonian Foxes and more.
May Session - Embedded*
Dates: May 13–27, 2022
Program Leader: Garrett Steede
Spend two weeks studying the farming and ranching industries in Argentina that provide the technology, production, expertise, processing, and transformation of farm products into foods that are in global demand. Explore how Argentinian culture shapes marketing and communication efforts and meet with international agricultural firms and farmers to learn how Argentina continues to be a global competitor in agricultural commodities.
Dates: (tentative) May 12–26, 2022
Program Leader: Melissa Palmer
Discover the rich biodiversity of Belize while working in collaboration with Belize Wildlife and Referral Clinic and participating in hands-on labs and wildlife conservation efforts. Students will learn about the major ecosystems in Belize, the plants and animals inhabiting these areas, and conservation management strategies both on land and in the sea.
Tentative Dates: (tentative) May 12–29, 2022
Program Leader: Tommy Van Norman
Gain firsthand experience with the Greek food industry, agricultural traditions, and their impacts and benefits on Greek life and culture.
Tentative Dates: May 13–28, 2022
Program Leader: Hal DeLaRosby
This program will study the culinary movement known as the New Nordic Cuisine in Denmark and Sweden. Guidance for this journey will be the collective thoughts of Nordic chefs' approach to traditional foods combined with a strong focus on health and ethical production philosophy.
Dates: May 14 – June 5, 2022
Program Leader: Mike White
Learn how cultural food choices can have ethical, environmental, economic and health consequences through the lens of the Italian food system. Gain insight into different ways of thinking about sustainability and food systems.
Tentative Dates: (tentative) June 24 – July 1, 2022
Program Leader: Peter Sorensen
Participate in field and laboratory exercises that explore tropical ecology and marine ecosystems on the island of Bimini. Observe, handle, and sample sharks in this hands-on course.