New Program & SUMMER FILM SERIES Will Help Grow Ag@Sheridan College

May 7, 2012

Sheridan College students have an exciting new opportunity to study sustainable food systems this fall.  This program and several new courses were developed by Connie Fisk, a new faculty member at Sheridan College.  The Sheridan College Ag Department programs fall into three categories: transfer programs that will prepare students to successfully pursue bachelor’s degrees, two-year applied degrees that prepare them for careers in agriculture, and certificates that can enhance any of the college’s degree programs or be used to provide a job-advantage in the agriculture and science fields.  Visit for information on all of the agriculture programs offered at Sheridan College. The new program is a transferable Associate of Science degree in Sustainable Food Systems and is pending approval by the Wyoming Community College Commission. 

"Today we have access to a global, industrial food system, but one that doesn't always focus on product quality or sustainability for the producer or the environment,” said Fisk. “The required courses in this program will challenge students to think through the consequences of our current buying habits, production techniques, and agricultural policies, identify the drawbacks, and offer solutions to food security issues and environmental challenges.  Through their choice of electives students can focus on food production or processing, ultimately growing into the agricultural leaders of the future."

New courses include Food, Ethics, & Sustainability and Exploring Sustainability in Agriculture, as well as two 1-credit introductory courses that are available for fall enrollment.  AECL 1100 - Introduction to Sustainable Food Systems will introduce students to the food system (production, processing, distribution, retail, and waste) and the concept of sustainability.  Class discussions will be based on student reflection of field trips and assigned readings and will help students develop their own definition of a sustainable food system.  AECL 1150 - Perspectives in Sustainable Food Systems will introduce students to a variety of perspectives regarding the sustainability of our current food system through viewings of food documentaries and assigned readings.  Class discussions will be based on student reflection and comparison of the differing perspectives.  The program will also require an internship practicum working in the Sheridan College Community Garden or with a local food producer.

“This program will serve a variety of student interests and needs to support Wyoming agriculture, and it will be the first of its kind in the state,” said Dean of Agriculture and Technical Careers, Ami Erickson.

Sheridan College’s Food Film Series

Food for Thought presents critically acclaimed films about food and its connection and importance to our community’s health.  The series’ goal is to reach further into the community and engage citizens about local food issues.

VANISHING OF THE BEES examines the alarming disappearance of honeybees and the greater meaning it holds about the relationship between mankind and mother earth. As scientists puzzle over the cause, organic beekeepers indicate alternative reasons for this tragic loss. Conflicting options abound and after years of research, a definitive answer has not been found to this harrowing mystery. MAY 3 RD - 6:00 PM-WATT AG. CENTER

FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources and morbid obesity. Forging healthier sustainable alternatives, they offer a practical vision for a future of our food and our planet. MAY 17 TH - 6:00 PM - WATT AG. CENTER

KING CORN is a fun and crusading journey into the digestive tract of our fast food nation where one ultra-industrial, pesticide-laden, heavily-subsidized commodity dominates the food pyramid from top to bottom - corn. Fueled by curiosity and a dash of naiveté, college buddies Ian Cheney and Curt Ellis return to their ancestral home of Greene, Iowa to figure out how a modest kernel conquered America.  Follow up film

BIG RIVER will also be shown. MAY 31 ST - 6:00 PM - WATT AG. CENTER

FOOD FIGHT is a fascinating look at how American agricultural policy and food culture developed in the 20th century, and how the California food movement has created a counter-revolution against big agribusiness.


THE FUTURE OF FOOD is a 2004 American documentary film which makes an in-depth investigation into unlabeled, patented, genetically engineered foods that have made their way into stores in the United States for the past decade. In addition to the US there is a focus on Canada and Mexico. JUNE 28 TH - 6:00 PM - WATT AG. CENTER

INGREDIENTS unearths the roots of the local food movement and digs into the stories of the chefs, farmers and activists transforming our broken food system. INGREDIENTS shows the heart of an alternative food system-healthy, sustainable and tasty. JULY 12 TH - 6:00 PM - WATT AG. CENTER