my name is as Ozzie Abaye. I teach this particular course,
it's called World Crops and Cropping Systems. The
theme of the course is uh from field to fork. Basically that
we talk about each crops, world crops, the
top 10 20 crops that are grown all over the
world and we want to take it from the field
to fork. In class, we talk about where the
crop is originated and where it is produced and its
importance on a global scale and also nationally and then
in the lab we actually explore the preparation of that
food, the consumption of the consumption of the food.
And, what is it like when we talk about lentils?
Lentil is not heavily consumed in the U.S.
but India it is a number one crop.
So we just wanted to connect with that population
of India and with through the crop so that's what
we do in the lab. A) the professors really awesome
and she gets really excited about agriculture. Um she
cares a lot about focusing on smaller parts of agriculture
like the grains and stuff and here in North America
we kind of focus on meat and so she really
encourages us to look beyond that. For me it was
really exciting to learn about because there are geographic areas
of our world where certain grains grow more prolifically and
that's why certain cultures eat the way that they do
right? And it's really great to see the different cultures
and bring it all together and we also get to
cook everything we learn about and how often do you
get to cooking college in school? So far my
favorite recipe that we've done is humus because it's one
of my favorite things to eat at home and I
always buy it from the store and it's actually really
simple to make, so now that I've gotten to
apply my knowledge of how to make it, I
can make it at home now. But being able
to kind of understand and appreciate cultures around the world
through their food um and through the grains that
are so important for me as an agriculturalist is
incredibly exciting. But also then to for I think
our our students that you know maybe don't study agriculture,
learning and appreciating how important food is uh to
culture is key.
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