It is the mission of Prescott College to educate students of diverse ages and backgrounds to understand, thrive in, and enhance our world community and environment. Prescott’s on-campus and online learning models support experiential learning and self-direction within an interdisciplinary curriculum. Students are encouraged to think critically and act ethically with sensitivity to both the human community and the biosphere.
Prescott College’s Masters of Science in Sustainable Food Systems is an 100% online graduate degree program, offering flexibility for working adults and those passionate about receiving the tools necessary to make real change in sustainability and the food systems. Please connect with us below to learn more!
Learn more about our unique online graduate degree here: https://www.prescott.edu/sustainable-food-systems-ms
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Connect with us on LinkedIn: https://www.linkedin.com/groups/12312781/.
Discover all that Prescott offers on our YouTube channel: https://www.youtube.com/channel/UCj8iRCdYtpGSMsuYGKO6UvQ
Mark Lewis is an Arizona Native foods, Foraging, and Ingredient educator teaching about the 2500 foods of the Southwest USA and Northwestern Mexico and how they compare and pair with 40,000 world ingredients. He leads culinary workshops, classes, foraging tours, and dinners, especially for chefs, in Arizona, southern California, and Baja California.
SW USA/NW Mex, AZ plants, mushrooms, microorganisms -- TEK, culture, nutrition inc vits/mins, pairing, recipes, med uses, foraging techniques.