Hi all. Here in NJ we're knee deep in Key Ingredients which starts at the
end of the month! I've got the opportunity this fall to teach a class that I've taught before
called Eat/Drink, Man/Woman: A Gendered History of Food at a local college. I'm thinking
that I'd like to organize at least part of the syllabus around KI--the idea of regionalism in the
US, immigration and technological change, etc... Also, since the last KI site in NJ is close
to the college and will open right after the class ends, I'd like to come up with a project that the
students would do that would tie in with the course. 

Is there anyone out there that's connected a college course with Key
Ingredients? If so, I'd love to hear your ideas about approach and what worked (and didn't!). 
Please feel free to contact me at: [log in to unmask] .

Thanks!
Mary Rizzo

Mary Rizzo, Ph.D.
Associate Director
New Jersey Council for the Humanities
28 W. State Street, 6th floor
Trenton, NJ 08608
Ph: 609-695-4838 
In NJ: 888-394-6524
Fax: 609-695-4929 
[log in to unmask]
www.njch.org