Teaching
Currently teaching:
Introduction to Urban Agriculture (SFS31200; taught every fall; 2015-present)
Visiting a vertical farming operation in Indianapolis growing greens for local restaurants
The world is experiencing an unprecedented wave of urbanization, with more than half of the global population now residing in cities. This transition can exacerbate food insecurity through rising food costs, the proliferation of convenience and fast-food outlets, increased dependence on imported food, and climate-related disruptions. Urban agriculture is frequently proposed as a strategy to address these challenges by improving access to nutritious food, generating income and employment, strengthening connections between consumers and food systems, reducing food miles, and lowering the ecological footprint of cities. It is also associated with community revitalization and the mitigation of urban blight. However, these outcomes are context-dependent and not uniformly realized. This course critically examines the opportunities and constraints of urban food production systems, with emphasis on site selection and zoning, food sovereignty and food access, organic and permaculture-based management, and community-engaged approaches. Through analysis of case studies from the United States and internationally, students evaluate the ecological, social, and economic dimensions of urban agriculture. The course directly supports the Sustainable Food and Farming Systems major.
Achira germplasm bank at Agrosavia research station near Rio Negro, Colombia.
This upper‑level undergraduate course examines the ecological, geographic, social, and political factors that shape horticultural crop production across tropical regions. Students analyze how climate, soil, latitude, and topography influence crop suitability and production constraints, building a scientific foundation for understanding the distribution and management of tropical crops. The course introduces major tropical horticultural crops and explores their botanical traits, production practices, and end‑use quality characteristics. Students evaluate how these biological and management factors affect productivity, environmental outcomes, and human nutrition. Attention is also given to the historical and contemporary social and political forces that have shaped tropical agricultural systems, with emphasis on their implications for sustainability and social equity. Drawing on agroecological principles and research methods, students develop and justify strategies for resilient, socially just, and sustainable tropical farming systems. Through collaborative, problem‑based learning, teams design solutions to real‑world challenges facing tropical production systems, integrating ecological, social, and economic perspectives. By the end of the course, students gain a comprehensive understanding of the complex interactions that influence horticultural production in tropical environments.
Previously taught:
Plant Propagation (HORT201; taught every spring; 2010-2014) This course provided students with an overview of plant propagation and highlighted relevant applications in horticulture and landscape architecture. Lectures focused on developing student understanding of the biological principles underlying propagation techniques, and laboratory exercises provided students with hands-on opportunities to practice these techniques. Many of the laboratory exercises were updated to support the new Sustainable and Food Systems Major, such as those focusing on vegetable grafting and seed saving activities.
The Plant Microbiome (HORT52500; taught in fall, even years; 2014-2022) It has become clear that plants are colonized by abundant and diverse microbial communities, prompting a reconceptualization of the plant as a “holobiont” or metaorganism, with its associated microbiome functioning as an integral component of plant biology. While some members of these communities are pathogenic and can negatively affect plant performance and, in certain cases, human health, many others confer benefits by enhancing water and nutrient acquisition and increasing tolerance to biotic and abiotic stress. As a result, the plant microbiome is now widely recognized as a key determinant of plant health, and interest in its management to improve productivity has expanded rapidly. Advances in genomic and other omics-based approaches have substantially deepened understanding of these complex interactions, although significant knowledge gaps remain. This graduate course provided an overview of the environmental and host factors that regulate microbial community assembly and function, and introduced students to contemporary methodological approaches used to study these systems. Through critical evaluation of primary literature and development of a research proposal, students gained the conceptual and practical foundation needed to conduct research in this rapidly evolving field.
Some of the topics that were covered during the course
Agricultural, Environmental and Community Sustainability in Costa Rica (Spring Break 2019) This experiential educational course introduced students to international travel and how they can learn more about unique opportunities in agriculture through study abroad. During this 8-day trip, students tour pineapple, banana, chocolate and coffee plantations and processing plants. They participate in professional guided rainforest hikes and whitewater rafting trips. Visit and learn about tropical livestock production, fair-trade co-ops and Costa Rican Wildlife and Conservation efforts. They took time to bask in the beauty of the Arenal Volcano, experience local culture through Agro/Ecotourism, snorkel a coral reef, learn about environmental challenges and initiatives, meet local students, and much more! Dr. Hoagland participated in this course during spring break 2019, providing students with additional insights on the field of agroecology, and gaining experience with study abroad.