Understanding the movement of food from the grower to the consumer. Emphasis on how consumers get access to food from emergency and non-emergency sources. Direct marketing, Community-Supported Agriculture, farmers' markets, and small-scale farming discussed. Outside speakers from area community food banks, CSA's, non-profit organizations, faith communities, soup kitchens, and farmers' markets lead  discussions on various topics related to food access. A Service Learning course. Open only to UWW students until Jan. 19th, after that date it is open to all students.