Katie Souris (left) and Nicole Poplar prepare dishes for last year's Harvest Bounty Shared Meal

In this UNC Asheville chemistry class, mixing bowls and measuring spoons have replaced beakers and Bunsen burners. The introductory science course is part of the University's innovative "Food for Thought" cluster of classes, focusing on food information, consumerism, nutrition and health through courses in chemistry, biology, economics, sociology and health and wellness. Sally Wasileski, UNC Asheville Assistant Professor of Chemistry, teaches the course to students who have a minimal science background and who normally would never take a chemistry class.

"In this class, students learn chemistry principles through food and cooking," Wasileski said, "It's a wonderful way to teach science by demonstrating its direct relationship to every day life."
Students readily agree. "I've enjoyed everything I've learned in this class," said sophomore art major

Amy Wolf. "I've always liked chemistry, and of course I love food, so finding out the how and why of cooking food is a blast."

This unique chemistry class isn't the only innovative learning tool used in the Food for Thought cluster. Each fall, students work on the Harvest Bounty Shared Meal. For this project, students in Land Economics, Nutrition, Food Policy, Sociology and Food of Chemistry cluster courses are divided into 12 teams of six to eight students and are charged with creating a healthy dinner for 10 people. Themes for the meals are assigned by the professors, including creating meals from organic ingredients, local ingredients, whole foods, or on a minimal budget. Grades are based on the meal plan, nutritional analysis and adherence to the assigned theme. The meals are served family style on tables set and decorated by the students.

A centerpiece created by students for the 2007 Harvest Bounty Shared Meal

"The meals are fabulous. I'm really surprised and impressed with what the students come up with in their dorm rooms or apartment kitchens," said Wasileski.

Wolf says she is excited about participating in the upcoming dinner. "I am definitely looking forward to the Harvest Bounty Shared Meal because it will be both a great learning experience and an opportunity to cook, prepare and eat a meal with other students," she said. "My group's theme is that we have to prepare a meal for 10 people that costs a maximum of $30, including the table decorations and energy costs for clean up. Quite a challenge!"

This year, local restaurants donated funds to the University to help support the Harvest Bounty Shared Meal set for Sunday, Oct. 5. Participating restaurants include Early Girl Eatery, The Market Place and Table, all of which have a focus on sustainability and local food.

The donations also help support other cluster activities. Recently, students took tours of local farms, including Coston Farm and Apple House, Hickory Nut Gap Farm and Thatchmore Farm, where students got a first-hand look at the "farm to table" experience.

Wolf, who visited Hickory Nut Gap Farm with the Food of Chemistry class, says the experience made a positive impact on her food choices.

"I thought it was very interesting to see farming at a privately owned level, as opposed to the corporate level we generally associate with farming," she said. "I'm certain that because the farm visit reinforced the ideas I'd already had about food, whenever I've got a reasonable budget to support it, I'll buy more local and less processed and generally healthier foods."

Wasileski says that is exactly the point of UNC Asheville's Food for Thought cluster of courses.

"Ultimately, through these classes and special projects, our goal is to educate students to have the breadth and depth of knowledge to become informed food consumers," Wasileski said.