Workshop Schedule
DATES: Friday and Saturday, May 16 and 17
LOCATION: Cascade Culinary Institute dining room
DAY ONE SCHEDULE
| 8:30-8:45 | Coffee, tea, baked goods, and gather |
| 8:45-9:00 | Welcome and introductions |
| 9:00-9:30 | Sustainability overview: What is it? How does it connect? |
| 9:30-10:00 | Presenter #1: Social perspectives - Gabriann Hall, COCC Ethnic Studies |
| 10:00-10:30 | Small group discussion: Class connections |
| 10:30-10:45 | Break |
| 10:45-11:15 | Presenter #2: Environmental perspectives - Bret Michalski, COCC Forest Technology |
| 11:15-12:00 | Small group discussion: Class connections |
| 12:00-12:45 | Lunch* |
| 12:45-2:15 | Guided walk @ Shevlin Park - Hal Deshow, COCC Geology |
| 2:15-2:30 | Announcements |
| 2:30-3:00 | Presenter #3: Campus Sustainability Initiatives - Noelle Copley, COCC Sustainability Coordinator |
| 3:00-3:30 | Nine ways to change a course |
| 3:30-4:00 | Reflection exercise |
| 4:00-4:30 | Whole group synthesis, goals for tomorrow, book table request |
DAY TWO SCHEDULE
| 8:45-9:00 | Coffee, tea, baked goods, and book browsing |
| 9:00-9:15 | Announcements, check-ins, poetry |
| 9:15-9:45 |
Overview of higher ed, sustainability, and interdisciplinary fluency |
| 9:45-10:15 |
Cohort discussion: Principles of sustainability and big ideas in your field |
| 10:15-10:30 | Break |
| 10:30-10:45 | Cohort exercise: Learning outcomes and activities |
| 10:45-11:30 | Cohort reports |
| 11:30-12:00 | Presenter #4: Sustainability in action - Megan Kellner-Rode, Boundless Farmstead |
| 12:00-12:45 | Lunch* |
| 12:45-1:45 | Guided walk in the woods - Tim Peterson, Outdoor Leadership |
| 1:45-2:00 | Break |
| 2:00-2:30 | Bioregional engagement: ideas, opportunities, discussion |
| 2:30-4:00 |
Whole group reflection and discussion - Plans for continuation - Next steps: summer, September deadline, report-back - Stipend approvals - Final thoughts |
*Meals will be prepared from locally-sourced ingredients and served by COCC Culinary students and staff.