Sustainability of our food systems - and the communities in which they operate - will be a core focus of this field trip-based course. Using Eastern Long Island as a local case study, we will explore the rationale for, and issues and innovations in, sustainable development, as illuminated by the agriculture, aquaculture, wine industry, and restaurants of Long Island's North and South Forks. The course will include visits to farms, wineries, scallop and oyster fisheries, food businesses, farmers markets, and restaurants, as well as lectures by pioneering land preservationists, community developers, farmers, winemakers, beekeepers, and others.