We focus on sustainable food systems within their local communities in this experiential field trip-based course. Using Eastern Long Island, an area that has been successfully farmed for centuries as a case study, we explore issues surrounding sustainable agriculture. Includes visits to farms, wineries, scallop and oyster underwater farms, as well as lectures by pioneering land and sea preservationists, beekeepers, and others. We critically evaluate the meaning of sustainability as it applies to agriculture and aquaculture, and how it relates to the community.