This course is about the intersection of botany, ecology, and the world's food plants. Using readings, videos, and class discussions, we will explore issues such as ecologically sound agricultural practices, genetic and taxonomic diversity of crop plants, and why some plants make it big as sources of human nutrition while others remain relatively obscure. Along the way students will investigate fundamentals of plant physiology (including the process that is the ultimate basis for all we eat), morphology (have you ever wondered why strawberries have their seeds on the outside?), and evolution. Each week will include a detailed, hands-on examination of locally available food plants.