This class explores the social, economic, ecological, and cultural dynamics of metropolitan and community food systems in U.S. cities. Field trips and assignments immerse students in various forms of experiential learning – including farming and gardening, cooking, eating, and more. After a broad introduction to global, regional, and urban food systems in our first three weeks, across most of the semester we follow the food chain (or cycle), from production to processing, distribution, cooking, consumption, and waste. Specific topics include urban agriculture, community kitchens, grocery, hunger and food assistance, restaurants, neighborhoods, food cultures, food justice, and community food security. Students will gain broad literacies in: metropolitan and neighborhood food environments; food production, processing, distribution, access, and preparation; and the relationships between food, culture, and society. Students taking this class should be open to trying new things, getting hands dirty, and working with others in various settings and activities.