This course explores state and local policies that impact distribution of food, restaurant regulation, and comparisons of state-level initiatives to bolster local food markets. Students will be exposed to specific skills for small and mid-size producers and entrepreneurs working in the agricultural and food industries. Finally, students will examine the state and local food laws and emerging entrepreneurial trends in food production. As state and local governments often control and implement even sweeping federal laws, students will explore the ground-level realities of working in the new food economy.  THERE ARE NO BOOKS REQUIRED FOR THIS COURSE.