This is a trans-disciplinary course that investigates local food sovereignty. Incorporating activities such as collective soup making to intersect with academic research and theoretical reading, this course aims to enhance our overall understandings about the modern day food chain (i.e. industrial food production and systems of distribution). The Soup-er Club will create participatory soup dinners, focusing on thematic discussions, to explore possibilities for making an inclusive space where direct dialog and face-to-face interaction with local residents, practitioners, and activists can be facilitated. Topics include: recapturing place-based food ways, repairing relations between individuals in communities, labor, and the regional stability of food systems.