This is an interdisciplinary course focusing on agriculture and food law, an area where many important legal concepts intersect in our society. Students engage in analysis of the following areas: national and international regulation of food (production, safety, and marketing) including the authority granted to regulating bodies; food technology and the law (genetic modification of crops and livestock, cloning, nanotechnology); food production methods including an overview of the Farm Bill and National Organic Program; food and public health; food and consumer rights, including marketing. This course draws on property, contract, and tort law, as well as important principles of international, administrative, and constitutional law. Students in the course apply concepts that they have learned in other courses to analyze the legal aspects of pressing societal issues involving our food system. Course materials include primary documents from lawsuits, reported decisions, regulatory documents, scholarly articles, as well as readings from other fields such as investigative journalism, sociology, and political science. This is a great course for students interested in learning more about intellectual property rights in food system, statutory influence on economic markets, and law and public health.