I have an inclusive teaching style that emphasizes experiential learning, comparative approaches, and systems thinking.

I have enjoyed teaching in-person and online classes at both large research universities and small liberal colleges. I have also led graduate workshops on qualitative research methods, tutored K-12 students in math in Ohio, and volunteered as an ESL instructor with Lutheran Services in Iowa. See below for examples of undergraduate classes I have taught.
Environment and Society
Taught Fall 2020 | College of Wooster
This course introduces the central questions, key conceptual frameworks, methods, metrics, and longstanding debates within the field of Environmental Studies. Using contemporary case studies, the course also guides students through recognizing human roles in alternately sparking, exacerbating, curbing, and framing different environmental issues and identifying the motivations of various actors. Through scaffolded writing assignments and presentations, students practice communicating about environmental justice.
Syllabus.​
50 Shades of Grey (Areas)
Taught Fall 2017, Spring 2018 | Emory University
This team-taught interdisciplinary seminar introduces first-year students to the range of methodological approaches that researchers use to create new knowledge. Emphasizing analytical tools to help students push beyond binary thinking, this course is divided into modules highlighting the methodologies of biomolecular chemistry, clinical psychology, women’s studies, and anthropology. My course modules help students engage with the ethnographic process through field trips, practicing observations and interviews, and self-reflection assignments.
Anthropology of the United States
Taught ​Spring 2017 | Emory University
​This mid-level seminar takes an anthropological approach to understanding the contemporary United States. Studying one’s own culture presents a unique set of challenges; this course uses the lens of foodways to guide students’ inquiries. Students use a range of activities to understand how Americans’ experiences with food intersect their varied identities—classed, raced, ethnic, gendered, to name but a few. The second half of the course explores the systems of food production underpinning these cultural experiences and considers what it means to “eat American.”