I taught Geography 271: Geographies of Food and Eating at the University of Washington. The course was delivered in an online format, utilizing synchronous and asynchronous content delivery. The course introduced students to food geographies across scales, from the world food system to the scale of the body, while also introducing first- and second-year students to key concepts and ideas from human geography. Students completed weekly reflections, a critical analysis of a food memoir, and a series of scaffolded assignments that together made up the final project. In the final project, students were asked to draw on course concepts and theories to analyze food geographies that exist in their own food stories. Students could complete their final project as a zine, podcast, or StoryMap, based on writing and analysis they had developed and refined in prior assignments that engaged course concepts, readings, and lecture material. I have included a few examples of student final projects (shared with permission) below.