*Online* Spring Foraging: Shoots, Leaves, and Edible Trees
By seth friedman on March 17, 2022
*Online* Spring Foraging: Shoots, Leaves, and Edible Trees
Learn how to identify wild foods in spring; flowers, mushrooms, edible trees, shoots, and leaves. Chef & foraging expert Robin Kort will teach you how to find her favourite spring treats and how to cook or preserve them to get the most out of your harvest. We will cover safety and sustainable harvest practices. Great for food nerds and hikers.
To be clear, the format of this workshop consists of 1 hr of Robin’s original video content (that you can watch and re-watch over the next year) and a 1 hr live Zoom session. The live session will begin with Chef Robin bringing wild edibles for show and tell that she’s harvested that week to give you examples of what foragables are popping up in the forests. Additionally, Robin will demo and briefly go over a few more currently available edible species. The final 30 minutes of the session will be an opportunity for questions from participants.
About the Instructor
In a lifetime of living, harvesting and cooking between the Coast Mountains and the Pacific Ocean, Chef Robin Kort has gathered an abundance of delicious local plants, wild mushrooms and fresh seafood into her kitchen. Her cooking has been influenced by her grandmother and many chef mentors from around the world along the way. Her passion is sharing her collected research on the Pacific Northwest with you, connecting the dots from wilderness to plate and revealing delicious secrets from the forest to sea. Her advice is to gently follow the seasons and harvest what is offered freshest each month; shoots leaves in spring, summer seaweeds, flowers, fish and fruit, fall roots and mushrooms, winter seafood. Take the utmost care to pick only what is abundant and leave the rest for other beasts.
Date and Time
Thursday, April 21 | 6:00 – 7:00 pm PST (1 hour)
Location
Online via Teachable and Zoom.
A link to access the pre-recorded video content will be shared with registrants a week prior to the workshop. For registrants who sign up less than a week before the workshop, the link to access the pre-recorded video content will be shared 24 hours prior to the workshop. Link to the live Zoom workshop will be shared with all registrants on the day of the workshop.
Please note that the Zoom portions of our workshops are not recorded.
Cost
$39 + GST (non-refundable)
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By madison pinder on March 8, 2022
Get Your Veggie Garden Sorted with UBC Farm’s Online Gardening Workshops
News Source: Scout Magazine
Mar 1, 2022
“The UBC Farm has two online workshops coming up that will get your garden sorted out for this Spring and many Springs to come…” – Scout Magazine
We thank Scout Magazine for promoting our two online workshops focused on getting your hands a little dirty with vegetable growing this season. On March 3rd, we have a workshop on Veggie Gardening 101, an intro to growing your own organic veggies for beginners. Then on March 10th, we have a workshop on Starting Your Own Seedlings that will guide you on the right path to setting up your own seedlings situation. We hope you register for these workshops and many more coming up this season!
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By madison pinder on February 24, 2022
First Nations in British Columbia come together to put in a bid for the 2030 Olympics
News Source: CBC’s The Current
Feb 7, 2022
“The prospect of hosting itself is an exciting one if it gets combined with the notion of reconciliation. Maybe the games are the antidote; the kind of event that can bring people together in a big nation.” – Dr. Robert VanWynsberghe
Dr. Robert VanWynsberghe, CSFS Associate and UBC Education Professor, joined CBC’s Matt Galloway to discuss the bid to bring the 2030 Winter Olympics back to Vancouver and what lessons there are to be learned from the 2010 Olympics. Dr. VanWynsberghe explains that while the 2010 Olympics championed major improvements in infrastructure, the #1 disappointment that has led people to be skeptical of future bids is unfulfilled commitments to improve social housing. VanWynsberghe believes that the International Olympics Committee is going to have to relinquish some control so things are “done properly not just timely” and that they will benefit greatly from a bid led by indigenous communities to become a more legitimate source for social change in the world.
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By seth friedman on February 17, 2022
*Online* How to Make Fermented Kimchi
About this Workshop
Andrea Potter, author of DIY Kombucha- Sparkling Homebrews Made Easy, offers this workshop, where food-science meets ancient fermentation traditions. This workshop explores principles of vegetable fermentation through kimchi- a beloved pickled cabbage, originating from Korea. Kimchi is a great intro to fermentation project, or an expansion of projects that you already have bubbling away on your countertop. You can use the kimchi process to preserve much of your garden or market produce. In this class, we will be making a batch of kimchi together for you to ferment and enjoy at home. An ingredient list will be sent in advance.
About the Instructor
Andrea Potter is a Registered Holistic Nutritionist and Chef/owner of Rooted Nutrition. For over a decade, she has enjoyed teaching cooking and food workshops and offers nutrition education. She has a passion for fermenting food and perpetuating cultural and microbial cultures.
Date and Time
Thursday, March 31 | 6:00 – 7:30 pm PST (1.5 hours)
Location
Online via Zoom. Link will be shared with registrants via email approximately 1-3 days prior to the workshop. Please note that our workshops are not recorded.
Cost
$18 + GST (non-refundable)
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By seth friedman on February 10, 2022
*Online* How to Make Chai: Spiced Indian Tea
About this Workshop
Learn how to make authentic Indian chai in the comfort of your own kitchen. Understand the history of this drink, and the medicinal properties of chai spices. We will explore a few different variations of chai from different parts of India. Leave with a recipe sheet and the skills to concoct the perfect chai for your unique mind-body according to the principles of Ayurveda. In this workshop, participants will be welcomed and encouraged (but not required) to make the product during the workshop. An ingredient list will be sent in advance.
About the Instructor
Muneera is an Ayurveda health coach and educator with 20 year of experience in Ayurveda. She is passionate about helping people reconnect with their innate body-wisdom to be empowered and resilient in their health. Muneera runs a coaching practice that blends Ayurvedic wisdom with habit-change science for cultivating better daily habits She lives and works on the unceded lands of the Coastal First Nations, on Salt Spring Island.
Date and Time
Thursday, March 17 | 6:00 – 7:30 pm (1.5 hours)
Location
Online via Zoom. Link will be shared with registrants via email approximately 1-3 days prior to the workshop. Please note that our workshops are not recorded.
Cost
$18 + GST (non-refundable)
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By seth friedman on February 4, 2022
*Online* Starting Your Own Seedlings
About this Workshop
Save money, and grow a wider variety of garden veggies by starting your own seedlings! This workshop will go over everything you need to know to start your own vegetable seedlings: From what soil to use, to moisture and light requirements, to troubleshooting, and building your own DIY seedling setup.
About the Instructor
Mik Turje has been working in community food and agriculture for over a decade. First as a small-scale organic farmer on Vancouver Island and in Richmond where they grew a variety of veggies for farmers markets, CSA’s and high-end grocery stores. Then as a community development worker in the food and urban agriculture movements. Mik was the Urban Agriculture Coordinator at The Stop Community Food Centre in Toronto for many years, where they taught a full slate of gardening workshops and mentored new gardeners, and also ran the Renfrew-Collingwood Food Security Institute for 3 years. Although Mik is now a social worker working in healthcare, they enjoy teaching gardening workshops on the side.
Date and Time
Thursday, March 10 | 6:00 – 8:00 pm PST (2 hours)
Location
Online via Zoom. Link will be shared with registrants via email approximately 1-3 days prior to the workshop. Please note that our workshops are not recorded.
Cost
$18 + GST (non-refundable)
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By seth friedman on February 4, 2022
*Online* Veggie Gardening 101
About this Workshop
Always wanted to learn how to grow your food but don’t know where to start? Have you tried but been met with frustration? This beginners-level gardening workshop will go over all the basics you need to know to start growing your own organic vegetables: Soil care basics, planting (from seed and transplanting), watering, fertility, harvesting, plant health, troubleshooting, and information about the most common vegetable plant families and what they need to thrive.
About the Instructor
Mik Turje has been working in community food and agriculture for over a decade. First as a small-scale organic farmer on Vancouver Island and in Richmond where they grew a variety of veggies for farmers markets, CSA’s and high-end grocery stores. Then as a community development worker in the food and urban agriculture movements. Mik was the Urban Agriculture Coordinator at The Stop Community Food Centre in Toronto for many years, where they taught a full slate of gardening workshops and mentored new gardeners, and also ran the Renfrew-Collingwood Food Security Institute for 3 years. Although Mik is now a social worker working in healthcare, they enjoy teaching gardening workshops on the side.
Date and Time
Thursday, March 3 | 6:00 – 8:00 pm PST (2 hours)
Location
Online via Zoom. Link will be shared with registrants via email approximately 1-3 days prior to the workshop. Please note that our workshops are not recorded.
Cost
$18 + GST (non-refundable)
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By seth friedman on February 4, 2022
UBC Farm Online Community Workshops: Spring 2022
The Centre for Sustainable Food Systems is excited to announce that registration for the 2022 Spring community workshops series is now open!
The UBC Farm hosts a wide range of workshops covering diverse skills in gardening, cooking, fermenting, and foraging. This year, we have added new workshops and brought back many favourites. All of our workshops are beginner friendly and open to everyone, so please share with your networks! Until further notice, all of our workshops will be conducted online. We hope to announce summer and fall workshops soon, too!
For more details and to register, visit ubcfarm.ubc.ca/workshops or view the full list of workshops here. Please sign up early, as popular workshops sell out. We hope to see you (virtually) at our workshops soon!
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By seth friedman on February 2, 2022
*Online* Virtual Foraging for Survival
About this Workshop
Learn some useful food foraging survival knowledge in case of emergency. You’ll learn how to find food in a pinch and where to safely forage on the coast. Your questions will be answered about how find sustainable edible wild weeds, nutrient rich plants for survival and beach forage superfoods like seaweeds and shellfish. We’ll cover any poisonous plants you should avoid and simple cooking methods for the food you find in this 2 hour video collection.
To be clear, the format of this workshop consists of 2 hrs of Robin’s original video content (that you can watch and re-watch over the next year) and a 1 hr live Zoom session. The live session will begin with Chef Robin bringing wild edibles for show and tell that she’s harvested that week to give you examples of what foragables are popping up in the forests. Additionally, Robin will demo and briefly go over a few more currently available edible species. The final 30 minutes of the session will be an opportunity for questions from participants.
About the Instructor
For the past 10 years, Chef Robin Kort has been teaching foraging programs from wild mushrooms to winter foraging classes through her company Swallow Tail Culinary Adventures. Her experience spans from being a commercial wild foods supplier for Vancouver’s high end restaurants to bringing agrologists and forestry students into the field for lectures on traditional food plants of BC. Robin is a native Vancouverite who grew up hiking the mountains and swimming the seas of the Pacific Northwest and would love to share her knowledge of her home with you.
Date and Time
Thursday, February 24 | 6:00 – 7:00 pm PST (1 hour)
Location
Online via Teachable and Zoom.
A link to access the pre-recorded video content will be shared with registrants a week prior to the workshop. For registrants who sign up less than a week before the workshop, the link to access the pre-recorded video content will be shared 24 hours prior to the workshop. Link to the live Zoom workshop will be shared with all registrants on the day of the workshop.
Please note that the Zoom portions of our workshops are not recorded.
Cost
$45 + GST (non-refundable)
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By madison pinder on January 31, 2022
Food prices climbed during the second year of the pandemic and climate disasters contributed
News Source: CTV News
Jan 27, 2022
“We’re seeing an increased pattern of impacts to production that are currently impacting the capacity of farmers to produce food and this will only get more challenging as we move forward.” – Dr. Sean Smukler
Dr. Sean Smukler, CSFS Associate and chair of agriculture and environment at UBC, spoke with CTV News about how the extreme weather conditions in 2021 impacted food production and subsequent inflation of food prices. Statistics Canada reported that food prices in Canada increased to a decade high, following record-breaking heat, severe drought and devastating floods last year. Dr. Smukler says we’re seeing what climate scientists have long predicted becoming reality, and as the food supply continues to be affected, the markets will react accordingly. Smukler goes on to state that this is just a “taste of what is to come” and advises the development of strategies to improve farmer resilience to weather volatility, reduction of greenhouse gases, and commitment to the Paris Agreement on climate change are crucial next steps.
Check out the original article at CTV News.
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