CSFS students Colin Dring and Tori Otenso featured in Richmond News

CSFS students Colin Dring and Tori Otenso featured in Richmond News

CSFS Students Tori Ostenso and Colin Dring. Photo by Joseph Boaz.

A local food system defined by us all

CSFS PhD Student Colin Dring was interviewed by the Richmond News about how a local, sustainable food network must recognize the tastes, values, and income-variations of its resident cultures.

“We’ve concentrated too much on the ingredients of a certain culture’s foods and haven’t created a space for other cultures’ food,” says Dring.

For instance, if our food policies inform Chinese immigrants to eat locally but nothing they eat is grown locally then, “How do we create a space and value that?” asks Dring.

The story written by Graeme Wood is part of a Richmond News series focusing on place-based food systems.

Saturday Farmers’ Market Vendor Feature: Growing, Cooking & Eating

These weekly market blog posts are linked from our newsletter when they are posted; to get regular updates, make sure to join our newsletter here.

A chef and farmer; what a perfect combination! Returning UBC Farm Market vendor Growing, Cooking and Eating is a venture started by Chef Carla Hick three years ago, now in its second year selling at the UBC Farm Market. Alongside delicious vegetables grown in Burnaby, teas, and crackers all made locally, your also get the chance to chat with a chef who has incredible ideas for what to create with your produce when you get home! We had the chance to hear more about the business from Carla herself.

Why did you start your business? What motivates you in your work?

I love growing, cooking and eating! Ever since a child eating has brought me great joy. After high school I pursued a career as a chef, then moved into working in a culinary garden fell in love with growing and now I am studying agriculture at UBC. The name Growing, Cooking & Eating started as signing my food related emails with “Happy Growing, Cooking & Eating”, has evolved into a facebook page and website to share the joy of all things growing, cooking and eating. This year, since I have more land to grow I am able to share some of my bounty with fellow people.

Ronde de Nice zucchini at their market stall

Please share a memorable or meaningful interaction you have had with a shopper (at any market or sales venue):

When I first started making my tea blends I received a lot of support! I always remember one lady who was very enthusiastic of taste testing my teas, she always referred to them as beautiful, unique and was stoked over the fact I grew and dehydrated all the ingredients myself.

Among the products/services you sell, what is your personal favourite and why?

Ronde de Nice Zucchini! A round zucchini with delicate stripes, amazing! Lemon Calm Tea! A blend of lemon balm, lemon verbena and yellow violas! Uplifts the soul and calms the mind, not to mention extremely tasty.

We can’t help asking, since you’re a chef: do you have a recipe for your produce to share?

Nasturtium Compound Butter

Ingredients: 1/2 Pound Butter, 25 Large Nasturtium Leaves, 2 Shallots, 3 Garlic Cloves, S & P

Method:

  1. Bring butter to room temperature.
  2. Wash the produce and pat to dry.
  3. Fine dice the shallots and garlic then saute lightly in a tsp of butter. Season lightly and cool.
  4. Stack nasturtium leaves on top of one another, roll into a log and finely chiffonade crossways.
  5. Whip the room temperature butter in a mixer with the paddle attachment (bowl and wooden spoon works too) for 5 minutes on medium speed (about 15 by hand) until it is light, fluffy and slightly more white in colour.
  6. Reduce speed of mixer to low, add the shallots and garlic, mix to combine.

    Carla, second from the left, at the farm site in Burnaby

  7. Add the nasturtium leaves slowly and mix to combine.
  8. Place a large piece of saran wrap on the counter. With a spatula scrape half the butter into the middle. Roll the butter into a uniform log, and secure ends. Important: Do not roll the saran wrap inside the butter, must remain completely on the perimeter. Then wrap the log in aluminum foil, twist the ends at the same time to squish the butter into an even more uniform log.
  9. Repeat step 8 with the other half of the butter.
  10. Freeze the logs.
  11. When you have a nice piece of fish, steak or veggies remove the log from the freezer, unravel partially and slice of some nice medallions to garnish your food! It will look very professional and adds a nice butter and pepper taste to your food. Happy Growing, Cooking & Eating!

If you want to learn more about Growing, Cooking & Eating, check out their Facebook page and their website. They will be at the UBC Farm Saturday Farmers’ Market next on August 18. Learn more about other market vendors and topics on our Saturday Farmers’ Market blog!

Hiring: 7+ CSFS Work Learn positions

We are hiring for 7+ CSFS Work Learn positions  for the 2018 Winter Term! These positions average 10-20 hours of work a week and include hands-on field work, research assistants, children’s programming and more. The deadline to apply is August 19th!  

Saturday Farmers’ Market Vendor Feature: Salt Lick Ice Cream

These weekly market blog posts are linked from our newsletter when they are posted; to get regular updates, make sure to join our newsletter here.

I scream, you scream, we all scream for ice-cream! This week, we will be sharing a bit about Salt Lick Ice Cream founded by Ingrid Severson in March 2015 right here in Vancouver. She makes small batch artisanal ice-cream, using local seasonal ingredients (her bourbon peach featured right now uses BC peaches and Vancouver Island sea salt). Can ice cream get any better than this? She will be returning to the market this week, so be sure to drop by, sample some of her incredible flavours and grab yourself a half-pint to enjoy while you stroll the market or a full pint to take home for the weekend!

What inspired you to start making ice-cream as a business?

I’m a chef so I was inspired by seasonal flavours. Bought a small home machine and started churning!

Where is your ice-cream made and how do you source your ingredients?

Some of Salt Lick’s flavours at their last UBC Farm Market date

I make my ice-cream at Commissary Connect and source local seasonal ingredients whenever possible.

If you could describe your business in three words, what would they be and why?

Sweet tooth, Seasonal, Savoury

What makes Salt Lick Ice-cream different from other ice-creams available in Vancouver?

My flavours have a twist, leaning towards savoury ingredients

What is your favourite flavour available right now?

My favourite flavour I make is gjetost (Norwegian goat cheese)

Pints aplenty when you peek inside Salt Lick’s cooler at the market!

Where else can we find your ice-cream?

Bennys Market and Les Amis du Fromages

If you want to learn more about Salt Lick Ice Cream, check out their Facebook page and their instagram.

Salt Lick will be at the UBC Farm Satyrday Farmers’ Market August 11, August 18, September 8, and September 22. Learn more about other market vendors and topics on our Saturday Farmers’ Market blog!

Tues. Oct. 2, 2018 at 2pm: Big Food ‘Feeding’ the Hungry Poor? Economic Democracy, Food Justice and Human Rights

Join us for a triple book launch to explore the topics of civil society, public policies and the right to food with Andy Fisher (Big Hunger), Annette Aurélie Desmarais (Public Policies for Food Sovereignty) and Graham Riches (Food Bank Nations).

Wed. Oct. 3rd, The Emancipatory Politics of Food Sovereignty with Annette Desmarais

Annette Desmarais joins us from the University of Manitoba to analyze how food sovereignty is conceptualized and practiced in the Basque Country, and how this food sovereignty seeks to build and mobilize on the global political scale.

Saturday Farmers’ Market Vendor Feature: Kafka’s Coffee

Vancouver Coffee & Breakfast Food Truck - Kafka Coffee and Tea

These weekly market blog posts are linked from our newsletter when they are posted; to get regular updates, make sure to join our newsletter here.

Need some espresso to fuel your Saturday morning? We’ve got you covered! Today, we are featuring our biweekly local coffee vendor: Kafka’s Coffee!

Kafka Coffee… where did the name come from?

It was inspired by Czech writer, Franz Kafka, who wrote novels full of complexity, openness to multiple interpretations, and unpredictability. Our coffee and tea share these characteristics, so that’s how the name Kafka’s came to be!

How is your coffee different from other cafes?

Our coffee is roasted weekly to ensure freshness, and we brew each cup of coffee and tea individually with precision. We are passionate about coffee and tea, and here to share our passion with you!

Do you offer any other products?

Coffee is always better paired with pastry! We have our hand-crafted pastry case with both savoury and sweet options that rotate on  a regular basis. We also offer lemonade, breakfast sandwiches, nitro cold brew aside from out espresso, filter coffee, tea, and cold brew!

Do you serve exclusively on wheels?

No, we also have a storefront on Main street intersecting East Broadway! Otherwise, you can find our truck at festivals, farmers markets, movie sets, and events around the city. You can even contact us to bring our truck to you!

Review's Kafka's Coffee - Vancouver Barista, Vancouver's best new cafes, best coffee shop reviews

Kafka’s will be at the UBC Farm Satyrday Farmers’ Market August 4, August 18, September 1, and September 15. You can find out more about Kafka’s on their website, their facebook page, or their instagram. Otherwise, if you love coffee a latte, or if you just need a pick-me-up to start your weekend, come by the market this Saturday for some seriously delicious brew and to support many other amazing local vendors!

Learn more about other market vendors and topics on our Saturday Farmers’ Market blog!

Saturday Farmers’ Market Vendor Feature: Rockweld Farm Ltd.

These weekly market blog posts are linked from our newsletter when they are posted; to get regular updates, make sure to join our newsletter here.

A regularly vendor at the Saturday Farmers’ Market since 2016, Rockweld Farm is a core part of the market community! With friendly staff, a wide selection of SPCA-certified meat, and eggs aplenty, Rockweld’s recognizable “chicken truck” is an essential stop during your trip to the market.

Aaron took the time to share a bit with us about this family business and how it came to be. They have been in operation for 20 years; owners Tim and Flo moved to Abbotsford and their children had health concerns so they tried searching for healthy chicken. Despite their efforts, they couldn’t find anything, so they decided to create a chicken farm themselves!

They grow and process their own chicken at Rockweld; their chicken do not contain any antibiotics or vaccines, are fed certified organic feed, and are SPCA certified (learn more about SPCA certification for farms and what it means here). You can find everything made with exclusively their own chicken: from full roasting birds to breasts, wings, thighs, sausages, burger patties, pepperoni and more. If you’ve got the freezer space or you have a big group to cook for, they even offer larger quantities or packages for discounts! The flavour of their humanely-raised, local chicken is unbeatable and their eggs are always flying fast among marketgoers. Whether it’s a special meal or a weeknight dinner on the barbecue, Rockweld has you covered!

Find Rockweld Farm Ltd.:

Learn more about other market vendors and topics on our Saturday Farmers’ Market blog!

Farmland First- No Site C Dam

On July 21st, 2018 join farmers and musicians at the UBC Farm to stand in solidarity with Peace Valley farmers and Treaty 8 Nations who are protecting their valley from the proposed Site C Dam.

Free Public Tours

Join us on one of our free public community tours, taking place every Saturday at 12 pm, from June to October! These public tours are provided for individuals, families and small groups, (10 people or less), who are interested in learning more about the UBC Farm.