The Narwhal: Some of Canada’s oldest living trees escape the chopping block
By madison pinder on September 23, 2021
The Narwhal: Some of Canada’s oldest living trees escape the chopping block
News Source: The Narwhal
October 13, 2021
“I hope they make it clear to government that they want old forests protected, that they are not okay with the business-as-usual model.” – Dr. Cindy Prescott
Dr. Cindy Prescott, CSFS Associate and Professor in UBC’s Department of Forests and Conservation Sciences, recently spoke up with concern about the increasingly intense old-growth logging around the sunshine coast. Dr. Prescott comments that the most effective way to protect rare, untouched old-growth forests is for First Nations to be vocal about the need to leave them standing, and that the government’s current management of forests seems worryingly out of touch.
Check out the original article on The Narwhal.
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By Jacqueline Chan on September 23, 2021
Times of Oman: Heightened food worries linked to worse mental health
News Source: Times of Oman, UBC News
September 23, 2021
“Our research and advocacy efforts need to continue to seek out more effective strategies to make sure that everyone has physical, social and economic access to sufficient, safe and nutritious food.” – Dr. Jennifer Black
Dr. Jennifer Black, CSFS Associate and Professor in UBC’s Faculty of Land and Food Systems, spoke about her recent paper which examined the associations between food worry and mental health during the early months of the COVID-19 pandemic. The study found that Indigenous participants, people with pre-existing health conditions, and those who had children were more likely to be concerned about their food supply.
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By Jacqueline Chan on September 22, 2021
Scout Vancouver: 2021 Vancouver Radicchio Festival
News Source: Scout Vancouver
Fans of vegetables (and vegetable puns) cannot miss out on the ‘Bitter Together’ Radicchio Tasting Event, happening on October 20th (5-8pm) at Main Street’s farm-to-table restaurant, Burdock & Co.
Scheduled as part of the 2021 Vancouver Radicchio Festival, ‘Bitter Together’ is a collaboration between FarmFolk CityFolk, UBC Farm and Chef Andrea Carlson. All of the radicchio on the menu was grown as part of the Canadian Organic Vegetable Improvement (CANOVI) initiative, a collaborative project between farmers and researchers to improve local seed supply and growing, without the use of labs.
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By Jacqueline Chan on September 22, 2021
Frontiers in SFS: Centering Equity in Sustainable Food Systems Education
News Source: Frontiers in Sustainable Food Systems
October 28, 2021
“Systems thinking identifies innovative ways to
reorient food systems toward the production and consumption
of just, equitable, healthy, and sustainable diets and toward
prioritizing access to affordable and culturally relevant food
for all.” – Dr. Will Valley et al.
Dr. Will Valley, CSFS Associate and Senior Instructor in the UBC Faculty of Land and Food Systems, co-published a journal article presenting perspectives on the development of pedagogical materials in food systems equity. He stated that given the adverse systemic social/racial inequities such as a lack of food access faced by marginalized populations, building students’ critical reflection in justice and privilege should play a key role in efforts to advance sustainable food systems.
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By jaylin melnichuk on September 22, 2021
Market Recipe Blog: Fall Fair 1st Place Pie (Autumn Pear and Fig with Goat Cheese Pie)
We look forward to our annual Fall Fair pie contest all summer long to taste the medley of flavours our community bakes up for the occasion! Folks enter their time- and taste-tested pies to be judged (kindly!) and sampled, and we get to reap the rewards of their careful work. This year’s winner, baked by Melanie Antweiler, is a Autumn Pear and Fig with Goat Cheese Pie pie filled with BC bounty including pears and figs. Delight your dinner guests with this recipe – it’s worth every bite!
Fall Fair 1st Place Pie – Autumn Pear and Fig with Goat Cheese Pie
Recipe
Pastry:
(Source: based off Rose Levy Berenbaum’s Flaky Cream Cheese Pie Crust, The Pie
and Pastry Bible, Rose’s Flaky Cream Cheese Pie Crust)
Ingredients:
- 113 g unsalted butter, cold
- 184 g flour (all-purpose or pastry)
- 1/8 tsp salt
- 1/8 tsp baking powder
- 40 g cream cheese, cubed
- 45 g goat cheese, crumbled
- 7 g cider vinegar
- 21 g ice water
Instructions:
Cut the butter into cubes, and refrigerate for at least 30 minutes. Place a medium
bowl in the freezer.
Into the chilled bowl, place the flour, salt, and baking powder. Whisk to combine.
Add the cream cheese and goat cheese to the dry ingredients, and rub the
mixture between your fingers to blend the cream cheese into the flour until it
resembles coarse meal. Spoon the mixture, together with the cold butter, into a
large resealable freezer bag, squeeze out air and close the bag.
With a rolling pin, flatten the butter into thin flakes. Place the bag in the freezer
for at least 10 minutes or until the butter is very firm. Transfer the mixture to the
chilled bowl, scraping the sides of the bag. Set the bag aside.
Sprinkle the mixture with the ice water and vinegar and toss together. Spoon the
mixture into the plastic bag. Hold either side of the bag opening and alternate,
using the heel of your hand and your knuckles to knead and press the mixture,
from the outside of the bag, until most of it holds together in one piece and it
feels slightly stretchy.
Shape the dough into a rough disc (or discs). Wrap the dough with plastic wrap
(or leave in zipper bag) and refrigerate for 45 minutes up to 2 days. Roll out the
dough after preparing the filling.
Poached fig puree:
(Source: based off
BBC Good Food’s Honey Roasted Fig & Almond Tart, and Fine
Dining Lovers’ Fig Juice)
Ingredients:
- 3/ 4 cup of figs, stemmed and cut into chunks
- 1 cup pear juice
- 1 / 4 cup honey
- 2 sprigs of fresh thyme
Instructions:
Combine all ingredients in a medium saucepan. On a stovetop, bring to a boil;
reduce heat and simmer to poach figs an.d reduce liquid, about 15 minutes. Cool.
Remove thyme, and blend the fruit mixture with a countertop or immersion
blender.
Filling + Baking:
(Source: based off
Cooking Light’s Pear and Goat Cheese Pie)
Ingredients:
90g goat cheese, softened
90g cream cheese, softened
1 large egg yolk
2 tablespoons +5 tbsp honey, divided
1/2 teaspoon lemon zest
4 large pears, peeled, cored, and cut into chunks
3 cups of fresh figs, stemmed and cut into chunks
2 tbsp lemon juice
1/4 tsp salt
3 tbsp cornstarch
1 tsp vanilla (extract or paste)
Poached fig purée (see above)
Instructions:
Place goat cheese, cream cheese, egg yolk, 2 tbsp honey, and lemon zest in a
medium bowl, and beat with an electric mixer on medium speed until smooth
and creamy, 1 to 2 minutes. Spread mixture in an even layer over dough in pie
plate; chill until ready to use.
Arrange fruit chunks in a single layer on a parchment paper—lined baking sheet.
Bake at 350°F until fruit chunks start to soften and release some of their juices, 22
to 25 minutes. Remove from oven, and cool completely, about 20 minutes.
Place fruit chunks in a large bowl. Increase oven temp to 400°F.
Mix 5 tbsp honey with lemon juice, poached fig purée, salt, vanilla, and
cornstarch. Pour over fruit chunks and toss to coat. Spoon into prepared pie shell.
Dot with butter. Top with pastry strips in a lattice pattern. (Brush top pastry with
egg wash or cream if desired.)
Place pie in oven, and reduce heat to 350°F.
Bake 45-60 minutes. Check at 40 minutes, and loosely cover with foil if browning
too quickly.
Pick up produce at any of our three weekly markets: Tuesdays 4-6:00PM at the UBC Farm, Wednesdays 11:00AM-2:00PM (Until Oct. 27) at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Receive regular market recipes from our newsletter here.
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By Jacqueline Chan on September 1, 2021
Work Learn Profile: Mackenzie Dorsey, UBC Farm Ambassador
What did you work on in this role?
As the Farm Ambassador, I worked on a lot of outreach tasks. I would help out with events wherever needed. I ran the Outreach booth at the Saturday multi-vendor farmers’ markets, and answered any and all questions related about the Centre for Sustainable Food Systems and the UBC Farm! Additionally, I helped run the UBC Farm’s social media and worked on a lot of content creation. A large part of which was promoting the 20th Anniversary of the UBC Farm and the 10th Anniversary of the Centre for Sustainable Food Systems!
What did you learn in this position?
My favourite thing I learnt in this position was just how dedicated and large the community is that supports the UBC Farm! Through my position, I was able to explore the history of the UBC Farm and the steps that led to us celebrating the Anniversary this year. It was touching to learn how the community came together for the Save the Farm campaign or the Great Farm Trek, and that many of those people still are supporters of the UBC Farm today. Whether it be the people that first advocated for the Farm, all those currently working at the Farm, or regular farmers’ market patrons, the UBC Farm community is strong!
Why does this work matter?
There is a vast amount of opportunities to be able to engage with the farm. There’s capacity for research, education, volunteering and work experience. You can hold events and host workshops at the UBC Farm. The UBC Farm has an abundance of offerings that many people don’t know about. The Farm is a great asset to UBC, and it is important that students, professors, and the community know about this “hidden gem” at the bottom of campus!
What would you tell a new student taking on this role? Or what do you wish you had known?
Always bring layers when spending a day at the Farm.
What should people know about the UBC Farm that they probably don’t know?
There’s a student discount!
What’s your favourite thing to do at the UBC Farm?
I love seeing the new growth of the flowers in the field or in the tunnels. The UBC Farm grows all of my favourite flower varieties, and I love watching the new blooms!
What other roles have you held at CSFS at the UBC Farm?
I have not held any previous roles at the CSFS at the UBC Farm, other than patron of the Farmers’ Markets.
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By Jacqueline Chan on August 31, 2021
UBC Climate-Friendly Food Label Survey
The soft launch of UBC’s first Climate-Friendly Food Label took place this summer in partnership with UBC Food Services, the SEEDS Sustainability Program, Institute for Resources, Environment and Sustainability, Department of Psychology and Faculty of Science – and we want to hear your feedback!
Please take 5 minutes to complete this survey about UBC’s first Climate-Friendly Food Label.
You will be asked to play a virtual food purchasing game and answer some questions. At the end of the survey, you can enter your email for a prize draw for a $50 UBC gift card. Your data will only be used for research purposes and your identity will be kept strictly confidential.
The Climate-Friendly Food Label is part of the emerging UBC Climate Action Plan 2030, which will position UBC as a model of how universities can mobilize to address the climate emergency and targets in the Paris Agreement through bold, impactful actions to accelerate and deepen reductions across operations, and expanded action on reducing indirect emissions from commuting, air travel, food, and waste.
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By Jacqueline Chan on August 21, 2021
Work Learn Profile: Timothy Wong, Market Sales Worker
What did you work on in this role?
Running of the Tuesday/Saturday weekly Farmers Markets at the UBC farm, including set up of produce displays, processing harvested produce for sale, general set-up/take down of stalls, and general cashiering duties
What did you learn in this position?
I learned a lot about food systems in general, more specifically the pipeline through which produce gets from the farm all the way to the table. This included learning about the seasonality of different items, how they were grown, how they need to be harvested, and how they can be consumed/used. I also gained insight on what a sustainable food system would look like in practice, and the adjustments and loopholes needed to maintain an organic farm as opposed to a “regular” one.
Why does this work matter?
Many people living in urban environments do not have steady access to fresh, organic produce. This could be due to location, time, or monetary restraints. This market is an opportunity for members of the community to buy locally grown, organic produce while also learning about sustainable food systems by touring the farm. It also provides an opportunity to educate people on sustainable food systems and the benefits of organic farms, such that they might change their consumption habits upon recognition of their benefits.
What would you tell a new student taking on this role? Or what do you wish you had known?
Make sure to talk to as many people on the farm as possible. You will see many people in passing, and even a short conversation can be very insightful, as many people have their own projects or areas they manage and will have a lot of knowledge to share.
What should people know about the UBC Farm that they probably don’t know?
I think most people don’t quite understand the sheer size of the UBC Farm. It’s often advertised as being 24 hectares, but you really can’t grasp the sheer scale of it until you visit in person. I also think that people underestimate the number and type of projects that are on the farm. It extends far beyond just growing produce, and there are numerous research projects and unique undertakings. For instance, did you know that there’s a project that’s aiming to grow truffles?
What’s your favourite thing to do at the UBC Farm?
Honestly, just walking around and seeing all the different plots. It sounds cheesy, but the sheer vastness of the farm never gets old. You can walk by once a week and see how certain things have grown, or how projects have progressed, it’s quite inspiring.
What other roles have you held at CSFS at the UBC Farm?
I occasionally help with the harvests, but otherwise this is my first role I have held at CSFS at the UBC Farm.
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By Jacqueline Chan on August 21, 2021
Work Learn Profile: Camille Lyu, Saturday Farm Market Worker
What did you work on in this role?
In this role I worked on the operation of the Saturday Farm Market to ensure that the customers and vendors both have the best experience possible.
What did you learn in this position?
In this position I have learned a lot. But what stood out to me the most are relationship building and problem solving. Over time I developed relationships with the vendors, and I enjoyed the process. I have also grown in my ability to solve problems and conflicts. I think the skills I’ve learned during the summer would serve me well in the future.
Why does this work matter?
One important aspect and mission of the UBC Farm is connecting land, food, and community. The Saturday Farm Market is an essential piece of building that connection. The market offers an opportunity for community members to connect to the land that grows the food. Being the team that ensures a smooth operation of the market, this work is therefore an important piece in achieving the mission of community connection.
What would you tell a new student taking on this role? Or what do you wish you had known?
The relationship I was able to build throughout the process is what makes this role memorable for me. So I would say don’t be afraid to speak to new people and make new friends!
What should people know about the UBC Farm that they probably don’t know?
UBC Farm has an agroforestry trail that hosts many traditional local plants.
What’s your favourite thing to do at the UBC Farm?
My favorite thing to do is wandering around the Farm Market and picking blackberries along the way.
What other roles have you held at CSFS at the UBC Farm?
Over the summer I have also been doing a directed study at the xʷc̓ic̓əsəm Garden at the UBC Farm.
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By Jacqueline Chan on August 21, 2021
Work Learn Profile: Ashley Bell, Vegetable Field Worker
What did you work on in this role?
Cucurbits, goosefoots, and alliums
What did you learn in this position?
About the planting and harvesting methods of various plants, seeding, watering, processing, teamwork, and communication
Why does this work matter?
It’s important to maintain our organic food farms and understand where our produce comes from. The farm offers a space to do this as well as implement research, indigenous foodways, and children into the community learning too.
What would you tell a new student taking on this role? Or what do you wish you had known?
It’s a lot of manual labor and the first few weeks your body will need to get used to it. Eat lots and hydrate!
What should people know about the UBC Farm that they probably don’t know?
Everyone has each other’s best interest at heart and make sure to help each other out whenever possible.
What’s your favourite thing to do at the UBC Farm?
Lay in the hammock behind the farm center
What other roles have you held at CSFS at the UBC Farm?
I was a volunteer in the past
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