Megan Beveridge
Megan Beveridge – 2022 Graduate of the UBC Farm Practicum
Job Title
Field Supervisor for Sole Foods Street Farms
What is your occupation?
I am currently wrapping up my first season as the Field Supervisor at Sole Food Street Farms. This role looked like supporting and collaborating with a team of farmers to grow a variety of crops in rows upon rows of containers in the heart of the Olympic Village. Prepping, seeding, transplanting, weeding, harvesting in succession from spring through fall! I also led on farm cooking, mending and fabric dyeing workshops for the team in a wonderful combination of community, farming and art. I am currently looking for my first winter seasonal job, before heading back to farm with Sole Foods in the Spring. I also share a growing space in Burnaby for personal sustenance, sharing and selling, where I spend many evenings and weekends throughout the season.
What path did you take after your practicum to arrive at your current occupation?
During the practicum, myself and four other classmates started a small market farm business called Good Times Growers, renting a plot of land at Byrne Road Urban Farm, that is managed by our practicum instructor Chris Thoreau. We started to cultivate the land, invest in infrastructure and crop plans while we were still in the program and maintained a diverse 17 week, 30 person CSA for the 2023 season! In addition to this I worked full time as a support person running fiber arts programming for people with disabilities in North Vancouver and was able to explore and develop my love of natural dyeing and facilitation. I was able to bring flowers grown at the farm to the program, as well as come out to the farm as a group and merge together farming, art and community! Through co-building this business I learned a ton about the incredible opportunities and challenges of running a farm and how much work it is to build something from scratch. In 2024 I decided that I wanted to explore being employed on a pre-established farm and merge my many interests into one place, and began working at Sole Foods Street Farm in the Spring. After a big first year, Good Times Growers transitioned to a personal growing space in 2024 to support the group’s capacity and interest, where myself and Breagha continue to grow together the crops we love, like dry beans!
Are you currently involved in any other food or sustainability-related activities
Farming for work and a pastime have taken up most of my time these days! But in my spare time I am loving getting more involved in canning and processing all the bounty of the summer and hosting friends for home cooked meals.
What would you like to tell folks who are considering a career in land and food systems?
My journey to coming to this career has taken many twists and turns but at the end of the day everything we do is connected to land and food and following my curiosity to explore this field has only been positive. Farming has changed my relationship with my body, the earth and just really appreciate time. It is such hard work and not for everyone but I feel very grateful to be able to experience the seasons, build connection to space and place, and then connect with others over it all. It feels special and these day-to-day acts have tethered me deeper to the larger realities of climate change, human rights, food security and land sovereignty then I ever have before.
McDonald’s E. coli outbreak now has 75 people sick in the U.S. How can onions, other foods get contaminated and give food poisoning?
McDonald’s E. coli outbreak now has 75 people sick in the U.S. How can onions, other foods get contaminated and give food poisoning?
Photo: Richard Drew /Yahoo
October 26, 2024
Dr. Siyun Wang, a professor of food safety engineering, underscores the risks of consuming raw vegetables, which can harbor harmful bacteria like E. coli. Contamination can occur through various channels, including polluted irrigation water, cross-contamination during handling, or contact with animals in the field. “While cooking effectively kills these pathogens, raw consumption skips this critical step,” Wang notes, emphasizing the importance of thorough washing and proper food handling practices to minimize risks.
The recent E. coli outbreak linked to raw onions in the U.S. highlights how even seemingly safe produce can become hazardous. Wang stresses that these risks aren’t isolated to onions; leafy greens, sprouts, and other raw produce are similarly vulnerable. She advises consumers to stay informed about recalls, wash fresh produce under running water, and prioritize hygiene in the kitchen to reduce the likelihood of foodborne illness.
Read the full article at Yahoo.
How can B.C. protect itself from the next atmospheric river?
How can B.C. protect itself from the next atmospheric river?
Photo: Shane MacKichan /CBC News
October 22, 2024
Dr. Kai Chan, a professor at UBC’s Institute for Resources, Environment and Sustainability, advocates for a more nature-based approach to stormwater management. Instead of relying solely on human-made infrastructure like storm drains and pipes, Chan suggests rerouting water through ecosystems. He emphasizes the importance of “daylighting” buried streams and implementing rain gardens—vegetated areas designed to absorb and filter runoff. These solutions can reduce flood risk while restoring natural habitats, improving urban resilience to extreme weather.
Chan points out that B.C.’s historical practice of channeling rivers and streams into underground systems has exacerbated stormwater challenges. “Many of the streams in Vancouver have been buried,” he explains, “which means all the water is coming off roads and flooding storm drains.” By integrating natural water management techniques, municipalities could mitigate flooding, reduce infrastructure costs, and enhance biodiversity in urban areas.
Read the full article at CBC News.
Bacteria, viruses and mold, oh my! How foods make us sick and how to avoid it
Bacteria, viruses and mold, oh my! How foods make us sick and how to avoid it
Photo: The Ubyssey
November 2, 2024
In The Ubyssey’s Food for Thought edition, Dr. Siyun Wang, a professor of food safety engineering, offers essential insights into how foodborne illnesses occur and how to prevent them. She emphasizes that the real danger isn’t additives or GMOs, but rather foodborne pathogens like E. coli, salmonella, and norovirus, which can spread through improper handling or contaminated water. Wang explains the importance of cooking food to the correct internal temperature, separating raw meats, and avoiding the temptation to rinse raw chicken. “By washing these products, you’re essentially disseminating the potentially harmful bacteria,” she warns.
Dr. Wang also clarifies the often misunderstood “best before” and “expiration” dates on food packaging. While the former indicates freshness, it doesn’t necessarily mean the food is unsafe past that date. In contrast, expiration dates are found on specific items like infant formula, where nutritional content is critical. “The best before date is actually an indicator of how fresh the food is,” Wang explains, encouraging consumers to focus on proper storage and preparation to ensure safety.
Read the full article at The Ubyssey.
The secret lives of Vancouver’s ‘invisible mammals’ — and the race to save them
The secret lives of Vancouver’s ‘invisible mammals’ — and the race to save them
Photo: Quinn Bender / The Narwhal
October 30, 2024
Dr.Siyun Wang, a professor of food safety engineering, underscores the risks of consuming raw vegetables, which can harbor harmful bacteria like E. coli. Contamination can occur through various channels, including polluted irrigation water, cross-contamination during handling, or contact with animals in the field. “While cooking effectively kills these pathogens, raw consumption skips this critical step,” Wang notes, emphasizing the importance of thorough washing and proper food handling practices to minimize risks.
The probiotic treatment, described as “yogurt for bats,” is a groundbreaking approach that allows bats to spread protective microbes within their colonies. Early trials have shown promising results, with over 70% of treated bats carrying the beneficial microbes. As the disease looms closer, this innovative method could be key in safeguarding bat populations and maintaining the delicate balance of urban ecosystems.
Read the full article at The Narwhal.
Introduced bumble bee species thrives, causing concern about native pollinators in Lower Mainland
Introduced bumble bee species thrives, causing concern about native pollinators in Lower Mainland
Photo: Khushi Anand / The Ubyssey
October 8, 2024
Recent research from UBC’s Plant-Pollinator and Global Change (PPGC) Lab revealed notable decreases in the local western bumble bee population, with a non-native species dominating the area. The common eastern bumble bee — or Bombus impatiens — was first introduced to the region in the 1990s to pollinate in greenhouses. Melissa Platsko, a recent MSc graduate from the PPGC Lab, said recorded sightings started in 2003.
Since then, B. impatiens has become one of the most popular species of bees in the region, making up as many as “about 40 to 50 per cent proportionally of the bees” Platsko and her team catch in surveys.
In terms of ways to get involved, Platsko encouraged individuals to go to local pollinator events, such as UBC Farm’s Pollinator Walks and Bee Safaris, to learn about bees in the Lower Mainland as well as to native garden events where people can learn about and plant local flowers that can support all pollinators in the region.
Read the full article at The Ubyssey.
‘So much mental load’: Mothers speak about school lunches
‘So much mental load’: Mothers speak about school lunches
Photo: Pexels/Katerina Holmes
September 11, 2024
CSFS Associate and land and food systems professor Dr. Jennifer Black and alum Seri Niimi-Burch wrote about their study on mothers’ experiences with packing school lunches.
“These mothers taught us about the complex physical, mental and emotional work needed to provide a “good” school lunch. This included trying to live up to high expectations related to sending healthy and balanced meals that were also tasty and enjoyed by children.”