Join Shannon Berch, adjunct professor in the Faculty of Land and Food Systems who is at the forefront of a 10-year bid to grow truffles in BC’s temperate climate, at the annual Truffle Festival hosted by the Truffle Association of British Columbia at the UBC Farm.
From a slate of knowledgeable speakers learn about the wonderful culinary truffles that are native to BC, the Mediterranean truffles that are being cultivated here, the basics of truffle cultivation, how to find truffles with your trained truffle dog, and some tips on using truffles in the kitchen. See, smell and taste some of the truffles available in BC. All proceeds go to support the demonstration truffle orchard at the UBC Farm.
The CSFS will be at the 2020 BC Organic Conference at the Executive Hotel Vancouver Airport in Richmond. Our associates, staff, and students will be attending this conference, so be sure to check it out and say hi.
The Pacific Agriculture Show is on in Abbotsford from Thursday, January 30 to Saturday, February 1. The show features workshops and booths with all of the newest innovations in agriculture. Come visit us at our booth with friends and colleagues from LFS, the BC Food Web, the Litefarm app, and the labs of CSFS Associates Juli Carrillo (our interim Academic Director) and Sean Smukler. Ride a tractor, pick up some UBC Farm seeds and learn about all the innovative research happening at the CSFS at UBC Farm!
Farmers can play a disproportionately large role in mitigating the effects of climate change. In this discussion, by Stuart Oke, we will explore how to build a climate friendly food system.
The climate crisis is real and worsening and farmers in many cases are on the front lines of the impacts being felt. In this moment of climate urgency, big bold solutions are needed and like all industries and people, farmers must consider how they and their farms can be part of the solution. In this session, join Stuart Oke, National Farmers Union Youth President, as he explores the recently released NFU climate report and discusses how we can unleash farmers to be part of a powerful solution to the climate crisis.
When and Where?
Thursday, February 27, 2020 | 3:30 p.m. – 5:00 p.m.
MCML 350 | 2357 Main Mall, Vancouver BC
About the Presenter
Stuart Oke – NFU Youth President
Stuart Oke is a first-generation farmer who lives and works outside St-Andre-Avellin, Quebec. He runs Rooted Oak farm, a vegetable farm operating on leased land with his partner Nikki. Together they grow and market their vegetables at farmer’s markets and through their summer and winter CSA programs in Ottawa and the surrounding area. He has been a National Farmers Union member for 4 years and is a strong believer in the power of cooperative and collective action. He has been an active participant in coordinating membership development locally in Ontario as well as working nationally on the revised members handbook. As a young farmer himself he is looking forward to bringing his experience and energy to this position on the board and executive as well as helping to coordinate youth actions nationally.
How would you survive in winter without a grocery store? Chef Robin Kort will teach you how to find winter treasures; food like seaweeds, winter mushrooms, edible trees, roots that you can find under the snow, in our forests, meadows and by the sea. This workshop will cover everything you need to know to safely gather, prepare and cook the unique flavours found only in nature. This is an identification walk only (no picking, no cooking demonstration) and it includes a sampling of wild edibles and open discussion with wild-craft expert Robin Kort.
This Beginner Level Workshop will Cover the Following Topics:
Safely identify and gather wild winter edibles
Participants will get practical identification experience and follow a guided forest walk with Robin during the workshop.
Preparing and cooking wild winter edibles
About the Instructor
Chef Robin Kort is a professional wildcraft guide and owner of Swallow Tail Culinary Adventures. She’s worked alongside some of the cities best chefs from Hawksworth to Chef Andrea Carlson of Burdock & Co. She is a member of the Vancouver mycological society and has been running wild mushroom foraging trips and cooking classes for 6 years. Chef Robin has been interviewed for her food and wine expertise on the Food Network with Bob Blummer, CBC with Steven Quinn, Montecristo Magazine, Vancouver Magazine, the Huffington Post, Conde Nast Traveller and the Globe and Mail.
Give your child a week of experiential learning at the UBC Farm! FarmWonders Spring Break day camps spots are open – register now, spots fill up fast.
Plant, cook, and explore the start of the season. Watch the garden and forest come alive as spring arrives on the Farm. Start seedlings to bring home and enjoy in your own garden or balcony!
Ages
For children in grades 1 to 4
Cost
The fee for our spring camp is $265 for the full week
The Diversified Agroecosystems Research Cluster brings together researchers based at 11 campus farms in North America, and counts on active collaborations among 40 scientists who share their diverse expertise to make agriculture more resilient to climate change. Hannah Wittman, Professor in Land and Food Systems and Academic Director at CSFS, and Zia Mehrabi, Research Associate in the Faculty of Science are the cluster leads.
For the last Saturday market of 2019, we’re featuring Bouche Kombucha! With a passion for community and sustainability, they make delicious, high-quality kombucha packaged in beautiful refillable bottles. Read on for our interview with Jessie, the amazing lady behind Bouche, to learn more about her story and head on down to the market on November 30th to have a chat and sip some kombucha!
Bouche at market!
How did you start making kombucha?
Two years ago I was buying a lot of kombucha and generating a lot of unnecessary waste from single-use beverage containers. I wanted to stop that cycle, so I tried brewing it at home. After some internet-research, I grew a SCOBY (symbiotic culture of bacteria and yeast) and produced my first batch. Learning to brew and experimenting with flavours each week was rewarding— and I loved sharing it with friends and family. My friends who enjoyed all the free booch were super supportive and encouraged me to produce more and start selling it to them— and thus, Bouche was born.
Is there anything you want people to know about Bouche?
Whether you drink kombucha or not, my hope is that we as a community continue to question the consumer behaviours we engage in and see where we may be able to make better choices. For instance, shopping at farmers markets to support local businesses and the local food system. Or, avoiding companies that rely on plastic or have unsustainable and harmful business practices. Bouche will continue to explore how to work towards a more equitable and sustainable food system.
What are your most popular flavours and what’s your personal favourite?
Roseberry, a combination of organic raspberries and dried rose petals was a fan favourite this summer. Currently, Orange-Turmeric (yet to be officially named) is in high-demand and it’s my personal favourite with its vibrant, balanced flavour profile and health-promoting qualities. We’re selling out at every market!
How did you come up with your logo?
The Bouche logo is ever-evolving and reflects the many different types of mouths that might greet kombucha on their lips. From sticky notes stuck onto bottles to hand-painted labels on craft paper—the logo currently used on our hangtags & shirts was painted by my partner Patrick.
Where else can you be found other than the UBC Farm Saturday Market?
Participatory Guarantee Systems: A Primer on Grassroots Organizing for Agroecological Certification
Dana James, PhD Candidate in the Institute for Resources, Environment and Sustainability, recently published a blog review on Participatory Guarantee Systems (PGS). The article discusses the nuances of agroecological certification, and presents grassroots alternatives to traditional Organic certification.
The CSFS will be at the 2020 BC Organic Conference at the Executive Hotel Vancouver Airport in Richmond. Our associates, staff, and students will be attending this conference, so be sure to check it out and say hi.
Farmers can play a disproportionately large role in mitigating the effects of climate change. In this discussion, by Stuart Oke, we will explore how to build a climate friendly food system.
About this Workshop
About the Instructor
