Saturday Farmers’ Market Vendor Feature: Neighbourly Bee

By carissa kirk on November 5, 2019

Saturday Farmers’ Market Vendor Feature: Neighbourly Bee

Our November 16th featured vendor is Neighbourly Bee! We had the chance to talk with Riana, the beekeeper and honey developer behind Neighbourly Bee. Their mission is to be a working example of what is required for beekeepers and farmers to work effectively together and the result is some delicious honey. Read more about Neighbourly bee and what we learned when speaking with Riana below, and stop by to see her November 16th at the market, 10am-2pm.

What is your signature honey?

The most unique honey is the whipped alfalfa clover. I use a process where I let it crystallize, then grind it down so it is a smooth whipped consistency.

What other types of honey do you have?

Blueberry blossom, whipped vanilla bean, whipped cinnamon, whipped raw cocoa, and wild flower (but this one sold out this season).

Can you tell me an interesting fact about Neighbourly Bee?

Many people don’t know that we are based in Burnaby on Byrne road and that we are an agritourism site. We have more than just bees! We have flowers, veggies, medicinal and culinary herbs. We are open for farm tours, we have community gardens, picnic tables to enjoy a nice little visit, and there are also the occasional workshops too.

How do you use your honey?

I really like it on toast, with a lot of butter and a tiny bit of salt, and my favorite honey to do this with is the whipped alfalfa clover.

Where can we get your honey other than the UBC Farm?

At our farm gate on Byrne road (4992 Byrne Rd), and you can also buy our products online. Even if we are not at the UBC Farm Market on Saturdays, our honey is sold at the UBC Farm stall!

For more details, check out their website, Instagram or Facebook. Neighbourly Bee’s last day at our market is November 16th, so be sure not to miss out. However, if you cannot make it, find the honey at the UBC Farm Stall.

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Organic Cluster III Grant

By catherine hodgson on October 31, 2019

Organic Cluster III Recipients

Three linked UBC Farm projects led by Cluster members have been awarded funding through Organic Science Cluster III, an initiative of the Organic Federation of Canada funded by the AgriScience Program of Agriculture and Agri-Food Canada’s Canadian Agricultural Partnership.

The overarching goals of OSCIII are to fund research that targets environmental challenges in agriculture, support new crop and variety development to diversify risk management options, identify low-risk solutions to address pest problems, explore options for improving the health and welfare of livestock, transfer scientific knowledge to stakeholders in a form that they can use, and build scientific capacity in ecologically-based agricultural production.

Participatory variety trialing and breeding for commercial organic vegetable growers and seed producers in Canada

Led by Dr. Wittman, Dr. Rieseberg, Dr. Isaac, and Dr. Lyon, this project will contribute to the resilience and growth of Canada’s organic vegetable sector through the characterization and development of varieties that excel in regional organic farming systems. The international project team, composed of researchers and extension specialists, will support two graduate students and build on an existing collaborative varietal development research network of researchers, farmers, and stakeholders to:

Evaluate existing commercial varieties and breeding lines of vegetable crops for agronomic and quality traits well-suited to Canada’s heterogeneous organic farming conditions.
Collect crop functional trait data that will be used to assess crop trait response to environmental stimuli and key traits for performance in organic systems.
Implement an on-farm participatory plant breeding program to create new breeding populations and finished varieties of three crops.

Ultimately, this project aims to ensure that Canadian organic vegetable farmers and seed producers have access to high quality vegetable seeds that can perform competitively in Canadian organic farming systems.

Ecological pest management for Spotted Wing Drosophila

Led by Dr. Carrillo, Dr. Haney, and Dr. Castellarin, this project will develop multiple strategies for spotted wing drosophila (SWD) pest management, with a focus on ecological and organic methods of control. The international project team, composed of academic, government, and industry partners, will support six graduate students over 5 years and evaluate four independent but potentially synergistic strategies:

Develop an intercropping system for berries and small fruits to reduce SWD presence in crops, through repelling the pest and attracting beneficial natural enemies.
Document the forecasted safety and efficacy of using two Asian parasitoids for biological control, to support a petition for their release within Canada and to provide long-term self-sustaining control of SWD.
Evaluate microbial bio-products and novel plant growth promoters for enhanced crop resistance in greenhouse and farm trials.
Document biogeographical variation in SWD metabolism, behaviour, and reproductive capacity to detect signatures of local adaptation that could impact control measures.

Improving organic vegetable farm sustainability through enhanced nutrient management planning

Led by Dr. Smukler and Dr. Mehrabi, this project will increase the capacity of organic vegetable farmers to efficiently utilize nutrients and thus increase the economic and environmental performance of their farming systems. The project team, composed of academic and industry partners, will support one graduate student and undergraduate work-learn students, and will accomplish three objectives over three years:

Identify improved nutrient management strategies for enhanced production, environmental, and economic outcomes.
Refine models and laboratory methods for estimating plant available nitrogen for British Columbia’s organic vegetable production.
Develop an online tool for effective organic nutrient management planning.

Find more information about the Organic Science Cluster III Grant here.

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PWIAS International Roundtable on Citizen Science and Agrobiodiversity

By catherine hodgson on October 31, 2019

PWIAS International Roundtable on Citizen Science and Agrobiodiversity in 2019

Peter Wall Institute

Cluster members Dr. Hannah Wittman, Dr. Navin Ramankutty, Dr. Loren Rieseberg, Dr. Matt Mitchell, Dr. Zia Mehrabi, and Dr. Claire Kremen have received funding for and planned an international roundtable on citizen science and agrobiodiversity at the Peter Wall Institute for Advanced Studies in May 2019.

As Agroecology – in its multiple dimensions – has received considerable attention in the last five years on global and regional levels, multiple requests have been made on the part of governments for a better evidence base on the performance of Agroecology vis a vis other “sustainable agriculture” systems. There is an increasing recognition that we leave off a vast scope of knowledge by ignoring or not validating diverse sources of information: the knowledge and experience of farmers, local communities, and many community-level initiatives with a depth of knowledge far beyond the bounds of experimental stations and controlled environments.

In the context of providing a rapid review of such realms of knowledge to support the ongoing Committee on World Food Security High Level Panel of Experts project report on Agroecology, we explored methods to facilitate better capturing of local experiences and impacts that ultimately reflect larger patterns, seeking to expand observations and inferences from individual case studies beyond their spatial and temporal boundaries.

A photo exhibit on agrobiodiversity and food security called “Nature and Nourishment: The Agrobiodiversity and Food Security Nexus” will also be on display.

When, Where, and How Much?

May 30 2019 from 4 pm until 6 pm
Liu Institute, xʷθəθiqətəm (Place of many trees), formerly the Multipurpose Room, UBC
A reception with light refreshments will be held from 5 p.m. until 6 p.m.
Free entry, no registration required.

About the Presenter

Dr. Barbara Gemmill-Herren

Dr. Barbara Gemmill-Herren served as Delivery Manager for the Major Area of Work on Ecosystem Services and Biodiversity at the UN Food and Agriculture Organization (FAO). Within the FAO, she coordinated the International Pollinator Initiative, building a global project on Pollination Services that was implemented in Brazil, Ghana, Kenya, South Africa, India, Pakistan, and Nepal. She was also responsible for FAO’s work on Ecosystem Services in Agricultural Production and was engaged in FAO’s new focus on Agroecology. She presently works as a senior associate to the World Agroforestry Centre, supporting the United Nations’ work on agroecology and true-cost accounting in agriculture. In April 2018 she was appointed to the UN Committee on Food Security’s High Level Panel of Experts project team on ‘Agroecological approaches and other innovations for sustainable agrifood systems that enhance food security and nutrition.’

This event is an International Research Roundtable presented by CSFS Diversified Agroecosystem Research Cluster and hosted by the Peter Wall Institute for Advanced Studies.

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Terry Sunderland

By catherine hodgson on October 29, 2019

Award Recognizes CIFOR’s Terry Sunderland for landmark research defining forest-food nexus

Terry Sunderland, LFS Professor, recently accepted the 2019 IUFRO Scientific Achievements Award for landmark research advancing the application of the landscapes approach to conservation and development research while introducing a new discipline of study at the intersection of the forest-food nexus.

Read the full article here.

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SOLD OUT: Making Daifuku Mochi

By Salloum on October 23, 2019

Making Daifuku Mochi

About this Workshop

Let’s learn how to make the delicious Japanese sweet snack, Daifuku! This sticky rice mochi snack is filled with sweet azuki anko red bean paste. As Daifuku and tea are the perfect combination, we will also learn about and taste a couple beautiful Japanese teas.

On the Menu to Learn About, Make, and Taste:

Traditional Daifuku
Strawberry Daifuku
Auzki Anko Paste
Green Tea

About the Instructor

Kimiko Suzuki loves sharing her passion for locally sourced, simple and delicious dishes. Born and raised in Wakayama, Japan, she enjoyed the freshness, sweetness and richness of vegetables picked from her grandfather’s garden plot and learned true home-style Japanese cooking techniques in her mother’s kitchen.. Kimiko also teaches at Cook Culture and Well Fed Studio in North Vancouver and her story has been featured in Edible Vancouver.

Date and Time

Saturday, November 23 | 3:00 – 5:00 pm (2 hours)

Location

UBC Farm

3461 Ross Drive, Vancouver BC

Cost

$60 ($53 student pricing) + GST

Register for this workshop

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Saturday Farmers’ Market Vendor Feature: The Drunken Chocolatier

By carissa kirk on October 22, 2019

Saturday Farmers’ Market Vendor Feature: The Drunken Chocolatier

This week’s featured vendor is The Drunken Chocolatier! We had the chance to talk with Carina, the owner and the chocolatier behind Drunken Chocolatier. While she says she is just having fun playing around with flavor and color, the results are incredible (just look at the photos)! Read more about her business and what we learned when speaking with her below, and stop by to see her this week at the market, 10am-2pm.

Why did you start making chocolates?

I used to work in a bakery, where I saw people in the same company making chocolates and it seemed like a lot of fun! I started with liqueur simply because she used to visit a friend in the Okanagan, and would gather a lot of liqueurs and I wanted to do something with it because I wasn’t going to drink it! So I put it in chocolates and gave it away, and people seemed to like it, so I jumped into even more elaborate products!

How long does it take to make your chocolates?

Making one flavor takes two days. You use a mold, and then hand paint everything and complete it with the shell. The difficulty is that the filling has to set overnight, so it has to take at least two days.

How do you select the liqueurs or beers?

Just by trying it! If we have a relationship with the distillery or the brewery they will give recommendations, but we also do tastings and things like that to ensure the flavor is what we are looking for.

How do you decide on the theme of each chocolate?

It depends! Sometimes it happens with season, say you get to Halloween and you want a pumpkin beer, then I will design the chocolate around that type of beer so that the look reflects the taste in some aspects. Other times I just get creative.

What are your most popular chocolates?

Earl grey is the most popular overall, followed closely by the tiramisu. However, we do have a signature box, with the nine flavors that are most popular overall, depending on what it is we have available at that moment. The two chocolates that I have been recommending today are the lemon basil gin, which uses local basil, and the elderflower. I submitted that one to a competition in Toronto and it won an award for the Canadian International chocolate awards.

Can you tell me a bit about the classes you teach?

I teach classes at the kitchen we use, about how to temper the chocolate so that it has a shiny shell when fully set, as well as truffle painting. If this is something that interests you, you should definitely participate in one.

For more details, check out their website, Instagram or Facebook. The Drunken Chocolatier can be found at the UBC Farm Saturday Farmers’ Market October 26th, and November 23rd, so be sure you don’t miss them.

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Beginners Guide to Mexican Gastronomy (in Spanish)

By Salloum on October 22, 2019