Kai Chan, IRES Professor and CSFS Associate Researcher, was featured in a recent Global News video segment called For every benefit, there is a similar kind of cost. In this interview, Chan challenges some of the recent comments put forth by former Finance Minister, Joe Oliver, about climate change and provides a scientific perspective on how pressing climate change is and what needs to be done to reduce its effects in Canada.
Sean Smukler, Land and Food Systems Associate Professor and CSFS Associate Researcher, was featured in a Science World article titled What Would it Take to Regenerate our Rainforests? Smukler addresses many of the issues inherent in current agriculture and deforestation practices and how these have contributed to large-scale disasters like what’s happening in the Amazon rainforest.
We look forward to our annual Fall Fair pie contest all summer long to taste the medley of flavors 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 Stacey Skoretz, is a Drunken Forager’s Fruit pie filled with BC bounty including pears, wine and grape juice. Delight your dinner guests with this recipe, and don’t be scared off by the two day prep period. It’s worth every bite!
Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM 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. Recieve regular market recipes from our newsletter here.
This week’s feature is Dageraad! “Dager-add,” meaning “daybreak” or “sunrise” in Dutch and named after Dageraadplaats- a square on the east side of Antwerp. They sell a Belgian-style beer, brewed right here in BC. It looks great (truly, such aesthetic labels) and tastes even better. Be sure to stop by to see what types of ales they have with them this week, and to give their products a try.
We are a Belgian-style brewery based out of Burnaby, so we make the beers with Belgian yeasts and they are unfiltered.
Out for the summer, we had the “Brightside” which was a tart table Saison, brewed with lemons. We also have some mainstay beers- “Rainshine” which is a hoppy blonde ale with grapefruit peel and the “Blonde” which is a medium-dry blonde ale which has been brewed with a blend of spices and caramelized sugar. But we have plenty more varieties, which you can on our website.
We just had our 5th year anniversary back in May, and on an exciting note, we actually won Canadian Brewery of the year in 2018!
The owner went to brewery school and also visited Belgium and fell in love with the style of beer there, so he wanted to open a brewery and bring that back. We are the only Belgian-style brewery that I know of, and this makes us quite unique locally.
Come visit us and check us out! We are in Burnaby by the Production Way SkyTrain station and we are open until 9 most nights of the week so you can pop in and try the beers. Our product can also be found in the local BC Liquor Stores, and a number of wine stores near you. You are able to bring food into the brewery if you do decide to visit, as right now we just have a couple of snacks on our menu.
Authors note: these beers have lovely labels! Be sure to check them out online, because they don’t only have great flavor, but they look great in your fridge.
For more details, check out their website, their Facebook, or their Instagram. This is their last week at our market, so be sure to stop by and check them out!
At the Liu Institute Lobby Gallery the CSFS presented Nature & Nourishment: The Agrobiodiversity and Food Security Nexus.
This exhibit took you around the world through the eyes of food systems researchers to explore the agrobiodiversity-food security nexus. In photographs from Asia, Africa, and the Americas, two key messages emerge from the images. The first is one of concern and warning. Agricultural biodiversity is critical to food production and the ecosystem services that agricultural landscapes provide, and loss of this diversity will have significant and far-reaching negative consequences. The second is hopeful and courageous. People globally are working diligently and enthusiastically to understand, conserve, and increase agrobiodiversity to create a more resilient and food sovereign future.
This exhibit featured the work and research of the CSFS and the Diversified Agriecosystem Research Cluster, including CSFS grad student Amber Heckelman, CSFS Postdoctoral Fellow Matthew Mitchell, CSFS Research Manager Laura Morillas, and CSFS Academic Director Hannah Wittman.
This event was co-sponsored by the Peter Wall Institute for Advanced Studies, Liu Institute for Global Issues, and UBC VPRI Research Excellence Cluster Program.
Friday, May 24 to Friday, September 20, 2019 | 8:30AM – 5:00PM
Lobby Gallery at the Liu Institute for Global Issues | 6476 NW Marine Drive
If the first gusts of crisp fall air have you reaching for cozy blankets, hot tea and dreaming of squash season, this recipe is for you. We are looking to warming fall foods to tide us over this week, starting with this recipe full of autumn alliums. These versatile fritters will shine on a fall brunch menu, or round out your dinner plate as a great side. You can make the batter ahead and store up to three days in the fridge, and customize the sauce with whatever greens you have on hand!
Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM 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. Recieve regular market recipes from our newsletter here.
Join author Timothy A. Wise in a conversation with Dr. Jennifer Clapp and Sophia Murphy about concentrated economic power in the world’s food systems.
In his book, Eating Tomorrow, Wise makes a convincing case that increasing the industrial production of agricultural commodities does almost nothing for the 850 million people in the world who live with chronic hunger. Industrial agriculture can even make their situation worse. Wise argues that agribusiness and its well-heeled philanthropic promoters are using food policies to feed corporate interests. In the process, they are destroying the natural resources—land, air, water, climate—we all will need to eat tomorrow, while farmers and farm workers are left with precarious livelihoods.
Attendees will get an opportunity to buy Timothy Wise’s book, Eating Tomorrow.
Timothy Wise – Author, Senior Researcher, and Fellow
Dr. Jennifer Clapp – Professor and Canada Research Chair
Sophia Murphy – PhD Candidate
This week’s feature is The Masala Shop! They sell hand-mixed spice mixes that are sure to spice up your life (and your food)! We interviewed Susheela, the owner of The Masala Shop, and asked her some questions about how she started her business and how she makes her spice batches. Cumin to the market this week and chat with her about her favourite recipes and how to use different spices!
Susheela at her booth!
People would come over and eat at my house and then they would ask me for the recipe. When I started rattling off the list of spices, they would kind of glaze over and say that they don’t have those or that they haven’t heard of those. So, I started making little batches of spice so they can take it home and make it. Then people told me that I should start doing this!
I started in 2013 but I took a break because I was here at the UBC Farm Practicum at the time. I got sidetracked by farming but then people kept wanting my spices so I started again last year.
The two that I’ve got here: the Butter Chicken and the South Indian Curry because they’re the most versatile.
I’ve got around 20 on a list I’m going to create at some point. But the ones I have now are the South Indian Curry (which can be used on anything), the Bengali Potato Masala, the Kofta Kebab (for meat like ground meat, grilling meat, etc), the Susheela’s Butter Chicken, the Jimmy’s Feast Biryani, a Souvlaki one, and Masala Chai (and even the chai has like 8 different spices within)!
Right now, seasonally, we do green moong bean with dill (and we use so much dill we end calling it “dill vegetable” or “dill bhaji” or Shepuchi bhaji – Maharastrian Style instead of moong)! It’s soaked, cooked moong, dill with green chilies, lime- I’m salivating as I say this- and I use the South Indian Curry. It’s really nice for the summer because it’s hot and cool at the same time and it’s also vegetarian!
There’s more ways to use the spices on her website here as well!
It’s like having a Spice Mistress working directly for you! I roast everything myself and mix everything. Hopefully I’ll be growing a lot of these myself on my own farm soon but I try to source organically and make sure the spices are ground within a week of market.
Sometimes it takes me a long time- I try to get whole spices as much as possible because it’s fresher. With things like ginger, I like to keep whole dried ginger instead of ginger powder so I can control how fine or coarse the spice is ground as well.
At Granville Island and soon to be online. I’m also hoping to set up a little business shop over on Granville Island as well!
For more details, check out their website, their Facebook, their Instagram, or shoot them an email at masalamistress@gmail.com! The Masala Shop can be found at the UBC Farm Saturday Farmers’ Market on the following dates: Sept 14, Sept 28, Oct 12, Nov 2, Nov 23. Remember to stop by before you run out of thyme!
Learn the art of making Japanese-style pickles! In this workshop, participants will learn how to make traditional Japanese Nukazuke pickles as well as Asazuke (quick pickles). Nuka is the Japanese word for rice bran. When brown rice is “polished” to make a whiter rice, every grain of rice is slowly rubbed so that some of the outside bran comes off. What you are left with is a sawdust-like substance that is the rice bran, aka Nuka.
Nuka has many uses in Japanese cuisine, one of which is making pickles. Vegetables that are pickled using Nuka are packed with probiotics. In this hands-on, beginner-friendly workshop, participants will get to make and enjoy two different types of Japanese pickles using, cucumber, daikon radish or/and seasonal vegetables available. All of the food prepared in this workshop will be vegetarian (some of store packed ruka has eggshells) and gluten free.
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 and a food writer for Vancouver’s local Japanese language newspaper – Shinpo.
DATE Wednesday, October 9th | 6:00 – 8:00 pm (2 hours)
UBC Farm
3461 Ross Drive, Vancouver BC
$60 Standard ($53 Student) + GST
Fall flavors are full gear, it’s your chance to wow your crowd at Thanksgiving this year! In this class, we will see how to make easily 3 different pies, fall flavored, and you’ll get your try at rolling dough and preparing your own apple pie to take home! Here is what we will cover:
Please bring your own pie dish! And you get to taste everything that is made during the class and take home your own Apple Pie and any leftover. We recommend you have dinner before or after the class, as it is an all dessert event!)
Valetine (Aka Tartine of Tartine & Maple Cuisine) is a French cook who’s passionate about cooking and baking. She teaches mostly French food cooking and baking classes- both in your home, and around the Vancouver area! Trained in France in culinary skills, she has worked for catering events in prestigious Champagne mansions and in Paris at various locations including Hotel Ambassador. Valentine is now a full time cooking instructor in addition to a personal and private chef. Tartine & Maple’s mission is to demystify French food and address other food myths- making cooking fun and accessible for all!
DATE Tuesday, October 8 | 5:30 – 8:30 pm (3 hours)
UBC Farm
3461 Ross Drive, Vancouver BC
$78 Standard ($68 Student) + GST