CSFS Annual Report 2017-2018
Did you know: Last year we grew 109,000 pounds of food, we had 30 active research projects, 2,300+ UBC students engaged in CSFS-related courses, 7,000 food literacy program participants, and 12,000 participants in 542 community events! Our CSFS Annual Report captures the achievements of our diverse programs and the milestones we have reached as an organization.
Learn more about this year’s research findings, education programs and community initiatives.

The Colours of Food Security
By Joyce Liao on November 15, 2018
The Colours of Food Security
The Colours of Food Security is a series of bold and striking maps created by the LUGE Lab that paints a picture of global agriculture, and key issues surrounding the food system.
The message of this exhibit is that to achieve food secure future we need new visions that view the food system from all its many angles and colours.
Check out the exhibit.

Market Recipe Blog: Vegan Burger Bowls
By Joyce Liao on November 14, 2018
Market Recipe Blog: Vegan Burger Bowls

Tired of throwing cubes of tofu in your veggie bowls? These make-ahead patties are made with just a handful of ingredients, and are perfect to throw onto a salad or grain base for a wholesome meal!
Vegan Burger Bowls
Yield: 2 servingsRecipe
PATTIES- 1 c. rice, uncooked and divided (1/2 c. cooked rice for burger patties; the rest is for rice bowl)
- ½ c. lentils, uncooked
- 2 tsp. olive oil
- 1 onion, sliced
- 2 large carrots, chopped finely
- 2 handfuls of kale, chopped
- Kale, sautéed
- Avocado
- 1-2 tbsp. pesto
Instructions

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- Preheat oven to 300F.
- For the patties, cook rice in one pot and lentils in another. Once both are cooked, add ½ c. of the rice and lentils to a high speed binder or food processor.
- In a saucepan over medium high heat, add in olive oil and onions and sauté until the onions are beginning to caramelize. Add in the chopped carrots and kale.
- Once all the veggies are cooked, add everything to the blender or food processor along with the rice and lentils, and give it a whirl until mixture is easily moldable into patties. Don’t overmix because you don’t want it to be super mushy.
- Pan-fry the patties using medium heat until the exterior is brown, then transfer them to a baking sheet lined with parchment paper. I baked these for 10-15 minutes in the oven until the interior has completely cooked. You can also just bake them at 350F if you don’t want to go through pan-frying them first, but you’ll have to leave them in the oven for longer.
- Once patties are done, mix the leftover cooked rice with pesto and assemble the bowl to your liking!
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.
Market Recipe Blog: Lentil Shepherds Pie with Roasted Garlic Mashed Cauliflower
By Joyce Liao on November 7, 2018
Market Recipe Blog: Lentil Shepherds Pie with Roasted Garlic Mashed Cauliflower

Technically this should be called a ‘farmer’s pie’ since this recipe is made entirely from plant-goodness!
Lentil Shepherds Pie with Roasted Garlic Mashed Cauliflower (Vegan)
Yield: 4-6 servingsRecipe

- 1 recipe of
- 1 tbsp coconut oil
- ½ onion, diced
- 2 cloves garlic, minced
- 2 carrots, cut into medium cubes
- 1 rib of celery, diced
- ½ cup frozen peas
- ½ cup corn kernels
- 8 oz (about 2 cups) sliced crimini mushrooms
- 1 tsp oregano
- ½ tsp thyme
- ¾ + ¼ cup cooked lentils, divided
- ¼ cup tomato paste
- 2 tsp coconut sugar
- 1 cup vegetable broth
- 1 bay leaf, optional
- Salt and freshly cracked black pepper, to taste
Instructions
- In a large saucepan, heat the coconut oil over medium-high heat. Once hot, add the onion and garlic and cook until softened and fragrant.
- Add the carrots, celery, peas, corn, mushrooms, ¾ cup of lentils, oregano, thyme, and briefly mix. Stir in the tomato paste and coconut sugar until evenly incorporated.
- Pour in the vegetable broth and add the bay leaf. Reduce heat to medium and simmer for 15 to 20 minutes, or until vegetables are tender. Do not cover the pot with a lid; allow some of the liquid to evaporate to obtain a thick stew-like filling. Mix in the remaining ¼ cup of lentils at the end to retain texture.
- MAKE-AHEAD OPTION: Transfer hot filling to casserole dish and dollop prepared Roasted Garlic Mashed Cauliflower over the surface. Use a spatula to spread the mashed cauliflower over the entire surface. Wrap with plastic cling film and refrigerating overnight. The next day, remove the plastic wrap and bake in an oven preheated to 375⁰F for 50 to 60 minutes, or until thoroughly heated through and top is browned. Remove bay leaf when serving and serve hot.
- IF SERVING THE DAY OF: Preheat oven to 400⁰F. Assemble pie as directed above, dolloping mashed cauliflower over the hot filling in a casserole dish. Bake assembled dish in the oven until top is browned, about 20 minutes. Remove bay leaf when serving and serve hot.
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.
Nov. 6: Food insecurity: examining a complex problem through a systems thinking lens with Stephanie Godrich
By Salloum on November 6, 2018
Nov. 6: Food insecurity: examining a complex problem through a systems thinking lens with Stephanie Godrich
Tuesday, November 6, 2018 12 p.m. – 1:30 p.m. Room B151, School of Population and Public Health (SPPH), UBC

Dr. Stephanie Godrich
In this presentation, Dr. Stephanie Godrich will discuss determinants of food insecurity and showcase an Australian-first project that is examining the issue using a systems thinking approach. The presentation will also highlight the value of social mobilisation, co-design and cross-sector collaboration to address complex problems.
About Dr. Stephanie Godrich
Dr. Stephanie Godrich is a Registered Public Health Nutritionist with both the Nutrition Society of Australia and the World Public Health Nutrition Association. Over the past 12 years, she has developed, delivered and evaluated numerous community-based food literacy programs with multiple population groups. Stephanie has also worked in the university sector in statewide project coordination, research and lecturing positions, and independently as a public health consultant to government and non-government organisations. Stephanie’s PhD focused on food security in rural and remote Western Australia.
Her current research focuses on supporting communities to create healthy, resilient and sustainable food environments. She is currently leading an Australian-first project which includes working with cross-sector stakeholders such as food producers, social workers, educators, town planners and health workers to build communities’ capacity to achieve healthy food for all.
Market Recipe Blog: Fall Bounty Flatbread
By Joyce Liao on October 31, 2018
Market Recipe Blog: Fall Bounty Flatbread

Red lentil hummus, seasonal roasted kabocha, caramelized onions, and kale are all featured on this beautiful fall flatbread. A warming, colourful and delicious meal that you’ll want to share with friends and family!
Fall Bounty Flatbread (Vegan)

Recipe
HUMMUS- 1 cup dry red lentils
- 4 medium carrots, roughly chopped
- 2 unpeeled garlic cloves
- 3 tbsp olive oil + more as needed
- ¼ tsp turmeric powder
- ½ tsp paprika
- 1 tsp cumin
- Salt & pepper, to taste
- 1 tbsp miso paste
- 2 to 4 tbsp lemon juice
- ¼ cup tahini
- 1½ cups whole wheat flour
- 1 tbsp baking powder
- ¼ tsp sea salt
- ¾ cup plain unsweetened yogurt (dairy or non-dairy)
- 1 to 2 tbsp vegetable oil
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- Vegetable oil
- ½ medium kabocha squash, cut into strips
- 1 onion of your choice, thinly sliced
- A splash of balsamic vinegar (optional)
- ½ bunch kale, washed and chopped into ribbons
- Salt & pepper, to taste
- Balsamic glaze
- Toasted pumpkin seeds
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Instructions
HUMMUS- Cook lentils in a generous 3 cups of water and cook according to package directions. Once cooked through, drain thoroughly.
- Toss chopped carrots and garlic cloves in about a tablespoon of olive oil with turmeric, paprika, cumin, salt, and pepper. Toss the kabocha squash in oil, salt, and pepper as well. Spread out the vegetables into a single layer on a baking tray (keeping the carrots and squash on separated) and roast at 400°F for 25 to 30 minutes, or until fork-tender and lightly charred. Once cool enough to handle, peel the garlic cloves.
- In a food processor, blend the lentils, roasted carrot, peeled garlic, remaining olive oil, miso, lemon juice, and tahini until smooth.
- Briefly mix the flour, baking powder, and salt together in a medium mixing bowl.
- Make a well in the center and add the yogurt into the well. Mix with a spatula or your clean hands until a rough dough is formed.
- Flip the dough out onto a lightly floured surface and knead for a minute or two.
- Divide the dough into 4 balls. Flatten each ball into an oblong shape until about ¼” thick.
- Heat a large skillet over medium-high heat. Add about 2 tsp of cooking oil to the pan per flatbread, and once the oil is hot, fry the shaped dough one at a time. Cook 1 to 2 minutes per side, or until golden brown and puffed up.
- Heat about 2 tsp vegetable oil in the same skillet used to cook the flatbread. Cook onions until caramelized and add a splash of balsamic vinegar near the end of cooking. Add the kale to the pan and sautee until wilted. Season with salt and pepper to taste.
- Spread a generous layer of hummus on each flatbread. Top with sauteed kale, roasted squash, a drizzle of balsamic glaze, and pumpkin seeds. Keep warm in an oven at the lowest temperature until ready to serve.
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.
Oct. 24: Dual Talk Event on Indigenous Food Sovereignty with Mariaelena Huambachano and American Youth Food Justice with Morten Nielsen
By Salloum on October 24, 2018
Oct. 24: Dual Talk Event on Indigenous Food Sovereignty with Mariaelena Huambachano and American Youth Food Justice with Morten Nielsen
Wednesday, October 24, 2018 11:30 a.m. – 1:00 p.m. Room 254, Henry Angus Building (ANGU), UBC
Indigenous Food Sovereignty and Wellbeing in Aotearoa New Zealand and Peru: ‘He kai kei aku ringa’—“the food is in my hand”

Dr. Mariaelena Huambachano
In this talk, Dr. Huambachano explains how Indigenous peoples across New Zealand and Peru have maintained their food sovereignty post-colonization. She will introduce the “Khipu Model” and explain how Indigenous peoples use it as a knowledge and research framework for understanding and controlling their food under current food systems. The talk will also feature her recent research and interviews with the Māori people of Aotearoa and Quechua peoples of Peru as she explains how this new framework can aid in Indigenous resurgence, advocacy, and policy change.
About Dr. Mariaelena Huambachano
Mariaelena Huambachano, (PhD) is an Assistant Professor of Indigenous Studies and Sustainability at California State University, Northridge. Her work focuses on transformational alternatives to tackle global issues. Her interdisciplinary research combines Indigenous and decolonial studies, environmental studies, sustainable development, and public policy to foster the advancement of food sovereignty, social and environmental justice. She is currently working on a book project entitled “Indigenous Food Sovereignty, Sustainability, and Justice” and an international community-based project entitle “Our Rights to Food.”
Pedagogy, Learning and Identity Construction in the American Youth Food Justice Movement

Dr. Morten Kromann Nielsen
In this talk, Dr. Nielsen will be hosting a discussion of central findings from his doctoral research of a specific Californian job training and youth food justice program. The topic will explain how a critical approach to the food system is operationalized pedagogically, how paradoxes and power dynamics inform professional role management, and feature the narrative constructions of youth agency and identity.
About Dr. Morten Kromann Nielsen
Morten Kromann Nielsen, (PhD), is an Associate Professor at University College Lillebaelt (UCL) University College in Odense, Denmark. With a background in social anthropology, his research ranges from garden-based taste education, to pedagogy, and to learning and identity construction in the American Youth Food Justice movement.
Volunteer Feature: Paula Marinescu
By rachel ma on October 24, 2018
Volunteer Feature: Paula Marinescu
We know that one of the main reasons people love to visit the UBC Farm Saturday Farmers’ Market is the community: chatting to vendors, seeing friends, spending time with family, and meeting new people. One person our marketgoers are sure to have seen is Paula Marinescu.
This is Paula’s fifth season volunteering at the UBC Farm stall and we couldn’t imagine our market without. She brings an infectious smile and a can-do attitude each Saturday that makes working the market downright fun. Find her talking up cucumbers or stocking veggies during the afternoon market!

Paula, on the left, with Sara, a longtime UBC Farm volunteer who recruited Paula for our markets
I would love to hear how you first heard about the Farm and what interested you in coming out?
We moved into the UBC neighborhood back in May 2007, and through some friends we heard about the Farm. We started coming regularly to the Farm and then one Saturday morning while I was shopping another volunteer, Sara, recruited me. She said, “Well, I see that you really love what we have here at the Farm and you come here every Saturday, so would you come would you like to volunteer?” And I thought, “Whoa, that’s a great opportunity to actually spend even more time at the Farm, and with the amazing produce that’s here.” I didn’t actually know about the volunteer program. She was the first one to mention it to me. So that’s actually how I found out about the volunteering aspect of the Farm. I was shopping here for a long time, but back then I wasn’t aware of the volunteer program.
Is there anything you would say to people who are interested in volunteering at the Farm or interested in shopping at the Farm? What makes it special to you?
I just love the fresh produce. It’s seeing real food that actually touched the ground because I see so much produce in other markets that didn’t even touch the soil. Here I know everything is organic, grown in the land and it has the most nutrition value that you can possibly get. So I really love the quality. And it’s so different from what I do in terms of work. I’m with computers in my professional work so here being with food and talking to people it’s a big change for me. It’s a really nice balance.
This is your fifth season helping at the market, what’s the best or biggest change you’ve noticed over the years?
I really like how the quality is maintained or even improved throughout the years. They introduced more varieties since I started here. Like for example this year was the first year I’ve seen eggplants. Plus the fact that they got the certification of organic, because they were growing organic before when I started but it wasn’t certified. A lot of people would ask “Is this certified organic food?” and I would have to tell them “Yes, it is organic but it’s not certified.” But since last year when the farm got the certification I could actually proudly say “What you buy here at the UBC Farm is certified organic.” And having the chicken over the winter [last year], that was great! I like being able to buy eggs all through the wintertime too.
So what is it that keeps you coming back to the Farm throughout the years?
Definitely, it’s the quality of food and the people. I love the people working here. They are always cheerful and kind and thoughtful.
You can find Paula at the UBC Farm stand at our Saturday Farmers’ Market this Saturday for our final regular season market of 2018. Learn more about other market vendors and topics on our Saturday Farmers’ Market blog! These weekly market blog posts are linked from our newsletter when they are posted; to get regular updates, make sure to join our newsletter here.
Market Recipe Blog: Pumpkin Mac ‘n’ Cheese
By Salloum on October 23, 2018
Market Recipe Blog: Pumpkin Mac ‘n’ Cheese

Pumpkin Mac ‘n’ Cheese
Give your mac n’ cheese a fall twist with this pumpkin variation topped with pumpkin seeds! This would be a fantastic fall dish to serve at any dinner party, as a weeknight meal, or a lovely side for the upcoming holiday season.
Yield: 3-4 servingsRecipe

- ½ cup roughly crushed tortilla chips
- 2 tbsp raw shelled pumpkin seeds
- ½ tsp dried parsley
- Cooking oil
- 4 cups dry macaroni (optional: use gluten-free macaroni)
- 1 russet potato, cubed
- ½ cup pumpkin puree (from one small pie pumpkin, roasted until soft and flesh scooped out)
- 1 cup shredded aged cheddar cheese OR ¾ cup + 2 tbsp nutritional yeast, divided (vegan option)
- 1 tbsp mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp freshly cracked pepper
- ½ to ⅔ cup water
Instructions
- Bring a medium-large pot of water to a boil. Steam or boil the cubed potato until fork-tender. Keep the boiling water and use it to cook your macaroni according to package directions. Drain when pasta is al dente.
- Prepare the crunchy topping by mixing crushed tortilla chips, pumpkin seeds, dried parsley, and 2 tbsp nutritional yeast. Spread this mixture onto a baking sheet, spray it with cooking oil, and toast at 375 F until golden brown, about 5 to 7 minutes.
- In a food processor, blend the cooked potato, pumpkin puree, 3/4 cup nutritional yeast, mustard, garlic powder, salt, pepper, and 1/2 cup water until very smooth. Adjust flavours and consistency as needed.
- Combine cooked pasta with sauce and mix until coated. Transfer to a serving dish and top with topping mixture. Serve while warm.
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.
Researcher Profile: Leonard Foster, Professor
By Salloum on October 19, 2018
Researcher Profile: CSFS Associate Leonard Foster
Professorin Biochemistry and Molecular Biology, Faculty of Medicine

What is your research project and what is it all about?
It’s not really one project but a series of projects looking at how honey bees respond to pests and pathogens. We’re studying a number of different pests and pathogens and we’re looking at the defense mechanisms that bees have against such factors. Some of these include typical immunological defenses, as well as something called social immunity. Social immunity refers to behaviours that enable some level of disease resistance or disease tolerance. The human equivalent is like our medical system, which we build to help protect the whole society.
In bees, there are a few different known social immunity behaviours. The most obvious one is called hygienic behaviour, where some bees are better at identifying diseased or dying nest mates and removing them from the hive before the disease spreads further. Another observed behavior is called grooming, similar to the type of grooming behaviour seen in great apes, where one animal will remove pests, not so much pathogens, but mites, from the back or body of another bee. What we’re trying to do there is understand how those behaviours work and how they enable disease resistance and then try to use that knowledge to breed bees that are more disease-resistant.
What’s next for this project?
We have focused a lot on hygienic behaviour and we’re coming to the end of the line in terms of what is feasible or useful to be done at a university. At some point, hopefully, the technology we’ve developed for bee breeding will be moved into industrial use; the challenge there though is that the current test that one would need to do is probably not cost efficient for most beekeepers. The goal from the beginning, however, was not to develop a test for breeding for one trait, like hygienic behaviour, but instead to be able to make the same kind of breeding decisions for many different traits. Bee breeders can select for traits like hygienic behaviour, honey production, winter hardiness, and the level of aggression.
The benefits of such a generalized selection and screening technology can help breeders get more productive bees, or more docile ones, or even bees more resilient against natural deterrents like cold and pests. The technology that we’re using, if we can get it to work properly, will enable someone to do all of those tests for the same cost as it would be to do one of those tests! So if we get to that point where we can multi-plex all of these tests into one analysis then it becomes extremely cost efficient for industrial application and hopefully will take off even further there. We’ve been working with beekeepers to try to apply the current test but in its current state we don’t really expect it will be really widely be taken up by industry just because of the cost. We are still learning from industry also what their needs are and how we can adapt our test parameters and results for use in the broad spectrum of mainstream industry.
Why does this work matter to you?
I’ve been around bees for as long as I can remember: my parents kept bees and during my undergrad summers I worked in a bee lab at SFU. Now, my lab has a large interest in bees and it matters because bees are important for society. Bee health is currently a big concern and everybody agrees that we need to do more to improve the health of bees and the viability of the industry.
It’s also important to me because it’s a lot of fun working with bees. There is a lot to learn about bees – their behaviours are very fascinating and there is a lot of interest in bees both from beekeepers and the wider public. It’s a fun aspect of research to be able to interact with those people and teach them, and have them teach me, about bees, bee issues, and bee health–we keep informing the discussion and keeping it rational.
Why did you get into this in the first place?
When I was coming to UBC and deciding what I wanted to focus on, I looked for something that I had some background in and I had some background with bees. That said, I still wanted an area where we can also apply the technology that I was bringing to UBC which is called proteomics. The bee genome had been sequenced about the time I started here and that is a prerequisite to being able to use proteomics in an organism, so it was a good fit for a few reasons.
What surprises you about this work?
I guess it always surprises me just how interested the public gets in bee technology and that’s definitely a pleasant surprise. Bees are quite a fascinating organism and because their social structure is more advanced than human social structure, we are continually surprised at some of the things that they do. We think we know a lot about some really neat features of bee biology, but even just working with bees, you are constantly observing new things that don’t seem to follow the rules. We’re trying to figure out why that is and that’s just a lot of fun!
Bees are ranked as eusocial, which is basically one level higher on the ladder than humans. The main reason for this higher ranking is that most of the members of a bee society give up their right to reproduce, whereas in humans, everybody, apart from those with medical problems, retains the ability to reproduce. Worker bees give up their ability to reproduce in order to give their queen a better chance of passing on her genes to future generations. They do other things that are more altruistic, again much more so than you would see in a normal human society.
How important is the Centre for Sustainable Food Systems at UBC Farm to your work?
It’s quite important to our work: we do work on a lot of different scales, from experiments in the lab up to large field trials. The Farm is not so useful for large field trials because it’s relatively small compared to modern agriculture but it is big enough to support five or six or eight colonies and then we can do some small colony level trials there. The Farm is also immediately accessible to the lab, which is probably its most important feature for us, especially since UBC is located well away from any other agricultural land. But even then, we haven’t really taken advantage of it in a formal way. That said, having other researchers around the Farm asking different questions about aspects of farming like urban farming allows us to ask questions about how bees can fit into urban settings. It also helps shed some light on how bee management practices can work with the other needs of a small urban farm to improve productivity or public engagement.
What’s your favourite thing to do at the UBC Farm?
Beekeeping! Just standard bee management. Being in the department I am in, one expects to be in the lab all the time. My research program allows me to get out to do some beekeeping with my graduate students. In part, beekeeping gets me out of the lab and offers a different environment where you can just have a good talk about science and bees.