Nov. 28: Impacts of Local, Landscape, and Gardener Characteristics on Diversity, Ecological Networks, and Ecosystem Services in Urban Agroecosystems with Stacy Philpott
By Salloum on November 28, 2018
Nov. 28: Impacts of Local, Landscape, and Gardener Characteristics on Diversity, Ecological Networks, and Ecosystem Services in Urban Agroecosystems with Stacy Philpott
Dr. Stacy Philpott
Urban gardens are centers of food production in the city, and provide an array of benefits for biodiversity and gardeners, but less is known about socio-ecological interactions in gardens.
In this talk, I will explore linkages between characteristics of gardens (vegetation, ground cover), landscapes (natural habitat, landscape diversity), and gardeners (gender, region of origin) and biodiversity, ecological networks, and ecosystem services such as pollination, pest control, water conservation, and food production.
The seminar will be hosted by the Wittman Lab. Cookies will be served at 11:30am in the Beaty Biodiversity Centre atrium (cookie providers: Megan S. and Rassim K.). Seminar will begin at 12:00pm in the Beaty Biodiversity Museum auditorium.
This event is co-hosted by the
Biodiversity Research Centre and the Centre for Sustainable Food Systems at the UBC Farm.
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By Joyce Liao on November 20, 2018
Market Recipe Blog: Baked Fennel Dip
Fennel has a sweet, fragrant, anise-like flavour, which pairs perfectly with this rich and creamy cheese dip. It will be a huge hit at any dinner party, with a side of fondue items such as roasted veggies, bread, and crackers!
Baked Fennel Dip
Recipe
- 1 bulb fennel, sliced very thinly
- 2 tsp oil
- 8 oz. Plain cream cheese, room temperature
- 1/4 cup mayonnaise
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 large clove garlic, finely minced
- 1/4 tsp onion powder
- 1 cup shredded white cheddar, divided
Instructions
- Sautee fennel in oil until caramelized
- Whip cream cheese and mayonnaise together until light and fluffy
- Mix in vinegar, salt, black pepper, garlic, and onion powder until combined
- Fold in caramelized fennel, and 3/4 cup of cheddar
- Transfer dip mixture into an oven-safe dish
- Top with remaining 1/4 cup cheddar and bake at 375F for 30 minutes or until top is golden brown
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.
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By melanie kuxdorf on November 20, 2018
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.
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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.
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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 servings
Recipe
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
TO ASSEMBLE
- Kale, sautéed
- Avocado
- 1-2 tbsp. pesto
Instructions
-
- 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.
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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 servings
Recipe
- 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.
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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.
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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)
Yield: 4 servings
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
FLATBREAD
- 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
TOPPINGS
-
-
- 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
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.
FLATBREAD
- 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.
TOPPINGS
- 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.
ASSEMBLY
- 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.
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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.
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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.
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