In this newsletter:
new combined newsletter
upcoming volunteer opportunities and dates
meet our 2014 Feast Bowl Intern
a recipe from the March Feast Bowl meal
highlights from early April
As you may know, we currently maintain two newsletters based out of the Indigenous Health Garden at the UBC Farm: The Feast Bowl Newsletter and The Indigenous Health Garden Newsletter.
Recognizing that most members are subscribed to both already, we have decided to combine these two newsletters into one
in the hopes of reducing the number of e-mails you receive.
From now on this "Indigenous Health Garden Newsletter" is where you will find out about garden opportunities, medicine work, and Feast Bowl community meals.
If you have any questions please contact us.
Upcoming volunteer opportunities
How to volunteer for garden work days: we work in the garden rain or shine, so come dressed for the weather. We have extra rain boots, gardening tools, and gloves to share. Bring a snack and water bottle - bring friends and family (of any age) too! No experience necessary. You will find us in the Indigenous Health Garden at the UBC Farm. The most up-to-date directions to the UBC Farm can be found here. Once at the Farm, you can follow the "Aboriginal Health Gardens" signs to find our garden here.
How to volunteer for the Feast Bowl:
- Tuesday April 29th, 1:30-4:30PM: Garden work day
- Wednesday April 30th: Feast Bowl community meal at the UBC Longhouse
- Wednesday May 7th, 1:30-4:30PM: Garden work day
- Thursday May 15th, 1:30-4:30PM: Garden work day
- Tuesday May 20th, 9:30AM-12:30PM: Garden work day
- Wednesday May 28th: Feast Bowl community meal at the UBC Longhouse
- Thursday May 29th, 1:30-4:30PM: Garden work day
- Wednesday June 25th: Feast Bowl community meal at the UBC Longhouse
- Wednesday July 15th: Feast Bowl community meal at the UBC Farm
- Wednesday August 27th: Feast Bowl community meal at the UBC Longhouse
join us at the UBC First Nations Longhouse (1985 West Mall) at 10:00AM to help us harvest, 11:00AM in the kitchen to help us cook, or 12:30PM in Sty-Wet-Tan hall to eat lunch with us. Extra help from any age or skill level is always appreciated, especially in the kitchen. If you can only join us for lunch, we encourage you to come anyway and we look forward to sharing a delicious meal with you!
Meet Paulina Naylor, the 2014 Feast Bowl Intern
Hello all, my name is Paulina Naylor, and I am currently finishing my second year in the Food Nutrition and Health program in Land and Food Systems at UBC. I cannot wait to get the summer started, and I am extremely excited to begin my Feast Bowl internship! I have been working with the Feast Bowl since last May, and so far I have learned so much about the UBC Farm, growing and harvesting food, and working in a community kitchen. As well, it has been such a delight meeting new faces every Feast Bowl, and collaborating with other volunteers in the kitchen has been such an educational and rewarding experience. Now I am looking forward to taking everything I have learned so far and applying it to an internship!
During my internship, I plan to do a lot of work in the Indigenous Health Garden and at the Feast Bowl. Primarily I am interested in learning how the food in the garden can be maximized for use in the Feast Bowl and for other purposes in the community. However, I am also interested in exploring the relationships between food, agriculture, and the community, and discovering ways to connect those three. I am looking forward to this unique experience and I hope to come up with some great ideas by the end of the summer!
Recipe from the March Feast Bowl meal:
Sesame Kale Salad
1 tablespoon black sesame seeds
1 bunch kale, cleaned, stems removed, and coarsely chopped
1 teaspoon olive oil
pinch of salt
1 teaspoon fresh ginger, grated
1 small clove of garlic, minced
scant 2 tablespoons rice wine vinegar
1 tablespoon soy sauce
scant 2 tablespoons sesame oil
1 teaspoon honey
salt and crushed red pepper flakes to taste
1/3 cup coarsely chopped roasted almonds
In a small skillet over medium heat, toast the sesame seeds until just fragrant. Remove from heat and place in a small bowl.
Place kale in a large bowl and drizzle with olive oil and sprinkle with a pinch of salt. Massage the oil into the kale and set aside while you make the dressing.
In a small bowl whisk together the grated ginger, minced garlic, vinegar, soy sauce, sesame oil, and honey until emulsified. Add a pinch of salt and pepper and taste. Season as needed. Pour the dressing over the kale and toss. Top with toasted sesame seeds and chopped almonds and toss once again. Serve immediately.
(Adapted from Joy the Baker, 2014: http://joythebaker.com/2014/03/sesame-kale-salad-with-roasted-almonds/)
Early April in the garden
Volunteers weeding in the April sunshine; Indigenous community members make medicinal teas as part of a healing circle; students in the CONS 370 Aboriginal Forestry course learn about medicine plants from Musqueam elder Jeri sparrow; 100 seventh grade students from Québec and Vancouver help rebuild the pathways in the garden.