Newsletter for the Indigenous Health Garden of the Indigenous Research
Partnerships Groups, Faculty of Land and Food Systems, UBC
The Indigenous Health Garden Newsletter
August 13th 2014

In this newsletter:

  • Highlights from early August

  • August reflections and recipe from Garden intern Danette

  • Upcoming workshops, volunteer opportunities and dates

  • Maya in Exile Cooking Workshop this Saturday

The height and the heat of summer is upon us at the garden! The past few weeks have been busy as the Medicine Collective has hosted medicine workshops and walks in the garden with Cedar camp, Peak House Life Skills recovery program for youth, and the UBC Learning Exchange. The Feast Bowl had the honour of joining local chefs at the Uniquely UBC event, where Feast Bowl intern Paulina and Indigenous Research Partnerships Director Eduardo Jovel shared bannock and salmon with the community and spoke about the Indigenous programs at the UBC Farm.

With the approach of September, the Garden interns are wrapping up their season working in the garden and with the medicines; read on to see Danette's reflections on the experience and her recipe for delicious beans with fresh herbs! We also encourage you to welcome the season of abundant harvests with a cooking workshop put on by our friends in the Maya in Exile Garden; you can find more details below.

Early August in the garden

Carrots fresh from the garden; chamomile to dry for tea-making workshops; grated kohlrabi and beets from the garden; excess zucchini is being chopped, blanched and frozen by Feast Bowl intern Paulina so we can enjoy it all winter long!

August reflections and recipe from Garden intern Danette Jubinville
The last two months have been a whirlwind of activity at the Farm! I have been feeling really humbled by the spirit of the water, that precious resource that the plants (like us) just can’t get enough of at this time of year. It seems so endlessly available to us here on the coast, and yet the future of water security is uncertain. I feel responsible to the water, and to my great-grandchildren. As Anishinaabe women, we say we are keepers of the water, and my time in the Indigenous Research and Education Garden has inspired me to really explore what that means.
I also feel extraordinarily thankful for the Medicine Collective. In the time I have spent in the garden with Alannah, Tonya, Jeri, and Lee, I have learned so much. The medicine making workshops are important for the health and well-being of our communities. It is beautiful to see the medicines that we grow and harvest at the Farm being distributed at ceremonies. I see that circle of love and I am so happy to be a part of it, on both sides. Standing near the tobacco always makes me feel good, and it warms me to think of that medicine from the east being grown in the shape of the Musqueam spindle whorl. The Indigenous Garden has given me many ways to think about people coming together and sharing and creating belonging, outside of the system. 
Lately I have also been appreciating the concept of food as medicine. I have always understood it in my head, but it is pretty recent that I have started to understand it in my body. Growing up, I hardly ever ate organic, or local. Now that I am eating foods that I have a hand in growing, I feel better and more connected to my mind, body and spirit than ever. The plants take good care of us when we take good care of them, and this way of life is something I won’t ever give up. 

This week I had the privilege of cooking a meal almost entirely from our harvest! Grilled zucchini, beans with fresh herbs, and mixed salad greens with my dad’s almost famous barbecued chicken. The beans were my favourite - here is what I did!
Beans with fresh herbs 

A small handful of beans per person, cleaned and chopped
Fresh herbs of your choice, cleaned and chopped (I used flat-leaf parsley and basil)
A tablespoon of butter or olive oil
The juice of half a lemon
Salt & pepper to taste

1. Boil the beans until they are just tender but not soft, about 3 minutes
2. Strain beans and toss in a bowl with butter, lemon, salt & pepper
3. Top with fresh herbs just before serving
4. Enjoy!

Upcoming workshops and volunteer opportunities
  • Wednesday August 13th, 9:30AM-12:30PM: Garden work day
  • Friday, August 15th, 1:00-4:00PM: Tea Harvesting workshop - RSVP to to attend
  • Thursday August 21st, 1:30-4:30PM: Garden work day
  • Tuesday August 26th, 9:30AM-12:30PM: Garden work day
  • Wednesday August 27th: Feast Bowl community meal at the UBC Longhouse
  • Wednesday September 2rd, 9:30AM-12:30PM: Garden work day
  • Tuesday September 9th, 9;30AM-12:30PM: Garden work day
  • Friday, September 19th, 1:00-4:00PM: Tea Making workshop - FULL, e-mail to join waiting list
  • Wednesday September 24th: Feast Bowl community meal at the UBC Longhouse
  • Friday, October 10th, 1:00-4:00PM: Tobacco Pipe Mix Making workshop - FULL, e-mail to join waiting list
  • Wednesday October 29th: Feast Bowl community meal at the UBC Longhouse
  • Wednesday November 19th: Feast Bowl community meal at the UBC Longhouse
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: 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!


Three Sisters in the Kitchen

Traditional Maya Cooking Workshop, August 16th at the UBC Farm

Members of the Maya-in-Exile Garden at the UBC Farm invite you to a traditional cooking workshop. Help prepare (and eat!) four dishes:

Tamalitos de flor de calabaza con salsa de miltomate (tamales filled with squash flowers served with tomatillo salsa) ; Ensalada tradicional (traditional salad); ejotes en sopa (green beans in soup); dulce de calabaza (Squash dessert), and cafe traditional (Mayan coffee)

Date: Saturday August 16th, 2014
Time: 2:00-4:00PM
Place: UBC Farm Kitchen, 3461 Ross Drive, Vancouver
Cost: $30 (All proceeds to benefit the Maya in Exile Garden)
What to bring: Curiosity and your hungry belly
To register: Please e-mail

We need a minimum of 10 participants to offer this delicious workshop. Early registration helps ensure the workshop goes ahead. Thank you for your interest. We look forward to you joining us !

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Indigenous Research Partnerships Group
UBC Faculty of Land and Food Systems
2357 Main Mall Vancouver, B.C. Canada
V6T 1Z4
Phone: (604) 822-5092
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