Extension of UBC Farm CSA Box application deadline

UBC Farm CSA Autumn Box

In response to a flurry of demand for beautiful, organically grown veggies, the UBC Farm has decided to extend the application deadline for its Community-Supported Agriculture Box Program to this Friday, June 1^st at 5pm!

This year, the UBC Farm is delighted to offer opportunities for urban CSA members to connect more closely with their food, the farm and each other through (optional) special hands-on CSA volunteer sessions.If you’re unfamiliar with how CSA programs work, check out this concise article from Lindsay Coulter (aka David Suzuki’s Queen of Green) on the topic.

Please click here for details on the UBC Farm’s 2012 CSA program.

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Meet the cooks at this year’s Joy of Feeding on June 10th!

“Cooking is the doorway to caring about where our food comes from, taking care of our families, and taking care of our health. It connects our hands to our senses and to everyone’s hearts.” – Meeru Dhalwala

Lix Lopez, one of the cooks at this year’s Joy of Feeding, is also a leader of the Maya in Exile Garden Project at the UBC Farm. He will be sharing Chaan (corn tamalitos with beans) on June 10th.

The UBC Farm is pleased be hosting the second annual Joy of Feeding on Sunday, June 10th! Celebrate and enjoy comfort foods created and cooked from the heart. Sixteen home cooks of different ethnic backgrounds offer you tastes of their family comfort foods at this international food fair and UBC Farm fundraiser. To learn about the chefs and the stories behind the dishes they will be sharing, please visit their bio page.

 

This family-friendly event features children’s activities and special music by Tarun ‘Tspoon’ Nayar (Delhi 2 Dublin), Rup Sidhu (Banyen Roots), Ndidi Cascade, and friends. The countries and ethnicities represented at this year’s event are: Sierra Leone, Ghana, Hakka Chinese, Chile, Mexico, Maya (Guatemala), Pakistan, Goa (India), Egypt, Syria, Tsimshian First Nations, Canada (Vancouver), Vietnam, Southern Italy, Sweden, and the United Kingdom.

• Date & location: Sunday, June 10th, 2012, 1:00-4:00 pm at the UBC Farm
• Tickets: Tickets are $50 and include a recipe book with each cook’s story and family recipe. Children 13 and under are free with their parent or guardian’s ticket purchase. Tickets are available at Lower Mainland Choices Markets or online at joyoffeeding.com. Special Vancity member offer: This year, Joy of Feeding is pleased to offer a 2-for-1 ticket deal to Vancity members.
• Want to know more? Visit joyoffeeding.com for full event details, visit the UBC Farm website for an interview with Meeru Dhalwala about the vision behind Joy of Feeding, and check out our photo blog post about last year’s event.
• Connect: “Like” Joy of Feeding on Facebook and search for #joyoffeeding on Twitter.

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Spots available! May cheese making workshops at the UBC Farm

Brie ng it on. Cheese maker and organic farmer David Asher Rotsztain draining whey.

Once again, the UBC Farm Growing Season Workshop Series is looking forward to hosting four cheese making workshops this month led by organic farmer and cheese maker David Asher Rotsztain! These popular workshops fill up quite quickly, so please register soon to avoid disappointment.

 

Intro to Cheese Making (Three sessions – May 15, 16 and 29)
Join cheesemaker David Asher Rotsztain as we explore the fascinating realm of cheese. David will demonstrate and explain the techniques for making three basic styles of cheese: paneer, yogourt cheese and camembert, an aged rennet cheese.

Location:  UBC Farm Centre, 6182 South Campus Rd, Vancouver BC
Cost: $40 ($1.99+ registration fee). Materials included.
Dates: Tuesday, May 15th, 6pm-9:45pm: http://intro-to-cheese-making-may.eventbrite.ca/   

Wednesday, May 16th, 6pm-9:45pm: http://intro-to-cheese-making-wednesday-may.eventbrite.ca/

Tuesday, May 29th, 6pm-9:45pm: http://intro-to-cheese-making-late-may.eventbrite.ca/

Advanced Cheese Making

In this advanced workshop, we will explore many different aged and fresh cheeses. Two new classes of cheeses will be introduced: hard cheeses and goat-milk cheeses. We will examine some of the many pathways for ageing soft cheeses by demonstrating the techniques of making blue cheeses, washed rind cheeses and feta. In addition, we will be learning about whey cheeses and mozzarella. 

Location:  UBC Farm Centre, 6182 South Campus Rd, Vancouver BC
Cost: $40 ($1.99+ registration fee). Materials included.
Date: Wednesday, May 30th, 6pm-9:45pm   

For more info and to register: http://advanced-cheese-making-workshop-may.eventbrite.ca/

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