"Deconstructing Supper", a film introduced by Food Activist Holly Dressel

"Deconstructing Supper", a film introduced by Food Activist Holly Dressel
Part of the Series "From Field to Feast - eating locally in Montréal"
Wednesday, March 19th at 18:00h
Leacock 219

Join Greening McGill for an evening of food politics and great tasting local food. HOLLY DRESSEL is an environmental activist and an organic farmer who lives outside of Montreal. She is a best-selling author of books on environmental subjects, and has co-authored two books with David Suzuki: "From Naked Ape to Super Species" and "Good News for a Change".

"Deconstructing Supper" is a film starring chef John Bishop leads viewers on an eye-opening and engaging journey into the billion-dollar battle to control global food production. Starting with a gourmet meal in his five-star restaurant, Bishop travels the world -- from farmer's fields to biotech laboratories to supermarket aisles -- on a personal quest to find out what our food choices are. Holly will be available to answer ALL your questions after the screening.

Free local food (including the famously delicious habeshan-style pies, sweet potato and cinnamon breads and apple cake bread!) will be provided at the screening by Organic Campus.

Hope to see you all!

Organic Graduate Students, make yourself heard!

Are you a graduate student involved in, or benefiting from, any student-run (SSMU-based) campus clubs, services or associations- such as Organic Campus? Are you confused by the all talk surrounding a lack of agreement between PGSS (your students society) and SSMU over how clubs and services should be funded? Concerned about what this might spell for grad student participation in clubs and services? Would you like answers from PGSS' council and executive- or want to tell them what you think, where you stand, and that clubs and services funding is important to you?

If you answered yes, to any of these, come to PGSS' annual general meeting (AGM), on Wednesday March 12, 6:00 pm, Thomson House ballroom. It's your Society, your AGM- come and be heard.

*** Read below for the official Organic Campus position on this debacle!

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Dear Organic Campus Members,

When the Organic Food Co-op changed its name in 2006 to become Organic Campus, a SSMU service, there were no doubts in our minds that this would only be for better, and that it could not affect the basic principles on which our cooperative had been founded on in 2003. We did not become a SSMU service to obtain operating budgets from both student societies, as we generate small profits to cover our expenses, but rather to obtain the visibility and stability required to reach as many members of the McGill community as possible.

The aim and purpose of our cooperative, as defined clearly in our constitution, has always been to supply students as well as the local community with quality organic foods and goods, in an effort to promote environmental sustainability. All the profits generated through the sale of baked goods are re-invested to support other initiatives that share similar goals and to promote environmental awareness through publications and workshops. The cooperative has always been, and should always be open to all persons, undergraduates, graduates, past students, McGill employees and professors and the McGill community in general, with no discrimination.

We would like SSMU and PGSS to reconsider not renewing the recently lapsed Memorandum of Agreement, which had allowed graduate students, which form a good proportion of our clientele and volunteers, to benefit from our service. We feel that our student initiative, as well as all other student initiatives deserve to be, and should be, supported by both SSMU and PGSS.

This is our position, what is yours?

Organic Campus would like to thank you in advance for voicing your opinions!

Cooking workshop recipes: Braised ginger-mustard Tofu Sandwich and Basil Nayonnaise

Braised ginger-mustard Tofu Sandwich

This is a great way to introduce tofu to those that may have found it offensive in the past. If you choose not to press the tofu, please allow for an extra 3-5 minutes cooking time for each side.

Serves 8

1 block extra firm organic tofu, preferably pressed and frozen overnight*
1/4 cup organic canola or peanut oil(this will give it a slightly peanutty flavour)
1 inch ginger, minced
2 tbsp organic whole grain mustard
2 tsp low-sodium organic tamari, soy sauce or bragg's liquid aminos
2 tsp organic maple syrup (most maple syrup is organic, but w/o certification)
1 tbsp organic orange juice (can substitute for pineapple juice)
1/2 tsp garlic powder
1/2 tsp miso paste(optional)
Ground pepper to taste
1/2 tsp chili sauce or dried red chili flakes(optional)

preheat oven to 350 degrees F

Cut tofu into 8 slabs (cutting widthwise). Line a baking sheet with parchment paper or cooking spray and place the tofu slabs onto to sheet. in a bowl, whisk together oil, ginger, maple syrup, tamari, juice, garlic powder, maple syrup and chili sauce. Add mustard and stir carefully, taking care not to damage the grains, season with ground pepper (the tamari is salty so additional salt is not needed). Spoon 1/2 of the mixture onto tofu slabs ensuring that each is coated well. Bake for 15-20 minutes, turn tofu over after 8 minutes and baste with additional mustard mixture.Bake until golden brown.

Serve on Organic whole wheat toast with basil nayonnaise, organic red onions, organic tomatoes and organic lettuce mix.

Other options:

- omit chilis and add 1/2 tsp dried organic rosemary
- increase chili amount, add 1 tsp of vegetarian fish sauce and 2 tsp dried organic basil, use peanut oil for this.

*To press tofu, cut block into half slabs widthwise and place on a plate lined with paper towel. Cover the tofu with another plate (right side down), ensuring that the plate entirely covers the tofu. Place a 5 lb weight on the top plate-make sure that the press is stable (ie. not about to tip over)-and leave for 30 minutes, drain off excess water. I find two or three hard-cover first year science text books work great as weights. Freeze drained tofu and thaw in fridge or microwave before use.


Basil Nayonnaise

to serve on sandwiches or as a dip for veggies.

1/4 cup vegannaise, nayonnaise or some other vegan mayonnaise (or mayo if you swing that way)
1 tbsp dried organic basil or 2 tbsp fresh organic basil finely chopped
1 tsp organic maple syrup
1 tsp rice vinegar or organic dijon mustard
1/2 tsp garlic powder or 1 clove of organic minced garlic
salt and pepper to taste

Combine ingredients in a bowl, for best results cover and let flavours mix in the fridge for 30 minutes prior to serving.

makes approx 8 servings (depending on how much you love nayo)

Cooking workshop recipes: Ginger-Walnut-Coconut-Carrot Cake

Ginger-Walnut-Coconut-Carrot Cake
Yield: One cake or 24 cupcakes
2 1/3 c unbleached all-purpose flour
1 tbsp baking powder
1 tsp baking soda
¾ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
1 c pineapple juice
½ c canola oil
¾ c sugar
½ c pure maple syrup
2 tsp vanilla extract
1 c walnuts, chopped
¼ c crystallized ginger, chopped
1 c unsweetened shredded coconut
2 c carrots, grated

Preheat oven 350 F. Have ready two 8-inches round cake pans, 9 x 13 inch pan, or 24 muffin tins lightly greased.
In a large bowl sift together flour, baking powder, baking soda, salt and ground spices.
In a separate bowl, mix together the pineapple juice, oil, sugar, maple syrup, and vanilla. Add the dry ingredients to the wet in batches, and combine well with a hand mixer or strong fork. Fold in the walnuts, ginger, coconut, and carrots.
Divide the batter evenly among the two 8-inch pans, 24 muffins or one 9 x 13 inch pan. Bake 40-45 minutes for the 8-inch pans or 9 x 13 inch pan and 15-20 minutes for the muffins. Test with toothpick for doneness. Let cool in pans and ice with coconut icing.

Coconut Icing

¼ c non-hydrogenated margarine, at room temperature
¼ c coconut milk
1 tsp vanilla extract
2 c confectioners' icing sugar, sifted
1 c unsweetened coconut

Cream the margarine until light and fluffy. Add the coconut milk and vanilla and combine. Add the sifted confectioners' sugar and mix until smooth. Add the unsweetened coconut and combine. Refrigerate until ready to use.

Cooking workshop recipes: Vegan Latkes

Vegan Latkes
Yield: 12-15 Latkes
6 large potatoes, grated
1 large carrot, grated
1 small onion, grated
1/3 c oatmeal
¼ c matzo meal or flour
Salt & pepper
Oil, for frying

Place large skillet on stove over medium to medium-high heat. In a large mixing bowl mix oatmeal and 1 1/3 c of boiling water. Let stand for a few minutes until softened. Put grated potatoes in clean dish towel and wring out all of the water. Add to the bowl with oatmeal, and then add carrot and onion. Mix ingredients. Add matzo meal or flour, salt and pepper. Mixture should be fairly thick and hold together. Pour approximately 1 tbsp of oil in skillet. When oil is hot dollop potato mixture into 2-3 inch wide circles. Let them cook for 4-5 minutes or until golden brown. Flip over and cook 4-5 minutes on the other side. Latkes should be crisp on the outside but soft on the inside when done. Enjoy with applesauce (see recipe below) or sour cream.

Roasted Applesauce
Yield: 5 cups
3 lbs McIntosh apples (about 10 apples)
Juice on 1 lemon
2 tbsp canola oil
¼ c maple syrup
2 tbsp sugar
1 tsp ground cinnamon
½ tsp freshly grated lemon zest
Pinch ground allspice
¼ tsp salt

Preheat oven 400 F.
Peel, core and slice apples into 1-inch chunks. Sprinkle with lemon juice and set aside.
Combine the oil, maple syrup, sugar, cinnamon, and zest in a glass baking dish, and whisk together. Add the apples and toss to coat.
Roast until apples are very tender, about 25 minutes, turning once after 15 minutes. Transfer to a large bowl and mash. If you prefer a smoother applesauce, you can pulse it in a blender or food processor. You can serve this warm, at room temperature or chilled.

Today's distribution; Tomorrow's Cooking Workshop!

Now with the oh-too-short reading week behind us, it is time to head back and walk the organic beat! Today's distribution will resume at 2pm as usual with:

-carrots
-potatoes
-onions
-beets
-jerusalem artichokes
-apples

Next week's order should consist of:

-apples
-potatoes
-squash
-onions
-cabbage
-j. artichokes

It does not suit you? Drop by today and give us your suggestions/preferences for local organic vegetables, you have the power to influence our ordering coordinator!

And don't forget the Cooking Workshop with Meighen and Abbey, tomorrow at 7pm, 3rd floor of Shatner. The girls will be cooking up some tasty recipes using items from this week's basket and I have heard there might be carrot cake for dessert! Sign up in the Organic Corner today, or take your chance and drop by tomorrow, but remember spaces in the kitchen are limited!

Have a great week!

Organic Campus