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CKUT + Organic Campus!! GET INVOLVED AND LEARN BASIC PODCASTING

2012-01-11T00:06:00.002-05:00

Volunteer Potluck

2012-01-10T23:33:00.004-05:00

Anyone who is interested in becoming a part of Organic Campus is some way, shape or form should attend! It will be a good opportunity to come together to discuss new ideas, projects and scheduling for the upcoming semester. Hope to see you there :)

Organic Campus at SNAX!

2011-10-13T15:39:00.002-04:00

Very exciting news!

Organic Campus will now be featured at SNAX in Leacock. Starting next week, you will be able to purchase a Sweet Potato Cinnamon bread or an Apple & Cranberry bread at the student run snack and beverage counter.

October 4th

2011-10-04T17:12:00.001-04:00

Hi everyone,

We did not open the stand today because our farmer could not deliver his vegetables until late in the day! If you have ordered a basket, swing by Wednesday or Thursday to pick it up. If that doesn't work for you, let us know via email (organiccampus@gmail.com).

Thanks so much for your patience!

September 13th!

2011-09-14T13:50:00.003-04:00

Dear Organic Campusers!

We really apologize for the mix up this week. We did not receive the vegetables until late yesterday (Tuesday) and today (Wednesday) we had to close sales due to activities night!

We will resume normal hours tomorrow (Thursday 12-5). If you have ordered a basket, please stop by then to get your vegetables! If this is inconvenient, please email us at organiccampus@gmail.com to move your basket to next week.

Thank you so much for your patience! We really apologize for the miscommunication!

Upcoming Trip to the Farm! - July 23rd

2011-07-12T19:15:00.006-04:00

We are SO excited. It is the height of summer harvest and our farmer is in need of some help! Organic Campus is planning a weekend trip to True Food Ecostere Farm. Come join us for some transplanting, weeding, hoeing and raking on a local, organic farm!

Who: Anyone who is interested. Experienced outdoorsmen or people who have never set foot on a farm before are welcome! The more hands the better. (Berhanu says that it is a CRITICAL week, which means that motivation is the only requirement)

When: July 22th - July 24th. We will leave for Glen Robertson Friday evening and return to Montreal Sunday afternoon. ** This is subject to change slightly depending on the car situation and participants obligations-- Let us know what works for you !**

How: Email us at Organiccampus@gmail.com

Note: Last trip went really well. We are expecting this one to be just as productive and enjoyable. The fresh Ontario air, Wassihun family and organic vegetables seem to be a recipe for a good time. Don't miss out!

Local Thoughts

2011-07-05T17:57:00.004-04:00

Check out our new weekly post called Local Thoughts! Click on the link on the blog heading to learn more.

Extended to Thursday!

2011-06-22T16:06:00.003-04:00

This week Berhanu went to town and baked double the amount of the usual breads! This means we are extending our sales to Thursday. Stop by to pick up Sweet Potato Cinnamon (vegan sweet bread) , Flax Seed (vegan savory bread) or Banana Bread (sweet bread)! We will start selling around 12.

** Hope to see you tomorrow **

Satellite

2011-06-15T00:19:00.006-04:00

Dear OCer,

Today at market, a women stopped by the stand. Surveying the stand overflowing with freshly baked breads, she sinks into her hip, gives a relieving sigh and says: "Thank God for earth".

Thank God for earth. I love that! So simple, yet so encompassing. The word "earth" instantly calls to mind that big, overwhelming (yet somehow understated) satellite picture of earth in space. Surrounded by dark universe, the globes' insides swirl like a marble’s.

But zoom in... Look at the green expanding, the blue become more deep. Go through the white of the atmosphere and towards structured grid of that land. Is it becoming more defined? It's a city. Keep going... keep going... stop! You see it? That’s you! Sitting down for dinner. Fork in hand, mouth already salivating, eyes scanning your plate like you've been hungry for days. You need sustenance and your body knows it.

But we are craving more than sustenance when we eat at a meal. We crave what the image of the earth makes us feel. We crave to lose ourselves in a bigger picture- to let go yet strangely feel connected at the same time. When we eat we relax. We indulge our senses and ease our minds. Though eating is a personal activity, we paradoxically release our “self” in the process.

This weekend was the trip to True Food Ecostere Farm. Three of us set out to help Berhanu in his busiest season of the year! In my next post I will talk ALL about the trials and tribulations of hoeing and raking for two days, but right now, I want to focus on the idea of encompassing. The idea that when we get to a place where there is everything, we find ourselves forgetting our ego so that we become part of it too. At

the farm, working with the large oval potato leaves and the delicate garlic greens, my two friends and I found ourselves at the center our living planet. Not only in the ecological sense of cultivating crops, not only in the biological sense of nourishing our own bodies, not only in the global sense of supporting a healthy environment, but also in a human sense of experiencing each other in a way was so

simple, yet so involved.

The weekend was a real bonding experience for us all. As three people coming together for the first time, I am amazed at how much our stories resemble each others’. Whether it was the great Canadian outdoors, Berhanu’s ethiopian enjeras or the tangy citronella bug spray, I think we all let ourselves go to the big picture so that we could interweave.

Although like in any good meal, anxiety flashes between forkfuls of pasta or excess thought interferes in that sweet spoonful of pie, my weekend certainly had ego. But I was more inclined to give it away. I wanted to release myself because it was only then that I was encompassed.

So: Thank God for Earth. Mhm sista.

And thank God for satellites- because with them we can remind ourselves that not even existing as a pixel in our planet's massive expanse of green is when we are most alive.

Important Date Change: June 10th Trip to the Farm

2011-06-08T10:26:00.005-04:00

Hi All,

So I spoke with Berhanu yesterday and he asked that we arrive one day earlier. That means that we will be leaving Friday night (around 6) and get back into Montreal Saturday evening (around 8).

so new dates: JUNE 10th to JUNE 11th

Let us know if you want to join!

Trip to True Food Ecostere Farm- June 11th

2011-06-07T09:44:00.006-04:00

This is quite exciting! Berhanu has asked that a small group of us help him out this weekend at True Food Ecostere Farm. We will be leaving early Saturday morning to arrive at the farm for a full day of harvesting.

After a good day of sun and soil, we will enjoy ourselves with a nice camp out (looks like the weather is going to stay clear for us- woot!) To finish our weekend, Sunday will be spent helping out at Berhanu's local, Ottawa market.

I realize this is short notice, but if anyone is interested email organiccampus@gmail.com

What: A fun weekend at True Food Ecostere

Where: Glen Roberston, Ontario (1 hour away)

When: Early Saturday morning - early Sunday evening

And... no worries if you can't make it this time. We will definitely make another trip back this summer!

PS. Since there is only so much room in our car- early birds get the spots.

PPS. Above rule will be overridden if you have a car to contribute :)

New Beginnings

2011-06-03T01:06:00.005-04:00

Welcome to Organic Campus!

It is crazy to think that this blog has been active for over three years now! Over this time, we have all been inspired to take charge of our own health and our relationship to the environment. The more we have learned about vegetarian cooking, seasonal vegetables and Wassihun family, the more we have realized that we too can eat ethically and we too can make the life choices that prove our respect for the body and the land we occupy,

I have been recently passed on the lovely responsibility to update this blog. Though I have been an active volunteer for quite some time now, this blog is forcing me to rethink what Organic Campus means to me and what it could mean to all of us in the future. I really want this space to become a place of inspiration (as dopey as that sounds). I want this space to become a constant reminder that it is exciting, creative and worthwhile to engage with the food we eat- even if our meal is a simple apple.

Our food habits are one of the most personal activities we conduct. But all too often we forget this. We forget to eat slowly and graciously. Yet when we eat we also engage in a universal process much more grand than our selves. Your dish did not magically pop onto your plate. It required sun, soil, nutrients…time! In these ways, food has the capacity to unravel a meaningful story. Since we live in a city, sometime it is hard to see the global picture. Where is this "environment" I am caring about? Why should I care that something is organic? What is the difference if I meat or not? Through a sensitivity to our food, we can experience the answers to these questions and go even further. I hope that this blog and our market stand encourages you to do so.

As for now (1 o'clock in the morning): put down your after-midnight snack and get some sleep for your delicious tomorrow.

Organically yours,

Dana

PS. As always, our summer schedule is Tuesdays 11- 5 and Wednesday 12 - sell out!

Spring vegetables are arriving!

2011-05-18T14:00:00.004-04:00

This week Berhanu added freshly harvested young chives, garlic scapes and thick asparagus to the Organic Campus market! These spring veggies were fast to sell. Stop by early next Tuesday to enjoy our growing selection*

PS. Some of you were asking how to prepare the garlic scapes. Check out this link for advice about their preparation and a pesto recipe!

Closed the week of April 25

2011-04-26T16:08:00.004-04:00

We are closed this week and will resume next week on Tuesday and Wednesday.

See you outside!

Sign our petition to bring back Sambusas and Enjera!

2011-04-26T16:08:00.002-04:00

http://www.change.org/petitions/bring-back-sambusas-and-enjeras

Thanks,

Organic Campus

Eating Ethically Talk

2011-04-26T16:06:00.001-04:00

Join us at Concordia for a discussion about ethical eating on a budget today!

Recent Articles of Interest

2011-03-15T12:01:00.002-04:00

Here at the Organic Campus, we're always looking to share well-written articles with our readers and members of our community. Here are two articles recently recommended to us by visitors to our site:

40 Ways to Eat More Ethically

Submitted by Miss Celina Jacobson

If you've ever wanted a good place for advice on better eating, then this is for you. Although I'm sure many of you already practice better, healthier, more environmentally conscious eating habits, it never hurts to take a quick review or look for new ways to improve. Each of the 40 advices are also links to other sites where you can find out the reasoning and science behind why it's a good idea.

15 Famous Athletes Who Are Vegetarians

Submitted by Miss Roxanne McAnn

It is, of course, possible to eat meat and still eat ethically. But many people nowadays are trying to switch over to a more vegetable-centric diet. Even if you're not ready to pledge yourself to being vegetarian all the time, it helps to reduce meat intake, even by a little bit. If you've ever wanted to give vegetarianism a try, then this article might help inspire you and those around you to look for alternative ways to fulfill your daily nutritional needs.

If you ever wish to recommend an article or guest-write on our blog, just send us an email. We're always looking for ways to inform and inspire :)

Have a good one, OC-ers!

Organically Yours,
Organic Campus

The Importance of Biodiversity in Farmers Markets

2011-02-28T10:35:00.003-05:00

Guest article by: Thomas Morrison

Doug Band and the CGI (Clinton Global Initiative) as well as
US Ecologist Gary Nabhan have recently come out as strong
proponents for crop diversity. Nabhan’s position is that in order
to keep the idea of diversity at the forefront of our society, we
must apply it to biology of crop diversification. His theories
of promoting sustainability through grocery shopping have
become popular. In a recent interview Nabhan said, “in other
environmental issues we tell people to stop something, reduce
their impact, reduce their damage.” His article Coming Home to
Eat published in 200l can be cited as influencing the popularity
of green culture, the local food movement, and the increased
appearance of farmers markets all over the country.

A host of other organizations have begun to promote sustainability
through the act of conservation. Bill Clinton, Doug Band and the
CGI (Clinton Global Initiative) have set their sights on emission
reduction projects throughout the country. In order to do this, they
have partnered up with Donlen, GreenDriver, and Environmental
Defense Fund with the purpose of reducing commercial fleet
emissions by 20% in the next five years. The Earth Day Network
has brought together local and national conservationist groups
and green enthusiasts to participate in an open forum. This forum
serves as a space to incite discussion and dialogue on new ways
to create a sustainable planet. Individuals can reduce their carbon
footprint, create less waste, and stop the unnecessary wasting of
water. Gary Nabhan strongly suggests as members of society we
take a larger look at the state of our planet.

The United Nations’ Food and Agriculture Organization produced
a study with results indicating that a quarter of crop diversity is left
and a dozen species provides 90% of the animal protein consumed
around the globe. More over, roughly four crop species supply
half of the plant-based calories in the basic human diet. Nabhan

theorizes that growing food locally will have a massive impact on
our planet’s sustainability. The “eat what you conserve” theory
says by eating the produce that we are attempting to conserve, we
are simultaneously promoting the granular dissemination of a vast
amount of plant types.

Agriculturist Marco Contiero adds to the theory by
saying, “biodiversity is an essential characteristic of any
sustainable agricultural system, especially in the context of climate
change.”

According to Conterio, since individuals raise and harvest our
own crops and plants, we should purchase the crops harvested and
produced by other local growers. If individuals buy food grown
and harvested locally, the large carbon footprint associated with
the transnational transportation of food is no longer a problem.
Both arguments require an active effort toward conservation
and sustainability. As the spring approaches, visit your local
farmers market to get all the best in seasonal fruit and vegetables.
Visiting your local produce stand is also a great way to promote
biodiversity, support your local economy, and experience the
delicious regional food varieties.

Seasons Change and So Do We!

2010-11-15T19:15:00.002-05:00

Hello everyone,

Now with the frosty air descending upon us and biting at our extremities, we at Organic Campus will be moving our operations inside for the rest of the year so we can continue to serve you some of the best local, organic produce around! Luckily this year you won't have to go as far to find us. For the time being every Tuesday and Wednesday from 12-5 you can come find us at the welcome kiosk in the front lobby of the Shatner building/University Centre.

We have also switched to a pre-order basket system, so come a week in advance to reserve your basket of veggies and baked treats for only 10$; nevertheless, our farmer always brings a bit extra from their farm so you can still grab what you need if you've already stocked up on veggies.

If you'd like to get involved too we are always looking for new helping hands. Email us at organiccampus@gmail.com or just stop by our table Tuesdays or Wednesdays and say hello.

Keep it on the green side!

Organic Campus

A Plethora of Organic Blogs for You!

2010-11-01T19:43:00.003-04:00

Hello fellow organic enthusiasts,

We recently had a helpful article sent to us from an unlikely source which outlines 15 organic blogs worth checking out. The article is entitled "15 Best Organic Cooking Blogs to Bookmark" and features mostly organic cooking blogs, though there are several ones with content concerning food politics, veganism, nutrition, and sustainable living. The article can be found at http://www.onlinecertificateprograms.org/blog/2010/15-best-organic-cooking-blogs-to-bookmark/.

If you are going to check one out, take a look at the blog Eat Drink Better which has a great focus on local and vegan cooking. There are also complete sections dedicated to food policy and nutrition, so it's quite the one-stop-shop!

Dig it!

Organic Campus

An Autumn Cornucopia

2010-10-07T21:13:00.004-04:00

Hello everyone!

We've had a busy start to the new semester, but we have seen a lot of old and new faces that has made every minute worthwhile. The Farmers' Market at the Three Bares Park has seen great results and decent weather, and we have also been able to continue our service in front of the Shatner building/ University Centre on McTavish street too on Tuesdays for those of you unable to make the Wednesday market.

The fields at Farm True Food Ecostere have done well this summer, so consequently the fall harvest has provided a great bounty for us. Every colour of produce from sunset red plum tomatoes to forest green kale has been decorating our tables, and now an army of squash and pumpkins have joined their parade. Our farmers have been working hard too to bring a good variety of their delicious organic breads and Ethiopian prepared treats.

So before your knuckles get too chilled by the autumn air, clutch your canvas bag and come stop by and stock up on all your favourite local organic foods. You can take what you need to complete that stew, or for only 10$ you can get a basket which provides a bit of everything! So come by and see us 12-5 on Tuesdays in front of Shatner or on Wednesdays in the Three Bares Park.

We have been getting a great response so far this year, but Organic Campus still needs some helping hands to keep our service running well. Whether you'd like to help out at our stall, post recipes and updates online, or take the reins behind the scene, Organic Campus welcomes you! If you are interested in helping out please send us an email at organiccampus@gmail.com or just come to our stall and see what needs to be done.

Come by soon and take a dip in the organic side!

Organic Campus

Saying Goodbye to the Summer and Hello to the Fall

2010-08-20T13:40:00.003-04:00

Hello all OC enthusiasts!

As the final weeks of summer stumble by into the nascent weeks of the fall, Organic Campus will be making some of its own transitions for the season. First up, service for next Tuesday the 24th will unfortunately have to be cancelled due to a conflict with the First Year streetfest taking place in the afternoon on McTavish. So if you do not see our tent outside of the Shatner building /University Centre next Tuesday, don't panic, we'll be back up and running there the following Tuesday, the 31st.

Now with such an abundance and variety of produce, we would like to again offer a 10$ basket option to the community. With bins full of apples, potatoes, Swiss chard, kale and other greens, tomatoes, broccoli, celery, peppers, zucchini, cucumbers, herbs, and a slew of others, we would like to see you leave with your arms laden with such fresh delights. The fall will only bring more, so don't forget to bring your reusable bag and your friends each week since food is the best shared.

There is one major change for the fall to note: as of September 8th, Organic Campus will be participating in the McGill Farmers Market for the entire season, which takes place every Wednesday at the Three Bares Park right in the upper center of the main campus. So starting that week, there will be no service on our traditional Tuesdays as it will take place on Wednesdays instead.

With the new academic year starting up, we are also on the lookout for anyone interested in helping out at our tent or behind the scenes with our service. If you'd like to join our team, come stop on by or email us at organiccampus@gmail.com.

We've had fun this summer getting to know some of you out in the sun and look forward to another season of bringing the land's local bounty to your plate.

Organically yours,

Organic Campus

Back Out in the Sun!

2010-05-10T22:15:00.003-04:00

Hello friends of the OC,

While ambulating around the campus, some of you may already have noticed that Organic Campus is up and running again outside the Shatner building/University Centre each Tuesday and Wednesday from 12-5pm. Though we typically close up shop until the fields are flooding with bounty in July, we have decided to continue to serve the McGill community this spring leading into the summer. Our produce selection is a bit less, yet each week brings more and more fresh, local vegetables from Farm True Food Ecostere; we are also supplementing some of our stores with a few items from other organic suppliers. Last week in fact saw asperagus, chives, dandelion greens, and rappini make their way to our tent, so life is looking greener already.

In the meantime, our tables are full of our famous sweet breads, Ethiopian lunch items, and vegan baked goods so come on by and stock up each week.

It has been a great year for our service with successful events like the True Ecosteria fundraiser, vegan cooking workshops, farm visits, and film screenings, but there is still so much we could do! If you are interested in writing articles for our blog, helping advertise around campus, heading up events, or pitching any other creative ideas for our service, please drop us a line at organiccampus@gmail.com or come by our tent. We are always accepting volunteers too to help with distribution days, so come enjoy your summer days with us!

Organically Yours,

Organic Campus

Cooking Workshop

2010-03-23T14:30:00.008-04:00

This Friday, March 26, ad 6:00 pm in Shatner 3rd Floor Kitchen its happening:

Iris and Sarah are going to be teaching us how to make great local organic meals based on the season's selection. I heard something about potatoe-turnip lattke goodness.

This is a FREE event, so come by for some laughs, good tastes and good learning.

Climate Change and the Road from Copenhagen

2010-03-06T15:15:00.003-05:00

Climate Change and the Road from Copenhagen

Mar. 18, 2010 - 5:00 PM to 6:00 PM

Strathcona Anatomy & Dent, Room M-1, 3640 University Street

Greening McGill and the McGill School of Environment invite you to a round table on the recent climate change conference held in Copenhagen, Denmark.

Panelists:

* John Drexhage, International Institute for Sustainable Development 
* Steven Guilbeault, Equiterre 
* Prof. Catherine Potvin, Dept of biology, McGill University 
* Mark Purdon, McGill School of Environment  

Moderator: Jaye Ellis, McGill School of Environment and Faculty of Law 

Sponsor:Hydro-Québec Scholars in Sustainable Development

http://www.facebook.com/event.php?eid=383105434516

How Green Energy & Climate Policies Create Sustainable Jobs

2010-02-17T13:49:00.002-05:00

Wondering what to do with your degree after graduation? Whether it be agriculture, policy making, urban planning, architecture, engineering, renewable energy or corporate social responsibility you are interested in...there is a place for you in the green job market!

Former Agricultural Minister and German Member of Parliament Bärbel Höhn visits McGill to share with you "How Green Energy & Climate Policies Create Sustainable Jobs" with a special intruction by Green Party of Canada leader Elizabeth May and the McGill Green Party.

Come meet two stupendous international leaders and engage in a dynamic converstation about your future!

Free organic refreshments will be served courtesy of Organic Campus and Eden.

When? Thursday February 18, 2010 at 5:30PM. Where? Strathcona Dentistry & Anatomy Building, Room M1, 3460 University Street.
How much? FREE! Need more info?
Email mcgillgreenparty@gmail.com

True Ecosteria Dinner and Speaker Event by Organic Campus!

2010-02-01T22:53:00.002-05:00

Hi folks.

You may have already heard - we our hosting an event next Wednesday, February 10th - True Ecosteria. Some of you may have attended it last year. This year will be bigger and better! We will be serving a delicious organic Ethiopian meal with fresh pressed juice and listening to a variety of local speakers talk to us about sustainable issues.

Details:

True Ecosteria

February 10, 6:30 pm in Gerts Bar.

Fee: $10.00

You can pick up tickets on Tuesday (tomorrow) at our Organic Corner - Second floor of SSMU in the cafeteria. You can also email organiccampus@gmail.com if you can't make those times or call 514-466-1148 and ask for Ledah. Tickets will also be available at the door. The event, apart from being a great time to learn and socialise, will be a fundraiser for helping Berhanu Wassihun, the farmer who supplies Organic Campus, build a Sustainable Agricultural School in Ethiopia.

As always, for more info on our service see organiccampus.blogspot.com

Come on out and share the food and conversation!

Organic Campus

Green Kits are here!

2010-01-27T16:00:00.004-05:00

Organic Campus is very proud to collaborate with Greening McGill in selling Green Kits during our regular distribution hours (Tuesdays 12-5, watch out for Wednesdays soon too).

The Green Kits are $5.00 each, and come with all sorts of eco goodies including but not limited to:

eco friendly dish soap
one energy efficient light bulb
eco friendly pencils
an eco friendly pen that dissolves in water (cool!)
a foldable bowl great for camping
some information sheets
and BEST OF ALL it comes in a compost bucket!

This is a great deal (discount prices), so come on out and buy one and support Greening McGill AND the environment.

For more information on Greening McGill see http://greeningmcgill.blogspot.com/

Also, keep your eyes peeled for our fantastic upcoming event Wednesday, February 10th (SOON!!!) hosted at Gerts, 7:00 pm - our second edition of True Ecosteria, which will have speakers and a lovely meal provided by us (with admission fee). More information on that to come!

Cheers!
Organic Campus

Service to Resume Tuesday January 12th

2010-01-04T21:20:00.002-05:00

Happy New Year everyone!

Now with the new year and semester sprouting forth, it is time to start your year off on the right foot - Organic Campus style. So starting next Tuesday the 12th, service will resume on the 2nd floor of the Shatner building/University Centre at the Organic Corner, which is to the far right of the cafeteria. Our tentative time will be from 12-5 but may be subject to change. We may also extend our days of service to Wednesday as well for this semester, so keep your eyes peeled for any announcements.

If you are interested in joining our great roster of volunteers, email us at organiccampus@gmail.com and see how you can help out.

Wishing you all the best for this frosty semester to come!

Organic Campus

Sweet and Sour Borscht

2009-12-07T20:34:00.005-05:00

We at Organic Campus know that at times after hauling your bag of veggies back home, the last thing you want to do is search through your stack of cookbooks to find that ideal recipe. Naturally we'd like to lend a hand and share some of our favourite recipes that incorporate local fruits and veggies yet still dazzle the taste buds and boast great nutrition.

The recipe for this week is borscht: a traditional Eastern European soup most commonly associated with its Ukrainian and Russian version which is made with beet roots as the principle ingredient and served hot. With a dark ruby red colour, it is an appealing dish on the table and is complemented well with a dollop of sour cream or yogurt. The dish is also a power house of nutrition with its preponderance of beets, cabbage, and carrots. According to The World's Healthiest Foods website, beets derive their rich colour from a pigment called betacyanin which also acts as a powerful cancer-fighting agent. The are also a great source of folate, potassium, magnesium, and a good source of iron, dietary fibre, copper, vitamin C, and potassium.

4 medium or 3 large beets
1 large onion, diced.
2 large carrots
2 cups of shredded red or green cabbage
4-5 medium sized jerusalem artichokes or small potatoes (optional).
6 cups of vegetable stock or 3 cups of stock and 3 cups of organic miso.
1/4-1/3 cup of lemon juice, depending on desired acidity, or use 1 tbs-2tbs of lemon grass or
lemon balm if you have this local herb at hand.
1 tps of dillweed.
2 tbs of olive or vegetable oil.
salt and pepper to taste.

1. Heat oil in a large pot and add the diced onion.
2. While the onion cooks and becomes translucent, peel beets and carrots and shred in food processor or by hand. Shred the cabbage coarsely by hand at this point if not already done. You can put it in the food processor as well, though it will make the dish lack variety in texture.
3. Halfway through the shredding phase, throw in the jerusalem artichokes, sliced, into the pot with the onions.
4. Add beets, carrots, cabbage, lemon juice or lemon herbs, dill, and stock to the pot. Bring mix to a gradual boil then reduce to a simmer.
5. Cover and continue to simmer while stirring occasionally until the beets, cabbage, and carrots become soft.
6. Add salt and pepper to taste and more lemon juice/herbs if desired.

Serve hot with some yogurt on top if you'd like or some crusty garlic bread. Serves approximately six.

Last Week of Service before the Holidays

2009-11-30T00:52:00.003-05:00

Hello to all our green friends,

Now with the exam period rolling in, most of you will be subsequently rolling out back home for the holidays, so Organic Campus will hold its last week of service for the semester starting today, Monday the 30th until Thursday December 3rd. So come stock up on all your favourite local veggies and baked goods before the break. We are located in the University Centre/Shatner building on the far right of the cafeteria on the 2nd floor from 12-5pm.

Then after a refreshing break, we will be back serving you on our tenative return date of January 6th. Let us know if you have any suggestions or would like to volunteer next semester at organiccampus@gmail.com. Best of luck with everyone's projects and exams.

Happy Holidays,

Organic Campus

2009-11-15T14:34:00.003-05:00

Hello all!

Just a friendly reminder that the Cinema Politica/Organic Campus collaborative film screening takes place no other than THIS coming Tuesday, November 17th, in room 26 of Leacock at 8 pm. Free local organic food will be provided!

Synopsis from: http://www.imdb.com/title/tt0765849/plotsummary

Welcome to the world of industrial food production and high-tech farming! To the rhythm of conveyor belts and immense machines, the film looks without commenting into the places where food is produced in Europe: monumental spaces, surreal landscapes and bizarre sounds - a cool, industrial environment which leaves little space for individualism. People, animals, crops and machines play a supporting role in the logistic of this system which provides our society's standard of living. OUR DAILY BREAD is a wide-screen tableau of a feast which isn't always easy to digest - and in which we all take part. A pure, meticulous and high-end film experience that enables the audience to form their own ideas.

Please come check it out!

On another note, Organic Campus is now located indoors (nooo!!) for the season, 2nd floor Shatner in the "Organic Corner". Come check us out there Mondays-Thursdays, 12-5 for your favourite sweet breads and produce.

To keep updated with us check out our facebook group "Organic Campus" and our website: organiccampus.blogspot.com

See you Tuesday (dont forget to bring your own bag)!
--
Organically yours,
Organic Campus

Movie Screening!

2009-11-10T18:32:00.004-05:00

Come check out our screening with Cinema Politica!

Healthy, Cheap and Tasty!

2009-11-10T18:30:00.002-05:00

If the weather happens to be nice, look for outside SSMU!

Official Indoor Transition for the Season.

2009-11-02T21:42:00.002-05:00

Hello fellow OC enthusiasts!

We at Organic Campus would like to invite you to join in our move indoors to the Shatner Cafeteria for the season starting tomorrow, Tuesday November 3rd. We will be now located at the Organic Corner which is in the far right side of the cafeteria as you come up the stairs to the 2nd floor in the University Centre/ Shatner Building, and we will still be serving all your favourite organic vegetables and baked goods that focus on utilizing the best local ingredients to help you lessen that carbon footprint. Tuesdays remain our principle produce day, so come with your reusable bag and pick up an assortment of fresh, organic vegetables and fruit from Farm True Food Ecostere tomorrow for only 10$!

As many of you may have noticed, our days of operation have been expanding, so now we serve almost every day of the week from Monday to Thursday 12 - 5pm. Ultimately, we plan to establish a permanent storefront space this year for Organic Campus with operations running throughout the week, along with an enlargened stock and ready-to-go lunch foods. Whilst these plans come to fruitition however, please come by and show your support for sustainable food systems tomorrow and all through the week. It was previously much easier to attract the attention of passerbys outside of Shatner with our large tent, but now with our visibility greatly reduced we would also like to ask for your help in spreading the good word of our new seasonal location inside the building.

Thanks for your continued support, and keep your eyes peeled for our next announcement about the catered movie screening for "Our Daily Bread" to be shown later this month!

--
Organically yours,
Organic Campus

Enjeras in the sun

2009-10-19T18:26:00.007-04:00

Organic Campus goes rural!

Yesterday Organic Campus members and volunteers trekked over to the Wassihun Farm to help with the end of the harvest and to give people an opportunity to become better acquainted with the source of our food. Picking squash, digging potatoes and artichokes was the theme of the day and OC got 'down and dirty' in the Canadian soil. The Wassihun farm is located in Glenn Roberts, 1 hr from Montreal (in Ontario).

Berhanu, our farmer who supplies us with produce and baked goods, prepared us a delicious Ethiopian meal which we 'manged' beneath the gorgeous leftovers of summer sunlight.

Check out our pictures to see where the OC food comes from!

Organic Campus

2009-10-16T01:34:00.001-04:00

Hello All!

We now know the specifics for this Sunday's excursion to True Food Ecostere! We are meeting outside of the SSMU building on McTavish at 10:30 on Sunday in order to make it to the farm by noon. Then we'll check out the farm, help out, and have some lunch/dinner (linner?) courtesy of Berhanu and Worke. We'll leave by 5 or 6 to make it back for 7:30/8:00 (latest).

So, if you are interested and have not told us, email organiccampus@gmail.com with "Sunday Farm Trip" in the subject line. Space is limited due to car capacity, but if you have a vehicle it's not a problem! We're estimating it will be about $15 maximum per person to cover gas (lunch is free!).

EMAIL ASAP TO GET YOUR SPOT!!

2009-10-14T14:18:00.002-04:00

Hello fellow OCers!

I hope your fall is going well and you are warming up to the cool weather! Here are a couple updates for what's going on with Organic Campus:

-Trip to the farm! This Sunday, October 18th, the OC is going to Berhanu and Worke's farm in Glenn Roberts, Ontario! Join us, and see where all your delicious organic produce comes from, as well as help out on the farm! There is squash to be picked, potatoes to be harvested, and Berhanu also wants to show people how to use the tractor so some plowing can be done. RSVP by this Friday, as we need to arrange for transportation. If anyone has a car we can use, please let us know! Email organiccampus@gmail.com with "Sunday farm trip" in the subject line to RSVP.

-Monday, Tuesday, and Wednesday Distribution: Just a reminder, the OC has expanded operations to Mondays and Wednesdays. Until the end of October we will be in Three Bares Park with the Farmer's Market from 11-5. Mondays and Wednesdays you can find us outside of the SSMU building in nice weather, or in the Organic Corner on the second floor from 12-5 if it's not-so-nice outside . After October we will be there on Tuesdays as well!

Yellow Door Vegan Fridays: Every Friday from 12:30-3:00 you can get hefty portions of delicious food for only $2 at the Yellow Door on Alymer north of Prince Arthur.

Canning Workshop October 17th: Campus Crops is hosting a canning workshop in the Midnight Kitchen. Registration required, email campuscrops@gmail.com for more information.

100-Mile Diet Participants Needed! Greening McGill is looking for students to participate in the 100-Mile Diet Challenge, from October 15-November 15. We’re challenging participants to eat only food grown and produced within 100 miles of Montreal. If you’re interested in finding out where your food comes from, learning about issues surrounding food production, and having a great (ie. delicious) time with other participants at food-related events throughout the month, email greeningmcgill@mail.mcgill.ca or check out the facebook group.

Lookout for a film screening in November with tasty organic goods!

Enjoy all the fall colors!
--
Organically yours,
Organic Campus

Welcome Back to a new term!

2009-09-20T23:16:00.004-04:00

Hello food lovers new and old, and welcome back to the OC community!

A friendly update from Organic Campus, McGill's student-run organic food distributor. This past summer we have been operating on campus with tasty greens and huge success. We hope that everyone is enjoying the last of the summer weather, but no worries, as usual OC will not disappear. Just as the colours on the trees will change, so will OC - but always around.

Thanks to all the people who took interest in OC at Activities night. For now, we are continuing to operate in collaboration with the Farmer's Market this fall. Every Tuesday, we will be located in Three Bares Park (in front of Arts Building), with other local farmers, from 11-5 (September-October). As usual, we have a selection of vegetables, some fruit, baked goods and other Ethiopian treats. Come check us out!

Not finished yet - this year it seems OC will have a special edition...wait for it! --> we are going to go ahead and do extra distributions on Mondays and Wednesdays - you can come by and get organic lunch food, sweetbreads, and produce in front of Shatner. Our volunteers will be happy to serve you between 11-5 (these hours may be subject to change as we finalise plans).

We look forward to seeing your friendly faces soon. As always, happy to serve your hunger needs.

Organically yours,

Organic Campus

Distribution for Tuesday the 18th to Take Place Thursday the 20th!

2009-08-16T21:00:00.006-04:00

Hello fellow OC enthusiasts!

The summer here in Montreal has been fantastic so far with ample support from the McGill community welcoming us each week outside Shatner. This upcoming week only however our operations will be postponed from Tuesday until Thursday as our farmer family the Wassihuns will be taking a much deserved vacation. We will resume operations at the same location - in front of the Shatner building or inside the building on the 2nd floor cafeteria if conditions are poor - and we will hold the same hours from 12 - 5 pm. So despite this sole change, we hope to see all your familiar faces this Thursday the 20th and share all the fresh, new veggies now being harvested. More tomatoes are to come, sweet corn, and much more, not to mention our hebdomadal supply of organic, vegan baked goods, so come on out!

As always, we love to have new, eager volunteers join our team so if you are interested in getting involved, please send us an email at organiccampus@gmail.com.

Have a great week everyone, see you on Thursday.

Organically Yours,

Organic Campus

Organic Campus to Start Summer Operatons July 21st!

2009-07-19T05:40:00.008-04:00

A big hello to the OC community from us here at Organic Campus!

After a brief hiatus from operations in March, Organic Campus is back in action for the summer to bring you the best local, organic crops from Farm True food Ecostere. As per usual, we will be open every Tuesday from 12-5pm in front of the Shatner Building to serve you throughout the bright summer days; yet if conditions are unfavourable we will be relocated on the 2nd floor of Shatner building, in the cafeteria. And for our welcomed friends joining us from off campus, the the Shatner building is located at 3600 rue McTavish. This summer we will be selling produce individually and in the "basket option", where a full spread of organic produce can be bought at a cumulatively lower cost.

So come and stop by this Tuesday between 12-5pm and pick up some fresh and delicious veggies, fruit, and other homemade Ethiopian baked treats. We would love to hear everyone's summer stories while the enjoying the sunshine with you at our tent.

This summer we are unfortunately a bit understaffed as many students have migrated away for the season, so we encourage anyone interesting in volunteering to come out and help us this Tuesday, or send an email to our Volunteer Coordinator at marina.freytsis@mail.mcgill.ca.

We look forward to seeing all the new and familiar faces this Tuesday at our tent. Don't forget to bring your reusable bag!

Organically yours,

Organic Campus

Film Screening and more!

2009-03-21T13:34:00.007-04:00

On March 31st at 7pm in the Organic Corner, we will be screening the film “The Real Dirt on Farmer John” (see the preview at http://www.youtube.com/watch?v=0egeHh1_Sb4). Organic popcorn, our famously tasty sweet potato cinnamon bread, and tea will be served.

Following the film there will be a raffle (with prizes like gift certificates to Cinema du Parc, Santropol and other great businesses and restaurants) to benefit our farmer, Berhanu Wassihun, in his efforts to establish a sustainable agriculture center in Ethiopia.

This is event is FREE. Please send an e-mail to organiccampus@gmail.com to RSVP (if you haven't already rsvp'd on the facebook event).

**Please bring a mug with you for tea!

Recipes&Photos from February's Cooking Workshop

2009-03-17T10:57:00.011-04:00

In late February, Organic Campus hosted a cooking workshop featuring recipes for a complete organic vegan breakfast. Check out below to find photos from the workshop and recipes for a Good Morning Juice, "Can't be Beet" Muffins, Garlic Roasted Potatoes, Tofu Scramble, and Winter Squash Pancakes.

1.)Good Morning Juice
Both the betaine in beets and the gingerols in ginger have been linked to reducing inflammation within the body. Ginger in particular can help in reducing chronic pain for people with Osteoarthritis and can also aid in digestion. Beets are very high in folate, manganese and potassium.**source: whfoods.com Serves 3.

Ingredients:
2 medium sized beets, cut into chunks
3 OC-sized (small) carrots, washed
3 OC-sized (small)apples, peels on
1 inch of ginger

Directions:
Run all ingredients through a juicer, stir and serve. Best when consumed immediately.
Also, it's good to add some of the beet greens for additional nutritional value. Parsley is another popular addition.

2) "Can't Be Beet" Muffins
Now that you have juiced all those rich vegetables and fruit, it's time to clean out the juicer and put all that pulp to good use! Save all the pulp from juicing the beets, carrots, apples and ginger, stir the pulp together and set some aside for this baked vegan treat. Any pulp you don't want to use right away, freeze and later thaw out on a rainy day when you want a healthy baked treat to warm you up from the inside. Makes a dozen.
Ingredients:
2 c. organic whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. organic soy milk or milk alternative
1/4 vegetable oil, preferably linseed or walnut for added omega 3, especially for vegetarian/vegan diets.
1 tsp. vanilla
3/4-1 c. organic cane sugar or 1/2-3/4 c. honey (depending on how sweet you'd like them)
1 tbsp. of ground flax mixed with 2-3 tbsp water until viscous. This is the binding agent, so if you don't have flax on hand try one banana or 1/2 c. apple sauce with 1 tsp of baking powder.
2 tbsp. of wheat germ (optional) for added vitamin E and fibre. Note: if added, reduce flour amount by 2 tbsps.
1 c. pulp mix unthawed
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. clove or allspice
1/4 tsp. ground ginger (If ginger was omitted from the juice recipe and thus missing in the pulp)
1/2 c. crushed walnuts.

Directions:
Mix together all the dry ingredients in a bowl, while in a separate bowl combine all wet ingredients including the sugar, flax mixture, and pulp. Gradually add wet mixture to dry and gentle mix, but do not overmix. Fill a greased muffin tray with the mixture and sprinkle some walnut crumbs on top but pack them down to ensure they don't roll off after they bake. Then you bake the muffins in a preheated oven at 350 F for 25-30 mins.

3) Garlic Roasted Potatoes
This is a relatively quick way to roast potatoes. Garlic and spices can be adjusted to taste
Serves 6.

Ingredients:
6 medium sized potatoes or 4 large potatoes, washed and sliced into 1 inch cubes (do not peel)
2 medium sized onions cut into chunks
3 cloves of garlic, crushed
3 tbsp olive oil
2 tsp dried rosemary (or 2 tbsp fresh)
kosher salt and pepper to taste

Directions:
1. Preheat oven to 425 degrees.
2. Combine all ingredients in a large bowl and toss until potatoes and onions are coated (try not to break up the onion chunks).
3. Dump contents of the bowl onto a roasting pan (if it's not nonstick, coat pan with a little oil). Place in the oven for 15 to 20 minutes, flipping over the potatoes and onions half way through cooking time.

4) Tofu Scramble
This is a great vegan equivalent to scrambled eggs yet can be jammed packed with veggies. The soy comprising the tofu is also a complete protein like eggs but you are able to avoid the purported cholesterol issue. Soy also tends to be fortified with calcium and does not perish easily so this dish should last in your fridge for a good while, ready to be taken out whenever you want a nice protein and veggie kick to start your day. Serves 4-7 people depending on how many veggies are added.

Ingredients:
1 onion, chopped
1 tomato, chopped
2 garlic cloves, minced
1 pepper (green or red)
2 tbsp. olive oil
1 pound (=1 standard package) firm organic tofu, pressed* and crumbled
2 tbsp. fortified nutritional yeast flakes (non-fortified is fine but lacks the B6&12 boost)
1 tbsp. tamari
2 tsp. Dijon mustard
1/2 tsp. turmeric
1 tsp. sage
1/2 tsp. basil
1 tsp. ground ginger
1/2 tsp. pepper, preferrably ground.

* to press your tofu, remove the tofu from the fridge and package the night before and place it between two plates, or a plate and some flat surface like a cutting board. Then place a weight on top of the second plate/flat surface so it will press down upon the tofu overnight. By morning enough water should have been expelled to reduce the tofu's cooking time and assist it in absorbing flavors. For this recipe, an easier method is to cut the tofu into 6-8 cubes and then squeeze the cubes over the sink until most of the water comes out. It may take a bit of muscle, but you will end up quasi-crumbling the tofu already for the recipe.

OC Tip: Feel free to add whatever veggies and spices you'd like to this dish, it is quite versatile and can host a plethora of flavors. Some definite suggestions would be to add spinach/swiss chard, mushrooms, broccoli, and/or zucchini, as well as some chili powder. The additional vegetables will increase the necessary cooking time however and will require some more spices, so if you were to add 2-3 extra vegetables you should probably double the aforementioned spices including the nutritional yeast, mustard, and tamari.

Directions:
In a large saucepan on medium heat, saute the onions until translucent. Meanwhile, crumble the tofu into a large bowl and add the garlic, nutritional yeast, turmeric, tamari, mustard, sage, basil, pepper, ginger, and chili powder (opt). Mix lightly then add vegetables and mix again. The crumbled tofu should now be bright yellow due to the turmeric and should be coated with the spices and other ingredients as they were added before the vegetables. If you added spinach or another green and it seems they are dominating the bowl don't panic, they will reduce to only a fraction of their size when fried. Add tofu mixture to onions and mix together in the pan, spreading the mixture about evenly. Stir mixture every few minutes until the tofu browns a bit and is not terribly moist. Depending on how many vegetables you added, cooking can take anywhere from 15 min. to 30. Serve immediately either on its own, between two slices of toast, or in a wrap to make a breakfast burrito!

5) Winter Squash Pancakes
(adapted from a recipe by Laura Klein for http://www.organicauthority.com/)
These pancakes are hearty and delicious for breakfast or dessert. I have veganized this recipe for the workshop's sake, but the original called for animal products. Adjust the spices to your liking.
One final note, unless you are very comfortable using flax in baking, I would suggest going with a store-bought egg replacer. It will give you the volume that you need. Bob's makes a really useful brand available in the "natural foods" section of most large grocery stores. Serves six and makes approximately 1 dozen large pancakes.

Ingredients:
1 small organic butternut squash
2 egg substitutes (flax seed* or store bought)
1 cup of organic non-dairy milk (soy works best because of fat content)
2 cups organic whole wheat pastry flour
2 teaspoons of baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 tablespoon vegetable oil

* flax eggs can be made by adding one table spoon of ground flax seeds to three table spoons of water, mix well and use immediately.

Directions:
1. Preheat oven 350ş F.
2. Cut squash in half, and remove seeds with a spoon. Bake squash in a roasting pan until tender about 40 minutes. 20 minutes into baking the squash, add 1cup of water to the roasting pan (this will keep the squash from drying out). As one of the lovely ladies at the workshop pointed out, you can roast the squash seeds for a delicious snack.
3. Scoop out squash with a spoon and cool. Mash squash with a fork. In a bowl, combine the wet ingredients: squash, "eggs" and milk.
4. In another bowl combine the dry ingredients: flour, baking powder, cinnamon and cloves. Add the dry ingredients to the wet ingredients and mix well. Let stand 20 minutes.
5. Heat the oil to medium high heat in a pan.
6. Pour or ladle batter into the pan and cook 3 minutes per side.

Organic Campus returns

2009-03-02T20:37:00.005-05:00

The Organic Corner is back in operation tomorrow (12 to 5pm). I f you ordered a basket be fore the break don't forget to come pick it up tomorrow! And thanks to our farmer Berhanu's impressive storing abilities, there are still organic vegetables (and baked treats) to be had so come visit us tomorrow.

Our vegan breakfast cooking workshop was a real success! Tasty times had by all. **Check back soon to get the recipes!

Organic Vegan Breakfast Cooking Workshop!

2009-02-11T21:48:00.004-05:00

Hi all! Organic Campus is super excited to offer a free organic cooking workshop this upcoming Monday, February 16. The cooking workshop will show you how to create a tasty vegan organic breakfast using the produce typically found in our baskets. Plus, we'll be offering some pointers on nutrition as well as general organic info. If you're interested in attending, please send an e-mail to oraniccampus@gmail.com

What: Cooking Workshop
Where: Midnight Kitchen's kitchen, Shatner Room 304
When: Monday, February 16 7 to 9pm

Plus, even though it's the middle of February, we still have lots of organic local produce to offer--apples, beets, onions, garlic, carrots, organic eggs, and Ethiopian baked goods—so come on by the Organic Corner and fill up on some organic goodness when you can.

We're Back this Tuesday!

2009-01-10T14:59:00.004-05:00

Happy 2009 from Organic Campus!

Organic Campus is returning to the Organic Corner this coming Tuesday, January 13^th. We will be open from 12 to 5pm*, in our winter location in the Shatner Building (3480 McTavish Street, 2^nd floor Shatner).*hours may be extended later in the year

Come on by and get some local and organic vegetables (potatoes, squash, onions, Jerusalem artichokes, etc) and our delicious Ethiopian baked goods.

You can also place an order for the following Tuesday's distribution.

We're also in the midst of planning some fun winter semester events (cooking workshops, film screenings...), so keep keep posted on Organic Campus activities by checking our blog often!

We'll be back in the new year!

2008-12-15T11:15:00.004-05:00

Organic Campus is currently not operating during the winter holiday, but we'll be back starting Tuesday, January 13th. Come and visit us in the new year!
If you would like a basket for the 13th, send an e-mail to organiccampus@gmail.com. We'll be working on an honor system for the first week, so if you place an order please don't forget to come by on the 13th and pick it up!

Have a wonderful winter holiday! See you in 2009!

True Ecosteria!

2008-11-05T19:02:00.005-05:00

Join Organic Campus in helping our farmer, Berhanu Wassihun, establish a sustainable agriculture center in Ethiopia! On November 18 from 7-9:30pm we will be holding True Ecosteria! at Gert's Bar. A traditional Ethiopian meal will be provided, plus a talk by author Elizabeth Johnston on her new book "No Small Potatoes," and much more!

Tickets are 10$ and can be purchased at the Organic Corner (2nd floor Shatner) Tuesday Nov. 11 from 12-6pm and Wednesday Nov. 12 from 1:30 to 4:30. If you can't make it on Tuesday, send us an e-mail at organiccampus@gmail.com and we can arrange a possible meet-and-swap.

So come join us in support of sustainable organic agriculture and health on the 18th while being surrounded by an array of enlightening speakers, like-minded enviro enthusiasts, and delicious organic food! See you then!

Organic Baskets are Back!

2008-10-29T19:19:00.005-04:00

Organic Campus is going back to a pre-ordered basket system for the rest of the year. We have also returned to the "Organic Corner," 2nd floor Shatner, 2:30-6pm.

The price is 15$ per basket (good for 1-2 people) and includes a variety of vegetables which fluctuate by the week depending upon our farmer's harvest and the season. Orders are placed/payed for 1 week in advance, and picked up the following Tuesday.

Even if you haven't placed an order for this Tuesday (Nov. 4th), there will still be delicious breads, enjeras, sandwiches and friendly organic-lovin' people, so come visit us!

Organic News

2008-10-20T15:43:00.005-04:00

Back at the Farmer's Market Tomorrow
On October 21, Organic Campus will be back at the McGill Farmer's Market in Three Bares Park (in front of the Arts Building) from 11 to 2:30. After 3, you can visit us in our normal location in front of the Shatner Building. There is still plenty of organic produce and tasty Ethiopian treats to be had!

McGill Reporter's recent article on Organic Campus
To check it out, click the following link: http://reporter.mcgill.ca/2008/10/matthew-hawco-and-organic-campus-students-feeding-students/

Fall Trip to Farm True Ecostere

2008-10-15T15:03:00.011-04:00

On Sunday October 5, some of the Organic Campus volunteers headed out of the city to the True Ecostere Farm. The farm, located just over the Quebec/Ontario border in Glen Robertson, Ontario, is run by Berhanu Wassihun and provides Organic Campus with all its produce and baked goods.
The beautiful fall day was spent harvesting carrots and squash and connecting with the Earth which provides for us.

Below are some pictures from the day at the farm:

(photos by Alexandra Prince)

2008-09-16T17:42:00.005-04:00

The love of the vegetable was apparent at the first day of the September farmer's market. Be sure to stop by next Tuesday (11am to 6pm) to proclaim your organic love.

Join us Tuesday For the Farmer's Market!

2008-09-14T20:47:00.003-04:00

Hi Organic Friends!

Organic Campus will be in a special location for the next three Tuesdays (Sept. 16, 23, and 30^th) as part of the McGill Farmer’s Market.
Look for us on campus in the “Three Bares” park (the green space in front of the Art’s Building/where OAP is) from 11am to 6pm.

Don't worry if you haven't pre-ordered a basket because, in keeping with the farmer's market spirit, we will be selling produce by the pound/individually.

The following is a just a sample of what organic treats to expect to find at the market Tuesday:
Apples
Potatoes
Tomatoes
Carrots
Onions
Broccoli
Hot peppers
Green peppers
Collard Greens
Parsley
Basil
Swiss Chard
Lettuce greens
Garlic
Pumpkins
Squash
Eggplant
Cucumbers
Ethiopian Baked Goods…and More!

For more info…
--Be our friend on facebook by joining our group—Organic Campus.

Last day of the August McGill Farmer's Market

2008-08-28T15:52:00.005-04:00

Today is the last day of the Farmers' Market for the month of August, but don't worry, we will be back next week at our regular spot, in front of Shatner, from 2-6pm. You will have the option of buying a $15/$25 basket filled with fresh local organic produce, or buy each item you want individually.

The Farmers' Market will return for the last 3 Tuesdays in September at 3 bares park, in the heart of the downtown campus.

Meanwhile, pickup this week's edition of the Montreal Mirror which features an article on our farmer, Berhanu Wassihun, and his project to open a sustainable agriculture center in Ethiopia. The picture was taken at the Organic Campus Kiosk during the McGill Farmers' Market. Organic Campus still collects donations for the center every Tuesday during distribution.

McGill Farmers' Market and Volunteer Callout!

2008-08-19T14:38:00.006-04:00

Hi everyone and welcome back for another Organic Semester!

Summer is almost already over and today is already the last day of the "regular summer activities". But it's not over... its the peak of the season and the produce looks and tastes fabulous! Come and have a look!

Now things will be very special for the next few weeks because in conjunction with other McGill students and McGill Food and Dining Services, we are going to have a FARMERS' MARKET on campus. For this event Organic Campus will be joined by other local farmers and baked good producers to bring you a fresh, healthy and local food alternative right here on campus!

For today's distribution, please take note that we will NOT take any orders for next week! For the farmer's market period, we will sell produce by the unit, like at the real market!

Here is the schedule for the next few weeks:

Frosh week's farmer's market:
-August 25, 26, 27, 28: 11am to 6pm, in the parking lot, next to Shatner, so basically ten feet left from where we normally stand.
** on Tuesday the 26th we'll actually close at 4pm to leave the space to the
street fest.

In September:
-Sept 2 and 9: 2pm to 6pm. Regular Organic Campus Activities. You will find our white tent at our usual spot in front of Shatner, no other vendors will be present.
-Sept 16, 23, 30: 11am-6pm The farmer's market will be held at 3 bares park ( in the hollow below the arts building, west of the main campus avenue).

And don't forget that the OC is cooperatively run, and can't survive without the support of all of you... so in the cooperative spirit, this is a VOLUNTEER CALL OUT! Volunteer duties range from greeting our farmers/distributors, dividing up orders, taking orders, answering the questions of curious people, and much more. You can meet lots of people, have lots of fun, and see exactly what goes into making the OC run and how all of that delicious organic food is brought to you every Tuesday. What could be better? So get involved, email us your Tuesday availability between 1:30 and 6:30pm and our volunteer coordinator, will get get back to you with more details. If you want to volunteer on a Tuesday, we'll ask you to commit to a 1-2hr shift for the whole semester.

You only to volunteer once or twice to see how it works? We also need a whole bunch of extra volunteers to help out with the Farmer's Market from 10:00am to 6:30pm on August 25, 26 27, 28 and September 16, 23 ,30. Email us at organiccampus[a]gmail.com to sign-up!

Hope to see you soon!

Organic Campus

2008-08-05T15:13:00.005-04:00

Support
Sustainable Agricultural
Development in Ethiopia!

**Organic Campus is now accepting donations which will go directly into the establishment of a community center in Ethiopia purposed to teach sustainable agricultural techniques to the local population. Berhanu (the farmer who supplies our produce/baked goods) is planning on traveling to Ethiopia once he has raised sufficient funds. He hopes to help the local people (and especially victims of AIDS and poverty) by providing them with the farming and gardening knowledge which will provide them with a means of supporting themselves and securing their futures.

GOALS: 1. To establish a community center to provide sustainable agricultural knowledge.
2. To allow for the diversification of crops.
3. To help prevent famine.
4. Sustainable self-help education
5. To improve health, nutrition, and awareness.

Donations will be (graciously) accepted every Tuesday. Please look fort the collection tin. Thank you!

Plentiful summer baskets are here!

2008-07-30T00:10:00.002-04:00

Still hesitating? here's the content of this week's (July 29th) basket:
- Potatoes
- Carrots
- Amaranth
- Garlic
- Onions
- Green beans
- Cauliflower
- Zucchini
- Lettuce mix
- Rainbow chards
- Collards
- Kale
- Little apples
- Parsley
- Basil
- Herbal tea leaves
- Beet

Summer operations start next week. Place your order now!

2008-07-08T12:09:00.003-04:00

Great news! Summer operations for Organic Campus start next Tuesday, July 15th, 4-6:00pm. Look for our white tent in front of the Shatner Building.

For the first week of operations, we will accept email (organiccampus[at]gmail.com) orders until Friday at 5pm. We will work on an Honor system for the first week, that is you do not need to pre-pay your basket as usual but if you place an email order, you absolutely need to come and pick up your basket because our farmer will have harvested the food for you and it cannot be planted back!

For the remainder of the summer, we will proceed with the regular weekly ordering procedure. That is, you come in person, every week and place your order and pay for your basket of the following week.

There are two sizes of baskets available:

Small at $15 (for 1-2 persons)
Large at $25 (for 3-4 persons, considerably larger than the $15 basket)

And we still need volunteers! Contact us if you are available on Tuesdays between 3-7pm and want to help out with ordering and distribution!

Organic Update!

2008-07-03T21:54:00.002-04:00

Great news! Summer operations are scheduled to start on July 15th, when Berhanu will be back distributing his delicious and plentiful summer baskets every week in front of Shatner.

We are still looking for volunteers to help us with orders and distribution. If you have already contacted organiccampus(at)gmail.com to volunteer, we'll contact you back very soon. If you have not yet done so and you are available for a 1-2h time slot on Tuesdays from 3-7pm please email us!

Turkish Cooking With Emre: Mercimekli Kabak

2008-04-18T08:16:00.003-04:00

"Mercimekli Kabak"

(Lentil Zucchini)

This dish is also known as Eksili Kabak, which means Lemon Zucchini. The magic ingredients are lemon, mint, and garlic. A grateful bunch of people prepared and enjoyed it with Emre last year but we didn't have a blog to post it back then!

We made it in larger quantities, so this is somewhat of an estimate. It should serve 3-4 people as a meal with some bread and a salad. It takes about 40 minutes if you're really fast at chopping and have help, but you should probably allow an hour.

-- Chop 4-5 zucchinis.

-- Chop finely and then saute 2 small onions in some olive oil.

-- While the onions are "getting killed" (as they say in Turkish), rinse and then start boiling about 1 C of brown lentils in another pot, but only for 10 minutes or so, until the skin comes off and they are still slightly crunchy.

-- Once the onions are slightly translucent (about 5-7 minutes), add 1 T of tomato paste. If you can get your hands on paprika paste, that is a wonderful substitute.

-- Add the zucchini to the onions and tomatoes, and cook for about 5-10 minutes, until they are softened but retain a slight crunch.

-- The lentils will probably be done about 5 minutes after putting the zucchini in the other pot. Drain most of the water from them, and then add them to the zucchini, onions, and tomato paste, along with about 1 C of water, give or take.

-- Add 5+ cloves of crushed garlic to everything, and let it all simmer on low heat for at least 15 minutes, and as long as it takes for everything to get soft and blended and delicious.

-- Add 1/2 C+ of lemon juice, and after about a minute, turn the heat off.

-- Sprinkle generously with about 4 T dried peppermint (must be peppermint, no substitutes will do, this is a magic ingredient), put the cover on and let it get ready for about 5 minutes.

-- Stir, serve, and enjoy!

Tomorrow's Distribution and Special Ethiopian Treats!

2008-04-07T09:44:00.003-04:00

Yes, sadly, tomorrow will be Organic Campus' last day of activities for the winter term. And to thank you all, volunteers, regular customers, one-time buyers, cinnamon bun lovers, we'll have some Free Special Ethiopian Treats tomorrow! Come sample some delicious fresh enjeras with delicious vegetarians fillings and some honey lemonade! Compliments of Workie and Berhanu from True Food Ecostere. So don't forget to drop by to say hi, eat a bite, refresh yourself, give suggestions, comments, appreciation, exchange recipes and talk about the fabulous weather!

We'll be back in July (stay posted for the exact date), when the harvest season begins. As in previous summers, we'll be in front of Shatner every Tuesday from 4-6pm but... we'll have a tent! Yes, yes, yes, just like at the market! Expect much more organization, with more volunteers to help you out, take your orders and give you tips on how to cook all those green leafy vegetables! If you intend on getting baskets this summer, please drop-us a line (organiccampus[at]gmail.com) so we can get a rough estimate. And please don't hesitate to let us know if you wish to volunteer during the summer months. We'll need volunteers to help out with distribution and also to help organize a field trip to the farm.

Good luck on your exams! We wish you a fabulous summer and hope to see you around the OC tent this summer!

Organic Campus

Organic Update!

2008-04-01T09:37:00.005-04:00

Hello everyone, and here is your update from Organic Campus. We hope you are enjoying the spring weather and working hard on all of your end of semester papers and projects!

1. Ordering Info

2. Today's distribution
3. Summer Baskets
4. Wanna get involved?

1. Ordering Info -- Please note that our last distribution will be next week, on Tuesday, April 8 -- so this week will be your LAST WEEK to order for this semester! So drop by today, stock up on root vegetables and order some sweet potato cinnamon bread to help you make it through the long studying nights ahead!

2. Today's distribution --

apples
carrots
beets/turnips
onions
sambusa/baked good
And for our last week, we should have the same items, but turnips will switch with beets or vice versa.

3. Summer baskets -- Although this semester's ordering is over, don't despair. Berhanu will be back this summer distributing his delicious and plentiful summer baskets every week in front of Shatner. The summer operations should start around the end of June, depending on weather conditions, of course. We'll update the blog regularly, so keep on reading!

4. Wanna get involved? -- As we tearfully say goodbye to several of our hard-working execs, Organic Campus is looking for some organically-minded folks to fill their spots. Being on the executive board is a great way to get more involved with the OC, including things like dealing with finances, finding new products, talking with farmers and distributors, doing research and providing info, updating the website, and much more...and if that's not enough, it looks great on a resume! Whether you've been a volunteer before or just read these emails every so often, we'd love to have you. If you're interested, let us know by sending us an email (organiccampus[a]gmail.com).

Organic Campus

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

2008-03-13T09:51:00.000-04:00

"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!

2008-03-11T15:59:00.003-04:00

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!

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

2008-03-11T09:33:00.005-04:00

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

2008-03-09T18:35:00.002-04:00

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

2008-03-09T18:25:00.006-04:00

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!

2008-03-04T13:25:00.002-05:00

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

Cooking Ideas For The Spring Break!

2008-02-20T11:59:00.000-05:00

In need of some recipe ideas? Check out Marie-Christine and Stephanie's weekly column in the McGill Daily Mind & Body section for simply tasty recipes. January/February recipes included Astro Quinoa salad, Mediterranean hummus, Macaroni and broccoli, Anytime asparagus soup, Caponatta soup and Consommé à la madrilène.

Bon Appétit!

This Week's Basket , Spring Break and Cooking Workshop

2008-02-18T20:46:00.001-05:00

Organic Campus has been listening to (or rather reading) your local winter vegetables suggestions and we made a few changes for this week's local organic basket.

For this week expect to find:

-winter squash
-cabbage (most likely divided)
-potatoes
-onions
-jerusalem artichokes
-apples

Continue sharing with us your suggestions, either verbally (we love human contact!), in our suggestion box at the counter, using the comments on this blog or emailing us at organiccampus[a]gmail.com. Allow us to also point out the recipe exchange box that you can find at the counter. Share your recipes, copy some / give some. And talking about recipes...

The promised vegan cooking workshop will be held on Wednesday March 5th at 7pm in the Shatner Building. Meighen and Abbey are preparing a wicked vegan, local and nutritional workshop that will focus on that week's basket. The workshop is absolutely free, courtesy of Organic Campus and Greening McGill, and you'll get to sample all the delicious recipes prepared. Stay tuned for many other activities organized with Greening McGill as they are making local foods one of their main focuses this semester.

Next week will be the well deserved spring break and Organic Campus deserves it just as much as you do! Therefore, there will be no delivery next Tuesday February 26th. All orders taken tomorrow will be delivered after the break, on Tuesday March 4th.

Have a fabulous reading week!

Organic Campus

Campus Crops, Upcoming Cooking Workshop and Conference

2008-02-06T19:07:00.000-05:00

After the long winter months filled with almost exclusively root vegetables, the sunlight will eventually come back and it'll be time for fruits and vegetables to grow again in Quebec. And what's more local than our own backyard? Campus Crops, a new student group seeking to grow some of our own food on McGill Campus, will be using the backyard of the McGill School of Environment for a garden this spring, summer and fall. This week at the Organic Corner, there is a poster lying around with a blank picture of the garden plot, for people to draw, write or cut-and-paste in and to tell us what kinds of things they'd like to see in the garden. We are recommending fruits and vegetables, but you can draw anything you want. There's a set of markers, some paper, scissors etc. as well. Be creative!

You're in need of new ideas for cooking all the yummy vegetables you bring back every week from Organic Campus? Come participate to a free fun-filled and instructive vegan cooking workshop with our lovely volunteer Meighen! The cooking workshop is tentatively scheduled for Wednesday February 20. Look for the poster and sign up sheet in the Organic Corner next Tuesday!

Still need a little boost to convince yourself to start eating healthy and organic? Association Manger Santé Bio organizes a conference on February 13th ($5 for students), more details on their website a www.mangersantebio.org .

In your $10 basket this week!

2008-02-05T12:56:00.001-05:00

After a short interruption, the OC is back with its weekly delivery of entirely local vegetables. And good news: from now on, we'll try to let you know a week ahead what will be in the basket so that you can plan accordingly, since the vegetables don't vary much in winter! For this week and next week, the basket will consist of:

-carrots
-onions
-potatoes
-Jerusalem artichokes
-apples
-beets

Organic Campus wishes you a fabulous organic Tuesday!

Ordering to resume Tuesday, Jan. 29th!

2008-01-28T15:42:00.000-05:00

Hey there all organic loyalists!

After an unexpected disruption with our distributor last week, Organic Campus will be back taking orders this Tuesday, January 29th, at Organic Corner on the 2nd floor of Shatner from 2-6pm for delivery the following Tuesday, February 5th. A slight change was made with suppliers last week to ensure that Organic Campus can continue to provide the McGill community with local organic baskets through the wintry months to come; as well, the Wassihun family will be there as always supplying us with all their delicious Ethiopian baked goods. There will be a slight drop in the quantity of produce from the previous weeks as some of the fall stores become exhausted, but expect still to see a fair amount of all local organic veggies in your basket! For this week baskets will consist of carrots, potatoes, beets, jerusalem artichokes, onion, and apples, so drop by on Tuesday and place your order for only 10$ and say hello to our cheerful volunteers!

And as always, please send any comments or suggestions to organiccampus@gmail.com so we can continue to deliver the best collection of local organic produce for those tight student budgets. Would you also like to see any speakers, workshops, or events held by Organic Campus on nutrition, organic standards, or how to deal with those unruly jerusalem artichokes? E-mail us then with any ideas you may have, or volunteer with the OC to help set up an event!

Warmest wishes,

Organic Campus

Welcome back! Bonne année 2008!

2008-01-06T18:02:00.001-05:00

Hello everyone and welcome back! We hope you had a relaxing break; all of us at Organic Campus are excited for another semester packed with organic goodness and fun, and hope that you are too!

You'll be happy to read that Organic Campus has been listening to your comments and that several changes are coming up. First, due to the confusion surrounding the different basket sizes, we are adopting the unique basket size strategy for this term. The basket price will be $10 and if it is not enough to feed your starving roommates or family, just order two! In the past years, we have also been listening to complaints about winter baskets being filled with mostly non-local over-wrapped fruits and vegetables from far far away. And since our main goal is to be an alternative to the organic section of your neighbourhood supermarket, as well as to support our local organic farmers, we have decided to stay away from big distributors this year. The Wassihun family, our summer/fall local vegetables providers in association with other local farmers from their area will unite to put together a variety of local root and preservation vegetables. The amount of non-local vegetables will be kept to a minimum, although some will be added for a minimum of colour and variety! And of course, the Wassihun family will continue to prepare their delicious homemade sweet potato and cinnamon breads and Ethiopian treats!

We'll be kicking off the new ordering season this Tuesday, January 8th. Our lovely volunteers will be in the Organic Corner, on the second floor of the Shatner Cafeteria from 2-6pm to take your weekly order, provide you with information about how we work, where the food comes from, provide recipes and cooking tips or just chat with you!

And don't forget that the OC is cooperatively run, and can't survive without the support of all of you...so in the cooperative spirit, this is a VOLUNTEER CALL OUT! Volunteer duties range from greeting our farmers/distributors, dividing up orders, taking orders, taking money, answering the questions of curious people, and much more. You can meet lots of people, have lots of fun, and see exactly what goes into making the OC run and how all of that delicious organic food is brought to you every Tuesday. What could be better? So get involved, email us - organiccampus[at]gmail.com- your Tuesday availability and Angie, our volunteer coordinator, will get get back to you with more details. Not available on Tuesdays but still want to help? You could help with sporadic events like activities night, or organize fun workshops, help with publicity, just email us!

Hope to see you soon!

Organic Campus

New! Weekly recipes available in the McGill Daily

2007-12-06T13:38:00.000-05:00

Some of you might have noticed that since mid-November, Organic Campus has been contributing weekly to the Mind & Body section of the McGill Daily. We will bring you a new recipe every week that is simple, fast, and absolutely scrumptious. Click on the links to browse the McGill Daily archives and find recipes for delicious vegetable couscous and butternut squash soup.

Wednesday's cooking workshop with Ben Spiegel!

2007-11-20T22:35:00.000-05:00

Its time to put your term papers aside for 1h to come learn how to cook all those funny vegetables from your basket in a friendly organic atmosphere! Ben, a McGill student, is an expert at cooking those weird vegetables, and he will give us a free and very instructive cooking workshop. The workshop will focus on the content of this week's basket, and Ben will show us a few different things you can do with the veggies you picked up today. It should last roughly 1h, and you will save hours of looking for recipes on google for kale!

We'll meet shortly before 5pm in the Organic Corner, if you are late, just come meet us directly at the kitchen on the 3rd floor of the Shatner building.

Cooking Workshop, Organic Night and Last Distribution for the term

2007-11-19T19:05:00.000-05:00

Tomorrow will be the last distribution of Organic Local Baskets for the Fall 2007 Term. Come get one last sweet potato and cinnamon bread or Habeshan apple pie to help you go through the long nights of studying ahead. As the fields of our farmer will slowly get covered with snow in the coming weeks, we'll have a new vegetable provider in January. We are working hard on finding the most suitable source of baskets possible, with the maximum amount of local vegetables and as little packaging as possible. But rest assured, the Wassihun family will continue to provide us with their ever so popular sweet breads and Ethiopian treats!

But, before saying goodbye for the winter break, we have a week filled with fun and instructive organic activities! It all starts on Wednesday at 5pm, when Ben Spiegel, an expert at cooking those weird vegetables you find in your basket every week, will give us a free and very instructive cooking workshop. The cooking workshop will focus on the content of THIS WEEK'S basket and will take place at 5pm in the kitchen on the 3rd floor of the Shatner building. Drop by tomorrow at distribution to sign up as space in the kitchen is limited!

Finally, on Friday the 23rd, come to the Organic Night in the Shatner Ballroom from 5 to 9pm to taste the difference of a completely organic meal. The evenings festivities will include a free dinner, drinks, insightful guest speakers on organic food and a showcase of the green clubs on campus. No need to sign up, everybody is welcome!

Organic Campus wishes you all a fabulous exam session, with lots of positive energy and we hope to see you all back in January at the Organic Corner!

Your dedicated volunteers from Organic Campus:

-Curtis, Andrien, Kelly, Meighen, Shannon, Alexandra, Sylvia, Michal, Matthew, Angela, Elsie, Steffi and Josiane

Squash Soup

2007-11-13T21:35:00.000-05:00

This makes a creamy sweet soup which is a great way to use up these squashes we've been getting every week! My mom found this recipe on Google, but I believe the original credits go back to The Vineyard Kitchen by Maria Helm Sinskey.

Cut and remove seeds of a large squash, or about 4 lbs total
Bake at 400F for 45 min

Meanwhile, sautee 1 medium onion, chopped, in 1 tbsp of olive oil until soft.
Add 1 tbsp honey and cook until it bubbles
Remove squash from shell and cut into rough chunks and add to pot
Add 6 chopped sage leaves and 4 cups chicken/veggie stock

Bring to a boil and simmer for about 45 minutes until tender
Puree in the blender or with a handheld.
Serve with crème fraiche (optional) and salt/pepper to taste

Cooking Workshops!

2007-11-13T15:05:00.000-05:00

Don't quite know what to do with all these funny vegetables your getting each week? Why not come out to a Cooking Workshop run by an experienced organic veggie chef!

Although details aren't confirmed as of yet, the tentative date is next Wednesday the 21st of Novemeber around 5 or 6pm in the Shatner building.

Kale, Chard, Potato, Celery Root and Collard Greens Gratin

2007-11-12T13:10:00.000-05:00

This is how I used up lots of those winter veggies, loosely based on a recipe for Kale and Potato Gratin from "Joy of Cooking"

Preheat 350 F

Steam about 8-10 min until almost tender:
Kale, stemmed
Chard, stemmed
Collard Greens, stemmed
About one big bunch total
Chop coarsely when cool

Slice 1/8 inches thick:
potatoes
celery root
2 small onions
You want enough potatoes/celery root to roughly equal four medium sized potatoes

In a casserole or gratin dish:
Layer in alternating rows of Potatoes/Celery root, onions, veggies.
Begin and end with potatoes
On the onion rows also dot with butter/margarine, 1/2 tsp minced fresh tarragon, 1/4 tsp salt, 1/8 tsp (or more if you like) ground black pepper

Pour over everything 1.5 cups milk or half and half (or a mix of the two...)

Cover and bake about 30-45 minutes until potatoes/celery roots are tender
(Good idea to put the dish on a cookie sheet to catch any milk that boils over)
Boil for a couple minutes to brown the top

Yum!

Welcome!

2007-11-12T11:21:00.001-05:00

Hello to All! This is the new Organic Campus Blog! Here is where you can get up to date information on events, see recipes and in general contribute your ideas and comments!

This will hopefully be a permanent work in progress, but right now we're still working out the little details, so bear with us!