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In this newsletter:
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Highlights from December
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Upcoming workshops, volunteer opportunities and dates
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Reflections from our five 2014 UBC student interns
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Recipe from December Feast Bowl meal: Baked Salmon
All of us at the garden hope you have had a relaxing and reflective winter break! In this newsletter we will look back at some of the activities in the garden from the month of December, reflections from the five UBC student interns who shared the 2014 season with us, and a delicious and simple salmon recipe from the December Feast Bowl meal.
In December the Medicine Collective joined graduating students from UBC's Aboriginal Health and Community Administration Program (AHCAP) to make a relaxation tea blend with medicines from the garden. Students brought many teachings of their own to the circle, and were especially appreciative of the relaxing effects of the workshop at a stressful time of year for them.
The December Feast Bowl brought community members as well as participants from the UBC Learning Exchange together to cook and eat a delicious meal of baked salmon, squash stew, zucchini bread, bannock, and tea. We are grateful for Aaron Friesen from the Musqueam community for the beautiful fish that nourished us at the meal!
December in the garden
 
 
 
Clockwise from top left: frosty leeks in the garden blanketed by snow, sunshine on rose hips, salmon and squash soup were a big hit at the December Feast Bowl, members of the UBC Learning Exchange chop food for the meal, and AHCAP students prepare a relaxation tea with the Medicine Collective in the UBC Farm yurt.
Upcoming workshops and volunteer opportunities
- Wednesday January 28th: Feast Bowl community meal at the UBC Longhouse
- 2014 Feast Bowl intern Paulina Naylor will be sharing some of her internship reflections and recommendations at this meal.
- Friday January 30th: UBC Farm Symposium at the Old Barn (register here)
- 2014 Indigenous Research & Education Garden Intern Danette Jubinville will be presenting at the symposium on her learning experience.
- Wednesday February 25th: Feast Bowl community meal at the UBC Longhouse
- Tuesday March 31st: Feast Bowl hosting the Tuesday Lunch at the UBC Longhouse
- Come share a meal with us while learning about the different Indigenous Initiatives at the UBC Farm and how to get involved.
How to volunteer for the Feast Bowl: join us at the UBC First Nations Longhouse (1985 West Mall) any time after 10:00AM to help us cook, or 12:30PM to eat lunch with us. Extra help from any age or skill level is always appreciated, especially in the kitchen. If you can only join us for lunch, we encourage you to come anyway and we look forward to sharing a delicious meal with you!
Note: if you plan to bring a large group, please let us know ahead of time at hannah.lewis@ubc.ca.
Reflections from the 2014 UBC student interns
The Indigenous Research Partnerships (IRP) hosts internships each year to enrich its programming with in-depth student learning, providing students the opportunity to gain hands-on experience and conduct their own research. In 2014 the IRP was excited to work with five dedicated UBC student interns in the Indigenous Research and Education Garden, the Feast Bowl, and the Culturally Relevant Urban Wellness (CRUW) Program. Read excerpts from their reflections below, and follow the links to read their reflections in full.
Stay tuned in early 2015 for this season's internship postings!
Molly Billows, CRUW Research Intern: I really valued the moments of research where I was able to have one-on-one conversations with the youth about their experience with CRUW. I always felt honoured to listen to and witness their stories and was constantly humbled and inspired by the youth, by the depth of their insights, by the different connections they were forming with the land, and by the level of their awareness and self-reflection—even at ages as young as 12 years old. [Read more]
Erica Baker, Indigenous Health & Education Garden Intern: As my internship with the Garden came to a close, I could see the transformation that happened to me. I could walk around the garden and describe plants to volunteers and community members, letting them know what the plants are good for and how we use them in our initiatives... No longer was I a person who knew about frozen foods and big box grocery stores; I was then a person who knew more about how to listen to my own body and respond to its needs with things from the land around me. [Read more]
Paulina Naylor, Feast Bowl Intern: The therapeutic nature of gardening, the connections you make in the community, the friends you meet, the food you learn to cook, and the food you get to enjoy and eat are all positive outcomes I have experienced dealing with community gardens and kitchens. I am truly thankful for the opportunity I have been given with this internship and I look forward to applying the knowledge I have learned to other aspects of my life. [Read more]
Danette Jubinville, Indigenous Research & Education Garden Intern: It is beautiful to see the medicines that we grow and harvest at the Farm being distributed at ceremonies. I see that circle of love and I am so happy to be a part of it, on both sides. Standing near the tobacco always makes me feel good, and it warms me to think of that medicine from the east being grown in the shape of the Musqueam spindle whorl. The Indigenous Garden has given me many ways to think about people coming together and sharing and creating belonging, outside of the system. [Read more]
Erica Gibbons, CRUW Research Intern: The intergenerational and intercultural aspects of CRUW are two distinguishing features that contribute greatly to the overall success of the program, and were also significant factors that impacted my own engagement throughout the season.The ability to connect and forge trusting and respectful relationships between youth, adults and elders was a wholly new experience. I so appreciated sharing my Saturdays with the youth, and witnessing the reflections shared amongst participants, volunteers and staff. [Read more]
Recipe from the December Feast Bowl meal: Baked Salmon
Sometimes the most simple recipes are the most delicious! When we get good fish at the Feast Bowl, this is our favourite way to prepare it to enjoy its full flavour.
Baked salmon
Ingredients
Salmon filets or 1 whole salmon cleaned, gutted, and cut
Vegetable oil
2 lemons
Fresh dill
Salt
Pepper
Directions
- Preheat oven to 350 degrees. Lightly oil a large baking or roasting dish.
- Lay the salmon in the dish and avoid overlapping; if there is skin on, place the skin side down.
- Slice the lemons into rounds and arrange them on top of the salmon, along with sprigs of fresh dill.
- Season with salt and pepper and bake until flesh is cooked through and tender
- Enjoy!
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