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In this newsletter:
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Highlights from late July
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Upcoming workshops and volunteer opportunities
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Recipe from July Feast Bowl: cabbage wraps
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Job Opportunities with Tu'wusht Project and Centre for Sustainable Food Systems at UBC Farm
In late July, the Feast Bowl was joined by staff from UBC's Equity and Inclusion Office in cooking and sharing a delicious meal of bison and vegetable cabbage wraps (recipe below), salad, tea, bannock, and zucchini lemon loaf. Stay tuned for more information on our August meal, which will be hosted at the UBC Farm as an opportunity to visit the space the food was grown in! Meanwhile, youth in the CRUW program learned how to make medicinal salves with the Medicine Collective, learned about two-spirit people in different Indigenous cultures, and got their hands dirty in their garden plots.
Volunteers in the garden were busy planting radishes and cauliflower, dill, and cilantro and harvesting calendula, st. john's wort, pearly everlasting, yarrow, and bergamot to dry for medicinal tea-making workshops. Youth in the Cedar summer camp at UBC helped us harvest medicines and incorporate our summer cover crop, and explored the Farm (the chickens were a big hit).
Don't forget to check out our website and Facebook page for regular updates, photos, volunteer opportunities, and more!
Upcoming workshops and volunteer opportunities
- Thursday August 6th, 1:30PM-4:30PM: Garden volunteer session
- Thursday August 13th, 1:30PM-4:30PM: Garden volunteer session
- Wednesday August 19th, 9:30AM-12:30PM: Garden volunteer session
- Tuesday August 25th, 9:30AM-12:30PM: Garden volunteer session
- Tuesday August 25th, 4:00-6:00PM: Tea Making Medicine Workshop (workshop full, please RSVP to hannah.lewis@ubc.ca to join the waitlist)
- Wednesday August 26th: Feast Bowl community meal at the UBC Farm
- Saturday August 29th: CRUW Open House (RSVP to madelynn_slade@vacfss.com)
- Tuesday September 29th, 3:00-5:00PM: Tobacco Pipe Mix Making Medicine Workshop (workshop full, please RSVP to hannah.lewis@ubc.ca to join the waitlist)
- Wednesday September 30th: Feast Bowl community meal at the UBC Longhouse
- Wednesday October 28th: Feast Bowl community meal at the UBC Longhouse
How to volunteer for garden volunteer sessions: we work in the garden rain or shine, so come dressed for the weather. We have extra rain boots, gardening tools, and gloves to share. Bring a snack and water bottle - bring friends and family (of any age) too! No experience necessary. You will find us in the Indigenous Health Garden at the UBC Farm. The most up-to-date directions to the UBC Farm can be found here. Once at the Farm, you can follow the "Aboriginal Health Gardens" signs to find our garden here.
How to volunteer for the Feast Bowl: join us at the UBC First Nations Longhouse (1985 West Mall) at or after 9:30AM to help us harvest or 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 y ou 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.
Recipe from the July Feast Bowl: Cabbage Wraps
 
With a big group of mouths to feed, it can be hard to plan a meal that's both delicious and fills everyone up! Thankfully the garden's bounty provided a lot to work with this past Feast Bowl meal, and satisfied participants had full plates to eat. These wraps stole the show and are a versatile way to enjoy the season's harvest all year 'round.
Ingredients
1 head cabbage
Ground bison or other ground meat (optional)
In-season vegetables (we used zucchini, swiss chard, onions, and mushrooms)
Tamari or soy sauce
Rice wine vinegar
Sesame oil
Vegetable oil
Rice vermicelli noodles, cooked following directions on package
Optional toppings
Hoisin sauce
Chili paste or hot sauce
Kimchi
Scallions/green onions, chopped
Cashews, chopped
Cilantro, chopped
Directions
- Core cabbages and boil until tender
- Separate leaves and set in cold water until serving
- Cut your vegetables all different sizes for a variety of textures
- Sauté bison and/or vegetables in vegetable oil, adding tamari/soy sauce, rice wine vinegar, and sesame oil to taste
- Assemble fillings inside cabbage leaves as a wrap with a base of sautéed bison and/or vegetables and rice noodles, add toppings as desired
Recipe devised by our incredible student intern team, Jaylin Melnichuk and Kendall Andison.
Job Opportunities with Tu'wusht Project and Centre for Sustainable Food Systems at UBC Farm
 
We feel very fortunate that our programs work collaboratively with the community around us at UBC Farm, and we appreciate how much support this community continues to provide us in the work they do. If you are interested in joining this community, there are a few exciting job opportunities available right now!
- Social Innovation Coordinator with Vancouver Native Health Society's Tu'wusht Project, more information here, closing date August 25th
- Academic Assistant and Saturday Market Worker opportunities with the Centre for Sustainable Food Systems at UBC Farm, more information here, closing date August 9th
- Administration and Site Coordinator with the Centre for Sustainable Food Systems at UBC Farm, more information here, closing date August 16th
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