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Fall 2021 Team Intros
Edible Campus is thrilled to have a large team of talented and passionate students working with on leadership team this semester. We will be introducing each team member in our newsletters for the next few weeks. This installment will feature Kathryn Obenshain and Leanna Mahle!
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Kathryn is a senior majoring in Environmental Studies and German. Kathryn is interested in working in the realm of environmental law and policy.
"I got involved with Edible Campus by accident my sophomore year. While I did not plan to start interning with Edible Campus when I did, I applied to multiple APPLES internships for that summer and was fortunate enough to be selected to work with Edible Campus. Before working for Edible Campus, I was interested in sustainable agriculture and environmental education but had no outlet. Now I get to work in the gardens and introduce other students to gardening, which is my favorite part about being involved!"
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Leanna is a junior majoring in Public Policy and Environmental Studies on the Sustainability track, with a minor in Spanish for the professions. Leanna's career goal is to become an environmental lawyer. Leanna is an Edible Campus intern who primarily helps with garden maintenance.
"I really missed having the capability to garden this past year as I was in an apartment so this was a way for me to get more involved. I also wanted to see how things run in the background. My favorite part so far has definitely been the weekly workdays, they're excellent stress relief and I like having physical evidence of work."
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Workday Updates
Thanks to our workday volunteers, in the past two weeks, we have continued to plant fall seeds and prep our satellite beds for fall and winter plants. Last Thursday was our first official Fall Planting Day, a very exciting time to volunteer at the garden. Volunteers helped us plant about 750 plants on North Campus! Volunteers also helped us harvest and donate 53 pounds of produce! This is hard work that we could not do without you. Thank you!
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Workdays
Our workdays this semester are every Monday and the occasional Thursday from 3:00-5:00 pm @ the Main Edible Campus Garden behind Davis Library.
Follow this link to sign up and prepare to get your hands (or garden gloves) dirty!
Stay tuned for special workdays happening soon! Each Fall, we have a sweet potato harvest day and a couple of fall planting days. While the last official planting day takes place today, the sweet potato harvest will be a fun workday that you won't want to miss!
Stay up to date with what we are working on and receive updates about workdays by following our Instagram, Facebook, and Twitter.
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First Annual Food Drive for Carolina Cupboard
11/8-11/22
"For students, by students"
Edible Campus addresses student food insecurity in a variety of ways, including donating produce from Main Garden to Carolina Cupboard, maintaining satellite beds that are free for students to forage, and producing educational materials like the Carolina Cookbook to spread awareness about quick, affordable, and healthy meals students can make using produce from Edible Campus and ingredients commonly found at the student food pantry. However, there is a gap around this time each year in how much produce we're able to donate as we transition from summer to fall and winter crops. That's why we're hosting Edible Campus' first annual food drive, where we will connect with other student organizations to combat student food insecurity.
More details on how to donate and partner organizations will be released soon on our social media channels. Stay up to date with what we are working on and receive updates about the food drive by following our Instagram, Facebook, and Twitter.
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Carolina Cookbook
Did you know in Spring and Summer 2020, the Edible Campus team, in partnership with Carolina Cupboard and APPLES, created Carolina Cookbook: A College Student's Guide to Healthy, Affordable & Seasonal Eating at Carolina? The cookbook contains quick, healthy meals that can be made using ingredients you can obtain from Carolina Cupboard and/or the Edible Campus gardens. The first recipe that will be featured in the Edible Campus Eater's Digest contains ingredients that are in season right now!
For more healthy, affordable and seasonal recipes, consult the Carolina Cookbook!
This week, Stir Fry Sweet Potato Leaves are featured. You can harvest some sweet potato leaves at the Fetzer satellite bed. This recipe only takes 10 minutes total, preparation and cook time included!
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Tip from Chef Gueiss: Add leftovers to a quesadilla for a nice filling!
Ingredients
Garden: Sweet potato leaves (they shrink like spinach so more is better)
Cupboard: 1 tbsp. olive oil, 1 tbsp. soy sauce, 1 garlic clove (or garlic powder), salt to taste, pinch of sugar
Directions
1. Wash and rinse leaves and stems thoroughly and set aside to drain off excess water before cooking.
2. Heat the oil in a pan over medium heat, add the minced garlic and cook for about a minute. If you're using garlic powder instead, wait to add it later.
3. Turn the heat up to high and add the sweet potato leaves.
4. Continuously stir the leaves and add in the soy sauce, salt and sugar once they are slightly softened.
5. Continue stirring until completely softened.
6. Enjoy with your favorite sauce or just as they are!
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Compost
Did you know Edible Campus accepts compost donations at the Main Garden behind Davis Library? Your food waste will be converted into usable compost for our Main Garden and satellite beds once it is finished curing. Be sure to deposit your food waste in the active bin!
Not sure what you can compost? Here is a good article about composting.
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NCBG Edibles and Ethnobotany Classes
Interested in learning about ethnobotany? Below are some upcoming classes. We hope to see you there!
11/3/2021: Foodscaping with Native Plants: Cool Season Edition with Brie Arthur
Thoughtful design and management of landscapes is more important than ever as concerns of climate, water quality and invasive plants increase. Brie will discuss how to create a cool season foodscape using native plants mixed food crops. The best organic products are featured and easy, earth friendly maintenance strategies are highlighted. Learn about native edible plants and the pollinators they attract that aid in ecological restoration. Get inspired to see the potential every landscape offers by transforming them into purposeful spaces that embrace solutions to modern day landscape practices.
Register here: https://reg.learningstream.com/reg/event_page.aspx?ek=0005-0014-c9b80b4c77954eeb915e84721dcc2b6c
11/4/2021: Virtual Lunchbox Talk: More Than A Garden: What the Garden Writings of D’Arcy McNickle Tell Us About Indigenous Encounters with Settler Colonialism with Daniel M. Cobb, Professor of American Studies, University of North Carolina at Chapel Hill
D’Arcy McNickle (1904-1977) is one of the twentieth century’s most important American Indian writers, intellectuals, and political actors. In addition to authoring several classic works of fiction and history, he played a vital role in reforming federal Indian policy and cultivating a generation of young activists from the 1930s to the early 1970s. While much has been written about his novels, the diary he kept during these years has been almost completely overlooked. At first glance, it doesn’t tell the stories scholars expect to hear about his life—a life typically cast as “a search for identity between Indian and white worlds.” This talk takes a closer look at his garden writing—one of the things that has caused the diary to be dismissed—and finds in it a crucial window into not only his experiential world but also one Indigenous person’s means of grappling with settler colonialism. In these ways, we will see that McNickle’s garden writing is about “more than a garden.”
Register here: https://reg.learningstream.com/reg/event_page.aspx?ek=0005-0014-2ae1071ea1cc4683a8c02579eed20c09
11/4/2021: Virtual Lecture: Indigenous Herbs and Foodways of the Lumbee and Cherokee Tribes with Arvis Boughman, Author, Lumbee Indian Tribe Member ; Robert RedHawk Eldridge, Cherokee and Sappony Storyteller
During this talk, Mr. Arvis Boughman will discuss plants and herbal remedies that members of the Lumbee Tribe of North Carolina have used for centuries in the coastal plain of North Carolina and continue to use today. Mr. Robert “RedHawk” Eldridge will discuss indigenous herbs and foodways of the Cherokee and western North Carolina.
Register here: https://reg.learningstream.com/reg/event_page.aspx?ek=0005-0014-ce5562600d404dbbac6820a4f8df0bbf
11/13/2021: Winter Holiday Cards and Tags: Watercolor and Mixed Media
Join nurse-artist and botanical illustrator Beverly Dyer for this expressive painting workshop where we will make beautiful hand-painted holiday cards and tags. Art Prescription workshops are designed to encourage creativity with a dose of art to promote wellness and give the immune system a boost. Have fun, reduce holiday stress, and let the muse play! Each participant will leave with 5 holiday cards + envelopes and 5 tags for gifts or place settings. Cards + envelopes provided; bring your favorite watercolor paint and brushes, a medium-size round brush, and a palette. All levels welcome!
Register here: https://reg.learningstream.com/reg/event_page.aspx?ek=0005-0014-e429b04ff8aa4fff8a87586728dd08d5
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What's Growing?
Graham - rosemary, lavender, chives, basil, arugula, strawberries
Stacy - oregano, rosemary, lavender, sage, winter savory, dill, cilantro, parsley, fennel, onions, arugula, collards, tatsoi
Davis - stevia, mint, mountain mint, catmint, lemon balm, chamomile, lavender, strawberries
Lenoir - rosemary, basil, cilantro, lettuce, chard, pac choi, kale
Fetzer - sweet potatoes
Rams - peppers, strawberries
Hardin - oregano, lavender, sage, chives, peppers
SASB - lavender
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Fall plants are in!
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Brought to you by the Edible Campus Team:
Kyle Parker - Edible Campus Coordinator
Garden Management Team:
Kathryn Obenshain '21
Becca Beechhold '21
Morgan Flynt '22
Leanna Mahle '23
Tatum Pryor '24
Communications Team:
Michael Dorgan '22
Molly Hanna '22
Olivia Griffith '22
Emily Martin '23
Katie McKinnon '24
Kaylee Nguyen '25
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Edible Campus is grateful for your support to help us keep serving our community during this important time.
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