Sprouts seeks volunteers for January - March 2010

Interested in volunteering in Sprouts' cafe/grocery store or helping to whip up delicious organic soup and baked goods in Sprouts' kitchen? We are looking for some committed students to help round out our volunteer team next semester.

Sprouts would simply not exist without all the hard work put in by our volunteers, and in return for their commitment, all active volunteers receive a two year Sprouts membership, free lunch on shift, as well as 15% off of all in-store purchases (that means you get to buy everything at cost!). Sprouts volunteers develop transferable job skills and have the opportunity to take part in a group of dynamic and engaging students at UBC who are dedicated to improving food security and making healthy, delicious, organic food available to the entire campus community.

The following weekly shifts are still available in store. Please email volunteer coordinator James at sprouts.hr@gmail.com if you are interested and available for one of these shifts. Include some information about yourself such as interests, work experience, and why you would like to volunteer with us.

Monday:
9am – 12pm
10:30am – 1:30pm
11am – 2pm
1:30pm – 4:30pm

Tuesday:
9am - 12pm
12pm - 3pm
12pm – 2pm

Wednesday
9am – 12pm
11am – 2pm
12pm – 3pm
1:30pm – 4:30pm
2pm – 4:30pm

Thursday
9am – 12pm
10:30am – 1:30pm
12pm – 3pm

The following weekly shifts are still available in the kitchen. Please email kitchen coordinator Jess at ubcsprouts.kitchen@gmail.com if you are interested and available for one of these shifts. Include some information about yourself such as interests, cooking experience (it's fine if you don't have any!), and why you would like to volunteer with us.

Sundays:
1pm – 5pm (or part thereof)

Tuesdays:
3pm – 7pm (or part thereof)

We look forward to hearing from you!

Hi beautiful folks!

This week's recipes were inspired by our one and only Renee Wild, who is currently studying the one and only Shakespeare.

Hence - Taming of the Stew.

Yes, it tasted as epic as it sounds. Here's the recipe:

Ingredients:
Oil
Onions
Beans
Chipotle peppers
Salt
Pepper
Corriander
Tomatoes
Potatoes
Turnips
Broccoli

Instructions:
Cook vegetables. Spice to taste. Sit back with a bowl and read some William Shakes.


Then we really went Wild (get it?) with our quinoa salad, creating....RAINBOW! REINVENTED!

...it too was amazing.

Ingeredients:
Quinoa
Salt
Pepper
Lemon/lime juice
Cilantro
Yellow Peppers
Tomatoes
Onions

Instructions:
Cut the vegetables. Season to taste. Sit back with a bowl and think of how awesome rainbows are.



Check back in a bit for pictures, you might be in them;).

We'll be back in a couple weeks, and we hope to see your beautiful faces and reusable containers then!


xoxo-
Community Eats

Local Food...Local Resources

If attending Community Eats lunches has given you not only a taste for vegan soups and stews, but also a desire to learn more about food and food system issues, check out one of these local organizations and events for more information, resources and food-related events:


Slow Food Vancouver "Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world." (Slow Food Vancouver website) Check out the upcoming event in December to celebrate Terra Madre Day.


The Tyee - An independent online newspaper, from BC and for BC, the Tyee promotes media democracy and often has interesting articles on a variety of different topics. Right now, you can read about local food history in a series called "Eat Your History". Find out why a certain variety of potato was "outlawed" in BC and lots of other tasty tidbits of info on local food. The series is edited by the author of 100-Mile Diet, James MacKinnon.


Farm Folk City Folk - "FarmFolk/CityFolk Society is a non-profit society that works with farm & city to cultivate a local, sustainable food system. We develop and operate projects that provide access to & protection of foodlands; that support local, small scale growers and producers; and that educate, communicate and celebrate with local food communities." (Farm Folk City Folk website) Find out more in this informative video, Food Democracy, produced locally by Thomas Donovan.

Food Connections Symposium - On November 25, Metro Vancouver is hosting an all-day symposium in Coquitlam; you can still register online to attend and have a say in the priorities being set for a Regional Food System Strategy.

If you belong to or know of other local organizations who educate and advocate for food systems issues in BC and the Vancouver area, please feel free to comment and share!

- Patty Hambler, ADED 501 Practicum Student

Hello lovely Community Eaters!

In honour of the clocks going back an hour, giving more time for studying, cramming, stressing, and all the other good stuff that comes with school on the weekdays and more time for dancing, drinking (hot chocolate) and various other shenanigans that come with the weekend, your devoted Community Eats cooks decided to create a dish inspired by this change, "Fall Back Lentils". An extra hour of life?!...Hellz yeah.

Fall Back Lentils

Ingredients:

Lentils
Onions
Eggplant
Tomatoes
Potatoes
Mushrooms
Oil
Salt
Pepper
Oregano
Thyme
Basil
Rosemary
Curry Powder
Cinamon
Clove
Nutmeg
Fennel Seed

Directions:
Cook the vegetables, add spice appropriately; serve hot and revel in the joy of your extra hour.