Local News: Food
Below are sustainability-related news items throughout the Western Washington University and Bellingham-area. These items correspond to Food.
$25,000 sustainability challenge offers entrepreneurs the opportunity to go global
Foraging for Fungi
Ball organized an Outdoor Center excursion to go mushroom hunting in the Chuckanuts in late October. Following the trip, Monica Tonty, the AS Environmental Center Coordinator, designed a mushroom identification workshop this past week with local mycologist, Christine Roberts in the Chuckanut Community Forest.
Students promote on-campus sustainable eating
Students from the club helped identify better food choices and offered locally grown carrots to people passing by. Showing an interest in the food they eat will help shift students' food perspective to seek out more fresh and healthy options, club member David Trapp said.
Whatcom Farm to School tour aims to bring local produce to lunchrooms
More than a dozen participants set out on a Whatcom Transportation Authority shuttle Tuesday morning for the Whatcom Farm to School tour. The group toured Hopewell and Cloud Mountain farms, heard a presentation from Wavrin Dairy, and participated in a kitchen skills workshop at Nooksack Middle School.
Students launch Animal Rights Club at Western
Fransen and Baslington have always been animal rights supporters, and believe all animals deserve a good life. They were inspired to start a club along with their friend and fellow animal lover junior Mat Pellinger, to reach out to other like-minded people, Fransen said.
From seed to table: Bellingham farm offers food education
Wearing her dirt-covered boots, she rounds up the chickens and the turkeys, residents of Common Threads Farm in Bellingham. For Morris, working with animals and the dirt isn't a chore — it's her passion.
New butchershop to offer local meat
While the store is currently open with a limited selection of meat, it will have an official grand opening in a few weeks with a fuller selection of meats.
Local produce available on campus in June
The program is Western's community service agriculture program and supports locally grown products from Whatcom and Skagit County producers. By signing up and paying a fee, boxes full of selected produce items will be delivered to Carver Gym weekly over the summer. Options are available for the next 9, 20 or 25 weeks and available for pick up Thursdays from 3 p.m. to 7 p.m. at Carver Gym, according to the Western Sustainability website.
Aramark would support real food challenge
The initiative passed on May 3. However, as an AS initiative, it is only a recommendation to the university. The school has yet to say if it will officially support the commitment to boost purchases of real food to at least 20 percent of what is consumed on campus.
Viking Supported Agriculture program open for sign-ups
The VSA is Western's Community Supported Agriculture program, bringing students, staff and faculty in contact with Whatcom and Skagit County produce and producers.
Students continue push for real food
On May 3, the Real Food Campus Commitment passed in Western Washington Univerisity's Associated Students election, and the AS is urging Western to sign the commitment and be officially recognized as a member of Real Food Challenge.
Frontline: The battle for real food isn't over
Support Viking Supported Agriculture
As corporations have taken over the United States food industry, small-scale, family farms that once thrived have been driven out of business or forced to conform to the corporate agenda.
Activist speaks about importance of earth elements
Suzuki, internationally recognized environmentalist and activist came to Western May 6 and gave his lecture, "Time is Running Out: Ecology or Economics," to a packed room at the Performing Arts Center. View entire lecture here: http://youtu.be/5wtUMM8SDws
AS elections to end May 3: Sustainable energy measure on ballot
Additionally, the Real Food Campus Commitment would annually increase the use of "real-food," defined as ecologically sound food as determined by the Real Food Calculator, to 30 percent by 2020. The plan would also increase the responsibility of staff and students to maintain that percentage through establishing a reporting system with an annual progress report.
Simplici-tea: Nomadic tea specialist brews up good feeling at Western
The bus is also built with an eye for sustainability, running on a waste vegetable oil system. Spadafora takes unused oil from restaurants he comes across, and utilizes it as a free and clean power source. By outfitting the bus with a secondary fuel system, the oil is spun in a device to separate it from unneeded food particles. The engine wakes up with biodiesel, and then transfers to the vegetable oil as the secondary power kicks in.
Local organization reaches out to veterans, hopes to grow
Growing Veterans occupies the 3-acre farm previously owned and operated by the Bellingham Food Bank until 2012, when it gave up the lease after 5 years of farming.
Students push for local, fair-trade food
The Students for Sustainable Food club promotes the idea that food offered on campus must be organic, local, humane or fair trade to qualify as "real food."
Northwest Harvest, Co-op help Food Bank
The food bank's farm closed in fall 2012, but the food bank is now working directly with other farms to purchase fresh produce, said Mike Cohen, executive director of the Bellingham Food Bank.
Bellingham hopes to trim government involvement at city-run community gardens
Farmers Market extending season
They are now able to expand into the winter months because farmers have extended their growing season due to grants received in the past two years from the United States Department of Agriculture, said Caprice Teske, market director for Bellingham Farmers Market.
What it means to think local this holiday season
Aramark nears 'real food' goal
The company is approaching the goal of the Real Food Challenge, a national health program, to use 20 percent 'real food' by the end of the year, and is closer than any other school in the state at meeting this goal. However, it has not formally joined the challenge.
Welcome To The Outback Farm
It was originally homesteaded by the Burn family where the farm sits today. Western later obtained the land and used it for the construction of school facilities and resident halls.
Local foods limited on campus
Since it was replaced this year, some selections from the Engrained menu have been added to the Viking Union café offerings, said Stephen Wadsworth, resident district manager of Aramark, Western's food service company.
Viking Supported Agriculture taking signups for fall
VSA is Western's Community Supported Agriculture program. Those who sign up will receive a box of local fresh organic fruits and veggies every Thursday from Oct. 11 to Dec. 6.
Students grow food for Food Bank at Outback Farm
This year the Outback established a new community partnership with the Bellingham Food Bank. With seeds and crop guidance from the food bank, the Outback created a dedicated production effort. Every Wednesday morning, students meet to harvest vegetables and send the week's bounty to the food bank for distribution to the local community.
The Paleolithic diet: grains versus greens
Viking Supported Agriculture shares now available
Dining Services launches sustainability newsletter
Viking Supported Agriculture Veggie Boxes are now available!
Viking Supported Agriculture Veggie Boxes are now available! Students, faculty and staff are invited to sign up here through Growing Washington (Growingwashington.org) to partake in this year's delicious program. Choose "Whatcom-Bellingham-WWU" for your "location", and if you are a student enter "Starving Student" into the discount field and get 15% off!
This year you will have the freedom to pick every item in your box, or choose to have the farmers make the decision for you. Both are delicious! Shares run from June 21st through November 1st/December 2nd. Boxes will be dropped off every Thursday outside of Carver Gym. If you are staying in Bellingham over the summer this share is for you, but if you will be out of town, don't worry you'll still be able to sign up in the fall.
Whatcom Locavore: A food policy wish list, and crockpot rump roast recipe
As I pondered what I could contribute to the discussion, I realized I brought the point of view of an individual food consumer. That set me to considering how food policies have affected me over the years.
Short film tells plight of family-owned farms
The two-and-a-half-minute film was made by Bellingham's Hand Crank Films and recently won a prestigious ADDY award from the American Advertising Federation in the category of best interactive web videos. It can be viewed online at www.farmresilience.org.
Tips for eating locally-grown food during the holidays
Value of farming the subject of short film shot in Whatcom County
Last week, Bellingham-based Hand Crank Films finished shooting footage in Whatcom County for what will be a five-minute video about the importance of farming. The video focuses on several local farmers talking about the state of the agricultural industry and providing a powerful visual message, along with a new community website for people interesting in learning more, said Chris Donaldson of Hand Crank. The film, directed by Caleb Young, is expected to be ready in early 2012.
Eating locally is no longer such a longshot
Despite setbacks, student co-op still on horizon
Enwall, coordinator of the WWU Student Food Cooperative, said though the project is still in its planning stages, she hopes students can see a campus co-op by next fall. In the meantime, the WWU Student Food Cooperative is working to gain student and faculty support by spreading the word about the co-op and collecting opinions through surveys.
Viking Supported Agriculture
Western's green thumbs
WWU, Aramark Sign New Dining Services Contract
WWU's Resilient Farms Project Awarded Grant for Research on Threats to Small- and Medium-Sized Farms
Outback Farm seeks new pavilion
The Outback is a joint program of Fairhaven College and the Associated Students that maintains five acres of land between the south end of Fairhaven College and the Buchanan Towers residence hall. The Outback is entirely coordinated and maintained by students in an effort to teach sustainable growing and land use methods to other students, faculty and the Bellingham community.
Sodexo's out: Food-service provider Aramark to take over as university ends Sodexo contract 1 year early
The $12.6-billion company beat out Sodexo, Western's foodservice provider for the past 50 years, in a bid for the 10-year contract with the university. Until the contract has been finalized, it will remain unclear how much the university will save by switching to Aramark.
Aramark apparent new vendor for WWU Dining Services, replacing Sodexo
The new 10-year contract is scheduled to begin Sept. 1, 2011. Aramark will be providing dining services at Western to include three resident dining halls, catering and retail cafes and markets. A competitive bid process with a request for proposals was issued in November 2010. The result included proposals from two high-quality national vendors: Aramark and Sodexo.
Where the wild foods are
Where some see weeds, Hahn sees possibilities. She can transform the lowly dandelion into a triumvirate of culinary treats. The flower creates a sweet syrup. The leaves are a fine addition to a salad. And from the mighty tap root -- roasted and pulverized -- a complex ice cream with hints of chocolate, coffee, molasses and caramel.
Popular local sandwich maker hits Miller Market
Dining Services aims to reduce food waste in campus dining commons
Customers of each of the three dining commons scraped uneaten food scraps and paper napkins into compost bins, which were then weighed and divided by the total number of customers at the meal.
Fresh and Filthy: How young people are growing their own crops
Anyone can get involved with the emerging fresh farm produce on campus at the Outback Farm and in Whatcom County at nearby farms.
Sustainable, affordable and local
For Bellingham writer and wild foods forager, the outdoors is her pantry
From drizzle to downpour
Isabelle Nagel-Brice happily sold potatoes, hazelnuts, cabbage and more produce at the Broad Leaf Farm. "It's important to buy local because you are supporting the farmers that keep us alive," Nagel-Brice said. "Taste is also important. At the farmers market, people can get food with the most optimum nutrition levels and taste."
Avenue Bread to be available in Miller Market spring quarter
Starting in spring quarter, Avenue Bread's sandwiches, salads and pastries will be available at Miller Market.
Go wild for foraged foods
Hahn learned how to forage years ago and has made it one of her life passions, writing multiple books on the subject and even teaching classes at Fairhaven, including one titled "Northwest Wild Foods," which will be offered spring quarter. On Friday, April 8, Hahn will host "GO WILD: Coastal Foraging and Cuisine" at the Bellingham Public Library. The event will include a lecture, wild food samples and a book signing for her newest work, "Pacific Feast."
In WWU residence halls, Dining Services experiments with Meatless Mondays
The dark side of the moo
Eric Powell of Andgar Corp. said it is one of the most recent up-and-coming "green" ideas. In 2000, Andgar partnered with GHD Anaerobic Digesters in Chilton, Wis., to build an anaerobic digester they needed for the Northwest. GHD has the patented design and Andgar builds them.
More schools trying to serve Washington-grown food — but it isn't easy
Meanwhile, Growing Washington, a Bellingham farmers co-op, has been selling regularly to five school districts and Western Washington University, according to Director Clayton Burrows. Recently, he said, they supplied Seattle with some cucumbers and carrots — a foot in the door.
RECOGNITION & HONORS |
GREEN ENERGY FEE GRANT PROGRAM
THE OUTBACK FARM | RESRAP PROGRAM
SUSTAINABLE OFFICE CERTIFICATION
SWEATER DAYS | VIKING SUPPORTED AGRICULTURE | ENERGY & CLIMATE
TRANSPORTATION | WASTE
BUILT ENVIRONMENT | FOOD | WATER
CLEANING | GROUNDS | PURCHASING
HUXLEY | URBAN TRANSITIONS STUDIO
CAMPUS SUSTAINABILITY PLANNING STUDIO
RESEARCH | SUSTAINABILITY AWARDS