post

Community Spotlight – Made by Malcolm

By Jaimie Rosenwirth, Suwa’lkh Lead and Malcolm’s Support Worker

Malcolm’s Story

Malcolm is a valued Fresh Roots community member with ASD (Autism Spectrum Disorder) and the garden at Suwa’lkh School in Kwikwetlem (Coquitlam) is a place that he loves to spend time. He has been working out in the garden with Fresh Roots for 5 or 6 years now. He was a student at Suwa’lkh who helped create the garden and orchard and helped develop the 7 acre food forest next to the school. During his last year of school he worked outside 3 hours a week, seeding, weeding and uppotting. After Malcolm graduated in 2020 he wanted to continue working in the garden. He started volunteering twice a week and kept coming to the garden throughout the COVID-19 pandemic. It provided him with a safe, welcoming place to go every week. This is a place where he is able to build lasting connections with the community.

Malcolm loves to do the uppotting and seed start tasks. Weeding is also a task he loves because there isn’t too much to think about. With weeding everything must go! Malcolm really enjoyed the seed saving of lupine seeds this summer. Harvesting, leaving them to dry in a paper bag, separating seeds, packaging and labelling. He asked if we would be doing this again next year. Malcolm also really enjoys harvesting the purple peacock beans. These are easy to spot and we just have to pull them all off. The simple repetitive tasks are great for Malcolm. He does enjoy learning new farm tasks when we are able. The more things he can do means he has more choices of tasks to choose from when he is here.

Sonia, Malcolm’s Mom, has said “We are so blessed that he is so welcome there! I tell everyone what an amazing program it is all the time. He is so lucky to have Fresh Roots”.

Support the ‘Made by Malcolm’ Fundraiser!

In addition to dedicating his time to help out on the Suwa’lkh schoolyard farm, Malcolm fundraises by selling Made by Malcolm handmade cards. In January, he raised $362.34 in support of Fresh Roots experiential food literacy education programs. Way to go, Malcom and Jaimie!

Malcolm is back with another Made by Malcom Fresh Roots fundraiser, selling sets of holiday cards for $5! Each set comes with four cards (star, tree, snowflake and stocking). Show your support by purchasing a set of cards through their Facebook page: https://www.facebook.com/Made-by-Malcom-655182104946615/!

post

End-Of-Season Harvest Reflections

By Kat Vriesema-Magnuson, Experiential Learning Manager

Halloween. Dia de Muertos. Samhain. All Saints and All Souls Days. This time of year the harvest makes way for the long cold nights of winter in the Northern hemisphere, and it’s no surprise that many cultures take time to reflect on death, decay, mortality, and those who’ve gone before. All that lives must die, to make way for what will come after. On the farm this month we’ve seen the massive heads of sunflowers go from cheery reminders of summer, to drooping, black reminders that summer must end. We’ve torn up the plants that were lovingly tended all season, and returned their corpses to the compost bin. In spring, we’ll plant again, and we’ll use compost to enrich our soils. This year’s beans and tomatillos and zucchini won’t be forgotten, though, and neither will the young people we’ve worked with this year. The lessons we learned from this growing and learning season will help next year be even better.

I’ve slowly been learning more about the ancestral traditions of my family, and especially my Finnish grandmother. In Finland, Kekri marks the end of the summer’s work and the transition to winter. It was traditionally observed whenever a household’s summer work was done. Eventually, it became standardized to November 1 in western Finland, where my family came from. Like many other celebrations at this time of year, it was a celebration of the end of the harvest, and a remembrance of the dead. The sauna was cleaned and heated, a feast was prepared, and the spirits of ancestors were invited to enjoy the sauna and eat the feast. Once the ancestors had their fill, it was time for the family to do the same. During Kekri, no one was to go hungry, and food and drink would be offered to anyone who came to the door, even children dressed in scary outfits, who would threaten to break the household’s oven if they weren’t given treats. That sure sounds familiar!

With the end of October, our “summer work” is basically done here on the Experiential Learning Team. Field trips are wrapped up, camp is long done, and we’ve said goodbye to nearly all of our seasonal staff. Now is the time for reflecting on what’s happened, looking for what should be pruned away and what should be allowed to flourish in the new year. It’s time to breathe and rest and dream of spring. And it’s time to celebrate our many accomplishments from the past year, and see what all we’ve “harvested”. So here’s a quick run down of what we’ve done this year:

  • We engaged learners from pre-K through 12 in over 11,000(!) hours of learning on the farms and in the community!
  • We more than doubled the number of campers in our summer camps, from 125 to 286, and we were able to offer five free camp spaces at our Suwa’lkh camps.
  • We hosted over 60 classes from local elementary and secondary schools on our farms for field trips, and brought the farm to over 30 classes and day camp groups for workshops!
  • We employed 8 young adults in seasonal positions, where they learned as they taught, and grew in their skills and knowledge alongside our program participants!

I hope all of your harvests have been equally fruitful this year!

In gratitude for abundance and the legacy of those who’ve gone before,

Kat

post

Kids Dig It!: The Dirt on Play and Decomposers

By Andrea Lucy, Experiential Learning Program Lead

The best days are digging days!

It’s a simple, yet marvellous activity. One, because kids love getting dirty and messy. Second, because they get to learn about the wonderful world of soil. The kids are so full of joy and wonder. They enjoy discovering a worm digging deep away from the sun, a pillbug curling up into a tight ball, or an ant nest full of pupae the size and shape of a grain of rice. By watching these creatures, they see how they eat organic waste and break it down. Their interest and observations open a window to talking and learning about decomposers. They see how the soil is their habitat, their home. By breaking down waste into soil, decomposers also help make a healthy home for the plants on our farm.

Two girls are crouched down by some soil. They are using small shovels and gardening gloves to dig in the soil for worms. Behind them is the glass from our greenhouse.  Young kids playing in the mud with small shovels. Their hands are covered in mud, and one child has splattered mud on their face. In the background are children lined up at a sink, and some vines and flowers.

Through play, they learn soil is a mixture of these and many more living creatures, along with air, water, and minerals. One group created mud people dressed in zucchini hats. They defended mud island with a moat full of water. Through the kids making mud sculptures, we learned our soil is made of lots and lots of clay! While clay soil makes it difficult for roots to grow, it brought kids at Fresh Roots lots of joy. They could engage in playful learning, creating whatever they imagined. The kids worked collaboratively on their muddy creations and made alterations and changes every day. The worms joined in on the fun as well!

Four tiny snowmen made out of mud. They are on a mud island, with a blue watering can pouring water into a moat around them. The mud people are wearing hats made out of zucchini.

We also found evidence of larger animals moving through the soil. Who do you think made this footprint? Do they play a role in decomposition too?

 A pile of brown mud with a footprint like a bird's in the middle. The mud sits on top of a white paper towel.

In my own digging online, I learned decomposers also help clean up oil spills and plastics in the ocean! What superstars!

Dig into a Field Trip This Fall

If you want to join us in the joy of digging and decomposers, we are hosting field trips at our Vancouver farm sites during the fall. A new offer this year is our “Decomposers!” field trip.

Click here to book a field trip for your group.

A few of our favourite things:

  • The picturebook Diary of a Worm by Doreen Cronin and Harry Bliss
  • The picturebook Up in the Garden and Down in the Dirt by Kate Messner and Christopher Silas Neal
  • This animated video “The Dirt on Decomposers” by Crash Course Kids

post

Campers say Camp Fresh Roots is “Really Fun”

By Kat Vriesema-Magnuson, Experiential Learning Manager

We’ve heard from a number of Experiential Learning staff this year about their experiences on our team. This month, I thought we should turn it over to the most important members of the team: the kids. I interviewed campers during our EcoWonders camp at David Thompson, and here’s what they had to say:

What do you think about Camp Fresh Roots?

“It’s really fun.”- Multiple campers

“It’s very enjoyable.” – Age 9

“I never knew we would be cooking this much and I really like cooking.” – Age 7

What’s your favourite part?

“Cooking. We made curry and rice and brownies.” – Age 8

“The brownies.” – multiple campers

“The Curry. It had swiss chard, potatoes, and carrots.” – Age 10

“My favourite part is that we get to make food and harvest and learn all the types of plants” – Age 7

“We do lots of different games and fun things”. – age 6

“I like the games. My favourite is Fruit Salad. That’s all you need to know from me.” – age 6

What is Camp Fresh Roots about?

“It’s about plants and games and arts & crafts and fun.”- Age 7

“It’s about the environment and helping” – Age 8

“It’s all about nature and plants and learning about them. There’s lots of nature here.” – Age 7

Well, that about sums it up. Camps will be over for the year in just a couple weeks, but we’re already gearing up to welcome field trips in late September and October. After a much needed rest!

Oh, and that brownie recipe the kids all love? It’s easy, vegan, made with zucchini, and extremely delicious. You can find it here: https://www.popsugar.com/fitness/Healthy-Zucchini-Brownies-31120011

post

A SOYL Summer-Part 2

A SOYL Summer- Part 2

As the 2020 SOYL (Sustainable Opportunities for Youth Leadership) wraps up another action-packed week or learning and growing together we are sharing the second installment in the three-part series written by four SOYL alumni from the summer of 2019. Introducing the second installment of this three-part series:

Written by Stephanie, Maria, Railene, and Sarina, 2019 SOYL Participants

Chapter one: The beginning of SOYL

The anticipation of SOYL was finally over as the first day finally arrived. We gathered together in a circle, seeing new faces. We were sorted in crews with people we had not yet connected with. While we started doing icebreakers and name games the awkwardness slowly faded away. Despite only meeting hours before, our interest bonded us together with beautiful conversations. Laughter and joy spread as we progressed through our first day. Closing off, we participated in an activity that ensured our friendship with one another. A ball of neon pink string was passed between all of us and we wrapped the string around our wrist three times. When it was our turn we would say what our goals for SOYL are. We discussed our goals to contribute to each other and promised to uphold the community agreements. In our community agreements, we agreed to be on time and be respectful to everyone in the community. Our schedules were formed the following week and we had lots to do. On the first day, we also learned how to use the gardening tools safely. We learned the importance of watching our surroundings so we don’t get into an accident. One of the two most important things we took from SOYL on our first week was safety but mostly fun!

Chapter Two: Community Eats

Most of the SOYL members can agree Community Eats is one of the best things in SOYL! What isn’t there to love about eating healthy, delicious, sustainable foods together as a community. In the morning a crew goes up to the kitchen inside the school and starts planning for the yummy meal. The veggies that sadly could not make it to the farmers’ market due to imperfections are used in the meal. For example, sometimes the vegetable isn’t pretty but it’s still perfect to eat. Community Eats is a hands-on learning experience for students. We learn to cook the food and on the other hand, we learn the importance of reducing waste. A couple of topics we covered in Community Eats are how we can use the unwanted pieces of veggies to make a broth instead of composting right away and we also learned about urban agriculture but will get more into that later. When all the cooked food was brought outside, we gathered together to listen to one of our SOYL crew members to introduce the meal of the day. While we were eating the delicious food we started having conversations with our SOYL staff, mentors, and crew members.

Chapter three: Farm Work

From buckets to shovels, every tool had a purpose on the farm that would make specific tasks easier. The first time on the farm we learned about tools such as forks and shears to ease into using them in the future. We even learned about the benefits of a glove. The glove will protect you from small thorns pricking your fingers or spiky weeds difficult to pull out. The facilitators made sure we knew how to handle such large tools with safety and care. Nicole, Hanah, and Sunny were the facilitators that ensured we understood how to clean the tools and safely put the barrels back. By the end of the day, we all knew how to properly use them. Tools such as shovels were used by the majority of us to remove the weeds in the beds with deeper roots. We all took part in the satisfaction of pulling a weed in one swift pull. Sometimes on the farm, we have been hungry for a snack while weeding and a simple trick is to eat one of the popular edible weeds on the farm. Most of us can say purslane is one of the best snacks on the farm. It’s succulent which contains water, making the pure green leaf fun and crunchy. The lemony leafy taste makes it even more desirable when spotting a bunch on the veggie beds. After the unwanted plants are pulled out of the beds we harvest the veggies. Harvesting is a rewarding job to do. The eye-catching multi-colored plants are removed from the beautiful deep rich soil we have on the farm. The mouth-watering task makes our days a whole step more enjoyable. During the program, we go to two different high schoolyard farms, one at David Thompson and the second one at Van Tech.

Proceeds from the Fresh Roots Fourth Annual Schoolyard Dinner *At Home Edition* fundraiser On Sale Now provide critical funding for Fresh Roots programs, like SOYL, that engage and empower youth more important now than ever!

post

Fresh Five Week 3: Earth Day!

Earth Day turns 50 this year! Back in 1970, an American politician named Gaylord Nelson wanted to harness the energy of youth activism to bring attention to environmental issues. That year, 20 million Americans (10% of the total population) took part in marches, rallies, and learning sessions, and their collective voices and the connections made from that first Earth Day led to important environmental legislation in the US, including the creation of the Environmental Protection Agency, and the passage of the Clean Air, Clean Water, and Endangered Species Acts within three years.

Today, Earth Day is a global event that has gone digital! You can learn more and find lots more ideas of how to get involved at earthday.org. And, of course, we have a Fresh Five things you can do to celebrate this beautiful planet we call home.

 Dress Your Veggies

A friend of mine asked people to share what they had way too much of in their pantry that they didn’t know what to do with, and someone said “Nutritional Yeast!” So I just had to share our Fresh Roots Famous Salad Dressing. We use it to make our farm-fresh salads irresistible – we have to cut kids off at 5 plates of kale salad, it’s that good! If you, too, have a supply of nutritional yeast in your pantry and aren’t sure what to do with it other than put it on popcorn, here’s an awesome solution. It’s great on salad, steamed or roasted vegetables, grains, and more.

What does this have to do with Earth Day, you ask? Well, when we make veggies delicious, kids (and parents) will choose to eat more of them. That’s not only good for your body, it’s good for the planet too. Animal agriculture is one of the biggest contributors to climate change globally, so choosing plant-based foods more often reduces your carbon footprint. And if you can get your veggies from a local farmer, or your own garden plot, that’s even better!

Fresh Roots Famous Salad Dressing

 

Learn About Food & Climate

Raising animals isn’t the only part of our food system that’s connected to our warming climate. From farming to processing to packaging to waste, every part of out food system has impacts on the amount of carbon dioxide in the atmosphere. This interactive learning resource from the Center for Ecoliteracy is a deep dive into the topic for middle and high school students, or anyone curious about the food system. And don’t worry – it’s not all bad news! You’ll discover lots of ways the people are making change for good in their communities and beyond.

Understating Food and Climate Change

 

Discover Backyard Nature

What better way to honor Earth Day than to learn about some of the other living things that make their homes here? Seek is a kid-safe mobile app created by the iNaturalist folks. Just point the app’s camera at a plant, bug, bird, mushroom, or other living things and the app will tell you all about it! Plus, you can earn badges and participate in challenges. There’s no registration required, and all location data collected is obscured to protect privacy. Happy Searching!

Find the Seek App

 

Make Veggie Art

If you have some fruits or veggies that have been in the fridge just a little too long, Veggie Printing is a fun way to repurpose them! Not only is it a good thing to do with that limp celery, potato that’s started growing, or the bits of your veg that aren’t going to make it into soup, it’s also a great way for kids to play with their food. When kids are encouraged to use all their senses to get to explore a carrot or asparagus in a stress-free way, they can develop a greater appreciation for them, which in turn makes them more likely to eat those vegetables. And if you’re wondering what to do with those veggie prints, may I suggest making an Earth Day card or banner to hang in your window?

Veggie Print Activity Guide

Sing Along with Eco Jams

What better way to wrap up a list of ways to honour the Earth than with an Earth-themed concert you can sing and dance along to from the comfort of your living room? As a grad student, I had the privilege to have singer, songwriter, social worker, and educator Joe Reilly join my outdoor school program for an Artist-in-Residence week. He worked with the kids to write songs, and led us all in a concert that was just the best. As his website says, “The core of his message is an invitation to heal our relationships with our selves, with each other, and with the earth.” His songs full of science facts, silliness, so much joy, and a ton of heart. He’s live streaming throughout the week on his Facebook page, or you can check out a recorded live stream here.

Joe Reilly Earth Week Non-Tour

May you love the Earth and all the life she sustains,

Kat

post

VSB Student Captures SOYL Program

Learning about Food, Sustainability, and Leadership on Schoolyard Farms

by Nichole Bruce, SOYL Graduate

When I accepted the placement at SOYL this summer, I didn’t quite know what to expect. Some of my friends had done it the summer before and said it was a lot of hard work, but a lot of fun. I quickly came to learn that SOYL is more than just working on a farm all summer. To sum it up SOYL is a program for youth run in partnership by the UBC Faculty of Education’s Intergenerational Landed Learning Project, and Fresh Roots Urban Farm Society, a non-profit organization that runs two urban farms on high school grounds. SOYL is perfect for anyone who is interested in the food system, sustainability, and leadership. Over the course of the seven weeks we participated in numerous workshops, traveled around Vancouver on our weekly community days, and learned more about food and agriculture than I could’ve imagined. I decided to join the SOYL program because I was, and still am, interested in all the things I mentioned above, the food system, sustainability and leadership. I had my own vegetable garden at home and was curious about how food is grown on a commercial level and all the factors that affect the production. Since there is no course in school that teaches about agriculture or agronomy, I thought SOYL would be the perfect opportunity to learn more about the things I was so interested in.

 

Harvesting garlicEvery morning we (when I say ‘we’ I mean the 24 SOYL participants) would go to one of the schoolyard farms at either Vancouver Technical Secondary or David Thompson Secondary and work in the farms for the mornings and then participate in a workshop to help us build our leadership skills or prepare for market, where we sold all the produce we grew. Each day was a bit different in terms of what we were doing, which only made the program more fun. We were split into crews of six youth and would work together on whatever task we were assigned and one of the farmers – who have the coolest jobs in the world – would guide us and answer any questions we had. My favourite memory from this summer would definitely be the day we made blueberry jam. All of us – the facilitators, youth, and chefs, squished into the Van Tech kitchens on probably the hottest day of the summer and made over 150 jars of jam. It was so much fun, we had music playing and people were laughing and smiling and we were making delicious blueberry jam that we could soon sell to raise money for next year’s SOYL program.

Communal lunch on the farmMy summer with SOYL has taught me so many things and has shaped my future in ways I don’t quite know yet. Before SOYL, agriculture was something I was interested in but I didn’t know anyone else with the same interest, not many high school students go around saying “I really want to be a farmer when I grow up.” For me, the most valuable experience I had this summer was talking to all the farmers who work on the farms year-round and learning about how they got to where they are. There are so many programs more than general sciences and arts, and talking to people who had been a part of these programs really opened my mind to the possibilities I have once I graduate high school. In regards to life-long lessons I learned, the one that stands out to me the most is not taking food for granted. It’s so easy to not even give a thought to the people and industry that puts food on our plates every day. There is so much more that goes into getting food from farms than a truck driving it to the supermarket, and learning about the food system has given me a new appreciation for the food I eat. In more ways than I can count, SOYL has not only taught me about food but has also helped me become a better, more knowledgeable and more responsible person.

Weeding is tough work!

 

post

May 2016 Newsletter

Fresh From Fresh Roots

Over the past two weeks, Fresh Roots has been invited to speak with teachersfunders and industry membersthought leaders and professors from across British Columbia to explore what we can do to support a sustainable food and education system that focuses on ensuring that everyone has access to healthy, good, and local food. Here are some of my takeaway moments:

1.  Teachers are incredible force for innovation. Check out what’s happening in Chilliwack or Delta, for new farms on school grounds.  We’re excited to support these projects as we can.

2.  The new BC curriculum creates so many opportunities for teachers and students to use experiential learning through the farms – let’s take that opportunity to explore math, science, literature through a lens of indigeneity and sustainability. We had an incredible field trip exploring these themes just this past month. Come and plant with us! 

3.  SOYL (our summer internship program) focuses on providing job skills training, food literacy, and self-confidence.  And it’s in high demand  We had twice the number of applications as we had spots for youth. We’re excited to help provide healthy food for all youth during the summer. Learn more here.

4.  Almost 1/3 of food produced globally is thrown away.  THAT’S A LOT – Even if just one-fourth of the food currently lost or wasted globally could be saved, it would be enough to feed 870 million hungry people in the world.  Learn more through the FAO.

5.  We grow healthy food – and, we help help support an urban connection with food and food systems to remind youth of the intimate connection we all have with land, food, and community. Come and eat with us and with rural farmers who are getting more food to the plate than we ever could.  Cheers to them.

6.  Singing feels good – so come and join Rhythm and Roots Choir for a show where the proceeds are going right back into Fresh Roots.  Get your tickets now.

With a fistful of sunshine,

Marc – feeling like a nice summer kale salad with fresh salmon, and crumbled feta with a mustard vinaigrette – Schutzbank

Chief Poet and Executive Director

 

Salad Rainbow

Farmer’s Log

Thanks to the incredible weather, fertile soil and a little elbow grease, the fields are producing the most beautiful greens and roots in such great abundance we can hardly keep up!  Thankfully, we have some extra help from our new-hires, Allie, our new Good Food Distribution Coordinator and Cody our Schoolyard Farm Worker. With these two on the team we’ll be growing and selling more food than ever before.

– Farmer Charlotte

post

New Volunteer Postings – Support SOYL Youth this Summer

Fresh Roots and UBC Faculty of Education’s Intergenerational Landed Learning program have been excitedly collaborating and planning to produce our most exciting year of SOYL youth programming yet!

The SOYL summer employment and leadership program empowers secondary students to cultivate and steward food gardens on school grounds for learning, community building and growing Good Food for All. Through the program, youth develop skills in growing, cooking and selling food, as well as a greater connection to themselves, their community, and the Vancouver food system. They also receive a stipend, community service hours and work experience credit for their contributions. See our SOYL page for more details.

SOYL includes weekly Community Eats lunches, and we have some special volunteer needs to help make this program a reality.

  1. Volunteer Chefs (4 positions) – applications are due June 12th
  2. Delivery for Community Eats Volunteer (1 position) – applications are due June 26th

Click on the above links for more details, and contact us at volunteer@freshroots.ca if you have any further questions.