Tag: SLO Food Alliance

Author of ‘Dorito Effect’ leads World Food Day discussion at UW-Green Bay

world-food-poster-webThe University of Wisconsin-Green Bay is celebrating World Food Day by hosting an event on October 22 that highlights whole food choices and local farmers in the Green Bay area. All events scheduled throughout the day will take place in the Phoenix Rooms in the University Union on campus, 2420 Nicolet Drive.

The keynote speaker for the event is Mark Schatzker who is nationally known for his book, The Dorito Effect. He will discuss the importance of moving from high-processed, chemically-enhanced, and mass-produced foods to consuming foods the way nature intended. His speech will be from 6 to 7 p.m. followed by locally-sourced desserts and refreshments. His talk concludes a full day of activities including:

Panel discussion — Beginning at 1 p.m., a panel of local farmers and restaurant owners will present their stories to UWGB students and faculty and community audience members
Food, Health, and Sustainability Expo — from 3 to 6 p.m.
Farm to table dinner — Beginning at 5 p.m., a free and healthy farm-to-table dinner will be prepared and served by the Dietetics Health and Fitness Club

Many UWGB student organizations are involved in planning, promoting, and creating this event including the Dietetics Health and Fitness Club, Sustainable Local Organic Food Alliance (SLO), the Public and Environmental Affairs Council (PEAC), Campus Kitchens, Healthy Fork, SGA Environmental Affairs, and Student Life. The event is one of many being held throughout the year celebrating UWGB’s 50th Anniversary.

All events are free to campus and community members. For more information about this event, visit the UWGB Food Day Celebration 2015 website or email Caela Stenski, President of the Dietetics Health and Fitness.


Produce for sale, this Friday

Now that students have settled into their fall schedules, they are set to once again to begin produce sales from the SLO Food Alliance garden on the Student Services Plaza. “Pick your own produce” sales will be Fridays from 11:45 a.m. to about 2 p.m. Reminder to bring small bills (no guarantee that we can make change) and your own bag to bring home your treasure. Lots of tomatoes, kale, potatoes and peppers available, and soon fall greens will be ready to pick. All proceeds benefit the student club that plants and maintains this campus garden.

A healthy potluck, but first, some ice cream

We here at the Log have been asked to promote the following food-related events:
3rd Annual Healthy Potluck — Bring your favorite healthy dish to pass and your recipe to share. Tableware and water will be provided. Click to see more pictures from last year’s event. Sponsored by the Wellness Committee and SLO Food Alliance. When and Where: Tuesday, Aug. 4, 12:15 to 1 p.m., in the Union’s 1965 Room. RSVP by Monday.
Get the Scoop — The flavors for the mid-day ‘Get the Scoop’ ice cream promotion over at the University Union are Salty Caramel and Bunny Tracks, noon to 2 p.m. today (Wednesday, July 29) and Mint Chip and Bunny Tracks, 11:30 a.m. to 1:30 p.m. Friday (July 31).

More healthy choices: SLO invites you to ‘Pick Your Own,’ today

Another “pick your own” produce sale is scheduled at the SLO Food Alliance campus garden for Wednesday, July 29, from 11 a.m.-2 p.m., outdoors adjacent to the University Union. Come to the plaza and bring your friends. Students will be on hand to show you around and assist. Please bring your own bag(s) and a free will donation (small denominations only please — no promise that we can make change). On hand this week: beets, onions, green beans, kale, garlic, Swiss chard, new potatoes, green onions, yellow squash, zucchini and assorted herbs (tarragon, chives, parsley, dill).

Cold spring shouldn’t deter productive produce sales

SLO students started planting in the greenhouse just last week — a little later than last year — but summer produce stand patrons can look forward to the same high-quality, fresh-picked produce as years previous. Look for assorted greens, radishes and peas in the early summer; strawberries, beans, beets and fresh herbs midseason; and lots of tomatoes, sweet and hot peppers, potatoes, sweet potatoes, carrots, onions, eggplant and soybeans, towards late summer, according to Mike Stearney. Watch your Log for sale times and locations.

National Food Day: Meals, talk by Chives owner on Seven Loaves

UW-Green Bay will host a presentation by a well-known local chef and anti-hunger activist to cap its observance of National Food Day on Thursday, Oct. 24. Chef J.R. Schoenfeld, owner of Chives restaurant in Suamico and founder of the Seven Loaves Project to feed the hungry in Rwanda and beyond, will deliver a keynote address and a cooking demonstration at 6 p.m. in the Phoenix Room. National Food Day is a show of support for healthy, affordable and sustainable food. Events begin first thing in the morning with the “No Waste Community Breakfast” at the Mauthe Center. The remainder of the events take place in the University Union, including a locally sourced, sustainably grown, multi-course meal. Student organizations including the SLO Food Alliance, the Public and Environmental Affairs Council and the Dietetics Club are organizing the meal. Read more.

More garden greens for sale on Monday

Here’s a quick reminder that the SLO Food Alliance will have produce sales on Mondays, noon until 1 p.m. in the Union, across from the Information Desk, until the end of the garden season. There is still lots of good produce available: fall greens, Bok Choy, kale, tomatoes, peppers, green beans and lots of fresh herbs to use or dry. All produce for the sale is harvested on Monday morning, right from the SS Plaza Campus Garden — organic, fresh and local!

SLO food returns, on a new day (Monday)

For those who may have been looking for the SLO FA weekly produce sale: the students needed the first week of the semester to get settled in and regroup. Produce stand sales begin again on Monday (Sept. 9) and will continue until the gardens are done for the season. New day (Mondays), same time (noon – 1 p.m.), same place (SS Plaza under the awning, or in the University Union if the weather is uncooperative). There are still lots of peppers, tomatoes, eggplants and fresh herbs ripening, and second-planting greens, Bok Choy, carrots, kale and beans will be harvested soon. The students appreciate your support for this ambitious project!

Also on Wednesday: A bountiful SLO sale, indoors

The SLO Food Alliance will move the weekly produce sale indoors Wednesday (Aug. 28). Look for the signs (and the veggies) near the information desk on the main level of the University Union. Stop by the stand after convocation and stock up on healthy vegetables and meal packs for the upcoming holiday weekend. This week, you can find tomatoes, beans, summer squash, eggplant, peppers, cucumbers, kale, kohlrabi, edamame, red onions, basil and assorted herbs — all in abundance, all fresh, all available for purchase.  

Look for SLO Food indoors on Wednesday

The SLO Food Alliance will move this week’s produce sale indoors so that they can join the Campus Wellness Committee at the Healthy Potluck on Wednesday, August 21. The produce sale will be in Phoenix B of the University Union from noon to 1 p.m. along with the potluck luncheon. The usual variety of fresh produce (beans, tomatoes, peppers, summer squash, beets, etc.) will be available for sale. A special treat this week; three contributions to the Healthy Potluck prepared fresh for patrons and attendees — Caprese salad, bruschetta, and salsa — direct from the garden to the potluck serving table. Meal packs and recipes will be available for all three presentations. Join the SLO Food Alliance and the Wellness Committee this week for a healthy lunch and some fresh produce to take home.