Tucson is home to a growing number of Edible Enterprises – small businesses and endeavors that focus on foods, often with special emphasis on creations using native plants of our area or on the agriculture of our area.
This fall, the University of Arizona’s Department of Continuing and Professional Education offers you the opportunity to connect with our “edible” community directly and in some unusual ways with some truly amazing instructors. You will get a taste, both figuratively and, in many cases, literally, of some of the Southwest’s food history and its delicacies!
The University of Arizona’s Department of Continuing and Professional Education (housed in the Office of Global Initiatives) offers non-credit courses to the public, to UA faculty and staff, and to students. The courses are designed to enlighten, engage and enrich the lives of southern Arizonans; whether by developing or refreshing skills, exploring new interests, or discovering the culinary wonders the desert southwest and its native foods have to offer.
Discover what we can learn from history and tradition through a class that tracks the agricultural roots of our area, or attend one or more of our Edible Enterprise Series classes where you will hear from local small businesses in Tucson about food, founding a business, and forging a livelihood from a passion.The fall 2014 “food-related” classes that have not yet begun include:
- Tucson Tamale – Magnificent Masa!- October 20 from 10:00am to noon ($32)
- Desert Harvest: from Home-based to International- October 27 from 10:00am to noon ($32)
- The Art of Home Brewing -October 28 from 5:45 to 7:45pm ($32)
- Tracing the Agricultural and Cultural Roots of the Southwest-November 13 from 5:30 to 7:30pm ($19)
- Artisan Bread Demystified (class full, waiting list only)-November 17 from 9:00am to 1:00pm
For more information or to register for class, please visit https://ce.arizona.edu/food or call 520.626.5091.
Smart Moves is an initiative on campus that makes healthy choices about what to eat, how you move your body and how you manage stress clear and simple for students, faculty and staff. The Smart Moves icon is used to identify programs, services and food options that are the better choice for promoting a healthy lifestyle. The icon appears in multiple restaurants in the UA Student Union including The Cellar Bistro, IQ Fresh, On Deck Deli, Core, and Sabor.
Campus nutrition experts have combined positive and negative aspects of food to help you make healthy choices when deciding what to eat. Foods that are completely whole, plant-based foods or unprocessed, lean, clean animal-based foods are automatically considered a Smart Move, such as the colorful fruits and vegetables, black beans, olives, avocado, roast beef, antibiotic free chicken breast, and hardboiled eggs found at On Deck Deli and Core. These criteria help promote the movement of Food Day by making it easy to choose healthy and sustainable options on campus.
This upcoming Food Day, Smart Moves is collaborating with the Nutritional Sciences Club for the second year in row. The Smart Moves table will have a fun, interactive spin-the-wheel game that will quiz you on your knowledge about making Smart Move choices on and off campus. But it does not matter whether or not you get the answer right, the knowledge and small prizes will be memorable.
For more information visit: www.smartmoves.arizona.edu.
Posted in Uncategorized |
This October, along with celebrating Food Day on the University of Arizona campus, the Food Conspiracy Co-op will join more than 1,500 grocery retailers across North America participating in the fifth annual Non-GMO Month. Created by the Non-GMO Project, this month-long celebration shines a spotlight on a person’s right to choose food and products without genetically modified organisms (GMOs).
“We believe people have the right to know what’s in their food, and we will be celebrating that right throughout Non-GMO Month this October,” says Kelley Kriner, Food Conspiracy Co-op General Manager. During Non-GMO Month, Food Conspiracy Co-op will help shoppers identify Non-GMO Project verified choices with shelf tags, end cap displays and educational materials. The co-op will also be donating 5% of sales to the Non-GMO Project on Saturday, October 25. During October, to engage more with shoppers on how they go non-GMO, Food Conspiracy is inviting you to post your photos of non-GMO meals on Instagram or Facebook using the hashtag #TucsonGoesNonGMO. Your entries get you entered to win $100 gift card from Food Conspiracy Co-op, a Co-op t-shirt and a Non-GMO Project tote full of non-GMO goodies.
The non-GMO category is one of the fastest growing sectors in grocery, with 80% of shoppers seeking out non-GMO products and 56% saying non-GMO was key to brand buying. This growing awareness is sparking major change in the industry; labeling ballot measures; food manufacturers refining ingredients; retailers announcing their non-GMO purchasing policies; and food service companies inquiring about verification. To date, over 22,000 products have been Non-GMO Project Verified, with annual sales of these products topping $7 billion.
Public concern about GMOs is rising as studies increasingly raise doubts about the long-term safety and environmental impact of this experimental technology. GMO labeling is mandatory in 64 countries around the world, including Australia, Russia, China, and all of Europe, but no such requirements exist in the U.S.
The Non-GMO Project is a nonprofit organization committed to preserving and building the non-GMO food supply, educating consumers, and providing verified non-GMO choices. They believe that everyone deserves an informed choice about whether or not to consume genetically modified organisms.
For additional information, visit the links below:
“What is GMO?” http://www.nongmoproject.org/learn-more/what-is-gmo/
“Non-GMO Month” http://www.nongmomonth.org
“Labeling Survey Results” http://justlabelit.org/faqs/
“State Labeling Initiatives” http://www.centerforfoodsafety.org/issues/976/ge-food-labeling/state-labeling-initiatives
(1) 2014 Market LOHAS (Lifestyle Of Health And Sustainability) Mambo Sprouts Marketing Annual Natural and Organic Consumer Research
Sustainable Tucson is a non-profit, grass-roots organization that builds regional resilience and sustainability through awareness raising, community engagement, and public/private partnerships. Our mission is to create a community-wide network of people and organizations facilitating and accelerating Tucson’s transition to sustainability through education and collaborative action.
We believe that building a sustainable future will take the cooperation and partnering of residents, businesses, government, institutions, and organizations, working together toward common goals. Working with UA Food Day supports the first item on our list of specific visions: Food is safe, healthy, and regionally produced.
At our monthly meetings on sustainability-related topics, we address issues of local food and food security, water use, energy, transportation, housing, soil, economics, and building a resilient community in the face of climate challenges. Our September meeting, “Talking Trash! Garbage: Waste or Resource,” features UA’s Compost Cats and Chet Phillips, along with Linda Leigh of Vermillion Wormery and Joy Holdread of Joy’s Happy Garden.
We also partner with community organizations in advocacy and actions that promote policies to support greater resilience in Tucson and Southern Arizona. Information from our partner groups addressing climate change and energy policies will be available at our Food Day table.
Sustainable Tucson supports two projects that will be featured at our Food Day table:
- Feeding Tucson addresses ways we can create a secure, local food supply, and promotes actions that bring people together to work on that goal. (See feedingtucson.org).
- Envision Tucson Sustainable Festival, a community-wide celebration of sustainability, will take place October 26, 11-4, at the YWCA, 525 N. Bonita Ave. Plan on attending! And volunteers are welcome!
Please join us! Visit us at UA Food Day to learn more, share your ideas, and get involved. We meet monthly on the second Monday of the month, at the downtown library, in the downstairs meeting room, from 5:45 to 8 p.m. For more information, see our website: http://www.sustainabletucson.org
Posted in Uncategorized |
The Garden Kitchen is a food-based nutrition program that offers free cooking and gardening classes to the public. As a University of Arizona College of Agriculture and Life Sciences Cooperative Extension program, we work with the U of A to inspire Pima County residents to make healthy food choices.
It is our belief that by learning to create healthier meals anyone can make healthy, long lasting changes in his or her life. Our goal is to inspire individuals and families to change the food environment in a way that positively impacts themselves and the world around them.
At the 2014 UA Food Day, The Garden Kitchen will be demonstrating the effects of our food culture on waste. We’ll show you how food choices can affect the world around us and offer ideas for minimizing that impact. As always, we’ll provide recipes and samples of tasty (and healthy) foods that help to reduce waste!
If you’d like more information about The Garden Kitchen before October 22nd, please visit our website: thegardenkitchen.org or “like” us on Facebook.
Posted in Uncategorized |
If you’re like me, you’re beginning to daydream about cooler weather and that fall garden of greens, herbs and root crops. The time is right to plan or expand your garden, revamp your compost and sharpen your skills and your tools. The Community Food Bank garden program is also in full swing for fall! Stop by the Wednesday Work Parties (8 am-12 pm at Community Food Bank Garden) to help with little baby plants and help transition the garden to the new season. Contact the volunteer coordinator at (520) 882-3292 or AGreene@communityfoodbank.org to sign up to volunteer in the garden any Wednesday morning
Finally, please stop by the Community Food Bank table at the UA mall on Food Day, October 22nd, to plant a desert-adapted fall season veggie seed in a cup of soil to take home and start growing your own food! See you there…