UManitoba Campus Food Strategy Group
66 Chancellors Circle R3T 2N2 Winnipeg, MB, Canada

Wondering what's in season here in Manitoba this October? We created a handy little guide listing out everything still available this late in the growing season! Stay tuned for recipes featuring these late-season stars, and for a sneak peek at our first blog post of the year!

As promised, here is our attempt at making the vegetable broth we mentioned in our last post. The recipe we followed is right here: https://www.savorylotus.com/how-to-make-vegetable-broth/ I started with 2 cups of veggie scraps that I'd been keeping in the freezer, and added to it some extra chopped onion, carrots, celery, garlic, ginger, cilantro, and 12 cups of water. I also added Bay leaves, soy sauce, salt, and pepper! I brought this mixture to a boil and then let it simmer, covered, for 90 minutes. The whole house just smelled heavenly. So far I have made a delicious veggie noodle soup with this broth, and also plan to make the soup that we will be featuring in our next newsletter (December 1st! sign up in our bio ). Though to be honest, I could just drink this straight. If you make this recipe, let us know in the comments below!

Last but not least, we have Kingsley, our social media coordinator. Hi everyone! My name is Kingsley, and I am the voice behind the social media posts on our facebook and instagram accounts. I am in my second year of a HNS major, and am incredibly passionate about sustainable agriculture, food accesibility, and cultivating healthy relationships with food, movement, and our bodies. When not studying, I’m usually off hiking in the wilderness, gardening, baking sourdough, or learning about off-grid living. Excited to apply what I learn through this degree into overhauling our modern food system! Just a reminder - our first newsletter is launching on Thursday! The sign up link is in our bio. Recipes, mindful eating tips, and the opportunity to win a prize all included, and more!

Cooking is a fantastic way to de-stress, and many of you may be finding yourselves in your kitchens a little more these days. If you frequently cook from scratch, you might be amassing a fair amount of kitchen scraps think potato skins, carrot peels, kale stems, and the end pieces of a loaf of bread. Most people throw these bits away into the trash, but did you know that there is a multitude of ways to put them to use? A popular way to reuse food scraps is through compostin...g, but compost bins can be difficult to start (especially in winter) and impossible for those living in apartments or dorms. But did you know that you can blend vegetable scraps in a blender or food processor, and pour it directly on your indoor plants? Blending accelerates the decomposition process, so the nutrients released are almost immediately available for your plants to soak up. Just throw a bunch of scraps in the blender, add some water, and whiz away! Another great way to use up vegetable scraps is by making vegetable broth. We will be sharing our own attempt at making vegetable broth in just a few days, so stay tuned! Stale bread and bread ends can be cut up and toasted into homemade croutons, bread pudding, stuffing, or breadcrumbs for frying. If you find that it takes a while to amass enough, save the ends in an airtight freezer bag until you have enough! There are so many more ways to use up food scraps. Got an idea? We would love to hear it! Leave a comment below And just a reminder our next newsletter will be coming out in two weeks on December 1st! Not signed up yet? Follow the links in our bio to add your email to the list! See more

Happy Monday! We'll be starting the week here at CFSG by introducing our next two team members. Today, we have Samantha, our Events Coordinator who is helping us take our WCOC online! Hi there! My name is Samantha and I am in my final year, graduating in the spring from the Human Nutrition Science program, Dietetics Prep. This is my third foray into post-secondary education, with a B.Sc. and a diploma in Animal Health Technology under my belt. I chose to return to school to pursue a career still rooted in science and in helping others achieve good health and overall wellness. I have a deep passion for social justice and hope to use my degree to help those in need through food security or community nutrition work.

Next up in team introductions, we have Page, our other CFSG coordinator! Hi everyone, my name is Page and I am the other CFSG senior coordinator for the 2020/2021 academic year! I am currently in my final year in the dietetics program with an interest in sports/clinical dietetics. I am extremely passionate about food sustainability as well as the way food impacts our environment. In my personal time you can find me baking, cooking or watching some sort of food documentary. I cannot wait to get the year started and see what this year brings with CFSG.

Happy Thanksgiving long weekend everyone! Do you have extra pumpkin lying around from making pumpkin pies? The recipe we're sharing with you today is a fantastic way to use the rest of it up - once you are through your thanksgiving leftovers of course! Adding pumpkin puree to chili really adds an extra dose of much-needed heartiness this time of year, along with plenty of fiber and antioxidants! You can use either canned or fresh pumpkin puree in this recipe, or really any ot...her winter squash you may have on hand. The canned beans are a great source of plant-based proteins, and the red peppers, sweet potatoes, onion, and canned tomatoes all go towards your daily servings of veggies. Chilis are perfect for meal prep and freezing, which will come in handy now that our schedules are becoming crowded with assignments and midterms. Just pop a container in the microwave and you've got dinner in five minutes! All of the ingredients are relatively cheap and easy to prepare - its great to have recipes that incorporate lots of canned ingredients that have a long shelf life. If you make this recipe, tag us or let us know in the comments below! Have a safe and relaxing Thanksgiving - CFSG Team https://sallysbakingaddiction.com/vegetarian-pumpkin-chili/