Projects
The People’s Garden
The People’s Garden project started as a Community and Economic and Social Development (CESD) Department initiative developed in the Environmental and Community Resilience course and demonstrates how CESD course work generates real-world projects that move outside of the classroom and are sustainable over long periods of time. This project also shows the working relations between Algoma University’s student body and academic departments as the garden has always been run by students with faculty support. Since 2016, the Department of Geography, Geology, and Land Stewardship has supported the garden and made new partnerships in recent years.
2022 People’s Garden Photos
Don McGorman, Laura Wyper, and Amanda Matthews tend to garden plots.
Photo Credit above: Marissa Ditoro
From Left to Right: Lauren Moran, David Thompson, Paulette Steeves, Marissa Ditoro, Laura Wyper, Nairne Cameron, Amanda Matthews
From Left to Right: Marissa Ditoro, Pallavi Bhatia, Amanda Matthews
The Food Bank Farm and Algoma University Cooperation
The Food Bank Farm and Algoma University Cooperation was formalized with the signing of two Memorandums of Understanding in 2018. The first focuses on food sharing, whereby excess food from the People’s Garden during the summer flows to the Food Bank Farm for processing and distribution. In return, during the school year, the Food Bank Farm may make some of their produce available to the University. Additionally, students will have an opportunity to work as volunteers on the Farm and the Farm is also able to share technical growing skills with the students and University. The second agreement relates to Demonstration Projects and Funding Collaboration between Algoma University and its Department of Geography & Geology and the Food Bank Farm. Cooperation in the spirit of this agreement has already begun by the planting of a culinary herb garden at the Food Bank Farm.
The Food Bank Farm also constructed a growth facility within a shipping container in 2020 (below). It is currently producing 36 heads of lettuce, 12 mustard green heads, 75 radishes, 3-4 bunches of kale, and 12 heads of bok choy on a weekly basis. There is continued experimentation for growing kohlrabi, beets, and spinach. Additionally, the water, electricity, soil, and temperature inputs (or self-generation) are being monitored to continue learning the best approaches in the growth chamber.
Photo by Colin Templeton, January 2021
Building Resilience Through Food Literacy Video Project
Seven of 23 students from a Community Economic and Social Development Field Placement course (CESD 3017) worked together on a group placement project as a proactive response to a covid-driven work permit situation that developed for international students. This project then brought other students across Algoma University, Nippissing University, and Savonia University of Applied Science in Finland together to create the Building Resilience Through Food Literacy Video Project. Enjoy the five videos below – we hope you find some new inspiration for your kitchen!
Algoma University Urban Farm Education
Algoma University Urban Farm Education, Anishinaabe Binesi Summer Day Camp ran for three summers 2014-2016 and was funded by the NSERC PromoScience Program. It was developed by Algoma University faculty and staff (Departments of CESD, Geography & Geology, and Biology) in partnership with Algoma University’s Anishinaabe Initiatives Division and the Rural Agri-Innovation Network (RAIN). It was a day camp hosting elementary school students, and taught about urban farming and food in a hands-on format within a science-based context, and incorporated Anishinaabe culture and custom teachings.
Earth Spirit Growing Kit
The Earth Spirit Growing Kit was an event held at the Algoma Hub. It consisted of a ceremony and giving growing kits with vegetables, herbs, and medicine seeds to students. This presented them with the opportunity to learn how to care for indoor plants, this is especially necessary in a time where we need to connect to nature. These kits were put together mostly from local materials, the burlap bags were created by Shirley Horn and Jackie Fletcher. The logo was designed by Lauren Moran from the Rural Agri-Innovation Network (RAIN). The stamp was 3D-designed and printed by Ricardo Velasco. We thank the big efforts from Marissa Ditoro and Enid Wyper-Haig from AUSU and the People’s Garden, David Thompson from RAIN.
Digital Storytelling
We birefly explore part of our stories in the Digital Storytelling video. We are glad to have some of our members/ partners speak about their involvement with the project. This video will include the voices of our Algoma head – Dr. Nairne Cameron, David Thompson and Lauren Moran from the Rural Agri-Innovation Network (RAIN), Dr. Laura Wyper from “Algoma University & NORDIK”, Ricardo Velasco Guachalla who is a Research Assistant for the Algoma Hub, and Marissa Ditoro from the Algoma University Students’ Union. Thank you to all!
Intercultural Community Kitchen workshop series
Rural Agri-Innovation Network (RAIN) is hosting a four part Intercultural Community Kitchen workshop series, join and explore the diversity of cuisines! These workshops will work to create an inclusive space where everyone can share their stories and experiences with food and their connection to the land. Discover new flavours and cooking techniques from around the world. All skill levels are welcome! Funding for this workshop series was generously provided by the Lake Superior Living Labs Network. The sessions are as follows:
Session 1 (November 24) 5:00 PM – 6:30 PM
This initial session will focus on discussions around where each of the participants is from as well as the things that help them to feel connected to their land and culture leading to a brainstorming session of the ways that these connections contribute to their overall wellbeing. Participants will form groups and each group will choose a meal they’d like to prepare together to share with the other groups during Session 3, and during the community meal in Session 4.
Session 2 (December 1) 5:00 PM – 6:30 PM
Participants will introduce their dish to the other groups and talk about how they came to their decision on what to cook. During this session, participants will finalize their ingredients list and will be tasked with sourcing them. Food available at Harvest Algoma can be used, and participants can take a shopping trip with one of the workshop facilitators to get any specialty items that are needed during this session.
Session 3 (December 8) 5:00 PM – 7:00 PM
Participants will prepare their dish of choice as a team to be shared with the rest of the groups. This session will act as a dry run for the final week where the dishes will be prepared in larger batches for the community meal that will take place in the final session. An invitation list will also be compiled of people that the participants would specifically like to invite to take part in the final weeks’ meal.
Session 4 – Community Meal (December 15) 5:00 PM – 8:00 PM
Participants will prepare their dish of choice in a large batch to serve at the community meal!
You can register for the event through the Eventbrite page by clicking here.
