Strategies for Collaboration
The Flying Carrot Food Literacy Program focuses on establishing a better link between producer and consumer and in the process of learning from the farm and educating their peers and the public, the graduate assistants, also called “The Carrots," covertly instill concepts of food literacy and food citizenship. The Flying Carrot Food Literacy Program has won several awards through its mobile skill-building activities that focus on local food and cooking. The program reaches kids in schools, families at community events, patrons at farmers’ markets, and undergraduate and graduate students on campus. Students working in this program often say “that the Carrot changed their life and that they will never think and act around food the same." The Flying Carrot Food Literacy program convenes weekly over locally grown surplus food, figuring out simple and adoptable recipes for their followers to replicate in their home or dorm kitchens. The Flying Carrot Food Literacy program also works directly on curriculum design, offering educators a refreshed approach to how nutrition could be taught in an outside of the classroom with experiential learning activities, including gardening/farming and culinary arts. Most of the Flying Carrot’s recipes are vegetarian or plant-based
Food Next Door is UCCS’ 99% local, student-run program which cycles through the University retail and residential dining spaces, always offering taste education, local food literacy, and delicious, planet-friendly, vegetarian SWELL Meals, Protein Flip Burgers, and Grain School cookies. Food Next Door attracts numerous student volunteers, teaching lifelong cooking skills, using locally grown produce from campus and the Arkansas Watershed (Food Next Door), the state of Colorado (Local), and neighboring states, including New Mexico (Regional). Food Next Door goes where gaps in the cross walk from farm to table exist. Food Next Door makes local food work on campus. Food Next Door is a great leadership training for students, as they manage all pieces of a retail or residential dining area, interacting with students, faculty, and staff, and learning literally all steps from seed to plate, starting with Monday morning harvest, followed by chopping, roasting, and steaming, before engaging their peers in the dining hall and offering the choice of a delicious SWELL meal that comes with a good portion of learning. Food Next Door was recently awarded a Bronze medal for the Best and Most Innovative Nutrition & Wellness Program by the National Collegiate Association of University Food Services (NACUFS). Food Next Door kick-started UCCS’s quest for better grain and this sowed the seeds of Grain School.
Grain School, UCCS’s first food-based course, is a collaboration between Rocky Mountain Seed Alliance, UCCS’s Health Sciences Department, and Dining and Hospitality Services at UCCS. This course is a weekend course that focuses on re-establishing an ancient/heritage grain chain in the Rocky Mountain region and includes besides plant breeders and farmers, millers, and malsters, all links of the Grain Chain, with bakers, brewers, chefs, and engaged grain eaters and home bakers making up the bulk of Grain School’s attendees. This course can be taken for or not for-credit. Students who take the course for college credit will enroll in grain-related research and service learning throughout the spring semester, giving rise to an innovative and vigorously pursued research and grain literacy agenda with outreach to the public. Grain school also reaches to Colorado’s community with Saturday’s Public Forum dishing up a grain-based sampling menu paired to the evening’s scientific, artisan, and consensus-building discourse. Grain School is an annual event like no other, harboring as many faculty as students, thereby offering a vivid exchange of teaching, learning, tasting, waiting (for the bread), and dialogue. When Grain School first launched in 2016, farmers from the Arkansas Watershed called out to UCCS to mobilize research and education to help re-establish a heritage grain chain across the Rocky Mountain region. Today, three years later, Grain School collaborates nationally and internationally and expands its trans-disciplinary approaches to include all aspects of the Grain Chain.
Farmhouse & Cookbook Fridays: Since 2016, UCCS’s Green Action Fund has supported the creation of Food Literacy concepts at UCCS’s Farmhouse. These concepts are all focused on engaging students in food-related actitivities that reach from seed to table and provide experiences that cultivate students’ knowledge and skill building in food literacy. Farmhouse Fridays is part of this program, where students sign up for specific farm and food-related activities. Farmhouse Fridays always includes a lunch, sharing a meal around the table. Specific topics include food and biodiversity, grain literacy, sourdough baking, fermentation & canning, global cuisines, food festivals and celebrations, mindful eating. Up to 20 students take part in Farmhouse Fridays. The Green Action Fund recently awarded the farmhouse a grant for a Student-Supported Published Cookbook, which will take precedent in 2018/2019 with Farmhouse Fridays converting to Cookbook Fridays, inviting students, faculty, and staff to contribute to the creation of UCCS’s first cookbook. The cookbook project also integrates a professional photographer and cookbook author from Santa Fe who will serve as mentor. Due to self-publishing, all revenue of book sales will return to the University and programs such as the Farmhouse.
Farm-to-Institution Internship: This project is a new addition to our academic integration of local food systems, researching success stories in Colorado that have made a positive transition to integrate more local food into their dining services. The project includes interviews with food and nutrition service directors and farm food hubs and cooperatives. This qualitative research focuses on positive trends in local food procurement in pre-schools, K1-12 schools, colleges and universities, as well as hospitals but also highlights lingering barriers. This internship has raised a lot of interest in the dissemination of visual media content with the idea of developing a documentary that both inspires and guides in increasing local food procurement, promoting educational initiatives, and building academic connections. Currently, the documentary is partially supported by Rocky Mountain Farmers Union but is actively seeking funding.