Lettuce Turnip the Beet

Meeting Minutes

Date: 
02/18/2010

LETTUCE TURNIP THE BEET

February 18, 2010

1. Julia and Cassie attended the Real Food Leadership Training at UVM

- Made connections with SUNY Potsdam who are interested in starting a group like LTB.

- After a presentation by Julia and Cassie we brainstormed the following ideas:

-Panel Discussion from various faculty, staff and community members: Ask around if anyone would like to give a talk that's food related.  Our 1st step is seeing what topics people are willing to speak on and then we'll brainstorm as to the structure.  Emails are being sent by Laura, Julia and Chloe to departments.

- Post questions around campus to get the school thinking i.e. Have you ever spoken with a farmer? What would you do without him? Think of some of your own and bring them next Thursday

                 - Post pictures of local agriculture around campus.

2. Film Fresh Showing is scheduled for the weekend after break provided that the movie is delivered by then.

3. Food Pantries  need help in Madrid and Hannawa Falls! Look out for Emily's doodle to see when she'll be driving a van so we can help out.

4. Our Canton Crunchies potato chips with an LTB logo are for sale in the Pub.  They would be interested in doing another project with us.

5. Agricultural Plastic Recycling workshop  at Cornell Cooperative Extension next Tuesday, February 23rd between 12:30 and 1.  Laura Dobbs is going and can drive some people.  Check out the website at http://environmentalrisk.cornell.edu/AgPlastics/

6.DigIn. We will need to make the following tools 2 ft x 2 ft each, made of whatever we can find! Bring ideas to next meeting so we can plan them out!

  •  "True Believer":  "a school need[s] a person...who truly believes in the project and is willing to walk through fire to do it"
  • "Crop Staples - Tomatoes, Potatoes, Kale & Mustard Greens":  from school food service director/cook
  • "Community" - "Place and garden-based education starts to reach outside of the classroom, into the garden, the community and beyond. Building strong, vibrant community relationships and commitment is the key to successful school garden projects that are linked to the classroom and cafeteria."
  • "Volunteer Coordinator" - "Our project relies mostly on PEOPLE and their RESOURCEFULNESS to survive and succeed... we really need an instrumental person (or team of people, sometimes) at the center who can be "pleasantly convincing" (hence recruit volunteers to sign up), organized (so every job is covered), on the ball (so everyone knows what they are supposed to be doing), and grateful (so everyone feels appreciated after all is said and done)."
  • "Soil" - "deep, rich, loamy soil"; soil building, structure, chemistry, testing

Reminder that the event is on March 30th and Ellie, Molly, Charlotte, Chloe, Lindsay and Levi have volunteered to help out by either drawing chalk signs or setting up and direction traffic 7:30 -:830am. Only 3 people will be needed to direct traffic.

We also had our yearbook picture taken!

Lettuce Turnip the Beet Meeting

Location: 
Student Center, Monaco Room
Date: 
February 25, 2010 5:00pm

Help us turnip the beet on a more sustainable food system!

New members always welcome!

Lettuce Turnip the Beet Meeting

Location: 
Student Center, Monaco Room
Date: 
February 18, 2010 5:00pm

Please join us to talk about how to bring local, sustainable and just food to our campus.

Lettuce Turnip the Beet Meeting

Location: 
Monaco Room, SLU Student Center
Date: 
February 5, 2010 5:00pm

Come hear about our pot-luck style dinner, 'local food challenge'

Lettuce Turnip the Beet Meeting

Location: 
Student Center, Monaco Room
Date: 
January 28, 2010 5:00pm

Time to turnip the beet!  We hope you'll join us!

Lettuce Turnip the Beet: First Meeting of the Semester

Location: 
Student Center, 336
Date: 
January 21, 2010 8:00pm

Lettuce Turnip the Beet-SLU students for Eco-gastronomy will be having the first meeting of the spring semester on Thursday. Come join other students working to create a more just, healthy and environmentally sustainable food system. Topics include discussions of events for this semester.

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