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TCCBE local food sourcing project
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Kait McGill. --, Completed for: Benjamin Laurie at the Seasoned Spoon ; Supervising Professor: Paula Anderson, Trent University., Date of project submission: December 2006., ERST/CAST 334H: The Canadian Food System: A Community Development Approach.
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Local food sourcing
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This project is a pamphlet (A Food Sourcing Ethnography for ... the Seasoned Spoon cafe), which describes the Seasoned Spoon, and discusses the products available at this cafe., By: Anna Haas, Deanna Hergert and Curtis Jackson. --, Completed for: Aimee Blyth at the Seasoned Spoon ; Supervisor: Paula Anderson, Trent University ; Trent Centre for Community-based education., Date of project submission: January 2008., ERST 334H, Environmental Studies, Community-based research project.
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Food Items Education
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Introduction -- Why vegetarian? / Lauren -- Winter greens / Lauren -- Kale / Elsa -- Garlic / Elsa -- Heritage tomatoes / Jesse -- Wheat and spelt / Jesse -- Dry beans / Bailey -- Fair trade cocoa / Bailey -- Conclusion -- References., By Elsa DeSouza, Bailey Duesling, Lauren Smith & Loujiesi Xu. --, Includes bibliographic references., ERST 3340H: The Canadian Food System: A Community Development Approach.
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Engaging the community
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The Seasoned Spoon Co-Operative Cafe (the Spoon) is a student run organization (at Trent University) which provides vegetarian and vegan food produced using ingredients that are as local and organic., by Ashley Marshall. --, Completed for: Benjamin Laurie at the Seasoned Spoon ; Supervising Professor: Paula Anderson, Trent University., Date of project submission: December 2006., Term: Fall 2006., Includes bibliographic references., Environmental and Resource Studies 334H The Canadian Food System: A Community Development Approach.
