The Edible Campus Eater's Digest

December 10, 2021
Edible Campus UNC is a program of the North Carolina Botanical Garden that creates working landscapes across UNC-Chapel Hill to facilitate campus community engagement in topics of food and agriculture sustainability. 

Pet Therapy Partnership with UNC Libraries

We've officially made it to the last day of exams! Congratulations on making it through another difficult semester. I hope you were able to destress throughout the exam week with the therapy dogs and miniature horses that Edible Campus hosted in partnership with UNC Libraries. If you weren't able to make it, that's okay, we hope to do a similar event in the future! 

We'd like to extend our gratitude to UNC Libraries and Stampede of Love for helping make these events happen! We hope it made a difference for those who were able to attend.

Stay up to date with what we are working on and receive updates about upcoming events by following our Instagram, Facebook, and Twitter.

Photo Credit: Johnny Andrews, UNC Chapel Hill

First Annual Food Drive for Carolina Cupboard


"For students, by students"

Edible Campus addresses student food insecurity in a variety of ways. Some of our efforts include donating produce from Main Garden to Carolina Cupboard, maintaining satellite beds that are free for students to forage, and producing educational materials like the Carolina Cookbook. However, there is a gap around this time each year in how much produce we're able to donate as we transition from summer to fall and winter crops. That's why we hosted Edible Campus' first annual food drive, where we partnered with other student organizations, UNC departments, and the Town of Chapel Hill to combat student food insecurity.

We've wrapped up our first annual food drive.  We want to extend our gratitude to the organizations that partnered with us on this initiative! 

Campus Rec
Carolina Community Garden
Chapel of the Cross
Davis Library
Phi Alpha Delta
Town of Chapel Hill Stormwater

We made a huge impact and could not have done this without you!

Workday Updates

Thanks to our workday volunteers, in the past two weeks, we turned and created compost piles, cleaned up the North Campus satellite beds, and potted around 20 very young paw paw and persimmon trees to be planted on campus next year! 

We'd like to extend a huge thank you to all of our volunteers this Fall! We accomplished so much that could not have been done without you. We hope that you'll volunteer with us next Spring, and if not, that you took some knowledge and happiness with you after spending some time in the gardens with us.


Our workdays this semester were every Monday and the occasional Thursday from 3:00-5:00 pm @ the Main Edible Campus Garden behind Davis Library. These times will likely stay the same for the Spring semester.

Stay up to date with what we are working on and receive updates about workdays by following our Instagram, Facebook, and Twitter.

Carolina Cookbook

Did you know in Spring and Summer 2020, the Edible Campus team, in partnership with Carolina Cupboard and APPLES, created Carolina Cookbook: A College Student's Guide to Healthy, Affordable & Seasonal Eating at Carolina? The cookbook contains quick, healthy meals that can be made using ingredients you can obtain from Carolina Cupboard and/or the Edible Campus gardens.
For more healthy, affordable, and seasonal recipes, consult the
Carolina Cookbook!

This week, Savory Roasted Maple Carrots is featured in honor of our recent carrot harvest. Check the "what's growing?" list at the end of the newsletter for a full list of what you can harvest.

This recipe makes 4 servings, only takes 10 minutes to prep, 30 minutes to cook.

1 lb. carrots
Cupboard: 2 tbsp. maple syrup, 1 tbsp. melted butter, 1/2 tbsp. cinnamon, and 1 tbsp. soy sauce
1. Preheat the oven to 400°F.
2. Combine soy sauce, maple syrup, cinnamon, and melted butter in a bowl and whisk until smooth. 
3. Peel and slice the carrots into roughly one-inch sections. For thicker parts of the carrot, make the sections shorter and vice versa for thinner parts of the carrot to promote even cooking.
4. Toss the carrots in the sauce until evenly coated.
5. Arrange in a single layer on a baking sheet.
6. Roast the carrots until golden brown for roughly 30 minutes and flip them halfway through the cook time.

Did you know Edible Campus accepts compost donations at the Main Garden behind Davis Library?  Your food waste will be converted into usable compost for our Main Garden and satellite beds once it is finished curing. Be sure to deposit your food waste in the active bin! 

Not sure what you can compost?
Here is a good article about composting.


What's Growing?

Graham - rosemary, lavender, chives, cilantro, parsley, arugula, strawberries
Stacy -  oregano, rosemary, lavender, sage, winter savory, dill, cilantro, parsley, fennel, onions, arugula, collards, tatsoi
Davis -  stevia, mint, mountain mint, catmint, lemon balm, chamomile, lavender, strawberries
Lenoir - rosemary, basil, cilantro, lettuce, chard, pac choi, kale
Fetzer - onion, kale, fennel, cabbage, collards, vitamin greens
Rams -  strawberries, cabbage, collards, onions, broccoli, cilantro, parsley, dill
Hardin - oregano, lavender, sage, chives, parsley, cilantro, kale
SASB - lavender, lettuce, chard

Brought to you by the Edible Campus Team:
Kyle Parker - Edible Campus Coordinator

Garden Management Team:
Kathryn Obenshain '21
Becca Beechhold '21
Morgan Flynt '22
Leanna Mahle '23
Tatum Pryor '24

Communications Team:
Michael Dorgan '22
Molly Hanna '22
Emily Martin '23
Kaylee Nguyen '25

Donate Today
Edible Campus is grateful for your support to help us keep serving our community during this important time.
Copyright © 2019, All rights reserved.

Our mailing address is:
Edible Campus UNC
North Carolina Botanical Garden
University of North Carolina, CB 3375
Chapel Hill, NC 27599

E-mail us at

Want to change how you receive these emails?
You can update your preferences or unsubscribe from this list