The Edible Campus Eater's Digest
"Wiggling into Earth Week"
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. 

Earth Week

It's that time of year again! We're so excited to finally announce our Earth Week 2022 events! We're partnering with some amazing organizations this year to bring you a week of eco-friendly fun. Be sure to keep an eye on our socials for more info as we get closer to Earth Week!

Monday (4/18): Community Plog (pick up trash and walk/jog) at the Main Garden behind Davis Library, 5 PM
Tuesday (4/19): Cooking Demo with Stairway to Veggin' and Chapel Hill Alt Protein Project at Carmichael Makerspace, 7 PM
Wednesday (4/20): Food Film Screening with UNC Libraries at the Main Garden behind Davis Library, 8:00 PM. Button making and refreshments, 7:30 PM
Thursday (4/21): Plant Giveaway at the Pit, 12-2 PM
Friday (4/22): Cyanograph Demo at the Main Garden behind Davis Library, 1 PM
Friday (4/22): Town of Carrboro Earth Day Celebration at Carrboro Town Commons, 5-7:30 PM

Workday Updates

Over the past few weeks, our workdays have been extremely productive! Volunteers removed cover crops and planted cilantro and parsley at the SASB satellite bed. Another group of students planted carrots at the Main Garden and propagated over 225 mint and rosemary plants for the plant giveaway. Workday volunteers also started tomato, pepper, okra, and squash seeds in flats in preparation for summer! We also added donations from compost mates to our compost, sifted our compost, and started painting new fronts for the compost bins. Thank you all for making the workdays so fun and productive! We could not get this work done without you. 


Our workdays this semester are every Monday and the occasional Thursday from 3:00-5:00 pm @ the Edible Campus Main Garden behind Davis Library.
Follow this link to sign up and prepare to get your hands (or garden gloves) dirty!

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

1. They belong to the phylum annelids and subclass Oligochaeta. They are related to leeches and hagworms.
2. They don't have any eyes but instead rely on light-sensing photoreceptors.
3. They are covered in small hairs called setae that help them move through the soil.
4. They are 90% water and breathe through their skin because they lack true lungs.
5. Worms have a gizzard, an organ used to break down food with small rocks, because they lack teeth.
6. While many gardeners rely on worms to break down waste and aerate the soil, they can be invasive species.
7. Worms have both male and female reproductive organs. Therefore, they are hermaphrodites and lay eggs.
8. According to Guinness World Records, the longest worm ever found was nearly 22 feet long! EEK. 

Carolina Cookbook

In the Spring and Summer of 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 seasonal ingredients you can obtain from Carolina Cupboard and/or the Edible Campus Gardens. 

This week, Coconut Rice Pilaf is featured. This is a fresh take on a classic dish! You can find onions at the Stacy and Rams satellite beds. We also just planted carrots at the Main Garden. This recipe takes 45 minutes total and only 10 minutes of prep.

For more healthy, affordable and seasonal recipes, consult the
Carolina Cookbook.

Garden: 2 garlic cloves, 1 medium onion, ½ lb. peas, ½ lb. carrots
Cupboard: 1 ½ cups rice, 15 oz. coconut milk, 2 tbsp. olive oil, 15 oz. pineapple chunks, ¼ cup soy sauce, ¼ cup sriracha, Salt to taste
1. Place the rice, garlic (minced), coconut milk, 2/3 cup of water and 1/2 teaspoon of salt into a pot. Stir to combine the ingredients. Place a lid on the pot and place over high heat until it comes to a boil. As soon as it comes to a full boil, lower the heat to the lowest setting.
2. Leave over low heat for 30 minutes
3. Heat 2 tablespoons of oil over high heat in a skillet.
4. Slice onions thinly and sauté in skillet until golden brown on edges.
5. Add other veggies and drained pineapple chunks to skillet until everything is warmed.
6. When the rice is finished, add to the skilled with veggies.
7. Top with soy sauce and sriracha. Toss until thoroughly combined.

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.
*Note* avocado pits are not compostable!

Interested in helping us rotate the compost? C
ontact Leanna Mahle at for more information.

What's Growing?

Graham - rosemary, lavender, chives, cilantro, parsley, strawberries. swiss chard, lettuce, arugula
Stacy -  oregano, rosemary, lavender, winter savory, sage, dill, cilantro, parsley, onions, arugula, broccoli, kale, pak choi
Davis -  stevia, mint, mountain mint, catmint, lemon balm, lavender, strawberries, sorrel
Lenoir - rosemary, kale, pak choi, lettuce, swiss chard
Fetzer - pak choi, komatsuna greens, kale, broccoli 
Rams -  strawberries, onions, cilantro, parsley, dill, kale, broccoli 
Hardin - oregano, lavender, sage, chives, parsley, cilantro, kale
SASB - lavender, parsley, cilantro
Campus Health - coming soon!

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

Student Leadership Team:
Michael Dorgan '22
Morgan Flynt '22
Molly Hanna '22
Kathryn Obenshain '22
Leanna Mahle '23
Emily Martin '23
Andrea Hojas '24
Tatum Pryor '24
Max Feldman '25
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

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