The Edible Campus Eater's Digest
Announcing our Second Annual Food Drive for Carolina Cupboard, in Partnership with UNC's Employee Forum and CDS
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. 

Second Annual Food Drive for Carolina Cupboard

In partnership with 
Employee Forum and CDS


We're excited to announce our Second Annual Food Drive for Carolina Cupboard, UNC's campus food pantry. This year, Edible Campus is partnering with UNC's Employee Forum and CDS to make this event even more impactful than last year. 

Bins will be hosted by our partner organizations across campus for the next three weeks. This week, you can donate food at  Lenoir Dining Hall, Chase Dining Hall, Campus Health, Davis Library, and the North Carolina Botanical Garden.

A huge thank you to our partner organizations for hosting donation bins this week.

An Excellent Turnout at Our Events Last Week

Last week was a busy one! On Tuesday, we collaborated with Culinary Medicine to hold a presentation about the benefits of eating locally and seasonally. The event included a yummy recipe demo from Edible Campus's cookbook— our Sweet and Salty Fig Toast— substituting persimmons for the figs. The treat was well-enjoyed by the attendees and presenters alike! 

We led another cooking demo on Thursday (this one Halloween-themed!), in which we partnered with the Carmichael BeAM makerspace to 3D print spooky cookie cutters and use them to make sugar cookies. The results were delectable and the baking process was
scarily fun.

Also on Thursday, we were thrilled to partner with Compost Mates, CDS, and Arts Everywhere in their pumpkin painting celebration in Chase Plaza! The weather was great, the company was better, and the pumpkin art was terrific.

Later in the night, Arts Everywhere threw a Halloween party in Morrison, featuring more pumpkin painting, socializing, and some incredible costumes. We had a wonderful, spooky, scary week with you all! Thank you so much to everyone who came out to support us and our partners in these events— we appreciate you more than you know!

Workday Updates

At our most recent workday, we pulled all of our remaining summer plants out in preparation for Fall plants. Fall plants are arriving this Thursday and will be ready to go into the ground, so Thursday should be an excellent workday! Sign up if you haven't already to join in on the Fall planting fun. 

We've also started the process of redesigning our bed at SASB by transplanting several Anise Hyssops and Purple Echinaceas. We also planted Baptisia and Stokes Aster. The SASB transformation should be completed in the next couple of weeks.

 Want to join a workday?

Our workdays this semester are the 1st and 3rd Monday and 2nd and 4th Thursday of each month 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.

 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. 

The current dish being featured is Simple Bean Chili, which is a seasonal main dish! 

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

Garden: 1 yellow onion, pinch of oregano
Cupboard: 3 cans of beans, 2 cans of tomatoes or 3 medium tomatoes, 2 tsp. of chili powder, 1 can corn or green beans (or both)

Feel free to add any additional vegetables to this recipe!


1. Dice up an onion. 
2. Heat up oil in a pot.
3. Once the oil is hot, add the diced onion and let cook for two to three minutes, or until slightly brown. 
Add the beans, tomatoes, oregano, chili powder, corn, and green beans and stir
Let simmer for ten minutes while stirring occasionally
6. Add salt and add toppings of your choice. Cheese, sour cream and saltines are great additions.

As your Jack-O-Lanterns and Halloween pumpkins near the end of their lifespans, don't forget to bring them to our spent pumpkin bin in the Main Garden behind Davis Library! Check our social media pages in the upcoming weeks for information on a (rage-releasing, stress-relieving) pumpkin smashing session so we can turn them all into the black gold that keeps our gardens thrivings and healthy!
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.

Interested in helping us rotate the compost? Contact Kyle Parker at for more information.

What's Growing?

Main Garden - mint, rosemary, lemon balm, basil, sage, thyme, tomatoes, peppers, summer squash, Japanese persimmons, kale, lettuce, Swiss chard, Chinese broccoli 
Graham - rosemary, lavender, chives
Stacy -  oregano, rosemary, lavender, winter savory, sage
Davis -  stevia, mint, mountain mint, catmint, lemon balm, lavender, stevia, sorrel, thyme, sage, pineapple mint, spearmint
Lenoir - rosemary, kale, arugula, snap peas, spinach
Rams -  snap peas, lettuce, Swiss chard, stevia, strawberries, arugula, beets
Hardin - oregano, lavender, sage, chives, stevia, basil
SASB - lavender, stevia
Campus Health - coming soon!

Brought to you by the Edible Campus Team:
Kyle Parker (he/him) - NCBG, Edible Campus Coordinator

Anna Coley (she/her) - Junior, Member of Student Leadership Team and Ecostudio Intern

Kedrianna Griffin Hiltonen (she/her) - Senior, Member of Student Leadership and Communications Teams

Emily Martin (she/her)- Senior, President of Student Leadership Team and Head of Social Media Team

Zoey Van Peppen (she/her) - Freshman,  Member of Leadership, Cooking and Communications Teams

Morgan Flynt (she/her) - First-year Master's, Graduate Assistant, Head of Communications Team, and Member of Leadership Team

Max Feldman (he/him) - Sophomore, Communications Team and Member of Leadership

Eloise MacLean (she/her) - Freshman, Work-Study Student and Member of Leadership, Social Media, and Communications Teams

Benjamin Goldman (he/him) - Junior, Member of Student Leadership, Compost, and Communications Teams

Cecelia Nobles (she/her) - Sophomore, Student Leadership Team Member

Tatum Pryor (she/her) - Junior, Head of Cooking Team and Member of Student Leadership Team
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