The Edible Campus Eater's Digest

November 15, 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. 

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're hosting Edible Campus' first annual food drive, where we will connect with other student organizations to combat student food insecurity.

We've just wrapped up the first week of the food drive. Boxes were located at Campus Rec, UNC Hillel, Town of Chapel Hill Stormwater, and Chapel of the Cross. We want to extend our gratitude to these organizations for partnering with us on this initiative! 

This week will conclude the food drive with boxes located at Davis Library, Campus Rec, NCBG, Town of Chapel Hill Stormwater, Chapel of the Cross, and Phi Alpha Delta.

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


Fast Facts about Student Food Insecurity
  • North Carolina has the 10th highest prevalence of food insecurity in the nation. 
  • As of May 2017, the U.S Department of Agriculture still considered Chapel Hill a food desert, or an area without sources of affordable and nutritious food. Grocery stores are located too far for people with limited finances or transportation access to reach.
  • A survey conducted with UNC Chapel Hill undergraduate students in the Spring of 2017 found that 29.1% reported at least occasionally skipping or cutting the size of meals because there wasn't enough money for food, which further supports the need to address food insecurity among students (UNC Chapel Hill The Office of Institutional Research and Assessment, 2017).
  • Despite higher rates of food insecurity among US college and university students, there are typically less food assistance resources available to this population compared with other groups.
  • Compared with undergraduate students, graduate students were significantly less likely to experience marginal food security or food insecurity. 
  • Studies have shown that hunger affects students academically, and stress from trying to make ends meet “flows into the classroom.” Hungry students often miss more classes. When students are hungry, they cannot pay attention. 
These facts were adapted from the following sources: 
Fall 2021 Team Intros
Edible Campus is thrilled to have a large team of talented and passionate students working on the student leadership team this semester. We will be introducing each team member in our newsletters for the next few weeks. This installment will feature Molly Hanna, Kaylee Nguyen, and Tatum Pryor!
Molly is a senior majoring in Environmental Studies and minoring in Creative Writing (Poetry). Molly's career goal is to work in the public sector, preferably a nonprofit whose mission is to address local food systems, sustainability, food apartheid, and increased access to green space. Molly primarily helps out with social media and outreach for Edible Campus.

"I love gardening and cooking! I saw the Edible Campus gardens on my tour around UNC and immediately knew I wanted to be involved in creating foodscapes around campus. My favorite thing is getting to meet so many people at workdays and talk about growing food!" 
Kaylee is a freshman majoring in Psychology and minoring in Chemistry. Kaylee's career goal is to become a pediatric dentist.  Kaylee is one of Edible Campus's work-study students. She helps out at workdays and takes photos for social media.

"The concept of Edible Campus is just so cool! Having edible plants all around campus for students to pick from is really innovative and I wanted to get involved. I also just wanted to learn about gardening and how to incorporate fresh produce into my daily life. My favorite thing about Edible Campus is how therapeutic it is to work in the garden. It’s a great stress reliever." 
Tatum is a sophomore majoring in Environmental Studies with a Food Studies minor. Tatum hopes to have a career that she loves while simultaneously helping others and the environment. That being said, she thinks that this involves sustainable agriculture in one form or another. Whether that be through policy, public administration, or business, she is excited to explore the world and build connections along the way. 

Tatum does a variety of work as a member of the leadership team. She is currently working on a couple of projects around cooking. Be on the lookout for Tatum's cooking demos! 

"I really love connecting people over the environment. Building connections and community through Edible Campus is one of my favorite parts of being involved. Furthermore, I really love plants, and being able to be immersed in, learn about, and take care of them keeps me excited about this organization."

Workday Updates

It's been an exciting couple of weeks at the workdays! While our official Fall "Planting Days" have concluded, we're still replacing summer plants with fall plants in the satellite beds. Thanks to our workday volunteers, in the past two weeks, we have planted all of the south campus beds, harvested sweet potatoes, and replaced them with fall leafy greens at Fetzer. Volunteers helped us plant about 2,000 fall plants across campus! Volunteers also helped us harvest and donate 67 pounds of sweet potatoes and 17 pounds of peppers in the past two weeks! This is hard work that we could not do without you. Thank you!


Our workdays this semester are every Monday and the occasional Thursday from 3:00-5:00 pm @ the Main Edible Campus 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.

Upcoming Events
Be on the lookout for more details about miniature horses in Edible Campus' main garden (behind Davis Library) during finals week! This will be a great way to destress.

Stay up to date with what we are working on and receive updates 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. The first recipe that will be featured in the Edible Campus Eater's Digest contains ingredients that are in season right now!
For more healthy, affordable, and seasonal recipes, consult the
Carolina Cookbook!

This week, Roasted Fennel with Parmesan is featured. We've planted fennel in a couple of satellite beds across campus--check the "what's growing?" list at the end of the newsletter for a full list of what you can harvest.

This recipe makes 4-6 servings, only takes 5 minutes to prep, 55 minutes to cook.

Tip from Chef Gueiss: Fennel can also be eaten raw. However, its flavor resembles licorice and can be strong to some. 

Garden: 4 fennel bulbs, cut horizontally into 1/2 inch thick slices
Cupboard: 2 tbsp. olive oil, salt and pepper to taste, 1/3 cup parmesan 

1. Preheat the oven to 375°F.
2. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. 
3. Sprinkle with salt and pepper, then with the parmesan. 
4. Drizzle with oil.
5. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. 
6. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve. 

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

Fall plants are in, sweet potatoes are out! 

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.
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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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