{"id":1944,"date":"2015-11-01T07:16:37","date_gmt":"2015-11-01T15:16:37","guid":{"rendered":"http:\/\/www.wou.edu\/westernjournal\/?p=1944"},"modified":"2015-11-01T07:16:37","modified_gmt":"2015-11-01T15:16:37","slug":"food-day-2015","status":"publish","type":"post","link":"https:\/\/wou.edu\/westernhowl\/food-day-2015\/","title":{"rendered":"Food Day 2015"},"content":{"rendered":"
By: Jenna Beresheim,\r\nNews Editor<\/pre>\n
The nationally celebrated Food Day came to Western for a two day event this year.<\/p>\n
Typically, Food Day is held on Oct. 24, but with the event falling on a Saturday this year, campus decided to push the event forward to the 22nd and 23rd.<\/p>\n
The event supports making informed food choices, sponsoring local farms, decreasing carbon footprints, recycling, changing food policies, and much more. The national theme this year was entitled \u201cToward a Greener Diet.\u201d<\/p>\n
The Oct. 22 activities included a free movie viewing of \u201cLiving on One Dollar\u201d and a Green Passport event in Valsetz with activities and prizes including pumpkins.<\/p>\n
The focus for the day was on sustainability and greener choices, such as making jack-o-lanterns from empty milk jugs and battery operated tea lights.<\/p>\n
Friday, Oct. 23 was food focused and packed with samples. A \u201cclean\u201d eating meal was featured at Valsetz, vendors from near and far filled the WUC, and outside the building WOU food pantry traded pumpkins for non-perishable food items.<\/p>\n
\u201cSome people donate one food item, and others will donate two, or five,\u201d explained Christie Colasurdo, a fourth year community health major and director for the WOU food pantry.<\/p>\n
\u201cEven if you just get 10 cans, that\u2019s still something, and you know that someone who needs a meal is going to be able to get it,\u201d said Colasurdo.<\/p>\n
All pumpkins were donated from Charlie\u2019s Produce in a large flat, and were traded for both cash donations as well as food.<\/p>\n
Within the WUC, Samuel Benjamin, a representative for Portland Roasting Coffee, poured samples for interested participants. Scattered along the table were several types of coffee, as well as some flavorings to customize drinks as necessary.<\/p>\n
\u201cI love when people are enthusiastic and open to learning more about coffee,\u201d said Benjamin, \u201cthere is always more to learn and I love being able to provide that.\u201d<\/p>\n
\u201cBoth the Morning Blend and Italian Blend are available in Allegro,\u201d reported Benjamin\u2019s coworker, Nikolai Cherny.<\/p>\n
Another vendor present was the WOU Campus Garden, a volunteer-run garden overseen by their advisor Dr. Emily Plec, a professor in communication studies.<\/p>\n
\u201cYou can have an individual plot or garden collectively with other students,\u201d stated Plec.<\/p>\n
\u201cVolunteers get first crack at the harvest, and anything else goes to the food pantry here on campus,\u201d Plec continued.<\/p>\n
Herbs from the garden are also donated to campus dining to use in their dishes.
\nStudents interested are encouraged to find the campus garden on Facebook at \u201cCampus Garden WOU.\u201d<\/p>\n
Over 14 separate vendors participated in this event, from large companies such as Odwalla to smaller homegrown entities like Jamie\u2019s Jellies.<\/p>\n
WOU Food Day started four years ago and has gained popularity since, emsuring that there will be more events in the years to come.<\/p>\n
\u201cEating real [food] can save your own health and put our food system on a more humane, sustainable path,\u201d reports the Food Day website.<\/p>\n
For more information regarding the national event, please see http:\/\/www.foodday.org\/<\/p>\n","protected":false},"excerpt":{"rendered":"
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