January Events!

We started off 2016 with a bang with our new “Eating Ethically Within Your Means” Workshop Series that will run weekly until the end of March. We hosted an introduction to the series and multiple workshops on a variety of subjects including apartment hydroponics and winter herb remedies, featuring a week of workshops solely on fermentation! We covered kombucha, lacto-fermentation, Japanese style fermentation, and vegan kimchi. We also hosted a well-attended open house on January 13th.

Scroll down to take a look!

 

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Our January 13th open house!

 

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Preparing the “bread-beer batter”

 

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The results! Soy, vinegar, and vegetables go into this Japanese fermentation recipe.

 

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Home made Kombucha!

 

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Sauerkraut from the lacto-fermentation workshop.

 

Stay tuned for more great upcoming workshops at the Greenhouse.

Opt-Out Period – Winter Semester

Fee Levy Refunds

Should you wish to opt out of our fee levy our opt out period is the week following the last day for academic withdrawal and will be posted on our website and newsletter each semester.

In order to opt-out, please come to our office during the opt out period (Concordia Greenhouse`s spring semester refund period is running from Monday, January 25, 2015 to Friday, February 5, 2015 (two weeks). We are located on the 13th floor of the Hall building at 1455 de Maisonneuve West, during our office hours (Mon – Fri 11am – 5pm) with your student ID card and student account record during the opt-out period and we’ll provide you with a refund.  Refunds will be provided in cash at the fee levy rate of $0.12 per credit/per semester (for undergrads.) You can provide your student record in different ways: by showing your academic record via your own laptop or mobile phone; by logging onto to your myconcordia portal from a computer at our office; or by providing a printout of your record.

We can provide access to those with reduced mobility if you contact us to make an appointment. Email info@concordiagreenhouse.com or call 514-848-2424 x. 5134.

There will additionally be a Fee-levy group tabling fair on each campus during the opt-out period where participating groups will be available to provide your refund. The Community tabling fairs will be held on theSGW campus (Thursday., January 28th, 11-4pm, Library Atrium) and the Loyola campus (Thursday, February 4th, 11am-4pm, The Hive, Student Centre building, 7141 Rue Sherbrooke O.)

Eating Ethically Within Your Means – Workshop Series

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Eating Ethically Within Your Means Workshop Series

Join us for a weekly workshop series in the Concordia Greenhouse. This series is a 3-month long exploration into food issues and solutions. We`ll address theoretical and practical hands-on solutions for conscious consumption through our workshops.

Please note these workshops will be offered only once this semester as we have a fully booked calendar. If there is a fee to attend, you can reserve your ticket through the eventbrite link posted once the facebook event is created. Please note that our events sell out quickly! If you buy a ticket and cannot attend, you can sell your ticket on the facebook event wall to another keen participant. If the event is free to attend, then it will be first come first served. Our space can seat 25 people. Check out the upcoming events below!

  • Introduction to Eating Ethically Within Your Means Workshop Series

Tuesday, January 19th, 5:30 – 7pm

In this introduction to Eating Ethically Series we will explore:

-Overview of upcoming workshops in the series

-Food Issues: Concerns and Solutions

-Stocking Your Pantry

PLUS We`ll have having a vegetarian potluck. Bring a dish to optionally join in on the shared meal!

FREE

Limited space – The first 25 to arrive will be admitted. https://www.facebook.com/events/1100777046654241/

Facilitated by Sheena Swirlz

  • SOLD OUT – Apartment Hydroponics

Thursday, Jan 21st, 5:30 – 7pm

Interested in growing indoors but don’t have the large bay windows you’d love to have? Come out and learn the basics of hydroponics. We will discuss the set-up and maintenance of a small and affordable hydroponics system deisgned for an apartment. This workshop is a great launching point to explore the lighting, growth medium,and nutrient requirements of any hydroponics system.

Facilitated by Gregory Lynch

$10

Fermentation Week!

Monday, January 25th – Friday, January 29th, 5:30 – 7pm

Join us for a series of 5 Fermentation Workshops – running all week long in the Concordia Greenhouse. Learn new skills, improve your diet, and save money on healthy food!

  • SOLD OUT – Kombucha

Monday, January 25th, 5:30-7pm

Learn about the benefits of fermented foods (like kombucha), and tips and tricks on how best to ferment your foods

– Take home your own SCOBY and active starter to be able to make kombucha on your own

– Get your own kombucha starter guide, complete with recipes

ADMISSION: 10$ at the door (includes: SCOBY, starter guide, active kombucha starter, and newfound knowledge about fermentation!)

Facilitated by the McGill Herbivore Society

  • SOLD OUT – Lacto-Fermentation

Tuesday, January 26th, 5:30-7pm

Join us for an interactive presentation on fermentation. Fermentation is a metabolic process which uses bacteria or yeast to break down and preserve food. In this workshop, we will focus on lacto-fermentation, which is the process that makes sour pickles, kimchi, and sauerkraut. We’ll talk about how fermentation works, its health benefits, and some easy recipes you can try at home.

We will be making sauerkraut (fermented cabbage) together.

$15 to attend – Limited space – RSVP in advance to guarantee your spot!

Facilitated by Shona Watt of Le Tiny Homestead

  • SOLD OUT – Japanese Fermentation

Wednesday, January 27th, 5:30-7pm

In this workshop we will be exploring Japanese methods of fermentation to transform seasonal vegetables. We will engage in hands-on learning along with discussion to preserve vegetables.

This workshop will give you the skills to continue preserving vegetables on your own, a great way to support your health and become aware of food and its importance in our lives.

$10 includes jar of japanese ferments!

Facilitated by Professor Satoshi Ikeda

  • SOLD OUT – Vegan Kimchi

Friday, January 29th, 5:30-7pm

$10

Let`s make vegetarian/vegan Kimchi together!

There’s seafood in kimchi? Yep. Kimchi—a term which refers to a broad category of various pickled, fermented vegetables served as as side dish or condiment to the main meal—is more often than not flavored with some kind of fermented seafood product like brined shrimp or fish sauce.

That’s bad news for vegetarians. The role of those fermented seafood products is to add a good amount of glutamic acid to the mix. That’s the chemical which gives our mouths the sensation of savoriness or umami and part of what makes kimchi taste so deep and complex. Here’s the good news: There are other common ingredients that can provide concentrated bursts of glutamic acid just as well, and vegetarian/vegan kimchi is incredibly simple to make at home.

$10 includes your own jar to take home to ferment!

Facilitated by Sheena Swirlz

  • Jar Swap!

Tuesday, February 2nd, 5-6pm

Join us for a DELICIOUS winter warming event
We will begin with a short information session on winter warming foods and tips on reducing food waste and finish up by swapping our food jars!
What is a jar swap?
Bring 4-6 jars of food to swap for an equal amount of food!
Jar swapping is a great way to share preserves as well as healthy home cooked meals. The idea is to prepare one large meal or batch of food, and trade for a variety of food for your weekly meals. You can save money and time, while enjoying a variety of meals!

STEP ONE:
Make a big pot of freshly cooked food or preserved food (ex. Soups, canned tomatoes, chilli, sauerkraut, seasoned nuts etc.)
STEP TWO:
Prepare 4-6 mason jars of your dish to swap and label the ingredients
STEP THREE:
Bring your jars to the Greenhouse to swap for 4-6 jars of a different food for your weekly meals!

Prepare your food sometime during the week in advance!
Free! No RSVP!

  • Reducing Food Waste

Wednesday, February 3rd, 5:30-7pm

-Scraps into stock

-Food Storage Tips

-Dumpster Diving (share google map)

-Re-growing from scraps

Free – RSVP: http://concordiagreenhouse.com/2016/01/14/eating-ethically-within-your-means-workshop-series/

Vegetarian Potluck! Please bring a dish to share if you wish to participate.

Facilitated by Sheena Swirlz

  • SOLD OUT – Food Justice

Wednesday, February 10th, 5:30 – 7pm

Join us for an interactive presentation and discussion on food justice issues. What are some of the ethical questions that surround what we eat on a daily basis? We’ll talk about some of the many ways that racism, sexism, classism, and accessibility shape the gap between who grows “healthy” food and who gets to eat it. The discussion will also focus on how we can incorporate food justice into how we garden, eat, and advocate.

Free  – RSVP here.

Facilitated by Shona Watt from Le TinyHomestead

  • Workshop: Bake Your Own Bread!

Wednesday, February 17th, 5-7pm

Dreaming of a crusty, warm, whole-wheat loaf to sink your teeth into? Refusing to pay premium mark-ups for sub-par ingredients of questionable sources? Well, we have the workshop for you! Join us in the kitchen for a very special workshop enabling you to make your own bread whenever you want, with a minimum of ingredients. In this hands-on workshop, you’ll be preparing your own basic, accidentally vegan loaf of bread to bake at home. You’ll realize just how easy it is to knead dough and make bread. Our seasoned baker will also show you how easy it is to jazz up your basic recipe with what’s hanging around your pantry or fridge or even just the same flour you’re using to bake; sourdough starter, anyone?
A sampler of different types of bread will be available for tasting! Bring your own spreads!

Meet at Greenhouse at 5pm!
$5
RSVP – https://www.eventbrite.ca/e/workshop-bread-baking-tickets-20899159950

https://www.facebook.com/events/1675495902732233/

  • Ethical Animal Farming

Wednesday, March 2nd, 5:30 – 7pm

Do you recognize that animals are living, conscious beings but not yet ready to adopt a vegetarian or vegan lifestyle? In this workshop we will be looking at the controversial world of ethical farming and sustainable fisheries. There is no doubt that modern livestock farming has gone horribly wrong. Conventional (or factory-farmed) meat ends up in your plate at the detriment of the quality of life of our furry or feathered friends. To make things worse, there is also the exorbitant price tags in terms of emissions, water consumption and food. On the other hand, what are the true costs of a non-sustainable vegan diet, especially in our climate? This workshop wrestles these questions and provides an inside look at an “organic-style”, ethical, local meat farm. We are open to various viewpoints and encourage debates.

This event includes an ethically-sourced pot-luck! Bring something delicious to share while we discuss how our grocery store choices are affecting the world.

Free
RSVP – https://www.eventbrite.ca/e/workshop-bread-baking-tickets-20899159950

Facilitated by Laurence Barchichat

  • Balcony Gardening

Wednesday, March 9th, 5:30 – 7pm

Learn all about vertical gardening with the Balcony Garden project! Empower yourself with new skills to make your ultimate accessible balcony garden.

We`ll explore making the most of small outdoor growing spaces with various do-it-yourself vertical growing systems, with a focus on using cheap and recycled materials.

Some systems we`ll be discussing:

-Self Watering containers, Upside down planters for tomatoes and strawberries, Pallet planter, Gutter gardens, Recycled containers, Local resources for learning and materials, Tips for growing on a balcony in Montreal, How to design your garden, Dealing with pests and the elements

$5

RSVP – Link to Come

Community Gardening

Date TBA

Free

RSVP – Link to Come

  • Micro-greens and Sprouting

Wednesday, March 30th

Our experienced Four Seasons Growing Coordinator, responsible for all of our rooftop micro-greens production, will be hosting this informative session. This workshop will leave with all the information you need to get started growing your own healthy and delicious micro-greens each week in your home or office! Learn from the pros and grow all season long!

Free

Coming up at the Greenhouse!

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We`re open for the winter semester for our regular hours of 11am – 5pm weekdays. We also have special events, like workshops between 5:30-7pm.

Upcoming Events:

Open House – Wednesday, January 13th, 2-6pm

Eating Ethically Within Your Means Workshop Series – Weekly events starting January 19th!

Plant Sale – Tuesday, February 9th, 11am – 2pm

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NEW PRODUCT!

Terrariums

 

We`re Closed For the Holidays!

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Tomorrow is your LAST CHANCE to buy last minute Greenhouse eco-gifts, get a FREE cuban oregano plant, and most importantly, enjoy our glorious atrium lounge!

We`ll be closed for the holidays starting on Friday, December 11th and ending on Monday, January 11th when we re-open!

Contact us at info@concordiagreenhouse.com for inquiries.

 

Photo Blog!

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November 2015
Natural Cleaning Products workshop hosted by Le Tiny Homestead

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November 2015
Herbal First Aid Kit workshop by Lisa!

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November 2015
Fermentation Workshop with Le Tiny Homestead!

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November 2015
We were at the Concordia Farmer`s Market selling our rooftop-grown produce and growing kits!

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November 2015
Myrah gave an awesome, high-demand Earthship presentation!

November 2015
Concordia Greenhouse Annual AGM!
We had Bashu playing live accordian music, free food, free plants and door prizes!

November 2015

Candle making workshop, using locally and ethically sourced beeswax!

gift pack

November 2015

Our Greenhouse gift pack for the holidays! Mushroom Cultivation Kit, Sprouting Kit and a House Plant!
$22.00

October 2015

The Greenhouse Harvest Moon Party!

 

October 2015

DIY Macrame hanging planter, hosted by the Concordia Fibres Association!

 

October 2015

Liza Charbel showing us how to make our own natural, vegan soaps, and soap-cloth combos by felting our soap!

 

October 2015

Shona Watt from Le Tiny Homestead giving us a hands-on workshop on preparing dill pickles!

 

September 2015

Our Annual Fall Plant Sale!

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Fall Herb Talk!

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Our tasty roof-top grown produce at the Concordia`s Farmers Market!

September 2015

Liz Charbel from Gardens without Boarders teaching us how to make home-made soap!

Now Accepting Winter Semester Internship Applications!

Four Seasons Growing
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LOYC 420: Internship in Sustainability 
(Three Positions)
 
The Concordia Greenhouse Project is looking for undergraduate students interested in taking the Internship in Sustainability credit LOYC 420 with us this Fall. 
This position would assist with food production in the greenhouse over the Winter months. The internship requires 120 hours to be completed between Wednesday, January 6th and Tuesday, April 12th and includes assistance with planting, harvesting, pest control, and fertilizing (using organic growing practices), as well as with packaging and deliveries of produce. Experience working with plants an asset. 
 
 
Farmers Market Coordinator
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LOYC 420: Internship in Sustainability 
(One position)
 
The Concordia Greenhouse Project is looking for an undergraduate students interested in taking the Internship in Sustainability credit LOYC 420 with us this Fall. This position would be primarily managing the farmers market stall during the Fall months. The internship requires 120 hours to be completed between January 6th and April 12th 2016 and includes managing the market stall, as well as, lending a hand in the plant production process. Experience in retail, local food marketing and working with plants an asset. 
 
If you are interested for either position, please send your CV and cover letter to Andrew Alford at fourseasonsgrowing@concordiagreenhouse.com by November 27th, 2015. 
 
Note: These internships can be in conjunction with other internship programs (with department approval).
 
 
Media and Outreach
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Available for credit through Coms394
(One position)
 
The Concordia Greenhouse is looking for a Concordia student intern in the Communications or Sustainability minor program for an intern-ship starting this December/January.
 
Tasks include: 
-Creation of weekly newsletter
-Graphic design: Signs, posters, brochures
-Social media 
-Outreach such as tabling at information kiosks on and off campus
-Assist with social events
– 8-10 hours weekly
 
Contact Sheena Swirlz at info@concordiagreenhouse.com for information or to send your CV.
Deadline to apply: Dec 11th

Our mission is to provide a welcoming, organic green space that fosters community by providing experiential learning opportunities within a year-round growing environment.

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