Culinary Students in Manitoba Go Green!
Wondering how transformation into action occurs when Canadian citizens become “literate” about climate change? Read further and be inspired by the actions of one teacher and students at a community college in Manitoba.
I recently was trained by Al Gore and others to be a presenter with The Climate Project Canada (along with my good friend and colleague Todd Lucier from Northern Edge Algonquin). …I have been busy delivering a modified version of this presentation over several months, with different audiences and in different parts of Manitoba and Nova Scotia, building in my own stories and information, and using Al Gore’s presentation materials as the core of the presentation.
I often wonder what effect these presentations have, if any, on the people present. The presentation itself is global, powerful and unequivocal in its messages, yet uses very simple techniques of presentation….As you will learn below, one of the presentations had a profound effect on one of the people who was present.
At the end of this past August, I was invited by Joel Ward, president of ACC - Assiniboine Community College - in Brandon, Manitoba (Canada) to provide the Climate Change presentation to his entire faculty of 150 staff who were returning for fall session, and were kicking off a sustainability initiative.
Below is a story from the Culinary Arts Instructor below that is simply inspiring…the cool thing is that I have been invited back for an entire day with the entire student body of the Tourism, Hospitality and Culinary Arts Program in which we will do the presentation specifically for this group of 60 students, and engage them in some reflections and discussions about what they will want to do with this information, as leaders in their field when they go into the working world. We will also be integrating a 100 mile, or 50 mile, or maybe even a 20-mile diet interactive lunch that everyone will prepare, and a discussion about food and environmental sustainability in tourism. Very cool!!
Enjoy the story!
Celes Davar, Earth Rhythms (Manitoba. Canada)
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“I have an interesting story to tell as a result of the inspiring presentation on climate change by Celes Davar on our first staff assembly.
The day started like every other teaching day and being only two days into the school year, I was taking it easy on the students. I had given the students an hour for lunch and as this is a rare occurrence, the students gladly accepted the gift. I on the other hand was at a loss for what to do with an hour lunch break. I remembered the apple orchard on the BMHC grounds and thought I would take a walk to see if it was producing crab-apples. Of course a few students decided this might be an adventure and decided to join in on the walk. Away we went and as we walked the discussion moved to questions about BMHC (Brandon Mental Health Centre - now being redeveloped as the new campus for Assiniboine Community College). As one discussion led to another we were soon on the topic of the gardens, orchards and what was grown on the property. I had worked at BMHC for a number of years and my parents had worked at BMHC for over 30 years, so I was suddenly a wealth of information for these inquisitive minds. When we got to the apple trees we were shocked by the amount of crab-apples the trees were producing and saddened that they were going to waste. A small idea came to mind at that moment and I realized what a perfect teaching moment I could turn this into.
As one who teaches outside the box, it didn’t take long to have a game plan take shape. Of course I ran the idea by the few students with me and I was pleasantly surprised that they were actually eager to go along. The next test was to pass it by the rest of the students and have mutual agreement and participation. I was incredibly shocked when all the students agreed with this rare opportunity. The change in lesson plan was accomplished in a matter of minutes and a new direction was taken. Students gathered pails and in groups of two, we proceeded to the apple orchard and carefully selected a variety of crab-apples in which we would create a dazzling new recipe.
It is always amazing when a truly teachable moment happens. When it lasts for an entire afternoon where all the students are engaged, and a meaningful learning experience takes place. I…well … just smile and feel good about the job I do. After the apple picking (the rest of the students who had missed the history lesson earlier and were teased by the students who had been present) wanted to see what other gifts the grounds might offer. Naturally I answered many history questions again as the students felt they had missed out. As we walked by the duck pond we toured to the east and found the rhubarb patch. I have never seen or imagined students of the 18- 24 year old range would ever be excited about discovering rhubarb, I had seriously under estimated my chefs in training. I didn’t have the heart to tell them that the rhubarb was past its time as they eagerly picked and gathered rhubarb for a treat they would make for the class to taste test. Well …when the teaching moments are happening why stop it with telling them it was time to go back to class.
We toured the remainder of the grounds on the east side and saw the remains of the old green house, suddenly the year two students wondered if they could plant a garden next spring for the next years class. They wanted all types of vegetables and herbs to grow and such stories they told of how and what they could produce. By this time I didn’t think I could take much more shocks as I was a little flabbergasted at myself for underestimating the students. Being in shock I moved through the motions and arrived back at class with a new outlook for the year.
Over the next few days we preserved our treasures and will be sharing them throughout the year when you least expect them. I know that this outside the box experience has touched the students and the community in ways I could have never imagined or planned for in a regular class day. I discovered that the students wanted to know more about how to protect and preserve our resources and how they, as young chefs could promote and do their part. I won’t go into the rest of the discoveries I have made since that day, as they are tremendous, they haven’t stopped, and the ripple is spreading.
I do know that a tremendous positive impact has been made. How? We have been receiving locally grown produce, assorted locally grown fruits, and samples of Grandma’s preserved products. This morning I picked up 20 lbs of locally grown grapes!!! I haven’t a clue what we will do them……some brainstorming with the students is definitely on the agenda today and who knows what the grapes will turn into.
News is spreading and local farmers would like to have the opportunity to provide local grown products. One of the local Hutterite colonies is very excited to sell their produce and perhaps book a cooking class or two for their colony.
I mention only a few highlights of what has occurred in the last few weeks since Celes spoke at ACC. I can only imagine what would happen if he were to speak with our students personally.
Thanks you for a truly remarkable guest speaker and for making my year!”
Yours in education,
Joanne Canada-Somers, Culinary Arts Instructor
Assiniboine Community College


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