All Posts Tagged With: "Farming"
Universities are ground zero of the locavore movement
Students are leading a shift from greasy grub to gourmet fare. Here are scenes from the locavore movement on campus. See the full photo essay in the 2014 Maclean’s University Rankings issue.
Farmers want population eradicated
Ryan Brook is counting some not so little piggies.
The University of Saskatchewan researcher is heading the first scientific survey of the province’s wild boar population.
He hopes to have his data compiled quickly next year so he can persuade the provincial government to step up its battle against the pesky porkers before their numbers grow completely out of control. It’s a problem he foresees across the Prairies.
“I think the window is closing very rapidly,” says Brook.
“If we don’t take some very serious action over the next two years, then we’re very quickly going to be moving into a position where we’re simply trying to manage and live with wild boar, rather than eradicate them.”
Kwantlen University to capitalize on trend
Kwantlen Polytechnic University is looking for a couple dozen recruits for its new four-year Bachelor of Applied Science in sustainable small-scale agriculture, reports the Vancouver Sun.
The degree will focus on agriculture that saves energy. Students will take business, biology, soil management and complete a hands-on practicum in year three. It will be taught mainly in Langley.
There’s growing interested in sustainable agriculture on Canadian campuses. To learn more, read The dirt on Farming by Jason McBride from the 21st Maclean’s University Rankings.
Urban students are getting dirty on campus
From the 21st Maclean’s University Rankings, on newsstands now. Story by Jason McBride
This past September, New Brunswick’s Mount Allison University held an event unprecedented in its 172-year-long history: a you-pick potato harvest. For the first five Saturdays of the new school year, students and Sackville residents were able to pick Russet and Superior potatoes from a boggy, 9.7-hectare farm in the heart of the campus. The rest of the spud harvest—a yield of 30,000 pounds—was transformed, to the delight of many ravenous undergrads, into fresh, hand-cut french fries and mashed potatoes in the kitchen at Jennings Hall.