Come celebrate Earth Day at the University of New Mexico’s Sustainability Expo & Lobo Growers’ Market. Now in its sixth year, the Expo & Growers’ Market is one of the largest events on campus. This year it is scheduled to be held on Cornell Mall — just east of the Student Union Building — on Tuesday, April 22nd from 10 am to 2 pm. Everyone is invited to join in the Earth Day-inspired festivities.
The Expo & Growers’ Market offers a great opportunity to interact with sustainability-minded folks at a variety of engaging displays and activities, including an alternative transportation exhibition, a growers’ market, and a bicycle auction. Learn about sustainable initiatives on campus and in the surrounding community, connect with potential employers, meet local farmers, and enjoy the fun, energetic atmosphere.
The Lobo Growers’ Market portion of the Expo is organized by Sustainability Studies students who are passionate about promoting local farming and small business, and educating campus and community members about sustainable agriculture and healthy food choices. The Lobo Growers’ Market will kick off the upcoming Albuquerque area growers’ market season, and will feature numerous local growers, value-added producers, and prepared foods vendors.
Numerous campus organizations are responsible for coordinating the Expo & Growers’ Market event, including the UNM Office of Sustainability, the UNM Sustainability Studies Program, the Associated Students of UNM, and UNM Parking and Transportation Services. In the spirit of sustainability, the 6th Annual Sustainability Expo & Lobo Growers’ Market will be a zero waste event; we encourage your participation and support.
Can’t wait for this year’s Lobo Growers’ Market? Check out video clips from local television stations, KASA and The Mtn, to see their coverage of previous years’ events.
Meet Ian Kerstetter, the Fall 2013 Lobo Growers’ Market Manager! Ian is a senior at UNM, pursuing a Bachelor of Fine Arts in Art Studio with a focus on Art & Ecology. He’s also minoring in Sustainability Studies.
Ian is deeply engaged – as both an advocate and an artist – with the local food community. He completed the SUST-364 Growers’ Market Practicum course this past spring, and has spent the summer working as the assistant market manager at the Nob Hill Growers’ Market. Ian is looking forward to bringing a diverse array of local vendors to campus this fall. In addition, he intends to use the market as an educational and collaborative space for both campus and community initiatives. More on that later…
As an artist, Ian explores the relationship of humans to the environment, and blends ecological and social practices into his work. He is a part of the Vecinos artist collective, a native New Mexican group that promotes sustainability and social change through the arts. Last fall, the collective created a Marigold Parade float for the AgriCultura Network, to honor past and present farmers.
Welcome, Ian. We’re excited to have such a creative and capable student managing the six-week series of markets…and can’t wait for the first market on Wednesday, August 28!
EAT SMART, BUY LOCAL, BE LOBO!
The Lobo Growers’ Market is returning to UNM main campus this fall! Starting the second week of the semester, the Sustainability Studies Program will be hosting a series of six weekly growers’ markets on the Cornell Mall. Come on by and support your local, sustainable growers and producers.
The market will be held on Wednesdays from 10am to 2pm, and will run from August 28 through October 2. There will be about ten vendors set up in the grassy, shady area between Johnson Center and the bronze statues just south of the SUB.
Markets will be held on:
At the Lobo Growers’ Market you’ll find fresh produce, locally-made value-added products, and prepared foods. Offerings will vary from week to week, but may include tomatoes, corn, melons, apples, potatoes, onions, summer squash, beets, carrots, herbs, chard, garlic, honey, salsas, aguas frescas, breads and pastries, and handcrafted soaps and bodycare products.
See you there!
The Sustainability Studies Program is thrilled to announce that the fall series of Lobo Growers’ Markets will again take place this coming semester.
We are hiring a student market manager to plan and run the weekly event, and will be accepting applications from now until mid-August. The position is for 10 hrs/week for the first 8 weeks of the fall semester. See more details on the online job posting.
The Lobo Growers’ Market was originally developed as a UNM student project and was held for the first time in the Fall of 2007. Students brought numerous growers and value-added producers on campus to promote local farming and small business – and ultimately, to educate campus members about sustainable agriculture and healthy food choices. The market has subsequently been held more than 15 times. We offer one Earth Day-inspired growers’ market event in the spring semester, and six markets in the fall when local produce is at its best.
Join us on Cornell Mall every Wednesday from 10am to 2pm, starting August 28th through October 2nd. EAT SMART, BUY LOCAL, BE LOBO!
The yellow star shows the market location. Join us Wednesdays from 10am-2pm on the Cornell Mall. There will be ten vendors in the grassy triangle just west of Johnson Gym.
Thanks to all who contributed to the success of the 5th Annual Sustainability Expo & Lobo Growers’ Market! Over 70 vendors and thousands of customers enjoyed a gorgeous spring day on Cornell Mall on the day after Earth Day.
UNM Parking & Transportation Services, the Office of Sustainability, and Sustainability Studies Program Growers’ Market Practicum students deserve special recognition for their efforts. And, with the help of Knowaste, we were able to effectively make the expo a no-waste event.
Some of the many wonderful vendors that participated in our event:
Albuquerque Growers’ Market Alliance
Albuquerque Old School
Bernalillo County Open Space
Bike-in Coffee at Old Town Farm
Cycles of Life
Delicious New Mexico
Earth Gift Herbals
East Mountain Organics
East Central Ministries Growing Awareness Farm
Edible Santa Fe
Feed the Hood Farms
Food and Water Watch
Granja Para Mañana
La Montanita Food Co-op
Land of Enfigment
Le Paris Bakery
Luque Meat Sauce
Mid-Region Council of Governments Agriculture Collaborative
Roadrunner Food Bank
Santa Fe Honey
Shabeta’s Healing Garden
Sol Harvest Farm
South Valley Soaps
Southwest Organizing Project
Tio Frank’s Chile Sauce
UNM Lobo Gardens
UNM Lobo SEEDs
UNM Fair Trade Initiative
Ye Ole Kitchen Witch
Quetzelcoatl Food Truck (CODECE)
Join us next year for the 6th Annual Sustainability Expo & Lobo Growers’ Market on April 22, 2014. In the meantime, the Sustainability Studies Program is aiming to hold another series of six weekly Lobo Growers’ Markets in the Fall 2013 semester. During August and September, local produce will be at its best and most abundant! Stay tuned for more info…
- Posted by Jessica
Bread has been a staple of the human diet for thousands of years. Traces of leavened bread have been found that date all the way back to 4000 BCE in Egypt and it can be found, in one form or another, in almost every culture in the world. It is amazing to consider how such a simple and humble food, composed of only three or four ingredients, has transcended the boundaries of class, religion and culture. It is a food that has been consumed with equal vigor by both the rich and the poor, and in many religions it fulfills special ceremonial roles; think of the Eucharist in Christianity or the Challah from Judaism.
Here in New Mexico the bread made by the Pueblo Indians has traditionally been baked in a clay oven called an horno. These ovens were brought to the pueblos by the Spanish conquistadors who introduced wheat to the Native Americans and taught them how to bake in ovens instead of on stones heated in a fire. In fourth grade my class built our own horno and used it to bake bread. Ever since then I have wanted to build my own wood-fired oven.
When I first started this blog I had grand plans to build myself a huge masonry oven, one that was big enough for twelve loaves of bread or a whole pig, but, as a little research soon showed, I had severely underestimated how much time and effort such an undertaking would require. Though I still have plans to construct my grand oven, for now I have contented myself with a smaller, more basic version that can be built in a few weekends.
- Build a stand
- This slab has a base that is 4 feet 8 inches by 5 feet.
- Insulating slab
- Construct a wooden frame to hold the slab.
- Mix together 6 parts vermiculite with 1 part Portland cement and then add enough water to make it the consistency of wet oatmeal.
- Pour the concrete into the frame, making sure that the top is level. This must now sit for about a week to allow the cement to harden and dry.
- Laying the Hearth
- On top of the concrete slab place a piece of cement board that has been cut to the size of the slab.
- Before placing the firebricks on the slab lay them out on a flat surface so you can get a feel for how your oven will look.
i. The firebricks, along with the fire clay and masonry sand can be bought at Kinney Brick Co. They have their own kiln where they make many of their bricks and they even recycle old bricks and use them to make new ones!
- Mix together equal parts fire clay and masonry sand and add enough water to make a paste.
- Spread the paste in a ¼ inch thick layer over the cement board. Mark a line down the center as a guide for laying your first bricks.
- Begin laying the center bricks first, one on either side of the line, then continue with the rest of the bricks. Make sure to check that all bricks are level.
- 4. Building the walls
- A. Lay the back wall first
i. Make a mortar out of 10 parts masonry sand, 3 parts Portland cement and 1 ½ parts fire clay with enough water to make it workable.
ii. Construct the wall in a pyramid shape to conform to the domed shape of the oven roof.
- Now lay the side walls
i. Use the same mortar mix as for the back wall.
- Build the arches
- Trace an outline of your arch on a piece of plywood and use this to create a form for building your arches.
- Start with the back arch and build them one at a time, still using the same mortar.
- The Doorway
- It is very important that the height of the door be 63% of the height of the oven to allow for proper circulation of heat.
- A chimney set into the doorway will help to draw the smoke out and circulate the heat even better.
- The oven is now complete but must sit for a week or two to allow the mortar to set.
If you are interested in building your own oven or just want to learn how to bake some really great bread here are a few book worth looking at:
The Bread Builders: Hearth Loaves and Masonry Ovens by Daniel Wing and Alan Scott
Build Your Own Earth Oven by Kiko Denzer
Tartine Bread by Chad Robertson and Eric Wolfinger
Bread Earth and Fire by Stuart Silverstein
-Posted by Lydia