Rainbow of veggies at University Farmers Market
The University Farmers Market is open today!
10 a.m. to 2 p.m. in Plaza Park across from the UMMC entrance.
Get outside and see what the market has to offer!
Join us for UMB’s Annual Neighborhood Festival at the Community Engagement Center! Connect with your neighbors and enjoy free activities.
Saturday, April 22 | 11 a.m. to 2 p.m. | 800 W. Baltimore St.
Sponsored by the UMB Council for the Arts & Culture
First Lady Yumi Hogan, Honorary Chair
Departments or individuals can sponsor a family by collecting the items below to fill a Thanksgiving food basket.
*Turkeys and homemade desserts will be coordinated through the UMB Community Engagement Center.
Monday, Nov. 7, through Friday, Nov. 18
UMB Community Engagement Center
Entrance at 870 W. Baltimore St.
Monday, Nov. 21
UMB Community Engagement Center
Entrance at 870 W. Baltimore St.
For more information, or to volunteer, contact Brian Sturdivant.
Donate online through the Staff Senate giving page.
Leave your lunch at home and come out to the Maryland Public Interest Law Project’s Chili Cook-Off on Wednesday, Nov. 16 in the law school’s Comcast dining area from 11 a.m. to 2 p.m.
Both options allow you to vote for the “best chili.” This, of course, is a coveted title.
Friday, Nov. 4, 2016
11:30 a.m. to 1:30 p.m.
The Koester Main Lot
660 W. Lexington St.
Who wants delicious food truck fare for Founders Week? Get to Koester’s Main Lot on Friday, Nov. 4, 11:30 a.m. to 1:30 p.m. The first 200 guests that bring a donation to benefit Project Feast will receive a $5 discount voucher that can be used toward your food truck purchase. Donations of canned food, footwear, outerwear, and clothing will be accepted. Vouchers are for UMB faculty, staff, and students only. You must bring your UMB ID to receive a voucher.
Most food trucks accept credit cards, and all accept cash.
Learn more about other Founders Week events.
Flash Crabcake Co. will be on campus selling their signature crab cakes on Thursday, Oct. 6. Find them outside the Lexington Building from noon to 1:30 p.m.
Purchase cream of crab soup for $8 or a six-ounce crabcake with crackers for $10, on a roll for $11, or with chips and a drink for $12.
Check out the July-August issue of The President’s Message. It includes Dr. Perman discussing his promises for a troubled world, a wrap-up of the 2011-2016 strategic plan, an introduction to Dawn Rhodes as chief business and finance officer and to TaShara Bailey as the Diversity Advisory Council’s first diversity fellow, a look at the new SAFE Center for Human Trafficking Survivors, a Project SEARCH profile on Mikeia Jones, and updates on Middle States and public safety.
The University Farmers Market is open for its 8th season at University Plaza Park on Tuesdays, now through November. Locally grown and sustainably produced foods are available!
In addition, you also can pick up your favorite baked goods, honey, eggs, nuts, plants, flowers, and prepared foods to eat or take home.
The University Farmers Market is looking for volunteers to help throughout the season. If you are interested, contact Justin Graves to learn more.
Baltimore locals Michelle Bond and Joan Kanner have opened a pop-up shop at Lexington Market called Bottoms Up Bagels.
Check out the jersey-style pork roll, cheese and egg bagel sandwich, or bagels and lox. Their bagels are homemade.
Bottoms Up Bagels will be at Lexington Market until Saturday.
Flash Crab Cakes
Flash Crabcake Co. will be on campus selling their signature crab cakes on Friday, May 13. Find them outside the Lexington St. building from noon to 1:30 p.m. Purchase cream of crab soup for $8 or a 6-ounce crabcake with crackers for $10, on a roll for $11, or with chips and a drink for $12.
The Community Action Network is holding our annual food tours on April 26. The tours are an opportunity to explore southwest Baltimore, engage in community economic development, and get some free food!
We will meet at School of Social Work courtyard leaving promptly at the designated time. Come hungry! Food will be aplenty! There are 20 spots per food tour, which are first-come, first-served, so please be sure to sign up quickly. We will notify those who have made it into the food tour if the list becomes overbooked.
Join us on April 26 from 4 to 5:45 p.m. to sample food from restaurants in Hollins Market: Mi Ranchito, Primo Chicken, CUPs, and Eddies!
Please email CAN at yesbaltimorecan@gmail.com, if you have any questions or concerns.
Before we know it, spring will be upon us! Along with sunny skies, greener grass, and flowering trees comes the opening weekends for local farmers markets! They pop up all across the city and county and offer a fresh array of local and seasonal produce.
In the earlier months (April through June) you may find selections such as spinach, parsnips, fresh herbs, mushrooms, rhubarb, radishes, chard, lettuces, and asparagus. More variety makes it way to the markets throughout the summer and fall months including berries, tomatoes, peppers, broccoli, cabbage, celery, cucumbers, kale, onions, peppers, and squash. Now I’m getting hungry!
But what should you do with all of these nutrient-rich, fresh, local ingredients? Too often I hear of people going to the market, coming home with a bag of goodies, and letting them rot while they are eating out and relying on convenience foods. If this scenario sounds familiar to you, then I encourage you to make a change and devote yourself to home cooking!
While there is no need to use a formal recipe, it can be helpful when you are working with unfamiliar ingredients. We live in a society inundated with information, including recipes, so try picking two to three recipe sources and sticking with them. Follow blogs or download recipe apps so you can stay up to date and get daily inspiration right at your fingertips. Recipe apps I enjoy include Whole Foods Recipes, Yummly, and Epicurious.
Another great tip to incorporate fresh farmer’s market produce into your diet is to prepare the food in different ways. I know plenty of my clients who claim to dislike Brussels sprouts (boiled and bland) until one day they try them in a new way (roasted and flavorful!) Cooking techniques such as roasting, sautéing, grilling, and even drying can bring out unique flavors and textures to your produce.
Also, keep in mind that eating fresh produce can taste drastically different than its grocery store counterpart. I remember as a child despising peas, which came from a can or from the freezer, but once I tried fresh peas from the garden I couldn’t get enough! So, be open minded about produce when you’re browsing the market.
Lastly, do not be afraid to ask the local farmer how he or she prepares the ingredient. Farmers are often experts in what they grow and may have some excellent tips on how to prepare and use the ingredients you are interested in purchasing.
Many of us are so busy that we don’t have the time or energy to cook meals at home regularly. Nearly half of Americans eat at a restaurant on a given day, and over 40 percent of our daily intake of calories (fat and sodium) are from foods consumed while eating out.
But just because you eat out doesn’t mean your waist line has to suffer! Here are some tips to make healthier choices and still enjoy your meal.
1) Be sure to ask questions about preparation and don’t be afraid to ask for substitutions.
2) Be creative!
3) Search the menu for key words.
4) Monitor your portion sizes.
5) Avoid drinking your calories!
To read more, please visit our website.