Do you like Food Network's show Chopped? Have you ever wanted to compete in a similar cooking competition? You're in luck! Several MSU students in the RISE program are collaborating with The School of Hospitality Business to plan a Chopped-style event here at MSU, featuring mystery ingredients from the Bailey GREENhouse and the Student Organic … Continue reading MSU Chopped: Call for Applications
By Allison Stawara The Bailey GREENhouse and Urban Farm's focus on student awareness of the food system is not complete without the students who come volunteer and learn about where their food comes from. But another very important partnership of this closed-loop food system is with the chefs who prepare and highlight our products in … Continue reading The Chef Connection
Thyme (Thymus vulgaris) A common garden herb used in many different styles of cuisine, thyme is a perennial shrub native to the Mediterranean climate with tiny green leaves and an unmistakable scent. The herb's use stretches into antiquity, with both the Greeks and Egyptians having recorded different applications, both medicinally and culturally. The Greeks thought … Continue reading Meet Your Produce: Thyme
This workshop is all about Bone Broth! Join us on Friday, January 30th, 2015 at 2pm as we turn bones into soup in the Bailey Hall 2nd Floor Kitchen. Vegetarian broth will also be available. What’s the deal with Bone Broth? Consumed since prehistoric times, Bone Broth is made from the boiled bones of meat … Continue reading RISE Cooking Workshops: Bone Broth
By Dani Blumstein Soil. Dirt. Worm poop. Compost. No matter what you call it its essential. It’s my house, my growing substance, and my nutrients. I’m a red wriggler worm. My main job in the agricultural business is to break down your food waste into a highly nutritional substance for your farmers to grow new … Continue reading The Year of Soil
Lemon Verbena (Aloysia citrodora) A perennial (lives more than one growing season) shrub native to the western countries of South America, lemon verbena is a popular herbal tea plant that has a citrusy, lemon scent. The bright green leaves are dried or used fresh in a variety of culinary settings to bring the lemon flavor … Continue reading Meet Your Produce: Lemon Verbena
Did you know bees are the most important pollinators of our fruits, vegetables, and flowers, as well as crops like alfalfa hay that feed the farm animals that humans rely on? In the last 10 years though, crop production has increased while bee populations have plummeted due to the elimination of cover crops, large-scale monoculture practices, an increase in pesticides that are toxic to bees, and Colony Collapse Disorder.
The Bailey Urban Farm and the RISE (Residential Initiative on the Study of the Environment) collaborates to bring monthly cooking workshops to the residents of Bailey Hall and participants in the RISE program. We welcome all who want to join us! Our next workshop: PIZZA! Join us on Friday, October 10th, 2014 as we make … Continue reading RISE Cooking Workshops
By Liz Brajevich The Worm Team at Michigan State began composting in the Bailey Greenhouse in 2012. The Be Spartan Green Student Project Fund funds this new program. Granted $5,000, the worm team set up three vermicomposting bins. Worms are breaking down food scraps from the Brody Cafeteria and turning them into a nutrient rich … Continue reading Worms, Worms, Worms!
The Bailey GREENhouse and Urban Farm is a passive solar greenhouse located in the Brody neighborhood of Michigan State University's campus. The greenhouse grows certified organic herbs and greens that are sold to the Brody Dining Hall and Kellogg Hotel and Conference Center's State Room. Student workers and volunteers participate in duties which include harvesting, … Continue reading Welcome to Our New Website!
