Field to fork has never tasted so good

Sold out for another consecutive year, Assiniboine’s Harvest on the Hill is a true learn by doing event with students from five different programs at the heart of the action this past October.

Global and local cuisine and beer was highlighted for more than 200 guests by Culinary Arts and Hotel & Restaurant Management students and faculty. A new feature at this year’s event, Agribusiness students shared insight about commodity production for the food guests enjoyed.

Agribusiness students were extremely knowledgeable on various local commodities used in the dishes guests were sampling. Students were able to discuss a range of products from wheat, canola, beef, and pork as well as sharing interesting facts and answering questions about each product with guests,” said Danielle Tichit, an Agribusiness instructor at Assiniboine.

Joining them were students in the college’s Sustainable Foods and Horticultural Production programs, showcasing applied research happening at the college’s North Hill campus, including the production of microgreens in trays, hydroponic crop production system set up, interactions of beneficial soil fungus and onion neck rot disease causing fungus and a native plant species display.

Field to fork is collection of activities at Assiniboine dedicated to strengthening the local food chain through education applied research, and outreach. Some of the ingredients at Harvest on the Hill are so local, they’ve never left the North Hill campus, having been grown and harvested on site before making their way to the Manitoba Institute of Culinary Arts to be used in dishes.

“It is one of Brandon Manitoba’s highly appreciated cultural events, in which we challenged our students to incorporate and adopt the Locavore Movement by using ingredients we produced in our gardens to craft beautiful, delicious cuisine showcasing leading edge skills learned from the culinary program at the Manitoba Institute of Culinary Arts.” said Bryan Hendricks, Culinary Instructor at MICA.