Past Events

The Campus Beet Kick-off Dinner

Weds, Sept 21 7 – 9 PM at the Wesley Foundation – Free foodz and musique!

a poem about the event’s spendor:

Grilled cheeses

Quesedillas

Pear cobbler, mama mia!

Music by Mike Coryell

(you won’t be bored – if you can’t tell)

Photography from Ire-land

Ceramics, crafts, all made by hand

Local foods to win your heart

(make sure to get there from the start)

Food for those who can’t eat wheat

Made with love from Campus Beet!

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Business Plan Workshop Day

Sunday, May 15th

11 AM – 4 PM, 4503 Parkview Ave (The Gibbs House)

Come enjoy snacks and camaraderie in exchange for your brain power.  Help critique and workshop the business plan and give feedback and input on the setup of YOUR Campus Beet Cafe!

Please contact Amelia at amelia.g.stefanac@wmich.edu to receive a copy of the 1st draft of the business plan for review.

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Join the Beet! Thursday, May 12th 

8 PM, 820 West Vine

Come share some food with us, join in our bondfire, bring a few things to screen print, and hear more about how you can get involved with The Campus Beet this summer!

There will be drums to create maximum pun-age with the title for this event.

Check out the details on facebook!

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Campus Beet Open House

Friday, April 8th, 2011
5:00 p.m. Bernhard Center East Ballroom

Over 500 guests from the WMU and Kalamazoo community came to share our vision and a delicious local dinner!

A showcase of our vision for a student-led campus cafe.  The open house featured potential entertainment acts in a future cafe, all in one night.  The event featured student performances by a WMU jazz trio, writers from Onomatopoeia, and amusician, Taylor Clark.  A cafe-like atmosphere was created with help from the Interior Design Student Organization, through their help in the creation of a “book nook” and a film screening area.  The night showcased student artwork through an art show, and featured a community art project led by the I.D.E.A. association.

Twelve dishes featuring locally-sourced April produce were served.  Members of the Kalamazoo community came to educate on their sustainable food practices and businesses.

Because we are so eager to share our vision with the community, this event was absolutely free!

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Yoni Landeau from CoFED: Get Inspiregized!

Friday, March 11th, 2011
4:00 p.m. Chemistry Building, Room 1260
Western Michigan University

Yoni Landeau, co-founder of Cooperative Food Empowerment Directives and experienced student-led cafe organizer, will be coming to Western Michigan University to speak about organizing on college campuses.

Saturday, March 12th
11:00 a.m. – 4:00 p.m.
The Gibbs House for Environmental Research
4503 Parkview Ave

Yoni will be holding a workshop giving a more detailed look at campus organizing for a specific cause, a student-led cafe on campus focusing on local nutrition and allergen-free foods.  Free lunch provided!

Find out more about CoFED

This event is SAF funded through the Western Student Association.

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The Campus Beet Menu Taste

chef nick's for campus beet

Saturday, January 15th, 2010
5:00 – 7:00 PM, The Bernhard Center West Ballroom

A collection of 25 different recipes featuring locally-sourced produce, in recipes that fit a wide variety of dietary needs.  Members of The Campus Beet prepared all recipes for the event with the help of Chef Nick of WMU Catering Services.  Surveys distributed to all attendees gave us valuable insight to which foods were favorites, how to improve recipes, and what the WMU community is looking for in a student-led cafe.

Caleb making vegan cornbread

Caleb making vegan cornbread

The event highlighted the student-led cafe initiative at WMU from the past to what we are working towards today.  Will Derouin of the Student Garden Organization spoke on sustainable gardening initiatives on campus and how they will join efforts with The Campus Beet in the future.  Aaron Graham, a WMU Dietetics Intern and WMU Alumnus, spoke on healthy eating and the Dietetic Intern’s role in the event.  Lee Hauser of Eater’s Guild described the life of a carrot from ground to plate, and told experiences in sustainable foods at WMU and in the greater Kalamazoo community.

menu taste, mark olivia tyler

Mark, Olivia, and Tyler (left to right) working hard on their recipes


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