Sustainnovation

On March 1, The Flying Carrot was featured at Sustainnovation, a University of Colorado at Colorado Springs (UCCS) event highlighting the work and successes of numerous sustainability initiatives and research on campus. The development of the Flying Carrot project is a novel approach to increasing access to local, seasonal food as well as teaching cooking skills and healthful eating. The mobile aspect of this project gives it the potential to visit underserved neighborhoods where access to fresh food is limited. 

We were excited to share the Flying Carrot with students, faculty, and community members. Attendants got to taste polenta taragna (buckwheat flour combined with cornmeal) topped with garlicky kale and a savory pumpkin tomato sauce featuring local squash, herbs, and garlic. Not only did this connect diners with the source of their food but they also learned about its history through the story of corn. The corn generally found at the grocery store today is almost unrecognizable from its ancient roots. 

Find a recipe for making polenta taragna here.

Perhaps the most powerful part of the Sustainnovation forum was the joining of forces among the various community and campus "sustainnovators," who came together in small groups during a brainstorming session to come up with solutions to sustainability issues affecting UCCS. Although each individual can be powerful, I like what Hellen Keller said, "Alone we can do so little; together we can do so much."

Hopefully I'll have some better pictures of this event to share soon...