WFU SEAC

The Student Environmental Action Coalition at Wake Forest University
The weather was perfect for the first WFU SEAC meeting of the year on Davis Field tonight. Old friends and new faces came together to bond over shared interests and to plan for a semester filled with environmental action.
Meetings are every Tuesday from 6:30-7:30 PM. They will be held on Davis Field while weather permits, and rain locations will be announced if need be on the listserv, facebook, and twitter.
We hope to see everyone back next week for more!

The weather was perfect for the first WFU SEAC meeting of the year on Davis Field tonight. Old friends and new faces came together to bond over shared interests and to plan for a semester filled with environmental action.

Meetings are every Tuesday from 6:30-7:30 PM. They will be held on Davis Field while weather permits, and rain locations will be announced if need be on the listserv, facebook, and twitter.

We hope to see everyone back next week for more!

good food for the earth = good food for you.

The WFU SEAC Kickoff Cookout was last Sunday at the WFU Sustainability House. Fifty students ranging from Freshmen to Graduate students came out to enjoy delicious food, mingle with environmentally conscious peers, and relax in the garden.  We’re excited for a great semester of friends, fun, and environmental action!
The cookout menu included:
Homemade beef burgers (Whole Foods Animal Welfare Rating Standard Step 1), organic veggie burgers, and organic whole-wheat buns
Homemade caramelized onions, a variety of organic cheeses, and organic condiments
Grilled local peaches
Hyper-local tomatoes and corn from the Campus Garden
Pesto pasta salad made with basil from the Campus Garden
Homemade guacamole and organic chips and salsa
We composted all of the food waste, as well as the plates, utensils, and cups.

The WFU SEAC Kickoff Cookout was last Sunday at the WFU Sustainability House. Fifty students ranging from Freshmen to Graduate students came out to enjoy delicious food, mingle with environmentally conscious peers, and relax in the garden.  We’re excited for a great semester of friends, fun, and environmental action!

The cookout menu included:

Homemade beef burgers (Whole Foods Animal Welfare Rating Standard Step 1), organic veggie burgers, and organic whole-wheat buns

Homemade caramelized onions, a variety of organic cheeses, and organic condiments

Grilled local peaches

Hyper-local tomatoes and corn from the Campus Garden

Pesto pasta salad made with basil from the Campus Garden

Homemade guacamole and organic chips and salsa

We composted all of the food waste, as well as the plates, utensils, and cups.

mr. wind: his potential is ours.

Every piece of plastic ever made still exists today, and much of this plastic has traveled from our hands to our oceans. The most important thing you can do is use less plastic. Join the Blue movement and sign the plastic pledge at SaveMyOceans.com.”

Friday, April 27th

Celebrate local food this Friday!

Walking tours to the Reynolda Village Farmers Market will take place from 11am-1pm. Meet a guide at the Benson Circle, receive a free canvas tote, and come prepared for an amazing variety of produce and more from local farmers and vendors.  (The market runs from 9:00 a.m. – 1:00 p.m. on Fridays from April until October.)

Also, enjoy Farm to Fork Friday for lunch and dinner in the Magnolia Room and the Fresh Food Company.  Local produce being served in both locations includes:

  • Sweet Potatoes – Ham Produce, Snow Hill, NC
  • Strawberries – Cottle Farms, Faison, NC
  • Salad bar items (wheat grass, alfalfa sprouts, bean sprouts, tri-colored cauliflower, tri-colored carrots, tri-colored grape tomatoes) Sunny Creek Farms, Tryon, NC
  • Apple Cider with sliced apples, Henderson Farms, Henderson County, NC
  • Whole Baby Carrots – Bolthouse Farms, Suwanee, GA
  • Beef for Tacos – Grayson Farms, Scottsville, VA