In This Issue

Bill McKibben Speaks to GVSU Community

Renowned author and 350.org Founder, Bill McKibben, spoke to GVSU in September 2012. A recording (and transcript) of his lecture, "Building the Movement to Save the Climate," can be found here.

Reinvestment Fund

Applications for the Sustainability Reinvestment fund are due on February 15th. The grant is available to GVSU faculty, staff, and students. Information regarding the grant and application process is available here.

Nichols Sustainability Scholarship

We are now accepting applications for the Nichols Sustainability Scholarship. Nichols, established in 1936, a distributor of products to clean, protect and package in the Great Lakes Region, created this scholarship in 2006 to reward students who commit to making a difference when it comes to environmental, social and fiscal responsibility. For more information and to apply, click here.

GVSU Students to Attend Summit

GVSU Student Environmental Coalition members will be attending the Michigan Student Sustainability Coalition in Mount Pleasant on February 9th and 10th.

For more information about the summit, click here.

SAP Farm Stand Remains Open!

The SAP Farm Stand will be operating out of the Kirkhof Center Lobby on Grand Valley's Allendale Campus. Below you will find a recipe to help you put their Kale to use!

Bean Soup with Kale

INGREDIENTS

1 tablespoon olive oil or canola oil

8 large garlic cloves, crushed or minced

1 medium yellow onion, chopped

4 cups chopped raw kale

4 cups low-fat, low-sodium chicken or vegetable broth

2 (15 ounce) cans white beans, such as cannellini or navy, undrained

4 plum tomatoes, chopped

2 teaspoons dried Italian herb seasoning

Salt and pepper to taste

1 cup chopped parsley

DIRECTIONS

1. In a large pot, heat olive oil.

2.  Add garlic and onion; saute until soft.

3.  Add kale and saute, stirring, until wilted.

4.  Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes.

5. In a blender or food processor, mix the remaining beans and broth until smooth.

6. Stir into soup to thicken. Simmer 15 minutes.

7. Ladle into bowls; sprinkle with chopped parsley.