You’re Invited!

You’re Invited!

Upcoming Events

Annual Harvest Party — Tuesday, October 27th, 4pm-6pm
Last First Friday Volunteering — Friday, November 6th, 1pm to 4pm

Rye’s HomeGrown is preparing for our annual Fall Harvest Party and we’d like to celebrate the season by acknowledging the hard work and dedication of all those who have made this project possible. That’s you!

–       Event: Rye’s HomeGrown Annual Fall Harvest Party
–       Date: Tuesday, October 27th
–       Location: ILLC International Room, 1st Floor
–       Time: 4-6pm | Champion Awards 4:20-5pm

The event will begin with a reception from 4pm to 4:30pm featuring homegrown snacks prepared by the wonderful Chefs at Ryerson Eats. From 4:30pm to 5pm, we will share some of the highlights from the year and acknowledge our Champions, with mingling and games to follow from 5pm to 6pm. Farm tours will be offered at 3:30pm and at 5:00pm.

RSVP is required. Please reply using this Google Form:

We are also looking for volunteers to help us pull off this amazing event? If you’re interested in helping out we have several shifts the day-of (and of course you can enjoy the Harvest Party festivities!):
-Set-Up (2-4pm)
-Event (4-6pm)
-Tear down (6-8pm)
If you’re interested, send Cindy an email to let her know at

Hope everyone had a fantastic thanksgiving and ate enough turkey to keep them till Christmas. Now that the holidays are over, we wanted to let you know of what’s happening this month at Rye’s HomeGrown. Besides slowly getting the farm ready for winter, we are also having our Harvest Party (RSVP above) and our last First Friday volunteer session. We’re not done yet! And a big thank you to all of our volunteers who came out last First Friday and helped us take control over that pesky chickweed. Can’t wait to see you next time farmers!

Green Roofs for Healthy Cities: upcoming events

Toronto City Hall

Image: Toronto City Hall Podium Green Roof (courtesy of Permaloc)

Green Roof Professional (GRP) Training, Toronto | October 22nd, 23rd and 24th

This three-course program provides detailed technical information on green roof design, installation and maintenance, and prepares individuals for accreditation as a Green Roof Professional (GRP). Attendees will learn:

  • The full range of green roof systems and components;
  • Essential qualifications for project teams;
  • Budget development considerations;
  • How to integrate green roofs with other building systems for maximum client benefit;
  • Implementation issues for new and retrofit buildings;
  • Contracts and construction administration;
  • Quality assurance, warranties, and liability issues.

Registration includes detailed reference materials, tours of local projects, breakfast, lunch and refreshments. Discounted registration rates are available until September 24th. For more information, and to register, click here.

“The GRP accreditation program stands out as one of the most comprehensive and intelligently designed sustainability training courses I have taken. GRP accreditation gives my organization the knowledge and credibility to guide our clients through the benefits and proper implementation of a successful green roof.” – Stefan Hansmire, Co-owner, NCompass Construction LLC

Online GRP Training Starts October 12th: Attend GRP training from the comfort of your home or office by enrolling in the ONLINE version of North America’s most respected green roof training program. Online GRP training is capped at 50 students with 30 discounted seats available. Click here to get your discount code.

For more information about GRHC’s education program,

GRP logo

This program qualifies for up to 22.5 continuing education hours for architects, landscape architects, LEED-accredited professionals, landscape industry professionals, roofing professionals and more!

LA CES logo      AIA CES logo      APLD logo      BOMI logo      Landscape Industry Certified logo

This Week’s Feature Edible: Pumpkin

This Week’s Feature Edible: Pumpkin

These past few days have been feeling very fall-like. Between classes back in session and the cool autumn breeze, and even the release of Pumpkin Spice Lattes at Starbucks (not that it’s vegan appropriate) I figured I should re-post one of my favourite fall recipes. This Vegan Pumpkin-Beer Bread is one of my all-time favourite fall recipes.

We made this last night and were very satisfied, once again. This bread is moist but hearty. This pumpkin bread is just subtlety sweet with pumpkin-pie like aromatics. It makes for a perfect breakfast or a snack for school or work.

Pumpkin-Beer Bread

Serves: One 9-inch loaf, serves 12


  • vegan margarine for greasing the pan
  • 1 3/4 cup all-purpose flour,can use a mixture of white and whole-wheat
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 heaping teaspoons pumpkin pie spice OR
    • 1½ teaspoons ground cinnamon
    • ½ teaspoon ground ginger
    • Pinch ground nutmeg (optional)
    • Pinch ground Asian 5-spice (or allspice)
  • 3 tablespoons margarine
  • 1 cup pumpkin purée (a third of a can)
  • 1 cup brown sugar
  • 1 cup pumpkin ale, I suggest “St-Ambroise Pumpkin Ale”; alternatively, use mulled apple cider


  1. Heat the oven to 350°F. With margarine, grease a 9″ loaf pan. Combine the flours, baking powder, baking soda, salt, and spices in a large mixing bowl.
  2. In a medium sauce pan over low heat melt margarine. Stir in the pumpkin and brown sugar until smooth. Pour the pumpkin ale or cider into the sauce pan and mix until smooth.
  3. Add the wet pumpkin mixture to the dry ingredients and mix until combined, then transfer the batter to the greased loaf pan.
  4. Bake at 400°F for 45 minutes to 1 hour. If you can smell the bread from the living room, it’s probably done! Otherwise, bake until a toothpick inserted into the center of the loaf comes out clean. Let cool for 10 minutes in the loaf pan, then transfer to a wire rack to cool completely. Leftovers should be covered and stored at room temperature for up to 5 days, although I’ve never seen it last that long….its normally finished in 3 days.

This recipe has been reproduced with permission from NoEmptyFridge.