Photo C/O @vinestmarket

When partners and food and beverage producers Ryan Chelak and Jules Lieff went looking for a production space, they came across a building at 98 Vine Street. While the space was larger than they required for their businesses, they decided to take it. Now they are sharing the extra space with Hamilton makers with their first Vine Street Makers’ Market set to take place on March 30.

The two-storey red-brick building was once the home of Hamilton Pure Dairy, which opened in 1907 to provide healthy, safe and pure milk to the community. It has been home to other businesses over the year and now houses Vibe Kombucha and FitOrganiX.

Chelak is the founder of Vibe Kombucha, a craft brewer of raw, organic kombucha tea. Lieff founded FitOrganiX, a daily meal delivery system that uses local, organic ingredients. They will be using the second floor of the building for production.

The main floor will be open to the community as studio and event space. While Chelak and Lieff are still determining exactly how they will use the space, they know they want it to cater to creatives in Hamilton.

“In talking to a number of artists in the community, in Hamilton, there seems to be a need, particularly where we are downtown, for creative space. All of the workshop, event spaces, they're all pricing a lot of these people out of the market,” Chelak explained.

The desire for space can be seen in how the market sold out of vendor space within a day and a half. By providing space at an accessible price point, Vine Street Market is allowing emerging makers the chance to bring their product to the public.

The markets are currently slated to be monthly, but Chelak said that they may change depending on the demand. Starting in May, they will also host a bimonthly thrifted, vintage market.

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However, the main floor will be more than just market space. At the back of the main floor, there will be collaborative work space for artists to work out of. This would also allow artists to have wall space in order to display their work for clients.

Vibe Kombucha and FitOrganiX will also be selling their products at 98 Vine Street. Chelak and Lieff hope to have a cafe counter where people can buy their products, along with food and beverages from other local producers.

Another important use for the space will be the workshops that makers can host. Having gotten into kombucha by giving workshops, Chelak appreciates the opportunity to share skills with others.

“You know sharing that knowledge is really what community is all about, whether it's making something to eat or drink or making… music or arts. People need outlets like that, maybe now more than ever when everything is fast-paced and we're so immersed in technology and our work… [T]hat time to create it is important,” Chelak said.

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The market will provide an opportunity for Hamiltonians to interact with and buy from local makers. While there is no restriction on where the makers hail from, the market will primarily host local creatives.

Chelak believes that the local creatives are leaders in Hamilton’s resurgence. However, more than helping to grow the city, Hamilton artists are also providing a welcoming and collaborative space for emerging artists to develop.

“Hamilton seems to be, from my perspective…, a city that is collaboration over competition… And I think when you have that mindset where you're looking to promote each other and/or share information or opportunities… then people are more apt to do the same back in return and the adage that when you first give and then you'll receive, it's really what it's all about,” Chelak said.

By creating an environment where artists can work together, Vine Street Market is joining the tradition of collaboration within Hamilton’s artistic community. Having this new space for makers to make and sell their art will allow more individuals with small businesses to flourish in this rapidly changing city. In turn, Vine Street Market will grow as well.

 

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Photo by Kyle West

By: Neda Pirouzmand

On Feb. 27, the McMaster Students Union sustainability education committee began their three day “Compost at Mac” education campaign in partnership with the academic sustainability programs office and the MSU Maroons.

The campaign marked the beginning of a movement to create more opportunities for students to engage with long-term investment towards changing McMaster’s sustainability practices.

The committee set up a booth in front of Union Market in the McMaster University Student Centre for students to take home herb plants for free.

In addition, the committee distributed cards highlighting the locations of the new compost bins that have been installed across campus.

The new bins have been placed on the first and second floors of Mills Memorial Library and the H.G. Thode Library.

Bins can also be found in front of Union Market in MUSC, in Burke Science Building and in the Michael G. DeGroote Centre for Learning and Discovery near the Tim Hortons cafe.

Tasneem Warwani, the MSU associate vice-president (University Affairs) and a member of the MSU sustainability education committee, acknowledges the importance of coordinating efforts within the MSU to achieve sustainability goals.

“I think the MSU definitely plays a role in advocating for issues such as no waste. We represent the needs and wants of our students, and this is definitely an important and topical issue,” she said.

According to Warwani, system-wide changes will only be effective with the combined effort of many teams as the task is simply too big otherwise.

Warwani expects the committee to undertake work in the near future that could set the stage for a wave of change in sustainability practices at McMaster.

Without compost bins, solid and organic waste go straight to landfills. The piling of waste in landfills prevents oxygen from reaching buried food waste, causing food waste to produce methane gas.

According to the Canadian government, methane is 25 times more powerful than carbon dioxide in contributing to global warming.

Diverting organic waste from landfills prevents hazardous effects while simultaneously allowing for the proper harnessing of methane gas for renewable energy.

The Ontario government has publicly available information on its major landfills. Currently, Hamilton houses one of the largest landfill sites in Ontario in the Glanbrook district.

Based on available information, there are less than 200 years left until this landfill runs out of space. This creates another reason to remove unnecessary organic waste from landfills.

In addition to green bins, McMaster also has electronics recycling bin drop-off locations in a number of campus buildings, including the Arthur Bourns Building, John Hopkins Engineering Building, Information Technology Building and the Ivor Wynne Centre.

Created because electronics contain harmful chemicals and cannot be easily responsibly disposed of, drop off centres take products like computers, hair dryers and microwaves.

“We are interested to see what other initiatives we can encourage next year’s committee to run. We got a ton of great feedback about the reusable cutlery,” said Connor Maclean, the chair of the committee. “I think making sustainability convenient for students can get so many people engaged in environmental protection and preservation.”

Over the next few weeks, the MSU sustainability education committee will be taking the feedback it received from last week’s campaign to advocate for more green bins on campus.

 

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Where used to be brown leather seating lining a pristine white wall is now nearly floor to ceiling wood shelving filled with Stoney Creek’s La Dee Da sauces, fair trade organic coconut cream, single origin chocolate and locally produced raw honey. 

Under new management by Bikeables, Dundurn Market’s few wooden crates of produce have expanded into a larger selection of locally grown produce, in addition to organic fruits and vegetables from outside of Canada’s borders. 

Rhubarb, lettuce heads and bags of mixed greens grown by farmers in Westdale, Strathcona, Dundas and Copetown are placed next to mason jars filled with fresh salads, kimchi, sauerkraut and strawberry ginger kombucha made in house. 

The recipes are created by Sara Wiseman, the head chef and market manager, in a small yet productive kitchen on the second floor. Her prepared lunches, dinners and treats for the market café are inspired by her experience as a baker and vegan chef for nearly 20 years. 

Wiseman joined Bikeables co-founders Justin and Roger Abbiss to fill the void left over by the original Dundurn Market that closed last December. Together they reshaped the space to fit the Bikeables’ business model as well as meet the needs of the Dundurn and Kirkendall neighbourhoods. 

Bikeables is no stranger to the neighbourhood. The bike-powered produce and goods delivery service launched two years ago out of a passion for connecting local farmers, bakers and product vendors to customers. The Hamilton-based business has its biggest cliental base right in Dundurn. 

Dundurn Market was the perfect physical space to embody the values and mission of Bikeable’s online store and direct to consumer model. However, the physical storefront doesn’t take away from their online presence, but rather operates as a second sales channel meant to foster interaction and trust with consumers. 

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“In Canada, people are still a little bit cold to the idea of buying groceries online compared to places [in Europe] … People like to come in and feel and touch the food they’re about to buy. We can instill some trust in their experience here and that way they may be more likely to buy online a later time,” explained Justin Abbiss. 

What makes Bikeables and the Dundurn market unique compared to other local grocers in Hamilton is their full cycle approach towards making every step in their model, from sourcing their goods to delivering it to their customers’ doors, as sustainable as possible. 

They are dedicated towards working with urban farmers in our own backyards as well as bigger farms in Hamilton, like Manorun Organic family farm, and local businesses like De La Terre Bakery, Foundry Ice Cream and Terra Teas. 

Produce that hasn’t sold and is nearing its shelf life will be tossed along fresh ingredients and made into prepared meals in sustainable packaging to minimize waste and promote healthy and environmentally friendly eating habits. 

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The cycle isn’t complete without their fleet of delivery bikes. Inspired by European businesses, Bikeables’ two-wheel rides are from a manufacturer from the Neatherlands. The cargo bikes, or bakfiets as they’re natively known, have the cargo placed in front of the rider as pushing the weight instead of pulling is a lot more efficient. 

Europe’s slow food movement and sustainability practices have inspired the kind of pride Bikeables and Dundurn Market wants to take in the way they service the Hamilton community. The growing business has recently added an electric car to service areas that are more difficult to reach by bike. 

“I think it’s just the nature of who we are. We’ve always been trying to do things in the most sustainable way that we can. It’s not always easy, driving the bike is more green but sometimes it’s not a lot of fun. I think we are really stubborn at the same time,” explained Abbiss. 

Busy young families who are looking for a convenient way to eat healthy tend to be their main clientele, but Abbiss encourages students to also pick up local eating habits. He has ideas for bike-powered mobile markets to engage the community. 

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“I understand that it can be out of reach for some people... but I think it has to come from within. You have to [develop] a desire to support local… you have to put importance on wanting to do that,” explained Abbiss. 

Bikeables and Dundurn Market are working towards increasing the affordability of their service and making it accessible to more people in the community. Running a local grocer in an ethical and sustainable way isn’t always easy, but it’s the right thing to do. 

Ana Qarri
The Silhouette

Friday, Jan. 24 marked the grand opening of Hamilton’s first community-owned grocery store.

The Mustard Seed, located on 460 York Boulevard, offers an alternative to student favourites like Fortinos and Metro. Along with typical grocery products, the co-op will focus on selling local and organic food.  A user-owned grocery store, The Mustard Seed allows its shoppers to have control over how their grocery store is managed and maintained. To become shareholders, shoppers purchase memberships which are sold per household, but are not mandatory to shop at the co-op. Having a membership gives the household voting rights on decisions like where the co-op’s produce is purchased, and the impact that the co-op wants to have on the larger issues.

Co-operative grocery stores were commonplace in the late 1800s until World War II. The emergence of capitalism led to fewer co-ops being established and a larger focus on privatized for-profit companies. The influence of the co-op on bigger private firms can still be identified in branding and marketing techniques often attempting to capitalize on the image of the community member you’re well acquainted with, or the local farmer you can trust. Over the last few decades, there’s been a resurgence of co-ops as community members have begun to recognize the need for healthier food and the importance of supporting locally-owned businesses.

The idea of establishing a co-operative grocery store in Hamilton came to business-owners Emma and Graham Cubitt when they visited one in Vermont, and were convinced that a co-operative could be an equally successful undertaking in Hamilton.

Emma and Graham had been sitting on the idea of opening a co-op in Hamilton since 2010, and eventually gathered a group of approximately 40 supporters and volunteers to help them in making it a reality. As of Friday, the community-owned store had over 1,250 registered members with the number still increasing.

The Mustard Seed is not only owned by the community, but it was also built by a group of more than 200 volunteers. They painted walls, installed shelves, cleaned floors, and together built Hamilton’s first community-owned and community-made grocery store.

It has a modest size for a store that plans to serve thousands of costumers, but the warm colours and the rural chic interior design give it an open and welcoming vibe.

I visited the store on its second day of operations. Even though the weather was dismal and I myself considered not leaving my house, The Mustard Seed was buzzing with costumers, staff members and volunteers.

I was even greeted at the automatic door (which had broken earlier that morning) by a friendly face who had taken on the role of makeshift door-slider. Graham invited me to talk about the collective idea and vision behind The Mustard Seed.

He describes the co-op as a “democratic business model.”

“In other companies, some people purchase more shares so they have more votes,” he explained. “Whereas at co-ops like The Mustard Seed, everyone is given equal shareholder participation and status. Here, we make decisions as a business together,” Graham added.

“Every year, we’ll have a general meeting, and make a vision of how our co-op operates, how we want to impact our community.”

It’s the direct consumer engagement with the store that makes it an appealing business model in a society where companies are always trying to find ways to “connect” with their buyers. The Mustard Seed is committed to its customers and its customers are committed to its vision.

The store isn’t only making locally and environmentally-conscious decisions about food. The majority of the resources used to build and maintain the space are equally supportive of Hamilton’s businesses and initiatives. Everything from the staff uniforms to the music played at the store comes from local places and local people.

The Mustard Seed is the perfect place for students to become more engaged with the Hamilton community. It provides opportunities to volunteer for a community organization, as well as be part of decision-making processes about the well-being and direction of many local initiatives. The co-op promises to be a great contact point between students and the greater community. Graham stated that he’s already seen some student involvement in the building and opening of the co-op, and he would love to see more in the future.

“We’d love for students to be involved, we know they’re only here for a period of time, but volunteering or shopping at the co-op can be a great way to get integrated to the community locally. We also hope our products will be affordable options for students.”

The Mustard Seed has planted itself in downtown Hamilton at a crucial and almost strategic time in the city’s rebirth. Although Hamilton’s steel-producing years are behind it, the city is slowly transforming into a hub for artists and innovators where support for local organizations is becoming the norm. In a city that’s redefining itself by encouraging local groups to create local solutions for local people, a grocery store co-op seems like a natural next step, combining collective control over healthy and local food options with Hamilton’s community-driven business models.

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