FOOD SYSTEMS WORKING free! GROUP

DINING HALLS 2013 CAMPUS EATERIES 2014 CAMPUS GARDENS FOOD SYSTEMS RELATED ACADEMIC COURSES STUDENT AND COMMUNITY ORGANIZATIONS VOLUNTEER OPPORTUNITIES STUDENT INTERNSHIPS & PROJECTS 8th edition FARMERS’ MARKETS FOOD FACTS

Where to find sustainable food at UC Santa Cruz and discover ways to engage in your campus and community food system! The Food Systems Working Group

ormed in 2003–2004, the • Creating Food Systems Working opportunities for F Group (FSWG) includes students to receive credit through • UCSC Undergraduate and Graduate UCSC students, staff, faculty, and classes and internships that focus students community members who have on food and farming • California Student Sustainability Coalition (CSSC) come together with the goal of • Supporting student projects with improving the campus food system. Measure 43 funding How YOU Can Get Involved • Hosting “Field to Fork” tours for FSWG works to bring sustainably To find out how to other universities and colleges grown food produced by socially attend upcoming interested in starting their own responsible operations to campus FSWG meetings farm-to-college programs dining halls and through a about exciting collaborative process, promote FSWG includes representatives from: campus and education and awareness of our • Center for Agroecology & community events food system. Sustainable Food Systems (CASFS) and projects, visit See pages 4–6 in this Guide for a • Community Agroecology Network us at casfs.ucsc.edu/farm-to-college, detailed history of the farm-to- (CAN) or contact FSWG coordinators at college movement on the campus. • Community Alliance with Family [email protected] or (831) 459- Farmers (CAFF) 3675. Examples of FSWG activities include: • Students for Organic Solutions (SOS) • Become a friend of FSWG on Facilitating speakers, taste tests, • Program in Community & Facebook! Type “UCSC Food Systems and film nights at the colleges and Agroecology (PICA) Working Group” into Facebook’s dining halls • Education for Sustainable Living search engine and “Like” the FSWG • Holding conversations with dining Program (ESLP) page. hall directors and administrators • Campus Residential & Dining Above: Food Systems Working Group on food purchases that will further Services Core Team, 2012-2013. Bottom left: FSWG UCSC’s goal of procuring 40% Real • Student Environmental Center member Elan Goldbart serves up some Food for campus dining halls and (SEC) delicious organic whipped cream atop of establishments by 2020 • Campus Purchasing locally-sourced organic strawberries at • Organizing regional farm tours for • Monterey Bay Organic Farming the 2013 Strawberry and Justice Festival. students and the campus Consortium (MBOFC) Bottom right: A free Seed Exchange event, community • Interested UCSC Staff and Faculty sponsored by UCSC’s Demeter Seed Library. Contents About this Guide The Campus Food & Garden Campus Food Guide Guide is designed to help Food Systems Working Group (FSWG)...... inside front cover you find sustainable food You Are What You Eat: Why Local, Organic, Just, Sustainable...... 2 Contents on campus, to share what is Farm to College Movement at UCSC...... 4 happening with our current Food Systems Working Group (FSWG) Organizations and Partners...... 8 food system at UCSC, to raise Solidarity in the Food Justice Movement ...... 13 awareness of opportunities Demeter Seed Library & Other Student Projects Funded by Measure 43..... 14 on and off campus, and to Monterey Bay Organic Farmers Consortium (MBOFC)...... 15 encourage involvement in UC Santa Cruz Dining...... 17 internships and volunteerism Seasonal Availability Chart...... 21 that address agriculture, Get Academic Credit for Studying the Food System...... 22 hunger, nutrition, and social Get Academic Credit for Hands-on Internships and Classes...... 23 justice. It will also introduce Farmers’ Markets in Santa Cruz County...... 24 you to the many campus Student Community Supported Agriculture (CSA) and Harvest Festival .... 25 gardens and how you can get Community Organizations ...... 26 involved with them. Our hope Food Matters...... 29 is that this guide will help Retailers, Restaurants, and Cafés in Santa Cruz...... 31 create connections and foster Sustainable Seafood ...... 33 a strong network of people The Real Food Calculator Project at UCSC ...... 34 who want to build a more Campus Garden Guide sustainable food system. Welcome to the Campus Gardens!...... 35 Alan Chadwick Garden...... 36 Credis t & Thank Yous CASFS/UCSC Farm...... 37 The Food Systems Working Group (FSWG) would like to express our deep appreciation to Kresge Garden...... 38 our 2013–2014 Campus Food Guide Coordina- College 8 Garden & Family Student Housing Garden...... 39 tor, Megan Laird, and the following individuals: Editors Tim Galarneau and Martha Brown PICA Foundational Roots Garden ...... 40 Graphic Design Jane Bolling Design Oakes Garden...... 41 Contributors Megan Laird, Elan Goldbart, Victoria Salas, Natalie Tran, Center for Agro- Stevenson Garden...... 42 ecology & Sustainable Food Systems, Commu- Life Lab Garden Classroom ...... 43 nity Alliance with Family Farmers, Internation- al Society for Ecology & Culture, UCSC Dining Gardening Events and Festivals...... 44 Services, and others! Artists Jamie Shulander and Jane Bolling Photographers Candy Ber- Food System Learning Journeys...... inside back cover lin, Martha Brown, Nancy Bustos Porto (ALBA), Paul Dileanis, Tim Galarneau, Abby Huetter, Kelsey Meagher, Victoria Salas, Natalie Tran, Keep your eyes peeled for this icon throughout this Alexandra Villegas, UCSC Dining Services t guide to find Volunteer & Internship Opportunities!

UCSC CAMPUS FOOD & GARDEN GUIDE 1 You Are What Eat

You are what you eat!

What did you just eat? Do you know where it came from? Who grew it? What does it look like in the ground? How far did it travel? How does it make you feel?

What’s a Food System? Why Local? fresh foods, and retains the cultural Food arrives on your plate via a Buying local is gaining popularity heritage of regional foods. Plus you food system—a network of farms, just like organics. have the opportunity to get to know farmers, processors, packers, drivers, your local farmers! Today, we can buy anything, at any grocery stores, eateries, farmers’ time, from anywhere on the planet. Although buying local is one way to markets, and consumers. The aver- This may be convenient, but it positively affect the food system, it age food item you eat today has comes with a cost: weakened local is important to recognize that the traveled 1,200 miles—not so good economies, fossil fuel pollution, and effort does not stop there. for you or for the planet. A healthy lower quality, less diverse types of food system embodies concepts food. Buying local helps small farm- Why Organic? such as local, organic, just, and ers survive and keeps money circu- Organic food is better for you sustainable. What does your food lating within communities, provides and better for the environment. system look like?

2 UCSC FOOD SYSTEMS WORKING GROUP What you eat affects your body, your mind, your community, and the earth

Organic food is produced by farm- farmers, consumers, and communi- ers who use renewable resources, ties can create a more locally based, conserve soil and water, and self-reliant food economy. promote biodiversity to enhance What you can do to feel better and environmental quality for future to help grow a healthy food system: generations. • Visit farmers’ markets or join Organic food is produced without Community Supported Agriculture synthetic pesticides, synthetic (CSA) projects. You Are What Eat fertilizers, or sewage sludge; bio- • Plan healthy meals with friends engineering; or ionizing radiation. and center your celebrations Organic meat, poultry, eggs, and around locally grown food! dairy products come from animals • Eat healthy snacks—choose apples that are given no antibiotics or Why Sustainable? instead of chips. growth hormones. A sustainable food system is envi- • Keep a journal of what you eat and Why Just? ronmentally sound, economically how you feel. viable, socially responsible, nonex- • Visit or volunteer at one of the Justice is essential for knowing how ploitative, and serves as a founda- many campus gardens. we regard and support those who tion for future generations. • Choose small portions at the din- toil in the fields and work across ing halls—you can always go back our food chain. A sustainable food system inte- for more. If we fail to care for those who are grates production with process- • Choose locally/sustainably grown most vulnerable and exploited we ing, distribution, consumption, food items and if you can’t find neglect our ability to engage in and and waste management systems them, demand them! support struggles that persist today designed to enhance a community’s • Read this guide and join the UCSC in this complex global food system. environmental, economic, and social health. By working together, Food Systems Working Group!

• to eat well by finding out • to learn about campus Use more about your food gardens and how you can this choices at UCSC get involved • to become a better-informed • to connect with community Guide: consumer by learning about food system volunteer the benefits of supporting opportunities local, organic, just and • to apply knowledge of food sustainable food options and agriculture issues by • to find out about food working towards change in systems-related courses and the food system! internships

UCSC CAMPUS FOOD & GARDEN GUIDE 3 UCSC’s Farm to College Movement

by Linda Wallace, Tim Galarneau, and Nancy Vail

The Roots of the Farm to ducing the concept of College Campaign at UCSC sustainability to the In the winter of 2003, UCSC’s Stu- campus food system. Si- dents for Organic Solutions (SOS) fuentes also helped cata- brought together diverse stakehold- lyze the effort to bring ers of the campus food system at organic, Fair Trade coffee the annual Campus Earth Summit to campus through the to discuss how to create sustainable Community Agroecology change in the system, including the Network (CAN). advantages of purchasing organic During the 2004 UCSC Farm to College Movement produce from local farmers. This Earth Summit, Students grassroots effort was largely unsuc- for Organic Solutions facilitated purchasing guidelines proposal. cessful in garnering support from a group of students, faculty, staff, Included were representatives from Sodexho—the largest food and facili- and representatives from student the Center for Agroecology and Sus- ties management services company and community organizations in tainable Food Systems, Community in North America—which was then brainstorming ways to bring local Alliance with Family Farmers (CAFF), under contract to provide all the organic food to campus dining Comercio Justo, (a student group food to UCSC campus dining halls. halls. The two top strategies that working to bring Fair Trade-certified Sodexho was at the same time deal- emerged from the group were: products to UCSC), the Commu- ing with its own challenges. UCSC’s • To develop guidelines for purchasing nity Agroecology Network (CAN), Students for Labor Solidarity—un- local, organic, “socially just” food by Students for Organic Solutions, happy with the company’s labor campus Dining Services, and and the Education for Sustainable Living Program (ESLP)—all of whom practices—had organized to “dump • To educate and organize students Sodexho” in conjunction with cam- to demand socially just, organic brought expertise in various aspects pus labor unions. After a six-month food in the dining halls. of sustainable agriculture and food student campaign the UCSC admin- systems. Among those participating in the istration ended its 30-year contract Earth Summit meeting was Scott Spearheaded by graduate student with the company in June 2004, Berlin, the Director of UCSC Dining Linda Wallace, the FSWG developed enabling Dining Services to contract Services, who would soon be con- the following guidelines to assist directly with suppliers for the first tracting with vendors. His support Dining Services in selecting both time. This transition to an “in-house” of the purchasing guidelines idea a primary food vendor that would service structure opened a crucial av- was key to its eventual success. provide a broad range of food items, enue to working with the university and a local organic produce vendor: administration in designing a more Crafting the Purchasing sustainable food system. Purchasing Requirements: All Guidelines vendors supplying food product to Early in this process, conversations Several months of meetings fol- UCSC Dining Services will source between members of the Center for lowed the 2004 Earth Summit as from producers who pay minimum Agroecology and Sustainable Food members of campus and commu- wage or higher to farmworkers, as Systems (CASFS) and Dining Services nity organizations came together required by state and federal law, director Alma Sifuentes brought as the Food Systems Working Group and who provide safe workplaces, staff of Dining Services to the UCSC (FSWG) to craft the details of a including protection from chemical Farm, an important step in intro-

4 UCSC FOOD SYSTEMS WORKING GROUP exposure, and provision of adequate sanitary facilities and drinking wa- ter for workers, as required by law. Building on a Tradition of Organic Purchasing Preferences: Farming, Gardening, and Education

1. Buy local: Local food is grown While efforts to formalize a local, organic, farm-to-college connec- within a 250-mile radius of Santa tion at UCSC are relatively new, the campus community has long Cruz, with priority given to growers enjoyed organic vegetables, fruit, and flowers grown at the 30-acre closest to Santa Cruz. UCSC Farm and 3-acre Alan Chadwick Garden. Now managed by the 2. Buy certified organic: The United UCSC Center for Agroecology and Sustainable Food Systems (CASFS), States Department of Agriculture (USDA) has established a uniform both sites have for more than 45 years served as set of standards to which all organic training grounds for organic farmers and gardeners, produce must conform. as well as outdoor classrooms for UCSC students, research sites for 3. Buy humanely produced animal faculty and cooperators, and resources for visitors from the products: Humanely produced ani- local community and around the world. Farm to College Movement mal products are cage free, range Participants in the CASFS six-month Apprenticeship in Ecological fed, and antibiotic free. Horticulture training program market the produce they grow at the 4. Buy direct: Cultivating closer relationships between producer and Farm and Chadwick Garden through a 130-member Community consumer helps to eliminate mid- Supported Agriculture (CSA) project focused on the campus commu- dle folk, deliver more income at the nity, and at the roadside Market Cart set up at the base of campus farm level, and empower producers. on Tuesdays and Fridays from 12–6 pm. In 2004 the UCSC Farm Direct purchasing also helps to cre- began selling its produce and flowers to Terra Fresca, the Univer- ate an educational network among sity Center’s restaurant located above the College 9/10 Dining Hall, students, researchers, administra- which features fresh, organic, and sustainable foods from Santa tors, and producers that facilitates dialogue and fosters awareness of Cruz and the Central Coast region. In 2005 the UCSC Farm became the production chain. one of the grower members of the Monterey Bay Organic Farming 5. Buy certified Fair Trade:Certified Consortium, marketing produce to the campus dining halls. In 2006 Fair Trade products are produced a “Student CSA program” was added; students can purchase a fall according to an established set of season CSA share during fall quarter (see page 25 for more informa- social criteria. Farmers generally use tion). environmentally friendly cultivation methods and are paid per-pound Since 2004, CASFS staff members have been involved in the Campus commodity prices above open market Food System Working Group, collaborating with UCSC students, rates to ensure adequate family staff, and faculty to create a more sustainable food system on the income. Certified Fair Trade products campus. Darryl Wong, the new CASFS Farm Site and Research Lands are purchased through democratical- manager, plans to expand opportunities for students to be in- ly operated producer cooperatives. volved in growing food for campus cafeterias on UCSC 6. Buy worker supportive food prod- Farm fields recently opened for production. ucts: Worker supportive products are Damian Parr, the CASFS Research and purchased from socially just compa- nies and organizations that incorpo- Education Coordinator, is working to rate one or more of the following into develop new UCSC classes and intern- their employment practices: ships that incorporate hands-on farming a) Pay a living wage to their workers, and gardening activities. defined as union or prevailing wage. continued on page 6 UCSC CAMPUS FOOD & GARDEN GUIDE 5 b) Provide benefits to their workers, process, FSWG found that “worker tunities on campus (see next page). such as medical insurance, on-site supportive” could not be used as a Each year both an assessment and housing, year-round employment, criterion under UC purchasing regu- an overall report on best practices and childcare. lations because, unlike organic and in food services takes place, and will c) Actively seek to build the capacity local, employment practices are not be submitted to the UC Office of the of their workers through provision regarded as a characteristic of food. President and shared with campus stakeholders. The assessment also of education, training, and opportu- In order to qualify for a sole source includes information on the overall nities for advancement. contract, local organic farmers status of dining in terms of sustain- Under these guidelines, preference formed a consortium and agreed able practices and the enhancement is given to price-competitive bids to make their farms available for of student and staff education efforts from the primary food vendor that organic farming and food system around those practices. meets the greatest number of crite- research conducted under the aus- ria. For the local organic contract, all pices of CASFS. The consortium op- Other goals include: reducing meat produce must be grown within 250 erates under the umbrella of ALBA, purchases to reduce UCSC’s carbon miles of Santa Cruz and be certified a worker-supportive operation (read food print, composting 100% of more about the consortium on page appropriate materials within food Farm to College Movement organic. In selecting a local organic produce vendor, preference is given 15). This arrangement meets UC operations, completing green certifi- to price competitive bids that are insurance, ordering, delivery, and cation for all food operation facilities “worker supportive” as defined in invoicing requirements. at UCSC, and incorporating sustain- the guidelines. able food criteria into contracted and Expanding the Program retail venues at UCSC. In May 2004, the Food Systems and Creating a Model Working Group formally presented The Food Systems Working Group these guidelines to UCSC’s Din- Each year UCSC’s Food Systems hopes to enhance the relationship ing Services. Students for Organic Working Group reviews the goals between Dining Services and UCSC Solutions also continued to build and guidelines for the campus food vendors to source greater amounts of support for bringing local organic system in collaboration with Dining sustainable food. Local, organic grow- food to the dining halls by putting Services, making necessary adjust- ers who serve UCSC are also exploring on educational classroom presenta- ments based on student demand and a domestic fair trade label certified tions and organic “taste tests” for operational feasibility. This process is by the Agriculture Justice Project and done in conjunction with the Cam- students. Timed to coincide with certification services offered by Cali- pus Sustainability Plan’s food section the presentation of the guidelines, a fornia Certified Organic Farmers. and the UC-wide sustainable food campaign spearheaded by Comercio As UCSC’s Farm-to-College program ex- policy that UCSC Dining and CASFS Justo and CAN generated over 2,000 were instrumental in developing. pands, the “ripple effect” grows as well, postcards from students to Dining with impacts not only on local organic In 2011–2012 UCSC Dining sur- Services in support of the guide- food producers, food system workers, passed its goal of 25% sustainable lines’ adoption. and campus chefs, but on thousands food purchased. In 2012–2013, Honoring the guidelines, Dining of students throughout the UC system efforts focused on education and Services selected the local distribut- who are more aware of their food: student engagement through ing company Ledyard as the prime where it comes from, who grows it, and multiple campus programs, in order food vendor in 2004. The sole source how their choices affect the larger food to move toward UCSC’s goal of pur- organic produce contract with the system. With its emphasis on farmer chasing 40% “Real Food” by 2020: Monterey Bay Organic Farming collaboratives, student involvement, this includes produce, dairy, dry Consortium (MBOFC) began in late social justice issues, and educational goods, beverages, meat and poultry, summer 2005 after a year-long opportunities, UCSC’s program offers seafood, and more. In 2013–2014 struggle to find a way to include unique lessons for others working to students will continue to build this “worker supportive” as a criterion improve the sustainability of their engagement and will implement in selecting a vendor. During the campus food system. and expand resources and oppor-

6 UCSC FOOD SYSTEMS WORKING GROUP The UC Santa Cruz Real Food Campus Commitment & Measure 43

On February 17, 2012, Chancellor efforts to build a sustainable George Blumenthal signed UCSC’s campus food system. Finally, the Real Food Campus Commitment, commitment serves as a model making UCSC the first campus for students and administra- in the University of California tors at other campuses to work system to commit to the national together to establish their own Real Food Challenge campaign’s commitments to sustainability. goal of purchasing 40% or more For the full text of the commit- “real food” for Dining Services by ment, see casfs.ucsc.edu and 2020—double the 20% required select the “Farm-to-College” link by UC Office of the President’s UCSC Chancellor George Blumenthal and FSWG current sustainability initiative. member Alexandra Villegas display copies of Measure 43 UCSC’s Real Food Campus Commitment “Real food, as defined by the Real In Spring 2010, UCSC undergradu- Food Challenge,* is food that is pro- must be kept both affordable for all ate students voted overwhelmingly The Campus Commitment & Measure 43 duced in a fair, humane, and sus- students and economically viable to approve Measure 43, the Sustain- tainable manner,” said Alexandra for the campus. able Food, Health and Wellness Ini- Villegas, a member of UCSC’s Food The Campus Commitment builds tiative. Measure 43 generates over Systems Working Group (FSWG) on UCSC’s history both of real food $100,000 each year from student and a co-signer on the commitment purchases and of student efforts to fees to support a wide variety of ed- along with Dining Services director improve the campus food system ucation efforts, student grants, and Scott Berlin and Student Union As- and increase their own learning other activities designed to promote sembly chair Amanda Buchanan. opportunities. It commits UCSC to a healthy campus food system and UCSC already has an outstanding education programs that give stu- enhance students’ understanding track record of sourcing real food dents hands-on experiences in the of the food system and their food for the campus dining halls. Since campus’s gardens and at the CASFS/ choices. You can read about some 2004, UCSC’s Dining Services has UCSC Farm, on Food System Learning of the student projects and events increased the amount of its real Journeys, and through internships supported by Measure 43 funding food purchases annually, includ- and leadership training. It also sup- on page 14. Learn more about Mea- ing the organically grown products ports FSWG members to work with sure 43, how to apply for grant and it buys from local farmers (pages students and diverse stakeholders public speaker funds, and upcoming 15–16). In 2011–2012, UCSC Dining to establish a real food policy plan events supported by Measure 43 at staff bought approximately 28% within the food section of the cam- casfs.ucs.edu. real food, in 2012–2013 they added pus’s overall sustainability plan. cage-free eggs to campus menus, The commitment will continue ef- and in 2013–2014 they are work- forts to support and recognize local ing to increase their sustainable growers and farmworkers through seafood purchases, recognizing our dining hall programs such as Farm relationship to the Monterey Bay. Fridays and Meatless Mondays. And As they increase real food purchas- it recognizes the importance of ing to 40% by 2020, campus leaders keeping food service staff mem- also recognize that food services bers informed and part of ongoing *The Real Food Challenge is a national orga- nization uniting students to advocate for a just and sustainable food system on their UCSC CAMPUS FOOD & GARDEN GUIDE 7 campus; www.realfoodchallenge.org Food Systems Working Group FSWG Organizations & Partners

Center for Agroecology & program. These efforts reflect our Sustainable Food Systems dedication to increasing the under- standing and practice of social and environmental sustainability in the food and agriculture system.

UCSC has its own organic farm and 1156 High Street a world-famous organic garden, Santa Cruz, 95064 managed by CASFS. The 30-acre (831) 459-3240 UCSC Farm and 3-acre Alan Chad- http://casfs.ucsc.edu wick Garden serve as outdoor Email: [email protected] classrooms and research sites for students and faculty interested UCSC has been a leader in sustain- in organic farming and garden- able food and agriculture systems “CASFS is the country’s leading ing, agroecology, and sustainable research, education, and public university program in sustainable agriculture. Read more about the service for more than 45 years. agriculture and food systems. Here Farm & Chadwick Garden on pages Through the work of the Center for you will find talented scholars 36 and 37. Agroecology & Sustainable Food and instructors from a wide range

Food Systems Working Group Organizations & Partners Group Organizations & Partners Food Systems Working Systems (CASFS), UCSC students, The UCSC Farm is also home to Life of natural and social science apprentices, staff, and faculty have Lab, a science-based garden and disciplines joining together in one developed cutting edge programs in nutrition education program for of the most beautiful agricultural food systems and organic farming preschool–grade 12 students that landscapes California has to research and extension, national offers internship opportunities offer. Our diverse perspectives and international work in agro- throughout the year (see page 10). create new knowledge and provide ecology, an internationally known transformative, experiential To learn more about upcoming apprentice training course, an education—all in pursuit of events, activities, and other infor- award-winning children’s garden, food justice and sustainable mation about CASFS, including and much more. Members of CASFS details on the six-month Appren- agricultural practices. have also played key roles in devel- ticeship in Ecological Horticulture –Daniel Press oping UCSC’s model farm-to-college offered through UCSC Extension, Executive Director, CASFS see casfs.ucsc.edu. The UCSC Farm & internships, and workshops. For in- Alan Chadwick Garden are open to formation on internships and other the public daily from 8 am to 6 pm, student activities at CASFS, contact so please stop in and visit us! Damian Parr, [email protected], Volunteer & Internship (831) 359-8710. t Opportunities The Environmental Studies Internship Students can get involved in the Office also lists CASFS-related intern- C ASFS Apprentice Anna Pierce-Silva Center for Agroecology and Sustain- ships: Contact Chris Krohn, ckrohn@ and UCSC undergraduate Elan Goldbart able Food Systems through classes, ucsc.edu or call (831) 459-2104. plant tomatoes at the UCSC Farm.

8 UCSC FOOD SYSTEMS WORKING GROUP The Community Agroecology Email: [email protected] night is based on topics found in the Network (CAN) Blueprint for a Sustainable Campus. The role of the Campus Sustain- ability Council (CSC) is to provide Students can be involved with ESLP in FSWG funding to registered UCSC student three ways: a. Organize: Organizers work with PO Box 7653 organizations for programs and core group of students to design and Santa Cruz, CA 95061 events that create, implement, and (831) 459-3619 monitor environmentally sound implement the structure of the class. www.canunite.org practices on campus as established b. Facilitate: Students interested in through the protocol outlined in the creating their own class can apply CNT:O TAC Pete Rasmussen, Director Blueprint for a Sustainable Campus. to be a facilitator. Facilitators design of Action Education These organizations additionally their course in winter and teach it in Email: [email protected] facilitate greater collaboration be- the spring. tween students, the administration, CAN is a U.S. based non-profit orga- c. Take the class: ESLP is offered every staff, faculty, and the community. nization. Their mission is to develop spring. It can be found under College a network of rural communities and Volunteer & Internship 8 through the UCSC portal! U.S. consumers to support self- t Opportunities sufficiency and sustainable farming Volunteer & Internship We would love to have new mem- t Opportunities practices. Farmers and consumers bers for the full 2013–2014 school ESLP has many positions available working together CAN make a dif- year! If you are interested in being in their leadership as well as intern- ference. on the Campus Sustainability Coun- ships and volunteer opportunities! Through their website you CAN: or- cil, please email [email protected] der coffee directly from the farmers; For more info contact the student learn about internships living and Education for Sustainable cochairs at [email protected], or call the working with farm families in Latin Living Program (ESLP) SEC/ESLP office 459-1714. America; become a CAN member 200 Heller Drive Santa Cruz, CA 95064 Kresge Community Group Organizations & Partners Food Systems Working and help support community-based Gardening Cooperative programs in the CAN network. (831) 459-1714 eslp.enviroslug.org kresgegardencoop.weebly.com Volunteer & Internship t Opportunities Con tacTS: student cochairs can be Con tacTS: Kresge Garden Co-op Core, Currently we have local and inter- reached at [email protected] garden-coop-core@googlegroups. com national internship opportunities The Education for Sustainable Living available for academic credit. Each Program (ESLP) is a collaborative The Kresge Garden is a beautiful one- quarter we offer paid local intern- and third acre site nestled between the ships and volunteer opportunities. Porter Meadow and Kresge College, interdisciplinary effort to reshape To get involved with the Friends of abundant with fruits, flowers, veg- the way we learn, effectively mentor CAN (FoCAN) student group attend etables and herbs. And people! students, and engage in projects our weekly meetings, every Tuesday that support the sustainable devel- For the past three years the garden night in A3 at the Village/Sustain- opment of the University of Califor- has been experiencing a renaissance, able Living Center in the Lower nia at Santa Cruz community. Every tripling in size and starting many ex- Quarry, 6–8 pm, dinner provided! year, we offer an accredited Spring citing projects for you to get involved Campus Sustainability course. Our class has two compo- in this year. Currently we are build- Council nents: a Monday Night Speaker ing a greenhouse, outdoor classroom, Series, and student-led sections. new compost system, and planting a csc.enviroslug.org Students can enroll in 2- or 5-unit food forest. See page 38 for more! Cont tac : Student leadership email classes. Each section and speaker

UCSC CAMPUS FOOD & GARDEN GUIDE 9 t Volunteer & Internship Volunteers receive 10% off weekly Program in Community & Opportunities purchases with a one hour mini- Agroecology (PICA) Come learn and play at our work mum commitment.

FSWG parties every Sunday from 10 am– Life Lab Garden Classroom 2 pm. Also, consider becoming either on the UCSC CASFS Farm a working member or core (paid) member in the Co-op, or doing an 1156 High Street internship. Santa Cruz, 95064 The Sustainable Living Center/ (831) 459-5395 Lower Quarry (831) 459-5818 Kresge Community Natural www.lifelab.org Foods (aka Kresge Coop) www.ucscpica.org Cont tac : Amy Carlson Student owned and run since 1976 Cont tac : Mira Michelle, PICA Resi- Email: [email protected] (831) 459-1506 dential Coordinator kresge.ucsc.edu/activities/coops/ Our Mission Statement: Email: [email protected] food-coop.html Life Lab has been working in the The Program in Community and Email: kresgenaturalfoodscoop@ field of garden-based learning and Agroecology (PICA) is an experien- gmail.com environmental education since tial living-learning program located Weekdays 9 am–6 pm 1979. Located on the UCSC Center in UCSC’s lower quarry Village. PICA Bi-weekly meetings every other Sun- for Agroecology & Sustainable Food students use agroecological princi- day, 11 a.m. at the Student Lounge System’s (CASFS) Farm, Life Lab man- ples to maintain a half-acre garden, ages the Garden Classroom, a model work together to develop commu- The Kresge Food Co-op has been a educational garden. nity projects such as a composting Kresge College tradition for over program for the Village, and share thirty years, supporting small farm- In the Garden Classroom, Life Lab in the many aspects of sustainable ers, the UCSC Farm Project, and the offers teacher trainings and intern- living—by harvesting, cooking, and Kresge Organic Garden. The Kresge ships in garden-based science and eating healthy food grown organi-

Food Systems Working Group Organizations & Partners Group Organizations & Partners Food Systems Working Community Natural Foods Co-op environmental education, and cally right next to their rooms. PICA is a non-profit student run food serves thousands of children and provides students with ways to store located on the south side of youth through field trips, summer explore the theory and practice of Kresge. While anyone can buy food camps, and youth empowerment sustainable agriculture and sustain- at the Food Co-op, members receive programs. able community through seminars, a discount. The Co-op operates as a “Watch Learning Come to Life in a internships, events, workshops, and collective and a variety of member- Garden!” community-based experience. PICA ship options are available. Special has become a successful experien- pricing is available on bulk orders. Volunteer & Internship t Opportunities tial learning program that provides Come in for groceries, lunch, snacks, a means for students from a variety hot coffee, tea, or just to spend time Interns teach standards-based sci- of academic disciplines to work to- with your friends. ence, gardening, and sustainable gether in applying their knowledge agriculture concepts to local school to a working model of ecological Volunteer & Internship groups (preschool–grade 6). Interns t Opportunities stewardship, sustainable commu- receive training in: garden-based nity, and appropriate technology. To volunteer, come in whenever you science education, working with are available and offer your time to children, organic gardening, envi- Volunteer & Internship the person behind the register (they ronmental education, games, songs, t Opportunities won’t bite as long as we keep dried activities, and much more! Intern- PICA hosts garden workdays every mango in stock) and come join our ships are available Fall, Winter, and Saturday from 10 am–2 pm at the nice little community. See you in the Spring Quarters, for 2 and 5 credits. Foundational Roots Garden (at the co-op! Contact Amy Carlson at (831) 459- entrance to the B-quad, the Village). 4035, [email protected]

10 UCSC FOOD SYSTEMS WORKING GROUP Help dig garden beds, pull weeds, various times throughout the week CSSC Food Systems Initiative/ build compost, plant veggies, and (see the SEC website for the most Real Food Challenge sow seeds. FREE organic lunch har- up-to-date meeting times). Oakes College, Room 309 vested from the garden! FSWG Our Students for Organic Solutions 150 Heller Drive Please visit our website, ucscpica. (SOS) group convenes the campus Santa Cruz, CA 95064 org, for more information regard- Gardeners’ Alliance and supports (831) 459-3675 ing upcoming sustainability events, broad student and food system www.sustainabilitycoalition.org workshops, and internship oppor- efforts. Getting involved can mean www.realfoodchallenge.org tunities. working in college gardens, educat- Advisor Contact: Tim Galarneau ing peers about what impact their Student Environmental food choices have, and many other Email: [email protected] Center (SEC) and Students things. SOS works with the Garden- The California Student Sustainability for Organic Solutions (SOS) ers’ Alliance to come together with Coalition’s Food Systems Initiative is College Eight Commons, Room 210 other gardening projects on campus working in conjunction with student 200 Heller Drive so everyone can share their knowl- leaders and administrators across the Santa Cruz, CA 95064 edge and gain some tips. Students state to create and implement clear (831) 459-1714 for Organic Solutions is also af- guidelines and best practices that www.enviroslug.org filiated with the College 8 Garden prioritize local, organic, and socially course, which anyone can take for Con tacTS: Joyce Rice, student co- responsible purchasing as well as hands-on gardening experience and chairs, and SOS Campaign Coordina- waste reduction and green dining credits (see page 23). tor Sophie Barnhorst facility standards. This will support

Email: [email protected] (staff) , Volunteer & Internship the health of consumers and workers, t Opportunities [email protected], local economies, the environment, and [email protected] The SEC and SOS have many posi- California agriculture. tions available in leadership as Our mission is to collaborate with As a student- and youth-driven

well as internships and volunteer Group Organizations & Partners Food Systems Working the University to find ways to imple- initiative we: opportunities. Whether it’s work- ment environmentally sound prac- • Represent the student voice in ing in college gardens or educating tices on campus. As a fully regis- designing and implementing other students about the impacts of tered student organization founded sustainable practices on UC, CSU, their food choices, there are plenty in summer 2001, the SEC serves as and CCC campuses. of ways to get involved. a central space for existing student • Collaborate with diverse constitu- environmental organizations, and We are looking for creative and ents to raise awareness that food encourages the development of new passionate students, interested in issues include environmental, health projects. building their leadership skills and (e.g., nutrition and obesity crises), helping to make UC Santa Cruz a We currently have seven campaigns: and social affairs. sustainable campus! Students for Organic Solutions • Support the National Real Food Chal- (SOS), Waste Prevention, Green We meet weekly from 6:30–8:30pm lenge. Find out more at Building, Transportation, Drop Your on Wednesdays in the College 8 Red www.realfoodchallenge.org. Own Drip, College 8 Garden, and Room. Volunteer & Internship Earth Summit. We are a campus- For more info contact Joyce Rice at t Opportunities wide organization based at College [email protected] or call the SEC of- 8, where we hold the majority of our UC Foods is looking for someone to fice at (831) 459-1714. organizational meetings. We have join the campus Food Systems Work- weekly Steering consensus meet- ing Group and bring our efforts here ings where we determine the course at UCSC into the larger network of of our organization, and our indi- campus food change agents across the vidual campaigns have meetings at state! For more information, contact

UCSC CAMPUS FOOD & GARDEN GUIDE 11

12 Food Systems Working Group Organizations & Partners

UCSC students. day from 9am–5pmandareto free Arboretum’s gardens are openevery have indigenous medical uses. The were plants, usedasfiber that or arealso edible, includesplantsthat of Dudleya anywhere. collectionThe collectionthe world,the largest and of endangered from species around “primitive flowering plants,” dozens land plants outsideofNew Zealand, ofNew Zea collection the largest - nifer generathe world, in probably ofcovates collection - the largest of Australia,the Arboretum- culti ofAustralianlection plants outside to havingcol - the largest In addition gardens. ofwaterpumping andpurifying for greenhouse gases producedthe in onlysavesnot water,the reduces it 1976. Usingdrought-tolerant plants the plantsalesCoast began in since plants appropriate forthe Central been promoting drought-tolerant has isabotanical gardenthat It attending UCSC.students started founded before in1964just the first UCSantaThe Arboretum Cruz was habitat restoration,habitat taxonomy of tion education, endangered species, may conserva beinhorticulture, - volunteers year round. Internships takes ArboretumThe interns and t E arboretum.ucsc.edu (831) 427-2998 UCSC campus and the East West entrancestheto Located onEmpire Grade, between UCSC Arboretum [email protected]. the FSWG coordinators ucscf at mail: UCSC FOODSYSTEMS WORKINGGROUP

Opportunities Volunteer &Internship [email protected] - wantto helpanimals out! individuals who are open minded and haveto beveganto join! We want all or interested the veg diet. in You don’t forthose whoare vegan, vegetarian, tion issues. groupThis isalso great focusesthat onanimal protec-2008 in campus group UCSCstarted at Banana Slugsfor Animals isanon- Relearning Garden StudentCouncil. (831)427-2998,theucsc.edu, or of California Native Plants, rflores@ Garden RickFlores, contact Curator Forthe Amah MutsunRelearning Hall.Brett 2998. For work study jobscontact Director, [email protected], (831) 427- Hall, orBrett [email protected] and Research/Curator ofSucculents, McCabe, DirectorofDevelopment For internships contact: Stephen plants, writing. orscience Dudleya, various nativetopics about T E Con http://sustainability.ucsc.edu (831) 459-3011 Santa Cruz, CA 95064 1156 HighStreet Physical PlanningandConstruction Office Campus Sustainability T E Con groups/29417064795/ www.facebook.com/ (831) 427-2998 SOAR StudentOrganization Banana SlugsforAnimals ports programsports to green campus activities,wide sustainability sup- facilitates andcoordinates campus- Office UCSCSustainability The mail: mail: t t a a c c [email protected] [email protected] : : Kyle Fujisawa Lacy Raak 459-4866. mation: (831) [email protected], courses. Contact usfor more infor Groups, orcoordinate internship Plan, leadSustainability Working the Campus Sustainabilityment Intern,tainability helpusimple- Volunteer asaSus- credit orearn t subscribe to ourmonthly newsletter.subscribe tothe option updated calendar and andincludesaregularlyactivities ability.ucsc.edu) postscampus-wide Sustainability The Website (sustain- teams. student Action Outreach, Zero Waste, andClimate ship Program,the Education and and the Campuslike Intern- Sustainability in sustainability,through programs forportunities studentengagement Staff also continue will to develop op- Plans.the Climate Action updating Campus Planand Sustainability implementingthe recently updated the office yearThis focus will on plansandpolicies.sustainability policy advice, andfacilitation for key Office provide will information, tools, campus resource,the Sustainability and behavioraltransformation. Asa development, institutional change, throughbers education, leadership staff, faculty, andcommunity mem- UCSC by engaging actively students, foster aculture at ofsustainability Office continue to will itsmission the Sustainability In 2013–2014 work.ability become leadersincampussustain- institutionalize and sustainability and faculty interestedto inworking foropportunities students, staff officeThe provides resources and the greaterto community. cesses change, andpublicizes oursuc- operations andcreate institutional

Volunteer & Internship Opportunities

- Solidarity in the Food Justice Movement

To laugh often and much; nent is solidarity. In addition to side must have access to informa- To win the respect of intelligent people donating our resources, time, and tion, finances, and land in order to and the affection of children; efforts, there must also be a sense make a living within California’s To earn the appreciation of honest of support from the people and competitive farm industry (1), and critics and endure the betrayal of false situations receiving this assistance. are willing to act as this support. friends; Before making changes within (Read more about ALBA on page 15.) To appreciate beauty, to find the best in communities, we must first gain others; trust. Solidarity comes alive through Justice in Food Access: To leave the world a bit better, whether People’s Grocery, Oakland by a healthy child, listening and empowering those in a garden patch or a redeemed social need to achieve their own health, West Oakland currently includes condition; wellness, and stability. only a few emerging grocery stores, making access to healthy food a To know even one life has breathed The emphasis on efficiency in the easier because you have lived: challenge in an area with roughly United States is a heavy one, which This is to have succeeded. 6,266 people per square mile and 50 even carries into the ways social - Ralph Waldo Emerson liquor stores (2). People’s Grocery, justice is viewed. Having even the a food justice non-profit organi- best of intentions can fall short if harity is a valued and neces- zation, is making strides toward advocates do not first enter from a sary part of our food system, bridging charity and advocacy work Solidarity in the Food Justice Movement position of humility, understand- Cas those with ample resourc- with solidarity among communities ing, and a desire to empower rather es enable others to meet their basic in West Oakland. Within this area, than control. Fortunately, the Santa needs each day. In general, charities People’s Grocery works to trans- Cruz/Bay Area features multiple feed an empty stomach, clothe a form the health and well being of organizations that demonstrate bare back, and generate the funds historically under-served communi- how solidarity takes shape when necessary for many non-profit ties through providing free garden supporting the movement to bet- groups to function and continue produce, education, and resources ter people’s health and livelihoods relief efforts. for individuals to form their own through food system reform: Yet advocacy is another crucial part healthy food ventures. Yet most of the equation, in that it educates Justice in Agriculture: importantly, People’s Grocery values our society, providing us with a ALBA Organics, Watsonville the complexities and historical im- plications of the city and its people, knowledge of the injustices many in Historically, Latino immigrant and through their ally-ship program this world face, and a call to change and minority farmers have had makes connections on the issues of the systems that prolong them. In a to face the ever-present obstacles race, class, power and privilege (2). society where we can “do our part” of language and culture, lacking Solidarity with the community has at the click of button, it is impera- resources, and minimal government allowed the organization to build tive for us to maintain the human support (1). The Agriculture and relationships with diverse com- connection that fuels our desire to Land-Based Training Association munities, helping people to be food help. Through partnering charity (ALBA) aims to understand these secure in a trusting and empower- with advocacy, we as a society are struggles and help individuals ing environment. better equipped to heal our food overcome them through teaching system. disadvantaged, small-scale farm- Justice in Homelessness: However, there is a third aspect of ers to utilize sustainable farming Homeless Garden Project, this healing that must be in place methods and develop new markets Santa Cruz before lasting food system reform for their products (1). ALBA’s belief is The Homeless Garden Project can be achieved. And this compo- that the farmers they work along- began as a place for the homeless continued on next page

UCSC CAMPUS FOOD & GARDEN GUIDE 13

14 Measure 43 Projects

meeting with the seedcurator.meeting with upato set demeterseedsproject.org library@ orcontact quarters the fall, during winter, andspring libraryto ourseedexchanges come To borrowthe seed seedsfrom companies.genetic engineering the patentingto oflifeopposed by seed companies andare strongly community’s reliance onlarge our varieties. decrease Weto hope to adaptedorganic locally gain access deners andmid-sized organic farmers changes,the library gar- helpssmall Through free seed “loans” andex- of frozen seeds. a livingseedlibrary, avault just not a continual basis. We wantto create seeds are planted andgrown on out the seeds, allthat to ensure also but to storeseed varieties only isnot We realize preservetruly the wayto provide freeto people. quality seeds Weto preserve biodiversity seek and patented mainstream seedsystem. the industrializedtoalternative and of seeds. Weto present an hope store itsrare heirloomvarieties In aseedlibrary, acommunity can from Measure 43.and support grantthe Strauss from Foundation Andrew witha$10,000Whitman libraryThe was the geneticofourfood. heritage ofpreservingthe importance in students, andbiologistswhobelieve The Student projectsfundedby & MuchMore! DemeterSeedLibraryThe in volves local farmers, gardeners, UCSC FOODSYSTEMS WORKINGGROUP D emeter Seed founded in2011by L ofUCSCibrary students budget. on asmall tips andrecipesable for shopping es food systems, includingsustain- ability. year’sThis editionemphasiz campus community withsustain- to continuefunds the engaging Magazine are usingMeasure 43 this year’swith publication ofGaia E A P to ongoingclassesandevents.tion tool shedinaddi- greenhouse and ofathroughthe construction ing experiential garden-based- learn engage more students inhands-on, awardedto Measure 43funds Gardentheir recently- isusing 8Garden:College CollegeThe Eight by Supported E Gaia gardening needs. skills specifictostudent workshopsmeet based needsassessmentand continuation ofagarden-support Trainings: Measure 43fundswill Gardeners’ tion for Sustainable LivingProgram. ganic dinnerforums forthe Educa- Speaker2013 Spring andor Series 43 fundshelpedmakethe possible community. agroecology, sustainability, and to promote positions site-specific Summer Garden Internships and has awarded fundsfor PICA’s 2013 x S rogram in Community and groecology ( LP amples of

D M inners/Speakers: Measure agazine: Students involved A O lliance lliance Workshops and PI M M ther Student C easure 43 A easure 43 ): Measure 43 P rojects - - K Kresge to use this incrediblespace!Kresgeto use yourto host event,place to reach out student groups lookingfor agreat their educational events. Sofor all prepare meals with inconnection and organizationsto withaspace can now provide campusgroups Café kitchen. certified World Café food andequipmentforthe World 43 providedto purchase funding (3) http://beta.homelessgardenproject.org (2) http://www.peoplesgrocery.org (1) http://www.albafarmers.org security, community. andanallied ronment, healthy food access and them withastable work enviing - the program’s participants, provid- less Garden. programThis employs organic producethe Home - grown at members canpurchase ashare of program, Santa community Cruz agriculture (CSA)munity-supported ties accordingly. Through its com- offertheir resources- andopportuni these differences,to understand and homeless population, seekingfirst the Santaand circumstances ofCruz the varyingconsiders backgrounds on anorganic farm. organizationThe therapeutic work andrelationships refuge,throughing, andhealing (3) trainto obtainjob - Cruz Santa in –fromSolidarity page 13 References: resge’s World Café Team: Measure Food Systems Working Group

–Megan Laird FC

Monterey Bay Organic MBO Farmers Consortium MBOFC

even farms make up the Monterey Bay Organic Farmers Consortium (MBOFC) and supply the UCSC campus with local, organic produce. All Sof the participating farms, which currently include ALBA, Coke Farm, Phil Foster Ranches, Happy Boy Farms, New Natives, Swanton Berry Farm, and the UCSC Farm, jointly price the produce. The UCSC Purchasing Department negotiates prices with the MBOFC twice a year; it then bases the contract with ALBA on produce availability and pricing. Each of the campus dining halls places an order with ALBA, which delivers to campus three to four times a week. ALBA invoices Dining Services for produce orders; the University pays ALBA, which in turn pays MBOFC’s participating growers. The UCSC Farm delivers its own produce due to its proximity to campus dining facilities.

Campus chefs and growers are now working together to plan for the cam-

pus’s needs. Says Executive Chef Dwight Collins, “The MBOFC farmers are Monterey Bay Organic Farmers Consortium planning their plantings based on what Dining Services can use.” Agriculture and Land-Based Training Association (ALBA)

ALBA is an inde- ties of local, source-verified organic particularly on wholesale and food pendent non-profit produce, in order to serve UC Santa service accounts, with additional organization with a Cruz Dining Services. ALBA focuses customers such as Stanford Univer- mission to advance economic viability, social equity, and ecological land management among limited-re- source and aspiring farmers. ALBA generates opportunities for farm workers and other low-income people to create organic farm busi- nesses in its small-farm incubator program.

In 2002, ALBA created ALBA Organics as a licensed produce distributor to generate market access for partici- pating farmers while also providing sales and marketing education. In 2005, the Monterey Bay Organic Farmers Consortium was created as a collaborative means for ALBA Organics to secure greater quanti-

UCSC CAMPUS FOOD & GARDEN GUIDE 15

16 Monterey Bay Organic Farmers Consortium MBOFC

(831) 758-1469 FSWG organization section, page 8. *See information for CASFSthe in casfs.ucsc.edu [email protected] (831) 459-4661 Santa Cruz, CA 95064 1156 HighStreet UCSC, CASFS Liz Milazzo (CASFS) Farm Sustainable FoodSystems Center forAgroecology& the ALBA website. Involvedthe Get see activity linkon To arrange afarmtour orother farmers.org forinformation further Contact Peterson, Gary - gary@alba regarding internship requirements. Please reviewthe ALBA web site in limited-resource communities. farming andeconomic development an understandingoflocal organic to advance educational activities in farmtours and participated other Dozens ofUCSCstudents have also cal restoration andotherprojects. organic crop production, ecologi- efforts focused onentomology in unteers. Recent work hasincluded terns, appliedresearchers, andvol- of UCSCstudents initswork asin- ALBA welcomesthe involvement t E T n c www.albafarmers.org (831) 758-1469 Salinas, CA 93912 P ALB and regional hospitals. sity, Conference Asilomar Center, mail: o O Box 6264 UCSC FOODSYSTEMS WORKINGGROUP A t

a Volunteer &Internship Opportunities c [email protected] : Nancy Porto

Coke Farm can findourgoodiesoncampuses, tomatoes.greens andheirloom You are for known especially ourbaby on 230acres infour counties. We andvegetablesent organic fruits We cultivatethan 100differ more www.happyboyfarms.com [email protected] (831) 476-3276(476-FARM) Freedom, CA 95019 PO Box 1076 team sales Jenn Bozzuto andRob Smith, Greg Beccio, Owner Happy BoyFarms your campussalad bar! retail stores, restaurants, andat local farmers’products at markets, nothing more. You canfindour natural sunlight, cleanwater, and greens, usinggoodorganic seed, has grownthousands ofpounds 20years,the last Over New Natives www.newnatives.com [email protected] (831) 728-4136 Aptos, CA 95003 1255 HamesRoad Ken KimesandSandra Ward New Natives artichokes. watermelon radishes andJerusalem cluding specialty vegetables suchas grows awidevariety ofcrops in- growing year-round. Coke Farm 1981. Diversified crop mixand organic sinceGrowing certified www.cokefarm.com [email protected] (831) 623-2100 San JuanBautista, CA 95045 PO Box 60 Dale Coke

- best possible care possible forthe land.best tions fortheir employees, the and sation, benefits, andworking condi - their customers, excellent compen- to provideto ahighquality product produce, Foster Phil Ranches strives ing awidevariety offresh organic Hollister. Cultivating andmarket farmily inSanJuanBautista and melons andfruits, grown onafam- CCOF-certified organic vegetables, com info lnunez@pinnacleorganic. at throughout the Bay Area.throughout cal restaurants andgrocery stores yourat farmers’ market, andinlo- T Con www.pinnacleorganic.com (831) 623-2806 San JuanBautista, CA 95045 PO Box 249 andKatherinePhil Foster Phil FosterRanches great coffeegreat andmuchmore! made jam, yummy baked goods, is openyear round, offering home- to ourfarm!visitors Ourfarmstand times andofcourse, we welcome Look on ourweb sitefor U-Pick www.swantonberryfarm.com (831) 469-8804 Davenport, CA 95017 PO Box 308 Jim Cochran Swanton BerryFarm t a c : Lynne Nunez, Sales, more - UC Santa Cruz Dining

Our cafés and restaurants are the center of college community College Eight/Oakes activity, and we encourage our With an incredible view of the bay students to socialize and meet and hillsides of Santa Cruz, this with friends and classmates in the place is as inviting as it gets. This is dining halls. We’re very glad you the home of our campus bakeshop, chose to come to UCSC and will work which produces our entire array of hard to nourish you throughout cookies, breads, brownies, and more.

your college experience.” If you are looking for late night UC Santa Cruz Dining – Scott Berlin dining options on the west side of Director of Dining and campus, College Eight/Oakes has Hospitality Service what you’re craving. “Entering college will be one of the most exciting times in Cowell/Stevenson Porter/Kresge your life. New friends, new surroundings and of course new With the international flavors of Located on the west side of campus, food. Our dining department a Mongolian-style grill, freshly this eclectic dining location was strives each day to prepare prepared sushi, and the delicious completely redesigned in 2010. The delicious fresh menus throughout fire-baked pizzas, this location is new design incorporates natural, breakfast, lunch and dinner, certainly a most popular spot on sustainable textures and surfaces. including your between-meal campus. This dining hall is warm Display grill cooking stations, along hunger attacks! With the and inviting, with outdoor patio with a beautiful wood stone pizza convenience of five all-you- dining available to capture the oven offer customers plenty of care-to eat dining halls situated crisp ocean breezes, overlooking the exciting menu selections! Come throughout the campus, you’re OPERS athletic complex and fields. enjoy the patio, perched high on the hill overlooking the bay. The dining never far from satisfying your Crown/Merrill cravings. room surrounds a performance A lively venue offering rotating stage so you are likely to find musical Our program is nationally international specialty bars entertainment any time of the day. recognized as a leader in featuring ethnic dishes from College Nine/Ten sustainability and this means around the world. This bright, plenty of local and organic cheery dining hall is buzzing with This exhibition-style food court, selections available to you. The activity throughout the day. You’ll showcasing the latest dining Monterey Bay offers outstanding find plenty of whole grains, along trends, encourages students to fruits and vegetables and our with low-fat and vegetarian items roam from station to station culinary team takes pride in piled high in the 20-foot salad bar! making selections. The dining hall using this ‘market basket’ in Leading the way in sustainability, is also home to Pizza-U and Whole creative and innovative ways. this dining location also features Earth vegetarian/vegan entrée Our ever-rotating menus will delicious Meatless Dining options options. Just upstairs is Terra keep you from getting bored and each week. Right next door is B.J.’s Fresca restaurant and the popular yet we will look to always keep Quick Mart, offering premium University Center Coffee Bar. Next your favorites available. coffee beverages, groceries, and door is a large multi-purpose room natural foods to go! for campus and community events.

UCSC CAMPUS FOOD & GARDEN GUIDE 17 A Leader in Sustainability

UC Santa Cruz Dining continues Social Responsibility to be a leader within College & and Commitment University Food Service in the area to the Environment of sustainable dining programs. UC Santa Cruz Dining recog- Locally purchased foods travel nizes the vital role we have in less distance and consume fewer a sustainable food system. Our fossil fuels during transportation. programs include: Vegetarian and vegan foods • Participating in food drives to generally require fewer resources support Second Harvest Food (water, land, fertilizers) to produce, Bank. • and for this very reason we offer Providing our diverse food service workers with a liv- a broad range of options in all “Sustainability is more than the ing wage, full benefits, and of our dining halls and cafés.

UC Santa Cruz Dining sum of its parts; it certainly professional development Nationally recognized products encompasses organic practices, programs. like Morningstar, Tofurkey, and but also guides us in reducing • Endorsing the Real Food Com- Annie’s are just a few examples. We our carbon footprint by buying mitment to achieve greater provide information for students local when possible, closing ‘the real food procurement on to learn about more “plant-based” loop’ by composting as much campus and committing to meet or exceed 40% of real eating and offer “Meatless” dining food waste as we can, and then food purchases in dining ser- days and Farm Fridays to further using that compost to grow more food! Not using genetically modi- vices by 2020 (see page 7). help educate our students about fied organisms (GMOs) in our • Purchasing organically grown their impact on the environment. food sources, and buying from produce from the UCSC Farm, We offer clearly labeled vegan/ producers that provide safe and run by the Center for Agroecol- vegetarian selections (both hot and fair working conditions for their ogy & Sustainable Food cold). We encourage students to employees and families. These Systems. “be a taster, not a waster” to help practices are all core to ‘Real’ • Developing new programs reduce food waste. Take what you and ‘Slow’ food movements that like Farm Fridays in which like, but eat what you take! Dining continues to support both students are introduced to unique and tasty meals conceptually, and in our daily Dining launched its “trayless made from entirely local operational practices.” dining” program in 2008, and/or organic ingredients. eliminating food trays, which has – Dwight Collins These weekly events provide Campus Executive Chef educational materials and been a significant factor in reducing interactions with local farm- food waste. Secondary to reducing ers, which help to strengthen our food plate waste, we have UCSC Dining our ties to the surrounding reduced our water consumption Accomplishments agricultural marketplace in by over 1 million gallons per year. 2009 National Association of College the Monterey Bay. In 2011 we were ranked first in the and University Food Services Culinary • Providing 100% organic cof- Competition—Regional Winner nation by PETA magazine for being fee in all our dining halls, 2010 Acterra Green Business Award cafés, Perk Coffee locations, one of the top “Most Vegetarian 2010 Plenty Magazine Greenest and Terra Fresca restaurant. Friendly Universities. ” All of our Cafeteria Award We purchase coffee from the coffee brewed on campus in our 2011 Goldies “Going Green” Award— CAN coffee program, along dining halls and cafés is 100% Culinary Institute of America with coffee beans from local organic, and we have participated 2011 PETA Ranked 1st Nationally Most roasters. Vegetarian Friendly Campus in the Real Food Challenge to help • Collecting compost in all of 2012 Princeton Review Top 10 Cool our dining hall kitchens and identify areas we can increase our Schools several cafés (see next page). organic and sustainable menu 2012 UCSC Real Food Campus Com- offerings. mitment (see page 7)

18 UCSC FOOD SYSTEMS WORKING GROUP Community Agroecology way to limit the amount of material provide a variety of distinctive cook- Network (CAN) Coffee we send to the landfill. Capturing our ing styles and flavors. Program recycling and composting materials Our culinary team is involved at has been extremely effective, so much every level and participates in quar- so that in 2010 all of the dining hall terly workshops to enhance their trash compactors were converted to CAN coffee is served in all dining skills, keep up on the latest trends in compost compactors. We simply have locations on campus (see page 9). college foodservice, and learn new less and less trash in our facilities. cooking styles. The results are excit- Currently this program has been responsible for diverting over 150 tons of food waste per Agriculture and Land-Based year from our local landfills. ing menu offerings each quarter. Pulpers and Composting Training Association (ALBA) New compost logo Each of our managers is Serve Safe In an effort to ALBA supplies over Certified. Our team is proud to be a reduce the bulk 65% of all organic part of the annual Pacific Chef Net being sent to produce to our dining culinary conference and competes landfills, UC halls (see page 15). Pg 21 in the NACUFS Culinary Challenge. Santa Cruz Dining has now installed UC Santa Cruz Dining Cafes and Restaurants Our chefs have brought home med- solar-powered pulpers at all five Buy Fresh, Buy Local Banana Joe’s Quik Mart- Located near the Crown College fountain, a convenienceals awarded store for the highest level of diningthat has everything halls. you This need, allequipment in one place. Their signifi“Street Food”- menu offers authentic dishes, while a big selection of grab-and-go cooler items offers plenty of snackculinary options. expertise and our team has UCSC was the cantlyB. J.’s also reduces is the home to theour campus amount Grocery4U of program, solid which offers a wide selection of natural and organic foods to stock your apartment kitchen, all with the flexibilitybeen recognizedof for its creativity in first campus wasteusing your being meal plan. hauledStop by and tryto their the 100% compost organic coffee drinks available day and night! special event planning. in the nation site. These methods also reduce Delete Town Hall Subs to become a fossil fuel use and garbage storage Replace with Nutrition and Wellness “Buy Fresh, Buy Local” partner! This liabilities, and return the ecosystem University Center Logo On our UCSC Dining web site you can program supports local farmers and to a more balanced state. regional economies. access nutrition facts for all of our Our composting partnership with meals. You can use the meal calcula- Waste Reduction & the Monterey Regional Waste Man- tor to check caloric counts and plan

Education agement Facility helps us divert a whole day’s eating. We encourage overLet the talented 50 tonsstaff at University each Center month Catering make of your kitchen event at the University Center,students or any other to talk with our managers As part of cuttingsUCSC location not and only delicious food but spectacular!scraps Our from menu offers the a full range of choices from breakfast pastries and coffee to party platters, exquisite entrees and sustainable seafood. Our pricesabout are not only specific dietary restrictions. We a compre- landfill,competitive, but andwe insure turns convenience it and intoour “Gourmet nutrient- to Go” a la carte menu offers specializestudent priced in a large array of vegan hensive options for clubs and organizations, with the same university quality you have come to expect. rich compost that can then be used and vegetarian meals and we work sustainabil- to repenish the soil and grow more closely with our Student Health Center ity program, produce. We’re using our food to develop meals for restricted diets. educating our students about waste scraps to grow more food for stu- Educating our students is important; reduction is a prime focus of UC dents! Compostable paper products we offer tips on “exam-time brain Santa Cruz Dining. Working with are used throughout all of our din- foods,” balanced caloric selections and our Foodies and student program- ing and catering operations. ming, we bring attention to this en- healthy snacks to pack in their dorm vironmental issue. Uneaten food is Commitment to Quality room as part of our ongoing outreach. one of our landfill’s largest compo- UC Santa Cruz Dining prides itself Meatless Mondays, Beefless Thursdays, nents, and educating students to try on providing the best possible food and the newly implemented Farm Fri- samples of unfamiliar foods is one available in the Monterey Bay area. days are examples of our commitment of many ways we can reduce waste. We promote buy fresh, buy local to encouraging our students to embrace Conducting Zero Waste events like purchasing practices and our focus a lifestyle that focuses on personal the OPERS Fall Festival is yet another is on healthy dining options that health and a healthy environment.

All 12 of the UC Santa Cruz Dining locations have been awarded the Green Business certification by the City of Santa Cruz. We believe a successful business is dependent on a healthy environment and we are actively working to show our responsibility to our greater community.

UCSC CAMPUS FOOD & GARDEN GUIDE 19 - Explore UCSC’s Other Cafés and Restaurants Cafés and Restaurants UC Santa Cruz Dining also operates these cafés and restaurants • The College Eight Café, located right across from the dining hall, is Located near the Crown College fountain, this quick mart a great spot to grab a quick coffee, has everything you need. Their “Street Food” menu offers sandwich or snack between classes. authentic dishes, while a big selection of grab-and-go cooler items offers plenty of snack options all day long In addition, this café has a billiard and even late night! B. J.’s also is the home to our campus table for students to enjoy for free! grocery program, which offers a wide selection of natural • Located in the Quarry Plaza, Joe’s and organic foods to stock your apartment kitchen, all Pizza & Subs is the place to go for a with the flexibility of using your meal plan. You can also leisurely sit-down meal. For stu- place orders for food staples through the online grocery— dents who are 21 or over, you can see grocery.ucsc.edu. enjoy a cold beer while kicking back

UC Santa Cruz Dining and chatting with friends! Located above the Nine/Ten Dining Commons, Terra Fresca serves fine California cuisine, specializing in local, • When you need a good Mexican organic, and sustainable menus. Amidst the redwood food fix, look no further . . . Tacos trees, it’s perfect for a special culinary luncheon, busi- Moreno is the place to go! Located ness meeting or relaxing meal with friends. at Crown/Merrill, beside the Merrill Cultural Center . . . come check it out! Located in the lobbies of Baskin Engineering, Earth & Marine Sciences, and the Physical Sciences Building, Perk • Located near the Cowell/Steven- Coffee Bars offer convenient locations to pick up a latté or son dining hall, the Cowell Coffee mocha while on the go, or meet with friends for a quick Currently this program has been responsible for diverting over 150 tons of food waste per Shop has a full espresso bar, deli- year from our Universitylocal landfills. lunch from the selection of salads, sandwiches or sushi. Center cious home-baked goodies every New compost logo Self-serve kiosks are located in the Baskin Building and day, as well as a full lunch menu for Science and Engineering Library. those on the go. UC Santa Cruz art exhibits are featured regularly. Located in our Oakes College community, this fun, funky café is the perfect spot for a grilled chicken sandwich, charbroiled • The Stevenson Coffee House is a Pg 21 burger, rice bowl, or wrap. With its international surf theme sweet spot for delicious sandwiches, Cafes and Restaurants and late night hours, this is a popular student hangout. soups, salads, baked goods, ice cream, Banana Joe’s Quik Mart- Located near the Crown College fountain, a convenience store and coffee drinks! that has everything you need, Nestledall in one place. in Their a grove “Street Food” of redwoods menu offers authentic at Kresge College, this dishes, while a big selection of grab-and-go cooler items offers plenty of snack options. hip restaurant has recently revamped its eclectic menu • Just above the College 9/10 bus B. J.’s also is the home to our campus Grocery4U program, which offers a wide selection of natural and organic foods toto stock include your apartment quick-service kitchen, all with the Pan flexibility Asian of stir fry selections and stop, next to the dining hall, is Café using your meal plan. Stop by and try their 100% organic coffee drinks available day and night! fruit smoothies, along with organic espresso beverages! Revolucion. Snacks are available for Delete Town Hall Subs The popular Redwood Grille features signature burgers a quarter, and coffee and tea are free Replace with and sandwiches.

with your own mug. Open 9 pm–1 am University Center Logo weekdays and 10 pm–2 am weekends. Let the talented staff at University Center Catering • The Porter Slug Café offers sand- make your event at the University Center or any other UCSC location not only delicious but spec- wiches, daily hot specials, salads, tacular! Our menu offers a full range of choices, pastries, and plenty of beverage from breakfast pastries and coffee to party plat- selections. Let the talented staff at University Center Catering make your event at the University Center, or any other ters, exquisite entrées, and sustainable seafood. We promise UCSC location not only delicious but spectacular! Our menu offers a full range of choices from breakfast • The Global Village Café, located in pastries and coffee to party platters,convenience exquisite entrees and sustainable at competitive seafood. Our prices are prices, not only and our “Gourmet to Go” the foyer of McHenry Library, is the competitive, but we insure conveniencea la and carte our “Gourmet menu to Go” a offersla carte menu student-priced offers student priced options for clubs and options for clubs and organizations, with the same university quality you have come to expect. latest addition to campus eateries. It organizations, with the same university quality you have offers a full coffee bar, along with sal- come to expect.

ads, soups, sandwiches, and yummy Students can use their FLEXI Dollars at all of these dining locations. baked goods. Many of the ingredi- FLEXI Dollars are issued with all 5- and 7-day meal plans and ents are from local organic farms. the 55 Meals Per Quarter plan.

20 UCSC FOOD SYSTEMS WORKING GROUP JAN FEB MAR APRIL MAY JUNE JULY AUG SEP OCT NOV DEC Apples California Apricots Central Coast Artichoke Arugula Avocados Basil Beans Beets Bell Peppers Bok Choi Broccoli Bushberry Cabbage Carrots Cauliflower Celery

Chard Seasonal Availability Chart Cherries Chili Peppers ailability Collard Greens

v Corn Cucumber

A Eggplant Garlic Grapes Herbs Kale Kiwis Leeks Lemons Lettuce Melons Onions Parsley Parsnips Peaches Pears Peas Persimmons Plums Potatoes Pumpkins Radishes Raspberry Spinach

egiona Strawberry Summer Squash

R Tomatillos l Seasonal Tomatoes Turnips Walnuts Winter Squash

UCSC CAMPUS FOOD & GARDEN GUIDE 21 Get Academic Credit Studying the Food System

Courses Kresge College Core Courses: College 8 • 63 Kresge Garden Cooperative Step 1 • • 64A Food & Community (open to CLEI 61/CLEI 161 Education for Look at courses you could take Sustainable Living Program Kresge frosh and transfers only) to build your understanding • • Permaculture and Whole Systems CLEI 90 Gardening and level of awareness of Design (Winter quarter) • CLEI 99F Introduction to Organic issues that are important Farming L atin American & Latino Studies to you. A nthropology • 80F Latinos in the U.S. Studying the Food System • 161 The Anthropology of Food • 80K Latinos & Organized Labor in Step 2 • 194I Consumption and the U.S. Learn how to make these Consumerism • 149 Theories and Actors: U.S. – classes count toward your • 196D Food and Medicine Latin American Policy • 164 Environmental Justice major. Community Studies • 166 Latino Families in Transition • 100T Agriculture, Food, and Social • 175 Migration, Gender and Health Step 3 Justice Enroll in the classes you • 149 Political Economy of Food and Sooy ciol g Agriculture • 130 Sociology of Food are interested in by visiting my.ucsc.edu during your time Engineering • 132 Science & Technology to add courses. • EE80S Sustainability Engineering • 168 Social Justice and Practice • 169 Social Inequality

Environmental Studies • 179 Nature, Poverty, and Progress • 129 Integrated Pest Management • 130A/L Agroecology and Environmental Studies Internship Program Sustainable Agriculture/Lab Internships are another great way to get academic credit for studying about • 130B Principles of Sustainable and participating in the food system. The Environmental Studies Internship Agriculture Office currently has dozens of internships available on campus. These posi- • 131 Insect Ecology tions include the Stevenson Garden, Chadwick Garden, UCSC Farm, research • 133 Agroecology Practicum projects with the Shennan Lab, the Life Lab program, FoodWhat?!, and the • 143 Sustainable Development: Education for Sustainable Living Program (ESLP) (see more on next page). Economy, Policy & Environment Off-campus internship opportunities are even more abundant. We have an • 161/L Soils and Plant Nutrition/ intern relationship with 22 farms in Santa Cruz County. You will also find in- Lab terns at the Santa Cruz and Live Oak Farmer’s Markets, the Homeless Garden • 163/L Plant Disease Ecology/Lab Project, Christiansen Landscaping, Food Chain Radio show, and at six public • 166 Agroecosystem Analysis and school Life Lab programs. Watershed Management • 196 Senior Seminar, Soils and All of our internships can be done for credit (or you can also volunteer). Plant Nutrition Practicum These internships can satisfy upper division, lower division, and exit require- • 196 Institutions/Agroecology ment class work. They represent the best of experiential education: taking • 196 Advanced Agroecology and your classroom knowledge out into the field and making a difference. Get in- Crop Production volved now. Our office is in ISB 491, or email Chris Krohn at [email protected].

22 UCSC FOOD SYSTEMS WORKING GROUP Get Academic Credit for

Hands-on Opportunities ACADEMIC YEAR 2013-2014

Center for Agroecology & Permaculture and Whole Stevenson Garden Internship Sustainable Food Systems Systems Design The Stevenson Garden is the first col- Internships Kresge College lege-based garden on the East side of ENV S 83, 84, 183, 184, 183B A new 5-unit course offered by Kresge campus. The garden is looking for one Two- and five-credit internships at College in Winter 2014 focusing on to four garden coordinators to keep the UCSC Farm or the Alan Chadwick the concepts, principles, and practices the garden thriving. Two- and five-unit Garden near Merrill College. of Permaculture Design. internships are available. Hands-on Opportunities Cont tac : Damian Parr, (831) 359- Permaculture design is transdisci- Cont tac : Blake Redding, bredding@ 8710, [email protected], Chris Krohn plinary and will provide hands-on ucsc.edu (831) 459-2104, [email protected] experience in ecological horticulture, Life Lab Garden Classroom Agroecology Practicum wildcrafting, aquaponics, appropriate Internships technology, animal husbandry, natu- ENVS 133 ENV S 83, 84, 183, 184, 183B ral building, community self-reliance, Teach standards-based science, Lectures and demonstrations are and landscape architecture. combined with field applications to gardening and sustainable agricul- Cont tac : David Shaw, daveshaw@ucsc. give students direct experience and ture concepts to local school groups edu knowledge of sustainable agricul- (preschool-6th). Interns receive train- ture and horticulture practices and Kresge Gardening ing in: garden-based science educa- principles. UCSC Farm and Gar- Cooperative tion, working with children, organic den are the living laboratories for KRESGE 63 Mondays 9:30–12:15 gardening, environmental education, testing agroecological principles. A 2-unit course in the spring quarter games, activities and much more! Emphasis is placed on small-farm focused on learning and practicing Internships available Fall, Winter, and systems. Enrollment limited. basic ecological horticulture skills Spring quarters. Prerequisite(s): ENVS 130A and 130L. through work at the Kresge Garden. Cont tac : Amy Carlson, 459-4035, Available during Summer Session! Students will learn about bed dig- [email protected], www.lifelab.org ging, compost making, propagating Cont tac : Katie Monsen, kmonsen@ Education for a Sustainable ucsc.edu crops by seed, transplanting, irri- gation, fruit trees and community Living Program Action College Eight Garden Research Teams (ARTs) gardening. Internship CLEI 61 and 161 The course also emphasizes building CLEI-90 Tuesday 4–5:30 pm Two-credit CRAFTs (CLEI 61) attend and maintaining the Kresge Commu- One-credit internship in the Col- guest lecturers and discussions, five- nity Gardening Cooperative through lege Eight Garden. Offers students credits ARTs also choose one of many refining and documenting the pro- of College Eight an opportunity to sections, such as: Campus Gardens, cess by which gardeners communi- become involved in an experimental Food Systems, Composting, and cate, cooperate, and share resources. learning project focusing on ap- Gardening for Health. Meets Spring Cont tac : David Shaw, daveshaw@ucsc. plication of concepts of sustainable quarter. Train in the Winter quarter to edu; Kresge Garden Co-op, garden- agriculture. Enrollment limited to facilitate a 2- or 5-unit section in the [email protected] members of College Eight. spring course! Cont tac : http://sec.enviroslug.org/ Cont tac : [email protected], college-eight-garden.html eslp.enviroslug.org

UCSC CAMPUS FOOD & GARDEN GUIDE 23 Farmers’ Markets in Santa Cruz County Farmers’ Markets Farmers’ Support your local growers and more importantly eat with the seasons. Shopping at our campus and community farmers’ markets ensures that new farmers are trained and that family farms stay in business and continue to farm local lands.

The UCSC Your Neighborhood Farmers’ Markets

Farm & Garden Sunday: Friday: Market Cart Live Oak Watsonville 9:00 am–1:00 pm, Year-round 3:00–7:00 pm, Year-round On Tuesdays and Fridays from early East Cliff Drive at 14th Street Peck Street at Main Street June through early November, Santa Cruz, CA 95062 Watsonville, CA 95076 apprentices from the UCSC Farm (831) 454-0566 (831) 234-9511 & Garden sell fresh produce and Tuesday: beautiful flower bouquets at the Sa turday: Felton base of the UCSC campus (corner of Aptos—Cabrillo College 2:30–6:30 pm, May-October 8:00 am–noon, Year-round Bay & High Streets). Now accepting Hwy 9 at Russel Ave (St. John’s church) Cabrillo College EBT/SNAP credit! Felton, CA 95018 6500 Soquel Drive Market Cart sales support the (831) 566-7159 Aptos, CA 95003 Apprenticeship training program, Wednesday: (831) 728-5060 a six-month, full-time course in Downtown Santa Cruz montereybayfarmers.org organic farming and gardening 1:30–6:30 pm, Year-round offered through UCSC Extension. For Scotts Valley Lincoln Street at Cedar Street 9:00 am–1:00 pm, Year-round information, call (831) 459-3240, Santa Cruz, CA 95060 360 Kings Village Drive email [email protected] or see casfs. (831) 454-0566 Scotts Valley, CA 95060 ucsc.edu. Thura sd y: (831) 454-0566 Capitola Mall Westside Santa Cruz 3:30 –7:00 pm, April-November 1855 41st Ave. 9:00 am–1:00 pm, Year-round Capitola, CA 95010 Western Drive at Mission Street Parking lot at entrance to Capitola Santa Cruz, CA 95060 Mall, off of 41st Ave. (831) 454-0566 (831) 465-0773

Note: see www.santacruzfarmersmarket.org for details on the Live Oak, Felton, Downtown Santa Cruz, Scotts Valley, and Westside farmers’ markets.

24 UCSC FOOD SYSTEMS WORKING GROUP Student Community A Supported Agriculture CSA CS

Community Supported Agriculture of freshly harvested organic fruits ters with recipes, farm updates and (CSA) projects are collaborations be- and vegetables as well as flowers events, along with complimentary tween the local community and the and herbs from the pick-your-own Friends of the Farm & Garden news- farmers. The community members garden. letters. support the farm directly for an This is our eighth year of offering entire season and in return receive ACT EARLY, ONLY 25 STUDENT fall shares in the CSA project to SHARES ARE AVAILABLE! a share in the weekly harvest. This UCSC students. You can pay for your partnership increases community If you would like to receive our CSA share with a check or cash. For the involvement in food production and Brochure or have any questions five-week fall season beginning in the health of the local economy regarding the CSA program, please October 1 and running through and environment. contact Amy Bolton at (831) 459- November 1, shares cost $120 (feeds 3240 or email [email protected]. The CSA program at the UCSC Farm 2–4 for a value of $24/week). is an integral part of the Appren- Community Supported Agriculture Members pick up boxes weekly We’ll also be signing up student ticeship in Ecological Horticulture, (either Tues. or Fri.) at the CSA Barn CSA members at the OPERS Fall Fest which trains 40 people each year on the Farm located next to the CSA during the first week of school in in sustainable agriculture and members’ pick-your-own herb and September. Look for us at the Sus- organic growing methods. A share flower garden. Members can also tainable Food Systems tent! of produce contains a diverse supply look forward to weekly CSA newslet- Harvest Festival Sunday, September 29, 11 am – 5 pm, UCSC Farm

Don’t miss our annual UCSC Farm celebration! Great music, food, apple tasting, apple pie bake- off, garden talks, hay rides, kids’ events, tours, displays by local farmers, chefs, community groups, and an all-around good time. See casfs. ucsc.edu for details.

Free for Friends of the Farm & Garden members and kids 12 and under; free for UCSC students with current student ID; $5 general public. If you’d like to volunteer for this event, please contact us at [email protected], or call (831) 459-3240. The Harvest Festival is supported in part by Measure 43 funding (read more about Measure 43 on page 7)

UCSC CAMPUS FOOD & GARDEN GUIDE 25 Community Organizations & Programs

California Certified California FarmLink • Working with realtors, county assessors, agricultural commis- Organic Farmers (CCOF) CA FarmLink Central Coast Office sioners, the web and classified ads 2155 Delaware Avenue 609 Pacific Ave, Suite 204 Suite 150 Santa Cruz, CA 95060 to seek new land opportunities for Santa Cruz, CA 95060 (831) 425-0303 aspiring farmers. (831) 423-2263 www.californiafarmlink.org • Assisting with workshop develop- www.ccof.org ment. cnto tac : Reggie Knox • Media outreach. CCOF is a full-service organic certi- Email: reggie@californiafarmlink. • Developing technical assistance fication agency and trade associa- org tion passionate about certifying, materials (handouts and bro- California FarmLink is a non-profit educating, advocating, and promot- chures) and translating these organization founded in 1998 to ing organic. Founded in 1973 as a materials into Spanish. Community Organizations & Programs strengthen family farms and con- mutual assistance and certification Contact Reggie Knox, reggie@cali- serve farmland in California. Our organization for organic farmers, forniafarmlink.org, to get involved! land database and linking program CCOF remains one of the oldest and connect aspiring and retiring farm- largest organic certification agen- Community Alliance with ers and promote techniques to cies in North America, with over Family Farmers CAFF facilitate intergenerational farm 2,500 certified members: farmers, transitions. Through one-on-one processors, ranchers, retailers, and technical assistance and workshops, others. CCOF believes that buying we assist farmers with business organic is a direct investment in planning, financing, tax strategies, the future of the planet, and works estate and succession planning. 406 Main Street, Suite 406 to grow the organic market and its We also use our grant funds to pay Watsonville, CA 95076 members’ businesses by educating consultants with expertise in these (831) 761-8507 consumers and advocating at the areas to work directly with farmers. national policy level. For more infor- The Community Alliance with Fam- Through a matched savings pro- mation, visit www.ccof.org. ily Farmers is a statewide organiza- gram FarmLink helps aspiring farm- tion building a movement of rural Volunteer & Internship ers build equity for the purchase of and urban people to foster family- t Opportunities land, equipment, or infrastructure. scale agriculture that cares for the Internships and volunteer oppor- In 2005 we launched a revolving land, sustains local economies, and tunities are available through our loan fund to assist our small farm promotes social justice. main office located close to the clients. Our offices are in Sonoma, CAFF is a community representative University on Santa Cruz’s west side. Yolo, and Santa Cruz Counties. on UCSC’s Food Systems Working Full information can be found at Volunteer & Internship Group. Volunteer opportunities www.ccof.org/intern.php. Interested t Opportunities are available in the Farm-to School applicants should email Lizi Barba, FarmLink offers internships to stu- program, teaching kids about food [email protected] or call (831) 423-2263 dents with experience in agriculture and farming at school and on farms, ext. 31. or related fields. Intern tasks have and with the Harvest of the Month included: program, which sends out thou-

26 UCSC FOOD SYSTEMS WORKING GROUP sands of tasting kits to classrooms to help deliver meals to homebound La Manzana Community throughout the Central Coast. seniors and to serve in our dining Resources/Nutrition centers. Please join us! Contact Vol- Programs Volunteer & Internship unteer Recruitment (831) 464-3180 t Opportunities ext. 100 CAFF is looking for food and farm- ing interns in 2013–2014. Intern- Homeless Garden ships and volunteer positions vary Project 521 Main Street, in hourly commitments. For more PO Box 617 Watsonville, Ca 95076 information, email volunteer@caff. Santa Cruz, CA 95061 (831) 724-2997 org, call (831) 761-8507, or visit our (831) 426-3609 office www.communitybridges.org site: www.farm2schoolvolunteers. (831) 423-1020 farm cnt o tac : Celia Organista blogspot.com www.homelessgardenproject.org If interested in volunteering for spe- Email: [email protected] Cont tac : Garden Director cial events please get on our volun- La Manzana Community Resources PHONE: (831) 423-1020 teer event notice listserve. Email us (LMCR) is a part of the non-profit at [email protected] or call (831) Email: info@homelessgardenpro- organization Community Bridges, 761-8507. ject.org which seeks to foster economic independence and address social Community Bridges The Homeless Garden Project teaches the principles of ecological inequities in the Latino community. Meals on Wheels Community Organizations & Programs sustainability and cultivates com- LMCR consists of a drop-in center, munity by bringing together people Adelante, a Learning Center, and from all walks of life in the beauty Nutrition Programs including Latino and security of our 2.5 acre certified 5 A Day and the Power Play Pro- 1777-A Capitola Road organic farm. We also offer transi- gram. Santa Cruz, CA 95062 tional employment to adults who Our Nutrition Programs work with (831) 464-3180 are homeless through our farm- Food Stamp-eligible families in the www.communitybridges.org based enterprises. The farm is lo- Central Coast (Santa Cruz, Monterey, cnt o tac : Lisa Berkowitz, Program cated on Shaffer Road, off Delaware and San Benito Counties) and pro- Director Ave, and operates Tuesday–Friday, vide nutrition education to combat 9am–2pm, with occasional Saturday the burgeoning rates of obesity in Email: [email protected] activities. low-income communities and the Meals on Wheels for Santa Cruz resultant chronic diseases such as Volunteer & Internship County enhances the lives of older diabetes. Internships are available t Opportunities adults by offering quality meals, within the Nutrition Programs. nutrition education, and caring hu- We always welcome volunteers and man contact. Meals are delivered to interns. There’s plenty of work at Volunteer & Internship t Opportunities homes and served at senior dining the farm on various tasks, including centers, which are located in Live preparing beds, weeding, planting, Opportunities for interns include Oak, Ben Lomond, Santa Cruz, and and harvesting. Other opportunities outreach to community-based Watsonville. The centers offer a daily include preparing and/or staffing organizations, youth organizations, hot meal to adults 60 years of age our plant sales, doing crop evalu- retail markets, and the media to and older. ations, nutritional cooking at our educate the community about the farm kitchen, graphic arts, volun- importance of eating fruits and Volunteer & Internship teer coordination, office work, and vegetables and exercising daily as t Opportunities assisting in fundraising. Internships a means to prevent overweight and We rely on the generous support of are generally 12–40 hours a week, obesity. A flexible schedule is neces- hundreds of Santa Cruz volunteers no limits on volunteering. sary, as an intern may find him/her-

UCSC CAMPUS FOOD & GARDEN GUIDE 27 self attending fairs and festivals on Second Harvest Food Bank t Volunteer & Internship the weekends. Bi-lingual, bi-cultural Santa Cruz County Opportunities students are especially encouraged Help is needed with food sorts, the to apply. An intern can expect to food bank garden, food drives, work work anywhere from 10–30 hours on the Community Food Hotline, a week depending on availability policy advocacy, data/evaluation proj- and the Nutrition Program selected. ect, office work, etc. For opportunities, Please contact Isabel Estolano- call our Volunteer Services Manager Franklin at (831) 724-2997 x 205 or Danny Robles at (831) 722-7110 ext by email: [email protected]. 205, [email protected]. Central Coast School Food United Way Alliance (CCSFA) 800 Ohlone Parkway of Santa Cruz County (831) 359-8861 Watsonville, CA 95076 schoolfoodalliance.org (831) 722-7110 ext 220 www.thefoodbank.org cnt o tac : Tim Galarneau Go For Health! Second Harvest Food Bank Santa 4450 Capitola Rd, Ste 106 Email: schoolfoodalliance@gmail. Capitola, CA 95062 Cruz County provides food to 55,000 com (831) 465-2207 people a month through a net- www.unitedwaysc.org CCSFA is a collaborative initiative work of food pantries, soup kitch- Community Organizations & Programs started in February 2010 to serve ens, homeless shelters, and other cnt o tac : Megan Joseph our kids fresh and wholesome food programs and non-profits. Second Email: [email protected] at schools within the tri-county Harvest staff is a leader in healthy region of Santa Cruz, San Benito, and food provision (more than 60% of Go for Health! is a collaborative of Monterey Counties. We imagine a food distributed is fresh produce), over 150 agencies addressing child- food system where young people will outreach programs to educate and hood obesity in Santa Cruz County thrive with access to nutritious foods activate the public around com- and working in partnership for in an active community working to- munity hunger and food insecurity improving health and wellness. gether to bring about healthy change. issues, bilingual nutrition education Go for Health!’s vision: programs to ensure clients have CCSFA’s goals include providing the All children in Santa Cruz County the information they need to make education and nutrition needed to will be physically fit through healthy choices, and bilingual Cal- ensure every child the opportunity healthy eating and regular physical Fresh (SNAP) outreach and applica- to grow up healthy and successful , activity. and creating school food programs tion assistance. We are also involved that focus on healthy, fresh, cultur- with advocacy for improved hunger Volunteer & Internship t Opportunities ally appropriate meals. and nutrition policies. Those needing food should call the Go for Health and its partners are Volunteer & Internship Community Food Hotline: looking for motivated interns for t Opportunities (831) 662-0991 moving the health and wellness UCSC students can get academic agenda forward. Activities will For information on year-round food credit to intern and work on include policy advocacy, commu- drives and special events, contact regional school food efforts. Build nity building, event planning, and Bly Morales (831) 722-7110 ext 226, your skills, deepen connections, and research and implementation of Go [email protected] be part of creating a healthy school For Health objectives. environment for children. For volun- For updates on hunger and Contact: Megan Joseph, Director of teer and internship opportunities nutrition policy efforts, contact Community Organizing contact Tim Galarneau (see above). Joel Campos at (831) 722-7110 ext 209, [email protected] email: [email protected]

28 UCSC FOOD SYSTEMS WORKING GROUP Food Matters Facts for the heart, mind and stomach of the reader Food Matters

Biodiversity have risen 2.5º C in the last 50 • Over 75% of the planet’s agricul- years—causing the recent col- tural biodiversity has already been lapse of two ice shelves over 1,000 lost. square miles in area—and the • 90% of the crop varieties that were North Pole melted last year, for the • The typical plate of food in the grown a century ago are no longer first time in 50 million years. US has traveled 1,500 miles from commercially produced. • The global food system is one of source to table, 22% more than in • 9 crops supply 75% of the world’s the single most important causes 1980. food, and 3 crops provide 50%. of increased greenhouse gases; in the US it accounts for almost a Water Pollution, • 1/2 of the vegetable servings Waste and Erosion eaten in the US in 1996 came from fifth of the nation’s energy con- • Irrigation practices in the US are only 3 vegetables: lettuce (mostly sumption. so wasteful–accounting for a full iceberg), potatoes and tomatoes. • Per capita, the US uses more en- ergy for food production, process- 2/3 of all groundwater used! Food Miles and ing and distribution than Asia and • Hog, chicken and cattle waste has Global Warming Africa use for all activities com- polluted 35,000 miles of rivers • Global warming is already under- bined. in 22 states and contaminated way. Temperatures in Antarctica groundwater in 17 states.

UCSC CAMPUS FOOD & GARDEN GUIDE 29

30 Food Matters

• • • Human Health Global Foodand • • • Genetic Engineering •

other food bacteria. borne increasessimilar are for reported have doubledsince 1980, and and salmonella. cases Salmonella grounds for like E. bacteria coli processing plants are breeding biotics, factory farms andmeat the prolificDespite useofanti- pathogenic antibiotic resistance. the effectthis has ofincreasing the absence ofdisease— mostly in United States are for livestock, the antibiotics3/4 ofall usedin 300,000 premature deaths. andcauses inbills $117 billion the medicalepidemic costs system steadily. Each year,the obesity isrisingthe proportion and 1990s,the late 1970s), and46%in (comparedthe early with55%in are now significantly overweight 2/3ofAmericans almost that USSurgeon-GeneralThe reports increased! and for hasactually some crops it decreased usehasnot pesticide for commercial most crops, usehavepesticide proven false: engineered seedwould reduce geneticallythat claims The grownthe US. in GEcrops75% ofall worldwide are ferto non-engineered varieties. andweeds,insects trans andDNA - increased resistance pesticide in the immunesystem,organs and so farto vital includedamage ofGEdocumented impacts The be regenerated. stroyed cantimes fasterthan it 17 iscurrentlytopsoil beingde- and world’s cropland hasbeeneroded Since World Warthe 37%of II, UCSC FOODSYSTEMS WORKINGGROUP Chemicals • Global FoodandtheSouth • • • as aLivelihood Disappearance ofFarming • • • •

than enough to providethan enough ahealthy world alreadyThe produces more death. their leadingcausebecome of inmanythat regions, has suicide Farmers’ prospects are sobleak 2001 alone. by over 60%between 2000and —their average income declined they makelose morethan money Familytypically farmersthe US in declined by 65%since 1950. number offarmersthe UShas in than 2%,the figure islessand that ployed infarming in1910,today were 40%ofAmericans em- While incrops.$16 billion to save pesticides anestimated ayear isnow spenton$40 billion introduction ofpesticides, and thepests hasincreased 20%since U.S.,tothe quantity ofcrops lost aren’t working aspredicted:the in chemicalThese inputssimply ity anddepression. chomotor speed, anxiety,- irritabil andpsy ofmemory impairment and cognitive disorders suchas the immunesystem,to damage cancer, sterility, defects, birth leukemia, braintumors, prostate exposureof pesticide include: documentedThe health effects farmers eachyear. Globally, 20–40,000 kill pesticides increased aswell. toxic nant andacutely pesticides toxicants, groundwater contami- reproductive anddevelopmental between 1991and1998, while genic increased pesticides 127% In California, useofcarcino- - • Centralization • • for more information. } www.isec.org.uk/toolkit/factsheet.html#1 factsheet,toolkit whichcan befound at { factsThese weretaken the from • • • tiona

tions that leads to world hunger. leads that tions of food by profit-driven corpora- offoodthe controltribution and foodthe unequal dis- is deficit, it there isa that problem The isnot fordiet everyonethe planet. on ing revenue. captures farm 60%ofall almost - 6%offarmsthe largest currently nesses now dominate farming: - A handfulofmassive agribusi there were in1970. thanpopulations over 10million 20 more Third World with cities the land,therefrom are now the Southhaveers in beenpulled Largely because somany farm- hungry. the world whoarepeople in There are currently 840million suppliers took the rest.took suppliers middlemen, marketers andinput the farmer,to the USwent while produceddomestically food in 9 cents ofeveryspent on dollar the profits. of all out By1990, only ers andsupermarkets,to squeeze ful middlemen, suchaswholesal- bytheir harvests enabling power ers fewer andfewerto sell places concentrationThis gives farm- kets. salad soldinsupermar fresh-cut account ofall forthree quarters tomatoes,two top Florida the and the market for half of almost top four The wholesalers control cattle.all four companies slaughter 80%of world’sthe US, andin pesticides theNine companies 90%of sell l Society forl Society E c ology andCulture’s local I - nterna

- - Retailers & Restaurants in Santa Cruz

Retailers

El Salchichero 402 Ingalls Street Santa Cruz, CA 95060 (831) 423-6328 Food Bin 1130 Mission Street Santa Cruz, CA 95060 (831) 423-5526 Retailers & Restaurants in Santa Cruz New Leaf Community Markets Staff of Life Café Brasil 13159 Hwy 9 Natural Foods Market 1410 Mission Street Boulder Creek, CA 95006 1266 Soquel Avenue Santa Cruz, CA 95060 (831) 338-7211 Santa Cruz, CA 95062 (831) 429-1855 1210 41st Avenue (831) 423-8632 Brazilian Capitola, CA 95010 Café Gratitude (831) 479-7987 Restaurants/Cafés 103 Lincoln Street 1134 Pacific Avenue Bittersweet Bistro Santa Cruz, CA 95060 Santa Cruz, CA 95060 787 Rio Del Mar Boulevard (831) 427-9583 (831) 425-1793 Aptos, CA 95003 Vegan (831) 662-9799 6240 Highway 9 Charlie Hong Kong Felton, CA 95018 Cal-Mediterranean 1141 Soquel Avenue (831) 335-7322 burger. Santa Cruz, CA 95062 1101 Fair Ave 1520 Mission Street (831) 471-2609 Santa Cruz, CA 95060 Santa Cruz, CA 95060 Asian street food (831) 426-1306 831-425-5300 Burgers/salads/pizza/beer Companion Bakeshop Shopper’s Corner 2341 Mission Street 622 Soquel Avenue The Buttery Santa Cruz, CA 95060 Santa Cruz, CA 95062 702 Soquel Avenue (831) 252-2253 (831) 429-1804 Santa Cruz, CA 95060 Organic bakery, local products, 831-458-3020 organic coffee Bakery/deli

UCSC CAMPUS FOOD & GARDEN GUIDE 31 Crow’s Nest Mama Lucia Ristorante Avanti Soif Wine Bar & 2218 E. Cliff Drive 1618 Mission Street 1917 Mission Street Merchant Santa Cruz, CA 95062 Santa Cruz, CA 95060 Santa Cruz, CA 95060 105 Walnut Avenue (831) 476-4560 (831) 458-2222 (831) 427-0135 Santa Cruz, CA 95060 Seafood/American Pizza, café, bar Cal/Mediterranean (831) 423-2020 Small plates/New American Dharma’s Michael’s on Main River Café 4250 Capitola Road 2591 Main Street 415 River Street Thai House Capitola, CA 95010 Soquel, CA 95073 Santa Cruz, CA 95060 353 Soquel Avenue (831) 464-8638 (831) 479-9777 (831) 420-1280 Santa Cruz, CA Organic vegetarian New American Café/specialty/catering (831) 458-3546 Thai Engfer’s Pizza Mobo Sushi Rosie McCann’s Works The Abbey 105 S. River Street 1220 Pacific Avenue 537 Seabright Ave 350 Mission Street Santa Cruz, CA Santa Cruz, CA Santa Cruz, CA 95062 Santa Cruz, CA 95060 (831) 425-1700 (831) 426-9930 (831) 429-1856 Japanese/California (831) 429-1058 Irish Pub & Restaurant Organic sushi Coffee, snacks Gluten-free pizza available Sabieng Thai O’mei Cuisine Tramonti Geisha Sushi 2316 Mission Street 1218 Mission Street 528 Seabright Ave Retailers & Restaurants in Santa Cruz Soquel, CA 95060 Santa Cruz, CA 95062 200 Monterey Ave, Ste. 3 Santa Cruz, CA (831) 425-8458 (831) 426-7248 Capitola, CA 95010 831-425-1020 Italian (831) 464-3328 Chinese Thai Japanese Walnut Avenue Café Penny Ice Santa Cruz India Joze Creamery Mountain Brewing 106 Walnut Avenue Santa Cruz, CA 95060 418 Front Street 913 Cedar Street 402 Ingalls Street # 27 (831) 457-2307 Santa Cruz, CA 95060 Santa Cruz, CA 95060 & Santa Cruz, CA 95060 American diner (831) 325-3633 820 41st Ave. (831) 425-4900 Santa Cruz, CA 95062 Pan Asian/California Organic brewpub fresh fusion Organic ice cream Verve (831) 204-2523 Saturn Café 1540 Pacific Avenue Kelly’s French Santa Cruz, CA 95060 145 Laurel Street Bakery Pink Godzilla (831) 600-7784 Santa Cruz, CA 95060 402 Ingall’s Street 830 41st Avenue Also 41st Ave and (831) 429-8505 Santa Cruz, CA 95060 Santa Cruz, CA 95062 Bronson Street locations Vegetarian/ American (831) 423-9059 (831) 464-2586 Coffee, snacks Café/bakery/deli Japanese Seabright Brewery Vasili’s Malabar Café Planet Fresh 519 Seabright Avenue 1501 Mission Street 514 Front Street 1003 Cedar Street Santa Cruz, CA Santa Cruz, CA Santa Cruz, CA 95060 Santa Cruz, CA 95060 (831) 426-2739 (831) 458-9808 (831) 423-7906 (831) 423-9799 Brewpub/American Greek Sri Lankan/vegetarian World wraps/ multicultural burritos Zachary’s 819 Pacific Avenue Santa Cruz, CA (831) 427-0646 American

32 UCSC FOOD SYSTEMS WORKING GROUP Sustainable Seafood at UCSC

umans have been fishing Particle run-off: Aquaculture farms for thousands of years, but can generate various pollutants, in- Hin the last few decades we cluding chemicals, pharmaceuticals, have created technologies that have and runoff high in nutrients that allowed us to fish deeper, farther affect surrounding environments Sustainable Seafood offshore, and more efficiently than and change their natural biochemi- ever. As a result, commercial fishing cal balance. has caused dramatic fluctuations in fish populations that could lead to a What is our campus doing? total collapse in their numbers and gillnetting. Some of these methods UC Santa Cruz is committed to pro- thus damage the entire ocean eco- resul in significant bycatch and viding sustainable food products to system. As the demand for seafood other environmental damage. students so they can enjoy delicious, continues to increase, the only solu- fresh, and healthy meals. tion to prevent the destruction of How does seafood In order to reach the Real Food Com- the oceanic environment is sustain- production damage the mitment’s goal of 40% real food by able seafood. environment? 2020, signed by the Chancellor in What is sustainable Overfishing: To fish a body of water 2011, the Food Systems Working seafood? to an extent that it upsets the eco- Group has worked with UCSC Dining logical balance of the ecosystem. It and a myriad of NGOs to find the Seafood that is fished or farmed in is reported that 75% of fisheries are most sustainable and local seafood a manner that does not jeopardize fishing at or over capacity. sources. At least 50% of the seafood the long-term structure and func- Bycatch: Accidentally capturing in the dining halls has been caught tion of that ecosystem. non-target species while fishing for in an ecologically sound manner. a specific species. Fishing tech- How is our seafood caught What can I do to help? today? niques can result in bycatch (and often death) of numerous non- Each of us has the power to save our Seafood is either wild caught or target fish species, along with sea oceans and start a movement for farmed. turtles, dolphins, sea otters, sharks, ecologically sound seafood. Here are Farmed seafood is from aquacul- sea birds, etc. some ideas on how to get started: ture, the process of breeding, rais- Disruption of the natural ecosystem: Eat lower on the food chain. Species ing, and harvesting fish or shellfish Scientific research has found that that are plentiful and lower on the in ponds, lakes, rivers, or the ocean. bottom trawling is one of the most food chain are able to reproduce Half of the seafood currently eaten destructive types of fishing, as nets quickly and sustain their popula- worldwide is farmed. dragged along the ocean floor kill tions. Lower food chain seafood in- Wild caught seafood comes from vast amounts of corals, fish, sponges, cludes sardines, anchovies, mussels, commercial fisheries that use fish- etc. Killing essential species of an eco- oysters, and wild Alaskan salmon. ing methods such as purse seining, system, such as coral, destroys entire continued on next page bottom trawling, long lining, and habitats for other species.

UCSC CAMPUS FOOD & GARDEN GUIDE 33 Sustainable Seafood, continued The Real Food Calculator L earn about where your food comes from. One of the most effective ways to combat unsustainable and Project at UCSC destructive fishing and farming methods is to become familiar with where and how your Cont tac : Food Systems Working Group seafood was harvested, and then Email: [email protected] make sustainable choices. Today, this can be easily accomplished In February of 2012, Chancel- through eco-labels and guides, lor Blumenthal signed the Real which are designed to help us Food Commitment, declaring make informed choices about that UCSC would reach 40% supporting sustainable food real or sustainable food by 2020 sources. Buying from fish markets (see page 7). Reaching this goal that feature local fish caught with entails using the Real Food Cal- sustainable techniques is also a culator to assess the amount of good way to support small-scale sustainable food purchased through Dining Services. fishermen and know exactly where your seafood is com- The Real Food Calculator was created by a group ing from! called the Real Food Challenge, which works to unite students across the country by increasing the amount Ask restaurants and supermarkets to provide sustain- of sustainable food on college and university campuses. ably sourced seafood. As consumers, we have the right The Real Food Calculator functions like a stoplight, to consume food that nourishes us and is sourced in a using green, yellow and red categories to track the way that sustains the environment. Asking businesses to amount of sustainable food on campus. Criteria for

Sustainable Seafood/Real Food Calculator serve ecologically sound seafood will show that consum- sustainable food include Local and Community Based, ers care about the environment and support businesses Fair, Ecologically Sound, and Humane. that care about it too. At UCSC, the Real Food Calculator project works to Get involved with the Food Systems Working Group! The increase the campus’s recently calculated amount of Food Systems Working Group (FSWG) is a student led “real food” (28 percent in 2013), assess the current organization on campus that is working hard everyday percentage of sustainable food, and identify food items to obtain healthy, ecologically sound, fair trade, and local that could be more sustainably purchased. The Real food for UC Santa Cruz. The chance is here and now for Food Calculator effort also informs and engages meal you to start a movement for a sustainable food system! plan holders, UCSC Dining administration and staff, and Email us at [email protected] or call 831-459-3675 other stakeholders interested in sustainable procure- ment by distributing educational brochures and “40% Seafood facts: Real Food by 2020” stickers, which can be found at all • 93% of seafood consumed in the United States is im- dining halls and sustainability related events. Make ported annually sure to pick up a brochure and sticker today! • 1/3 of seafood sold in supermarkets and restaurants is This project is driven by the UCSC Food Systems mislabeled today Working Group’s (FSWG) partnership with UCSC Dining. If you would like to get involved by helping use the Real • Scientists believe that up to 90% of top predatory fish Food Calculator to assess dining hall items, increase species, such as sharks, have been removed from the engagement with meal plan holders, or if you have ocean due to commercial fishing any feedback on the project, please contact FSWG at More information on sustainable seafood at these web- [email protected] with “Real Food Calculator” as the sites: subject OR like the UCSC Food Systems Working Group www.montereybayaquarium.org Facebook page. You can also check out our project at the www.fishwatch.gov UCSC Sustainability Office’s Project Clearinghouse page www.mdc.org under the Provost Sustainability Internship or food folder for more information and resources.

34 UCSC FOOD SYSTEMS WORKING GROUP Welcome to the Campus Gardens! UCSC Garden Guide UCSC Garden

UC Santa Cruz students have been at the forefront of the organic gardening and farming movement for more than 45 years (see page 5). Now there are even more chances for students to get involved in gardening, farming, and food system activities at UCSC thanks to the growing number of campus gardens and to new support for student activities provided by Measure 43 (see pages 7 and 14). If you’re interested in developing new skills, connecting with other students, and finding out more about garden- and farm-based internships and classes, this guide will help you learn more about the many opportunities available.

Internship Opportunities

There are abundant opportunities for internships at farms and gardens at UCSC and in the surrounding community. Look through the guide for on-campus opportunities, or visit the Environmental Studies Internship Office, located in ISB 491, for information on enriching hands- on based learning internships. You can contact the internship office by sending an email to Chris Krohn, ckrohn@ucsc. edu, calling (831) 459-2104, or see envs. ucsc.edu/internships/

UCSC CAMPUS FOOD & GARDEN GUIDE 35 Alan Chadwick Garden Alan Chadwick Garden

How to find it Ecological Horticulture (see the Located below Merrill College, the CASFS Farm) and opportunities garden is visible above McLaughlin for students, while maintaining a Drive, across the street from diverse orchard, hand-dug garden Stevenson College. beds, and stunning flowers. History Niche The Student Garden Project began The Chadwick Garden is a wonder- in 1967, soon after UCSC was found- ful example of how aesthetic beauty and agricultural productivity can ed. Reacting in part to the turmoil • During summer and fall, students play off each other. Located on a of the Vietnam War, the rapid de- are invited to cut flowers along- south-facing slope, the garden’s 3 velopment taking place on campus side apprentices on Tuesday and acres feature numerous double- lands, and the budding “back to the Friday mornings land” movement, students sought dug, highly productive vegetable • Stop by any day between 8 am a place where they could feel more beds, over 150 varieties of apple and and 6 pm and take a look around connected to nature. Alan Chadwick, other fruit trees, and a bounty of an English horticulturalist, estab- ornamental flowers. These products, Key Contacts lished the garden and implemented along with fresh herbs, contribute • Orin Martin, Chadwick Garden a gardening style that combined the to the market cart operated by Manager: (831) 459-3240, French Intensive and Biodynamic students of the Apprenticeship in [email protected] methods. These organic garden- Ecological Horticulture through the • Damian Parr: (831) 359-8710, ing practices rapidly improved the Center for Agroecology and Sustain- [email protected] soil’s fertility and crop yields, and able Food Systems (CASFS). students began flocking to the • General CASFS information: garden, creating an informal “ap- How to get involved (831) 459-3240, [email protected], prenticeship” program. In 1975 Orin • 2- and 5-credit internships are casfs.ucsc.edu Martin became the Garden Man- available through the Environmen- • Chris Krohn, Environmental ager, and since then he has worked tal Studies Internship Office (see Studies Internship Coordinator: to expand the Apprenticeship in Key Contacts) (831) 459-2104, [email protected]

36 UCSC FOOD SYSTEMS WORKING GROUP C ASFS/UCSC Farm CASFS/UCSC Farm

How to find it based around sustainable food prenticeship at casfs.ucsc.edu. UCSC You can reach the Farm’s main systems takes place. students can get involved at the Farm through classes, internships, entrance from Coolidge Drive by fol- Niche lowing the gravel road that merges and independent projects. with the base of the bike path. You Thanks to its size and the large can also reach the Farm from the number of people involved, the How to get involved entrance across from the parking lot Farm is home to a diverse range of • 2- and 5-unit internships are avail- at PICA/The Village. The Farm is vis- agricultural practices and outreach able through the Environmental ible to the left as you travel up the projects. A variety of crops can be Studies Internship Office hill on Hagar Drive. Directions are grown in the 9 acres of tractor- • A number of classes use the UCSC available online at casfs.ucsc.edu. cultivated fields, while 2 acres of Farm as an “outdoor classroom” orchards feature apples, pears, (see pages 22–23) plums, kiwis, and persimmons. History • Drop by any day between 8 am and Additionally, the 1.5 acre hand-dug Thanks to the immense popular- 6 pm and take a look around ity of the Student Garden Project Farm Garden produces vegetables, (now the Alan Chadwick Garden), herbs, and a wide variety of beauti- Key Contacts ful ornamental flowers. the UCSC Farm was founded in • Christof Bernau, Garden Manager: 1971, giving students the chance The Farm and Chadwick Garden (831) 459-3375, [email protected] to put Chadwick’s organic garden- host the annual Apprenticeship in (for 2-unit internships at market ing techniques to work on a larger Ecological Horticulture. Participants garden scale); Liz Milazzo, Field Pro- scale. Spread over 30 acres, the farm in this six-month, full-time course, duction Manager (831) 459-4661, is large enough to provide space offered each year through CASFS [email protected] (for field scale) for field-scale agriculture, orchards, and UCSC Extension, learn how to • Damian Parr: (831) 359-8710, and hand-dug garden beds. Profes- grow and care for organic vegeta- [email protected] sor Steve Gliessman started the bles, fruit, herbs and flowers. From • Chris Krohn, Environmental Agroecology Program at the Farm late spring through early fall, the Studies Internship Coordinator: in 1980, which evolved into the apprentices operate a farmstand at (831) 459-2104, [email protected] Center for Agroecology and Sustain- the base of campus on Tuesday and • General: (831) 459-3240, casfs@ able Food Systems (CASFS), where Fridays from noon to 6 pm. You can ucsc.edu, casfs.ucsc.edu research, education, and advocacy learn more about CASFS and the Ap-

UCSC CAMPUS FOOD & GARDEN GUIDE 37

Kresge Garden

How to find it The garden is located on the edge of Porter Meadow near the Kresge J and K apartments, and can be accessed from the road behind the Kresge Piazetta.

Kresge Garden History A group of students and leaders from the Alan Chadwick Garden broke ground for a garden at Kresge during the college’s construction in the 1970s. However, as time passed the garden was not given the care it needed. In the late 1990s Darien Rice, the Kresge groundskeeper, helped a dedicated student replace the garden fence and delineate beds. A garden renaissance began around 2007 when, through dedicated work of students, alumni, staff and faculty, the Kresge Garden Co-op plant hedgerows adorn the garden’s • Teach a student directed class or was founded. That same year 15 edges, bobcats and Redtailed Hawks Education for Sustainable Living apple and pear trees were planted are known to visit often, and per- (ESLP) section in the garden (see as a part of the Edible UCSC project, maculture design has informed the page 23 for info on ESLP) in which 80 fruit trees were planted structure of the space. The Garden • Enroll in Kresge College classes: across the campus gardens. Today Co-op also has a strong connec- Food & Community in Fall Quar- the Kresge Garden Co-op is a model tion to World Café gatherings at ter (2 units; open to Kresge frosh of multi-generation mentoring, Kresge, supplying food and flowers or transfers only), Permaculture social permaculture, personal em- for a communal dinner each week. Design Course (5 units; Winter) powerment, art, consensus-oriented Additionally, the garden serves as a or Kresge Garden Co-op (2 units; decision making, and a stronghold setting for student leadership devel- Spring) for deep nature connection. Current opment and empowerment through projects include: establishing a food student-to-student education in the Key Contacts forest, cultivating the east side of 2-unit courses offered. • See http://kresgegardencoop. the garden, and building an arbor weebly.com for general informa- and outdoor classroom. How to get involved tion on meetings and garden hour • Attend our Sunday workdays from times Niche 10 am – 2 pm • Email the co-op at garden-coop- Thanks to its location next to the • Become a working or core mem- core@ googlegroups.com Porter Meadow, the quiet setting ber in the garden co-op • Information on 2- and 5-unit of the Kresge Garden makes it easy • Ask about internship opportuni- courses: David Shaw, daveshaw@ to compare a natural ecosystem to ties ucsc.edu a managed agroecosystem. Native

38 UCSC FOOD SYSTEMS WORKING GROUP College Eight Garden

How to find it The garden is located to the west of Family the College Eight Dining Hall (below teh volleyball courts), near the Student bridge to Family Student Housing. History Housing In 1995, a small group of students Garden broke ground for the garden with assistance from Steve Gliessman, a professor of Environmental Stud- How to find it ies and Agroecology. The next year, Just across the pedestrian bridge Gliessman began teaching a 1-unit from College 8 is Family Student course in the garden, focusing on Housing (FSH), where you’ll find the the key concepts of organic agri- FSH Garden located on the 600 Loop culture, soil maintenance, food on Koshland Way (off of Heller Dr.). systems, and “learning by doing.” Niche A group of students from the Stu- dent Environmental Center began The Family Student Housing Com- maintaining the garden and teach- munity Garden has plots available ing the course in 2009, and have for use by residents. All plots are

kept it thriving since then. boxed, raised three by ten foot beds College Eight Garden & Family Student Housing In 2011–12 the College 8 Garden How to get involved that are lined for gopher preven- received funding from a Measure tion. Because of limited space, • Enroll in the College Eight Garden 43 grant to expand the garden and gardening is available for recreation Internship Course (CLEI 90), hire an experienced student garden and pleasure, not subsistence. offered every quarter coordinator. Please contact the FSH Office to be • Come in, take a look around, and put on the waiting list for a garden Niche try one of the fresh figs, apples, plot. Once you have been assigned With majestic views of Wilder Ranch or plums a plot you will sign a contract. Gar- State Park and the ocean beyond, • Contact the Student deners are encouraged to organize the College 8 Garden is a treat for Environmental Center (see page their activities to keep the garden the senses. Rows of vegetables are 11) to learn about community flourishing. Compost bins are avail- grown amongst perennial flowers, work days able for fruit and vegetable waste herbs, and a variety of fruit trees, only. while student paintings adorn the Key Contacts fence and pathways. Thanks to the • Thania Avelar, [email protected], How to get involved garden’s educational focus, there Maryna Sedoryk, msedoryk@ucsc. • To volunteer or just get your are always new crops and tech- edu, Jarid Kroes, [email protected] hands in the dirt, call our Family niques being tried, and anyone is • See the College 8 Garden website, Services Coordinator, (831) 459- welcome to stop by and take a small http://sec.enviroslug.org/college- 5511 sample of the food and flowers eight-garden.html being grown.

UCSC CAMPUS FOOD & GARDEN GUIDE 39 PICA Foundational Roots Garden

How to find it Steve Gliessman took over the Bird Niche Located in the B-quad of The Village Group’s facilities and moved his Perhaps more than any other in the Lower Quarry. Take Lower agroecology offices into the quarry. student garden on campus, the Quarry Road off Hagar Drive down It became a place for international Foundational Roots Garden shows to the entrance of the Village. visitors to study agroecology and how integral a small-scale horticul- the site for the first annual Interna- tural area can be to a community History tional Agroecology Shortcourse in of people. Students living in PICA Starting in the 1860s, the Lower 1999. work together within the twists and Quarry was mined for limestone In 2002, The Village housing— turns of the garden, and the fruits, by the Henry Cowell Lime Works originally located on the site of vegetables, and herbs they grow Company. After the Cowell family College 9/10—was relocated to contribute to community meals donated the land to the UC Regents accommodate more students living every Monday—Thursday. in 1961 to build the UCSC campus, on campus. The first participants Compost bins, an herb spiral, the old quarry served for a period in the Program in Community and permaculture areas, and a propaga- PICA Foundational Roots Garden as the home of the Santa Cruz Agroecology (PICA), a living-learning tion center are maintained in the Predatory Bird Research Group for community based around food adjacent A-quad, making for a thriv- their successful Peregrine Falcon systems and community sustain- ing agricultural system. And even if captive breeding program. In 1995, ability, lived in C-4 in The Village you don’t live in PICA, you can still Environmental Studies professor and gardened in the C-Quad. As the become a part of the community by program grew the next year, it was taking part in Saturday work days. moved to the B-Quad. The Founda- tional Roots Garden was started in How to get involved the fall of 2003—both as an edu- • Apply to live at the Village and cational experience and to provide select PICA as your choice of food for PICA meals—and has been themed housing options kept in top-notch shape by a stream • Come out every Saturday from of dedicated students. 10 am–2 pm to take part in a community work day at the Foundational Roots Garden Key Contacts • Mira Michelle, PICA Residential Co- ordinatorr: [email protected], www.ucscpica.org

40 UCSC FOOD SYSTEMS WORKING GROUP Oakes Garden Oakes Garden

How to find it concepts of permaculture design— Santa Cruz rains, low-water sum- Located within Oakes College, now comes the time for implemen- mer crops, and a forest garden of across from the Provost’s House and tation! perennials. There’s even mention above the West Field. of a potential outdoor classroom Niche or pergola in years to come. Stay History Because it is so young, the Oakes tuned—or better yet, get involved— In the 1970s a community Garden is as yet undefined—but to see what will emerge. this doesn’t mean there’s noth- vegetable garden was started at How to get involved Oakes College, but soon after its ing going on! Students involved creation the garden was aban- with the garden are overflowing • Contact the Oakes Garden crew with ideas for a design that blends doned and went fallow. Then, in Key Contacts 1997, groundskeeper John Palochak ecological and cultural connections brought the garden back to life, into both the design and mainte- • oakes-garden-core@google- planting herbs and ornamentals on nance of the garden space. groups.com the site. The planned design of the garden The garden remained in this state involves fall, winter, and spring until the planting of pear and crops that can rely on the plentiful apple trees as part of the Edible UCSC project in 2007. In 2009, two students working with the Student Environmental Center obtained materials for the garden and laid the foundation for a 2-unit course that began in Fall Quarter 2009. The first group of students in the course created a collaborative set of goals and a design for the garden using

UCSC CAMPUS FOOD & GARDEN GUIDE 41

42 Stevenson Garden

took onagroup of25studentsto by faculty memberDave Shaw who Garden class. classwastaughtThis Stevensonthe very first of 2011by starts, whichwere planted inMay water source, fence,tools, shed, and paidforthat Student Council our the Stevenson Councilability and the Campusfunding from Sustain- Students wrote grants andacquired the college. within sustainability to promotetogether and munity the Stevenson comto bring - space initial goal wasto create alearning of2011.Gardenthe spring Our in organization,the Stevenson opened (PTAGS), astudentsustainability Pathto aGreener Stevenson History of Santa Cruz. views ofMontereythe city Bay and this gardenKnoll, provides majestic the StevensonWith itslocation on How tofindit UCSC FOODSYSTEMS WORKINGGROUP Stevenson Garden Attention allStevenson,Cowell, Crown, andMerrillstudents! months. the summerbreakthe crops during to replantingtending going, and to keepthe gardentogether came Stevenson community proactively receive fundingfor 2011–2012,the the garden classdidnotThough college garden! sideofcampusitsfirstthe East give intotothis project action, and put the expansion. We heldgarden Stevensonto fund StudentCouncil received agenerous grantthe from to greatly expand ourspace, and approvalthe campusplanner from son Community Garden received the winterStevenIn of2011- stewardsthe primary the garden. of son College. Todaythe interns are andSteven - tal Studiesdepartment collaborationthe Environmen with - developedthrough insummer2011 A studentinternship program was Niche garden! to developforts andmaintainthe are welcometo joinusinouref physicalthe garden. space of You themaintaining andenhancing celebrations, andworkshops, and organizing publicwork parties, digging andplanting more beds, and volunteers whoworked on In 2012and2013we hadinterns garden. a fence extension andgates for our workdays installed successfully that • venson Garden group, steven- • Key Contacts: • • the garden anyontact of in- • How togetinvolved

edu Bla [email protected] Ste venson onFacebook for updates PathCheck out to aGreener Ste- movement.campus sustainability onboardthejoin andget with (PTAGS) welcomesto new people P updates andannouncements Garden group onFacebook for Join page 23) consider becoming anintern (see us(seebelow), oremail terns or C ath to aGreenerath Stevenson ke Redding, bredding@ucsc. the Stevenson Community - Life Lab Garden Classroom

How to find it Niche lessons, and the Life Lab Garden Located next to the Gatehouse on Classroom has many resources for Life Lab is home to a wonderful Life Lab Garden Classroom the CASFS/UCSC Farm. group of staff and students who put doing so. A chicken coop, numerous on field trips for preschool–grade 12 composting examples, an herb gar- History students. Life Lab also offers teacher den, a visible bee colony, and shade- Life Lab, a non-profit organization educator trainings and workshops, providing avocado and walnut trees focusing on garden curricula and develops curriculum, empowers are just the beginning. programs for preschool–12 students, teen and youth through the “Food, Educating the next generation of came to the UCSC Farm in 1987. What?!” program, and hosts com- gardeners, Life Lab continues to In 2000, ground was broken on a munity classes and festivals. make the natural world accessible garden that acted as the model of Each year the Life Lab Garden to youth from all backgrounds. the Life Lab motto, “a garden in every Classroom field trips serve more How to get involved classroom,” displaying the multitude than 3,500 students in scheduled of ways that garden-based educa- programs for 3 year olds through • Internships are available through tion can be incorporated into cur- high schoolers. Life Lab staff also the Environmental Studies ricula. Every element of the Garden train more than 300 educators at Department during the academic Classroom is an example of Life Lab the Garden Classroom each year year lessons! In the time since it was through workshops and consulting. • Full-time summer camp counselor created, the Life Lab model has been Student interns learn how to lead positions are available each year applied in numerous school gardens preschool–grade 12 students • Check out the website at in Santa Cruz County and beyond. through garden-based science www.lifelab.org Key Contacts: • For information on internships and summer camps­— Amy Carlson, Garden Education Coordinator: (831) 459-4035, [email protected] • For general inquiries— John Fisher, Outreach Director: (831) 459-5395, gardendirector@ lifelab.org

UCSC CAMPUS FOOD & GARDEN GUIDE 43 Gardening, Farming & Food System Events 2013-14 Activities for Students and the Community

Harvest Festival Strawberry & Justice Sunday, September 29, 2013 Festival 11 am–5 pm, CASFS/UCSC Farm May 2014 at the CASFS/UCSC Farm Don’t miss our annual harvest (date and time to be finalized in celebration! Great music, food, winter 2014) apple tasting, apple pie bake-off, The Strawberry & Justice Festival is a garden talks, hay rides, kids’ events, campus and community event with a herb walk, tours, cooking and focus on good food, fun, and education! gardening demonstrations, and an The event includes a panel discussion all-around good time on the30-acre of social justice and environmental organic farm at UCSC. See casfs. topics related to strawberry produc- demeterseedsproject.org, like us at ucsc.edu for details. tion. Come enjoy organic strawberry facebook.com/demeterseedsproject, Free admission for UCSC students treats and drinks. or contact us at library@ (with valid student ID) and for demeterseedsproject.org. If you’d like to volunteer for this event, Friends of the Farm & Garden please contact us at ucscfswg@gmail. Friends of the UCSC Farm & members and kids 12 and under; com, or call (831) 459-3248. Garden/CASFS Workshops $5 general public. and Events Gardening, Farming and Food System Events The Strawberry & Justice Festival is If you’d like to volunteer for this supported in part by Measure 43 The community support group the event, please contact us at casfs@ funding and sponsored by the Center Friends of the UCSC Farm & Garden ucsc.edu, or call (831) 459-3240. for Agroecology & Sustainable Food works with members of the Center The Harvest Festival is supported Systems. for Agroecology & Sustainable Food in part by Measure 43 funding and Systems (CASFS) to offer a series cosponsored by the Center for Agro- Free Seed Exchanges of gardening workshops and other ecology & Sustainable Food Systems The Demeter Seed Library and FSWG events each year. These include – and the Friends of the UCSC Farm & want you to plant seeds of change. • Fruit tree care workshops Garden. If your group is interested Come to one of our seed exchanges • Gardening classes in tabling at this event, please con- and celebrate biodiversity! We will be • Fall Plant Sale on September 6–7, tact Tim Galarneau, tgalarne@ucsc. offering free, locally adapted, organic 2013 edu or [email protected], or call seeds to you. We only ask that you try • Harvest Festival on September 29, (831) 459-3248. to save seeds from at least two plants 2013 (see more at left & page 29) you borrow. Come learn about seed • Spring Plant Sale on May 3–4, 2014 saving, connect with good people, and talk about other fun do it yourself For a 2013–2014 schedule of gar- activities like fermentation and dening, farming, and food system propagation. activities, see the CASFS website at casfs.ucsc.edu. We will hold exchanges in October, February, and April. If you are Note that Measure 43 funds are avail- able to help cover the cost of workshops interested in learning more about the and classes. Send email to: tgalarne@ seed library and seed saving visit our ucsc.edu for more information or see social networking site seedlibraries. the Farm to College section of the CASFS org. For more information visit www. website, casfs.ucsc.edu.

44 UCSC FOOD SYSTEMS WORKING GROUP Interested in helping with Food Systems next year’s Learning Journeys Campus Food & This series of low-cost field trips, classes, and student activities

Garden Guide? features experiential and hands-on learning that connects students with their local food system. Recent Learning Journeys have included The Food Systems Working bike trips to local farms and sustainable fisheries, a goat dairy and Group is always looking for new cheese-making operation, classes in canning and pickling, and work- student leaders who would shops for planting and seed-saving. Food-filled educational tours to like to build upon this year’s local coffee roasters, ice creameries, and pizza parlors were particu- campus food and garden guide lar crowd favorites! and bring new insights and creativity into the process! Food System Learning Journeys are offered in partnership with the OPERS Recreation Department Fall, Winter and Spring Quarters. For For more information please more information, see the OPERS Recreation Department website at contact Tim Galarneau, Cam- www.ucscrecreation.com or pick up an OPERS catalogue. pus Food and Garde Guide advisor, at tgalarne@ucsc. Note that Measure 43 funds are available to help cover the cost of Food System Learning Journeys. Send email to the FSWG student edu or call (831) 459-3248 and leaders: [email protected] for more information or see the Farm leave a message. to College section of the CASFS website, casfs.ucsc.edu.

Above: Sampling the pies on the pizza-themed Learning Journey. Left: Students on a Food Systems Learning Journey to Harley Goat Farm in Pescadero to visit the goats and check out the cheese- making operation. Learning Journeys take place every quarter—check the OPERS cata- logue and online site to sign up for upcoming journeys. WITH NEW LEAF COMMUNITY MARKETS Fresh Award winning Made to order Salad Bar Smoothie and Sandwiches and Hot Bar Juice Bar and Panini

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