ºÙºÙÊÓƵ

FOOD DAY (AND BEYOND)
AT UC DAVIS

• Wednesday, Oct. 24 — , 11 a.m.-1:30 p.m., . Also check out Julia Luckenbill's photo essay, Farm to School Across the Lifespan, in the , . Luckenbill, a volunteer, works as infant-toddler program coordinator and demonstration lecturer at ºÙºÙÊÓƵ’ .

• Wednesday, Oct. 24 — Eat Real Every Day, cooking class (for ºÙºÙÊÓƵ students only), 11 a.m.-noon, .

• Wednesday, Oct. 24 — Got Breakfast? Drop by the S, noon-8 p.m., to pick up recipe cards that will have you eating real for breakfast.

• Wednesday, Oct. 24 — Farm to College dinner, 4:45-8 p.m., , and dining commons. Open to everyone in the campus community. For people without meal plans, the price is $11.60 (ºÙºÙÊÓƵ staff with identification or Staff Assembly pin) or $14.50 (general public).

• Thursday, Oct. 25 — Change the Way You Think About Food. Learn about the newest dietary guidelines and commit to changes you can make right now. Presented by Linda Adams, registered dietitian, director of sustainability and nutrition for Dining Services. Noon-1 p.m., MU II, (second floor).

and the .

ºÙºÙÊÓƵ doubles down Wednesday (Oct. 24) in celebration of a local and more sustainable food system on campus and off.

First, the entire day is , a national event that has the backing of the UC system. has even come up with a slogan:

Second, Oct. 24 brings ºÙºÙÊÓƵ’ first dinner of the new academic year. presents Farm to College twice annually to showcase the university’s commitment to menus featuring sustainably produced and humanely raised food from the campus and surrounding area.

Farm to College will be held next week at all three dining commons for students who live in the residence halls, and for everyone else in the campus community, too. See box for details.

Besides a good meal, Farm to College offers an opportunity for students and guests to learn about the power of their food dollar and consumer choice, and where their food comes from — all of which is in keeping with the Food Day movement toward more healthy, affordable and sustainable food.

Farm to College also includes gardening and craft activities and games.

Here are some of the items from next week’s Farm to College menu:

Entrees — Roasted Butternut Squash (with squash from the Student Farm); Grilled Flat-Iron Country Natural Beef Steak; Thyme Roasted, Pasture-Raised Mary’s Chicken; Fresh Pasta with ºÙºÙÊÓƵ Russell Ranch Roasted Tomato Sauce; and Gorgonzola and Grape Pizza.

Sides — Sweet Potato Wedges, Sautéed Dwelley Green Beans with Almonds, and Autumn Pear Salad.

Desserts — Fresh Greene and Hemly Ranch Apple Gallette, and Spice Pumpkin Cake with Pecan Streusel.

Note: Vegan, vegetarian and gluten-free options available.