Straight from local farms to the university — that’s how much of the food will arrive for next week’s Farm to College dinner, where showcases its commitment to a local and sustainable food system.
Dining Services presents Farm to College twice annually, inviting the campus community and the general public, as well as students.
The 13th Farm to College is scheduled from 4:30 to 7:30 p.m. Wednesday (May 30) on the central lawn in the . The cost for the all-you-can-eat dinner is $11.60 for ٺƵ staff with identification or Staff Assembly pin, or $14.50 for the general public.
All dining commons will be closed; instead, students will use their meal cards for Farm to College night.
Next week’s menu, several aspects of which feature “sustainably produced, locally grown and humanely raised items": Sustainable Seafood and Endive Boats Appetizer, Beef Barbacoa Tacos, Seitan Fajitas, Cage-Free Egg Frittata, Fresh Tossed Salad with Shredded Range-Fed Chicken or Citrus Tofu and BBQ Pork Sandwich, plus Cornmeal Lemon Cookies, Fair Trade Chocolate Brownies, and Gunther’s Ice Cream and Fresh Strawberries.
“The event will include educational activities and opportunities to explore where our food comes from, how it was produced, the power of our food dollar and our regional food community,” the organizers said.
The program includes an appearance by Clo the Cow, whose dairy home, Clover Stornetta, will serve milk samples. You can also try solar oven-baked cookies, pesto made from the campus’s own and olive oil from the .
Campus gardens (PES Salad Bowl, Resident Garden, Domes and Tri Co-ops) and Project Compost also will be represented, the Farm to College organizers said.
Other things to do: plant seeds in biodegradable pots, to take home; spin some wool; and make your own bike tube earrings and bracelets.
And play games: "Fresh Spin," "Make Green Choices" and "Make Zero Waste."
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Dave Jones, Dateline, 530-752-6556, dljones@ucdavis.edu