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and food service provider Sodexo are once again inviting the campus community and the public to come get a good taste of sustainability.

The event is the biannual Farm-to-College Night, scheduled from 4:30 to 7:30 p.m. June 3 on the lawn outside the Segundo Dining Commons.

“Several aspects of the meal will include sustainably produced, locally grown and humanely raised components,” a flier states. The event also will include educational activities and opportunities to explore where our food is coming from.

A few examples from the menu:

Just for the Halibut — Seafood Watch safe halibut and locally grown endive.

Kerry’s Most Excellent BBQ Pork — Food Alliance-certified country natural pork, served with California-grown fresh green beans.

Salad Season — Mary’s free-range chicken, plus local greens and cheese.

Vegan and vegetarian options also will be available.

The all-you-care-to-eat prices: $13 general admission, $10.40 for university staff (with staff ID).

Farmers market and wine flight

June 3 brings another at the , as well as the last until the fall.

The weekly farmers market, from 10 a.m. to 2:30 p.m., is a project of , a unit of , and other campus and community organizations.

Wednesday Night Wine Flight organizers said the June 3 program will be devoted to Vintage Aggies Wine—from Aggie winemakers, of course, some of whom are due to be in attendance to talk about their products.

The and the Cal Aggie Alumni Association's sponsor the wine flights from 5 to 6:30 p.m. the first Wednesday of every month. Admission is $10, and no reservations are needed. The pub is on the south side of the Silo.

Wine selections are made each month according to a different theme, and the featured wines are available for purchase at discount prices. Retired �ٺ���Ƶ enologist Walter Winton serves as “resident wine expert.”

Here are the selected themes for summer:

July 1—Wines With Barbecue, just in time for the Fourth of July! Instead of a full barbecue, this program features barbecue samples—and wines that complement the lively and diverse flavors. "Whether it’s ribs that need a big zinfandel to really sing, or a zingy sauvignon blanc to pair with grilled salmon, we’ll share a lineup that makes the most of the season."

Aug. 5—Alternative Whites, offering an opportunity to "be bold!"—by exploring the white wines down the aisle from chardonnay. Alternative white varietals comprise one of the fastest growing wine trends. These “aromatic” whites are naturally appealing and are extremely food-friendly. "Who knows, you might just find your next favorite here."

Sept. 2—Stock Your Cellar, an evening of good deals during inventory reduction time. Many of the wines will be from previous tastings.

• —Presented by the �ٺ���Ƶ Olive Center in collaboration with �ٺ���Ƶ’ California Institute of Food and Agricultural Research, the Culinary Institute of America, and others. June 21-23, �ٺ���Ƶ and Napa Valley. Registration and more information: .