UC Santa Cruz graduate and Mission Hill Creamery owner Dave Kumec sits down with CHP to discuss the grand re-opening of his organic, artisan ice cream shop.
In this week’s edition of The Starving Student, City on a Hill explains how to cook quinoa in a unique way. A wonder-grain from the Incas, quinoa is definitely healthy enough to get away with being fried in a little olive oil.
The Monterey Bay fosters a growing movement toward organics and away from corporate factory farms. Local agriculture specialists sat on a panel last week and discussed trends and predictions regarding food production and dissolution.
It is not news to the farming community in Santa Cruz that the organic label has been watered down. Now, there is more emphasis on buying local products rather than reaching for a product just because it bears an organic sticker. Freewheelin’ Farm, a local uncertified organic farm in Santa Cruz, exemplifies how certification is not a priority for farmers anymore and how the market in Santa Cruz has changed because of the localization movement.
Local aspiring farmers can now turn their dreams into reality thanks to the Salinas-based Agriculture and Land-Based Training Association, which offers a six-month training program that helps green-thumbed individuals become organic farmers.
UCSC community members are disappointed with a lack of commitment by Dining Services to switch to cage-free eggs.
Just past the seven-store town of Davenport, 12.5 miles north of UC Santa Cruz on Highway 1, stretches a little slice of paradise.
Swanton Berry Farm, this lush, utopian place, includes forty acres of rich, fertile soil from which ruby-red strawberries, sunflowers and a dozen other foodstuffs burst. Old Army barracks sit nearby and now serve as low-cost housing, and the former mess hall today turns out mouth-watering masterpieces.
As another year of our esteemed higher education begins, perhaps it’s time to treat our bodies to a new way of eating. The collegiate culinary cycle of ramen, frozen pizza, forget to rinse the dishes, repeat, can in fact be broken and forgotten – and probably much more easily than you’d assume.
Tim Becker came to the farm as a first-year and hasn’t left since.
The seed was planted in 2005, when he arrived at UC Santa Cruz as a proposed language studies major from Los Angeles who had no prior farming experience.
Then he got his hands dirty.