- Author: Rose Marie Hayden-Smith
Nearly two tons of fruit and vegetables grown at UC's Hansen Agricultural Research and Extension Center (HAREC) in Santa Paula have been donated to Food Forward and the Ventura Unified School District (VUSD), destined for children and families.
Some of the vegetables – planted by volunteers and farm staff - became available when UC HAREC's farm field trips were canceled due to COVID-19. Other vegetables were harvested from the student farm located at HAREC, a partnership with VUSD and the city of Ventura. Kale and lettuce at the student farm were planted by youth from DATA and Montalvo schools.
Every fall and spring, volunteers from the UC Master Gardener program propagate seedlings for schools, bundling them into variety packs of vegetables and herbs, which are given to schools with gardens. Because of COVID-19, plants were given to schools for direct distribution to families. Ventura Unified School District staff partnering in this effort include Kara Muniz, Director of Food and Nutrition Services; Ashely Parrish Decker, Nutrition Educator, who runs the Student Farm; and Alise Echles, RDN.
Additional fruit and vegetables were harvested from HAREC's citrus demonstration area, the site's educational gardens and the farm grounds.
UCCE's education program manager Susana Bruzzone-Miller said, “We are saddened that spring field trip season is cancelled and miss the sound of children delighting in harvesting, sometimes for the very first time. But, it warms my heart that our field trip garden can help feed so many families in need.”
John Antongiovanni, farm manager, worked with the farm staff to organize the harvest. He said, “Working together during this difficult time is very rewarding.”
Food Forward is a gleaning organization that helps residents turn the surplus produce grown on their property into a nutritious food source for local communities. Rick Nahmias, founder and executive director, indicated that the Food Forward Backyard Harvest team remains active, and may be reached via phone at 805.630.2728 or email.
- Author: Susana C. Bruzzone-Miller
Spring Education & Outreach season is coming to a close. It's time to reflect on all the accomplishments:
- Be a Scientist-over 1200 visitors, youth to adult, joined UC HAREC & CE staff for a fun filled day celebrating 100 years of science and service. The May 8th activities geared for youth were also a big hit with adults. Presentations on topics such as bees, soils, gardening, and water were provided by Master Gardeners and CE Advisors. Kudos to Program Representative, Gwyn Vanoni for leading this amazing event.
- Sustainable You! Two train-the-trainers workshops were completed. HAREC and Desert REC staff as well as community partners were trained on this pertinent curriculum created by Dr. Roslyn Brain, University of Utah. A week long Sustainable You! summer camp scheduled for June will be delivered by UC intern, Chris Massa.
- Student Farm-a successful first year ended with a celebration attended by parents, siblings, school administrators, and Hansen Advisory Board members. Bonnie Weigel, Food Share, CEO presented the Center and students with a certificate of appreciation for the near 800 pounds of produce grown, harvested and donated to the food bank which serves hundreds of individuals and families in need county-wide.
- From Watersheds to Planter Beds-a Water Education Program-developed by REC sponsored intern summer 2013, this timely themed new field trip kicked off to the delight of our young visitors. Individual components of the program will go on the road as 4-H Classroom Outreach offerings in the fall.
- 4-H Field Trip, Classroom & Afterschool Outreach-with the help of our treasured volunteers, Food Corps service member and staff, spring youth outreach soared to 1999 and ages reached ranged from Preschool to 8th grade.
The season is just ending but field staff are already busy preparing the farm for new fall crops and displays. Stay tuned for posts about exciting new research projects beginning over the summer.
- Author: Susana C. Bruzzone-Miller
Ventura Unified Balboa Middle School student farmers have much to be proud of and celebrate on Friday, May 23. Led by Food Corps service member, Chris Massa, the half-acre farm at HAREC flourished. While most teens would prefer to hang out with friends on a Friday afterschool, these eager learners rode a bus to the farm. They laid irrigation, planted, weeded, harvested and donated food over 800 pounds of cilantro, chard, spinach and radishes. The produce went to the school district's farm to school program and FoodShare food bank. Weekly topics such as sustainability, seasonality, water and pest management, soils and cooking rounded out the hands-on experiences on the land.
To prepare for the media, students participated in mock interviews last week. In groups of three, they took turns being interviewed, playing journalist, and videographer. The result is an insight into the learning that occurred over the past five months. The following are selected answers to the interview questions.
Why did join the Student Farm?
"It seemed interesting and will help in the future"
"I wanted to learn how to grow plants"
"I wanted to learn about agriculture"
Did you learn something new during your months of participation?
"Yes, that when the cilantro plant is about to die they let go of seeds"
"I learned that bees make honey"
"I learned that bees are disappearing"
"I learned that different plants grow at different times"
"I learned to appreciate nature and what it gives"
What was your favorite part of this experience?
"It helped me to eat healthier"
"Growing food that you can eat"
"Eating the food we grew"
"Cooking and eating the food we grew"
"Picking weeds and the stuff we grew"
"Cooking"
Do you have a better understanding of farming or agriculture as a result of Student Farm?
"Yes, it is hard work just to have every day healthy food"
"Yes, agriculture is cool"
Would you recommend participating in Student Farm to a friend?
"Yes, because it shows you how to grow food and so you don't have to get it from the store all the time"
"Yes, because its really fun and you learn about plants even though its on a Friday and you could do other things"
- Author: Susana C. Bruzzone-Miller
Twenty 7th and 8th graders from Balboa Middle School are enrolled in the 17-week after-school program. Activities are led by Food Corps member, Chris Massa, currently serving with Ventura Unified where he supports the Farm to School work.
The experiential learning format of the student farm consists of a short lecture followed by hands-on practice. Weekly topics include Ventura County agriculture, food safety, soils, irrigation, plant biology, integrated pest management, seeds, sustainable food systems, nutrition and cooking. Students participate in monthly field trips to local farms and Ag related businesses to gain a better understanding of agriculture and career opportunities. Produce grown on the student farm will be sold back to Balboa's cafeteria to be used in the salad bar. Some will be donated to Food Share, a local food bank. Any subsequent profit will be used to support the program.
The students participated in all aspects of the farm from laying down irrigation to weeding the rows. Some of the January plantings are ready and the students proudly harvested and delivered 60 pounds of radishes and 7 pounds of cilantro to the school cafeteria. Ten pounds of radishes were harvested and donated to Food Share. This week student will continue harvesting spinach and cilantro.
- Author: Eve Hightower
“It’s more than a way to sell food. It builds community, and that’s a powerful thing for students to learn,” said Raoul Adamchak, who coordinates the CSA and the Market Garden where the produce is grown.
Over the years, those involved in UC campuses’ food systems have garnered powerful lessons from students as well, resulting in organic gardens, student farms and increasingly sustainable food options at dining halls. These student-initiated components of campus food systems continue to nurture student opportunities to learn and get involved.
While the Student Farm has run its CSA for 16 years, the farm has been a part of the campus food system for 30 years by selling fresh organic produce to the UC Davis Coffee House, which is run by Associated Students, UC Davis. Most recently, it began selling produce to Sodexo-run UC Davis Dining Services – further diversifying its customer base.
“When Dining Services initially wanted to buy from us, we were hesitant,” said Mark Van Horn, director of the Student Farm. “Our CSA was well established and is still our highest grossing market. We’re at the upper limits of production and didn’t think we could grow more without negatively effecting education – the primary purpose of the farm. What changed our minds is that we realized our relationship with them is about education as well as production. We’re collaborating with Dining Services to educate students – more students than ever – about the entire food system.”
Dining Services also serves a key audience – incoming undergraduates and potential interns for the Student Farm, Russell Ranch at UC Davis and other programs that contribute to the campus food system.
“We’re trying to engage students in the food system so they can learn about where their food comes from and what’s in it,” said Dani Lee, UC Davis University Dining Services’ sustainability manager.
Dining Services labels the origin of campus-produced food. It regularly hosts outreach events, features displays about and organizes tours of the Student Farm, Russell Ranch and other campus-based partners. It has also established internships for students interested in waste reduction, gardening and sourcing food more locally.
Lee and Van Horn hope these efforts will help inspire students to learn more.
“We’re seeing more interest from students today than ever before,” Van Horn said. “I attribute it to a bigger cultural awakening catalyzed by folks like Michael Pollan and Eric Schlosser. They figured out that if you talk about agriculture, the environment and the whole food system just as ‘food,’ it’s more interesting. Students are coming in with more knowledge and commitment to these issues than ever before. Encouraging them to get actively involved in the food system is a great way to nurture what students years ago began when they founded the Student Farm, started the Coffee House, and got University of California administrators to commit to meeting a list of sustainability criteria by 2020.”
UC Davis Dining Services already exceeds the UC goal of 20 percent sustainably produced food by 2020, but it isn’t stopping there.
“We’re constantly working on sourcing more products locally,” Lee said.
Lauren Cockrell, a fourth-year UC Davis student majoring in Sustainable Agriculture and Food Systems is pleased with the trajectory and believes ensuring student involvement in the effort to build a more sustainable food system is key.
“I’d like the next step to be an independent, entirely student-run food retail business that, at its core, values sustainability,” she said.