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UC ANR leadership welcomed Regent Anguiano for a tour and interactive learning experience at UC Cooperative Extension San Diego. ANR leadership participants included Jennifer Bunge, Associate Vice President of Finance and Capital Planning; Darren Haver, Associate Vice President for Research and Cooperative Extension; and Janine Wood, Executive Director for County Cooperative Extension. The visit was hosted by UCCE San Diego and Imperial Counties Area Director, Chandra Richards.

The day began with a meet-and-greet at the San Diego Cooperative Extension office, where volunteer Master Food Preservers (MFPs) introduced the group to the art and science of fresh mozzarella cheese making.

This engaging hands-on experience gave attendees the opportunity to explore food preservation alongside Shirley Salado, MFP and EFNEP Supervisor; Dom Fiume, MFP volunteer; and Leah Taylor, MFP and Master Gardener Coordinator.

The morning session featured demonstrations of a variety of food preservation equipment, including a pressure canner, boiling water canner, steam juicer canner, and displays of dehydrated and freeze-dried fruits, vegetables, and herbs. Guests also viewed a rolling PowerPoint presentation highlighting the outreach workshops and educational achievements led by the program’s 17 current volunteers, along with 15 trainees soon to graduate. Since its founding in 2022, the San Diego MFP program has expanded educational outreach throughout communities across San Diego County.

As with every MFP workshop, the session began with a food safety lesson emphasizing proper handwashing, hair restraints, and clean aprons. The Master Food Preserver program teaches safe, science-based food preservation methods to help Californians confidently practice food safety in their own homes.

During the fresh mozzarella demonstration, participants learned how five simple ingredients and five scientific steps transform fresh milk into soft, smooth mozzarella cheese. “The process begins with acidification, followed by coagulation, cutting and heating, draining the curds, and finally stretching and shaping,” explained Salado.

The highlight of the workshop came when participants donned cheese-making gloves, dipped curds into hot water, and stretched the cheese into fresh mozzarella balls. Friendly conversations filled the room as guests shaped their cheese creations and experienced the transformation firsthand.

The session concluded with a tasting of the fresh mozzarella, plenty of smiles, and enthusiastic conversation before the group continued their tour to the Strawberry Fields and Flower Fields in Carlsbad.