CSU Voices and Views

Posts tagged with Agriculture

A Lesson on Life’s Necessities

By Mihir Patel
Business Major
CSU Monterey Bay

Note: Over the summer, 19 CSU Monterey Bay students enrolled in Professor Sanjay Lanka’s Business 303S class, an international service learning experience focused on community economic development in Nicaragua. Below are photos of the class and the observations of one of the students.

I think back on my experience as “Survivor: Nicaragua.” The number one thing I took away from the experience was to be happy with what you have and don’t take the necessities for granted.

We went to a local farm to plant coffee, mango, passion fruit and guava seedlings. The farmer used cow dung from his own herd as fertilizer. This is our class after we finished working for the day.

We went to a local farm to plant coffee, mango, passion fruit and guava seedlings. The farmer used cow dung from his own herd as fertilizer. This is our class after we finished working for the day.

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A Little Magic

By Michele Gendreau
Director of Food and Beverage
Walt Disney Parks and Resorts
Alumna of Cal Poly Pomona

Gendreau is recognized as the Cal Poly Pomona 2011 Distinguished Alumna of the Year

If you work in a magical kingdom, you begin to see a little magic in everything. I certainly see the magic in food. Food grows and sustains life. It can be combined in tremendous ways. To great chefs, food is a work of art – a masterpiece to be devoured.

“Where Dreams Come True” is the Disney motto, and my job is an absolute dream for a foodie.

I enhance the natural magic in food to give it an extra kick. Whether it’s the Mickey shaped beignets or an R2-D2 shaped popcorn bucket, the Disney team and I seek out ways to enhance the story and magic that brings people to the Disneyland and Walt Disney World resorts. It takes an appreciation of the food, the business and the story we are creating to get things just right.

Thinking back to my college experience it was the activities outside the classroom as much as my academic work that prepared me for Disney. Cal Poly Pomona is rich with opportunities to demonstrate leadership and creativity. I literally got my hands dirty working in the university farm growing crops and volunteering in the flower fields for the Cal Poly entry into the Tournament of Roses Parade.
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Green Eggs and Ham

By Lisa McPheron
Director of Communications
The Collins College of Hospitality Management
Cal Poly Pomona

The Collins College’s Restaurant at Kellogg Ranch has a lovely location on the Cal Poly Pomona campus.  Just uphill from grazing land for cattle and the swine unit, it is not difficult for Collins College students to understand where food comes from and grasp food-sourcing concepts.

The Collins College’s Restaurant at Kellogg Ranch has a lovely location on the Cal Poly Pomona campus. Just uphill from grazing land for cattle and the swine unit, it is not difficult for Collins College students to understand where food comes from and grasp food-sourcing concepts.

Green eggs and ham don’t quite mean what they used to.  These days if a restaurant can show its customers that it practices sustainability – it has a leg up on the competition. “Green” eggs, at least figuratively speaking, are actually a hot sell.

The Restaurant at Kellogg Ranch (RKR) at Cal Poly Pomona’s Collins College of Hospitality Management embraces sustainable practices and is eager to adopt new methods to reduce its impact on the environment.  The RKR is a classroom where undergraduates learn all aspects of a hospitality business.  Each quarter, a lunch class and a dinner class operate the restaurant, which is open to the public. In each class, 30 students rotate weekly through all the positions, under the direction of faculty.  Every student has an opportunity to fill a management role, gaining hands-on leadership experience. 

A culinary garden, energy and water efficient equipment and some locally sourced food are a few ways the restaurant embraces green standards of operation.  Additionally, an environmental audit is being conducted this summer by faculty and students at Cal Poly Pomona’s John T. Lyle Center of Regenerative Studies to identify where improvements can be made.  Food sourcing, food waste and energy and water consumption will be studied closely.

Below are a few images of the Restaurant at Kellogg Ranch. More …

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CSU’s Green Alumni

Just to clarify, this blog entry is not about the Martian invasion of California’s university campuses.  That attack is actually scheduled for next year.

CSU’s Green Alumni are a prominent group of leaders that have pushed their industries in new directions and dedicated their lives to sustainable practices.  All of these individuals are featured in “Working for California,” a project that demonstrates the profound impact that CSU graduates have on the state’s economy, society and environment.

Compelling Positive Change

James Berk graduated from CSU Northridge in 1981.  He is the CEO of Participant Media, the group known for films such as ''An Inconvenient Truth.''  Under Berk's leadership, Participant Media continues to generate film and television documentaries that highlight environmental and social concerns.

James Berk graduated from CSU Northridge in 1981. He is the CEO of Participant Media, the group known for films such as ''An Inconvenient Truth.'' Under Berk's leadership, Participant Media continues to generate film and television documentaries that highlight environmental and social concerns.

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At the future’s root tip

CSU supports sustainable agriculture through ARI, other efforts
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By A.G. Kawamura
Secretary of California Department of Food and Agriculture

CSU Chancellor Charles B. Reed (left), CDFA Secretary A.G. Kawamura (center) and CSU Agricultural Research Institute Director Joe Bezerra discuss the future of agriculture.

CSU Chancellor Charles B. Reed (left), CDFA Secretary A.G. Kawamura (center) and CSU Agricultural Research Institute Director Joe Bezerra (right) discuss the future of agriculture.

As a farmer who comes from a family whose crop-raising goes back a century in Southern California, and generations before that in Japan, I’ve learned many lessons in agriculture.

You get up early. You work hard. You’re a good part of your community. You restore soil. You take care of bees.
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Happy Cows and Students

By Cindy Daley,
Professor, CSU Chico College of Agriculture

Professor Daley (top right) with a group of her students and staff in front of cows from the CSU Chico Organic Dairy Unit.  The logo above reads: ''Happy cows come from California.  Happy students come from Chico State.''

Professor Daley (top right) with a group of her students and staff in front of cows from the CSU Chico Organic Dairy Unit. The logo above reads: ''Happy cows come from California. Happy students come from Chico State.''

Students working with the campus organic dairy program suggested the slogan: “Happy cows come from California.  Happy students come from Chico State.“  It is such an appropriate saying for this group–clever, funny and true.  It has been nearly four years since Chico State launched the Organic Dairy Unit, and I have witnessed a group of students become deeply engaged in what they are doing and excited about a future in agriculture.
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