This week brings the second Food Day of the month, the Farm-to-Fork Dinner in the dining commons (open to everyone) and a brown bag talk on “Eating Right When the Budget’s Tight.”
And don’t forget the campus food drive for the student-run food bank, The Pantry; and the weekly , every Wednesday, 11 a.m. to 1:30 p.m. on the .
Ƶ observed the first food day, World Food Day, with a panel on Oct. 16. Now comes national , this Friday (Oct. 24), organized by the Washington, D.C.-based, nonprofit Center for Science in the Public Interest, which states that its goal with Food Day is “to bring Americans together to celebrate and enjoy real food and to push for improved food policies.”
Ƶ gets a one-day head start with a brown bag talk and the Farm-to-Fork Dinner:
• Thursday, Oct. 23 — WorkLife and Wellness Brown Bag, with Gopal Kapur of , noon-1 p.m., multipurpose room, Student Community Center. Free; no reservations.
• Thursday, Oct. 23 — Ƶ Farm-to-Fork Dinner, showcasing , which includes an emphasis on buying locally. 4:45-8 p.m., , and dining commons, open to everyone. Cost: $11.80 (including tax) with a university ID, or $14.75 for the general public. Menu: Soups — Cream of Broccoli with Pure Country Bacon, and Butternut Squash Soup. Salads — Beet and Chickpea with Feta Cheese, and Autumn Pear and Apple Salad. Entrees — Roasted Chicken with Brussels Sprouts, Rustic Olive Loaf, Fresh Fettuccine Pasta with Ƶ Roasted Tomato Sauce and Wilted Spinach, California Pisto Pizza, Grape with Gorgonzola Pizza, Flat Iron Steak with Arugula Pesto (and Roasted Yam Potato and Blue Lake Green Bean Amandine), and Seitan Au Vin (and Steamed Brown Rice and Roasted Acorn Squash). Dessert — Apple Galette Bar and Pumpkin Loaf Cake.
Food drive
This collection for — the ASUCD-sponsored food bank, run by students, for students — began Oct. 13 and continues through Friday (Oct. 24). Look for collection bins near the information desk in the , and at the entrances to the and the . Or come by The Pantry, 21 (basement).
The drive is all about food, of course, but a little competition never hurts — which is why the food banks on five other UC campuses (Berkeley, Irvine, Los Angeles, Santa Barbara and Santa Cruz) will be holding food drives at the same time.
RESOURCES
(with video): “Join your fellow faculty, staff and students in the nationwide celebration of healthy, affordable and sustainably produced food.”
- , a and are available for download.
: Eligibility in this student contest has been expanded to all UC campuses this year, for entries in four categories, including the brand-new , inspired by the UC Global Food Initiative. Undergraduate and graduate students are welcome to enter; mandatory preproposals are due Nov. 13.
Media Resources
Dave Jones, Dateline, 530-752-6556, dljones@ucdavis.edu