June 2016: Classes, Training, Community

California's Presidential Primary Election: June 7, 2016
Remember to vote in the presidential primary this June! You have to be registered as a Democrat or No Party Preference (NPP) in order to vote for the presidential candidates, and if you are registered as NPP, you have to request a democratic ballot, otherwise you will not be able to vote for a presidential candidate. The deadline to register to vote was May 23rd. You can vote early, M-F 9-5pm at the Santa Cruz County Government Center, 701 Ocean Street, Rm. 210. Additionally, there will be polling places on campus from 7-7pm on June 7th. For more information, click here.

Climate Ride Summer Session: June 17 - July 10, 2016
The Climate Ride has a new program designed to engage young adults (ages 18-24) in the bike advocacy, conservation and sustainability movement. The 2016 inaugural ride is a 24-day, 1200-mile van-supported bike trip from Portland, OR to Santa Barbara, CA through some of the Pacific Coast’s most beautiful locales. In order to participate, riders must fundraise a minimum of $3,500 for the Climate Ride beneficiary organizations of their choice. There are more than 100 beneficiaries to choose fromSpace is limited to 20 participants. For more information and to register click here.

The Summer Institute on Sustainability and Energy Program: Deadline July 1
The Summer Institute on Sustainability and Energy (SISE) is a two-week intensive workshop and lecture series for students and professionals at the University of Illinois at Chicago. From August 4-16, a diverse body of participants will engage a broad spectrum of energy and sustainability-related topics through daily presentations, collaborative projects, mentoring activities, site visits, and networking opportunities with leading research institutions and companies in the digital technology and energy sectors. They will accept applications through July 1st. Application information, program information, and more can be found at their website. If you have any questions or concerns, please contact Thomas Aláan uic.sise.admissions[at]gmail[dot]com, SISE Program Coordinator.

ENVS 15: Natural History of the UCSC Campus: Enroll now for Summer Session 2!
Looking to get to know the plants and animals of the campus and to see the natural world through new eyes? This will be taught during Summer Session 2 by Alex Jones, UCSC Campus Natural Reserve Manager. This class provides an excellent opportunity to increase your skills of observation and interpretation out in the field while also having a great time with your fellow students. Each week focuses on a different topic, from plants to birds to reptiles and amphibians to mammals and more. In addition to in-class exploration, you will deepen your relationship with the natural world through weekly individual journal exercises at a particular spot on campus that you'll use to anchor your learning. For more info, email Alex at asjones@ucsc.edu.

Wildlands Studies 2016 Summer Programs: Spaces Still Available! 
Wildlands Studies still has a few spaces available in their upcoming summer programs and they encourage students to apply soon.  You could join them in Belize, Australia, Yellowstone, Big Sur and the Channel Islands in California, and Vancouver Island in Canada.  All their programs provide hands-on, applied learning and direct research experience to students while living in a backcountry wilderness setting.  Their courses offer between 5-15 quarter credits provided through Western Washington University. Check out their website or this post to learn more!

Produce Pop-Up Stand in the Quarry Plaza
Come and enjoy the UCSC Farm Produce Pop-up on Thursdays from 10am to 3pm at the Quarry Plaza! FSWG will have a variety of vegetables and flowers from the UCSC CASFS Farm and select fruit from the Downtown Farmer's Market. They are now accepting EBT/CalFresh so please come by and use your benefits! They are also looking for an intern to help support and run the Pop-Up in Fall Quarter 2016. The purpose of  the pop-up is to bring the Farmer's market to UCSC for students and to increase access to healthy and affordable food for all. If you have any questions, please contact Alyssa Billys at abillys[at]ucsc[dot]edu.

Demeter Seed Library
The Demeter Seed Library will be hosting office hours this quarter in Oakes 307. Come by to borrow or donate seeds and learn more about seed saving and campus gardening efforts! Office hours are Tuesdays 2-3pm or by appointment.

Sustainability Studies Minor
The minor incorporates courses offered by College Eight and departments across campus, student-initiated classes through the Education for Sustainable Living Program, and an interdisciplinary capstone. The minor is open to all UCSC students. For more information, click here.

Collaborators for UCSC Biodigester Grant Proposal Needed
UCSC Sustainability Studies Student, Nick Kush, is developing a proposal for a grant to purchase a biodigester for UCSC. A biodigester is a container about the size of a medium trash can where you put in food scraps, and then after digestion by bacteria, get out methane gas which can be used to cook on a barbecue. His goal is to have it installed by the end of the year at PICA. He is looking for fellow collaborators or people who are interested in making this happen. Click here to look at the desired unit. For more information, contact Nick at nkush@ucsc.edu.

Divestment Student Network People Of Color Caucus
The People of Color Caucus is a place for organizers of color in the divestment movement to meet, collaborate on shared projects, and support each other to build the Climate Justice movement the world needs. Check out their Purpose, Principles and how to get involved here. Divestors of color who are interested in learning more can fill out this quick membership form to be shared on their listserve, membership contact page, and Facebook group.

UCSC Welcomes Pacific Cookie Company as “Real Food” Vendor

In a strategic move to achieve their Real Food Challenge commitment by 2020, the University of California, Santa Cruz Dining Services (UCSC Dining) has partnered with the Pacific Cookie Company to bring local and sustainable cookies to the campus.

Pacific Cookie Company cookies have long been a favorite of Santa Cruz locals who frequent their downtown bakery, as well as cookie lovers nationwide who receive beautifully packaged cookies delivered right to their door. Now, the Banana Slugs at UCSC can enjoy these famous cookies at the dining halls, cafes, and coffee bars operated by UCSC Dining.

Josh Martin, UCSC Dining’s Executive Chef, shared, “We’re excited to welcome Pacific Cookie and we thank the Pearson family (owner/operators of Pacific Cookie Company) for their generous efforts in forming this partnership. We’re pleased to bring a Real Food-qualifying cookie to campus and get closer to achieving our Real Food Challenge goals.”

In 2012, UCSC Chancellor George Blumenthal signed the Real Food Challenge, committing to meet or exceed 40% Real Food purchases by UCSC Dining by the year 2020. The Real Food Challenge states that Real Food is “produced in a fair, humane, and sustainable manner,” and includes foods that are produced by local farmers, growers, and manufacturers within a 250-mile radius. Pacific Cookie Company cookies are made with locally-sourced, sustainably-farmed Giusto's Flour, and qualify as a step in the right direction for UCSC Dining.

November 2015 Green Tip: Have a Green Thanksgiving

Shop local and organic when it comes to groceries for Thanksgiving. This includes selecting a certified organic, pasture-raised turkey! Localharvest.org is an amazing resource to find places near you where food is grown and raised using sustainable practices! Also, avoid unnecessary food packaging by placing bulk-bin items such as rice or beans in your own reusable bags!

Avoid the use of beef in your Thanksgiving dishes. Not only does it require 1847 gallons of water per lb to produce, but also beef production releases five times the amount of greenhouse gas emissions as the average of other animal products and meats.

On Thanksgiving Day, carpool with friends or through zimride.com,  use public transportation, or ride your bike! Not only will this cut your overall gas consumption and carbon emissions, but you'll feel better about eating that last slice of pumpkin pie! During Thanksgiving dinner, remember to use cloth napkins, and if you don’t have enough dishes, go for the most eco-friendly option, like biodegradable plastic dishes!

Avoid wasting food by starting with small portions and taking as you need. If you’re hosting, ask your guests to bring their own Tupperware containers for leftovers to avoid using single plastics such as Ziploc bags or saran wrap. Start a composting bin and compost your food scraps!

October 2015 Green Tip: Reducing Halloween Waste

Pumpkin spice is quickly taking over the menus and shelves of the nation, the Halloween puns are beginning, and it’s time to start planning for the season. But instead of using plastic in your costumes and dumping rotting Jack-o’-lanterns in the garbage, here are some tips to keep waste out of the landfill!

Pumpkins are the perfect seasonal, edible, and compostable decoration! Instead of tossing pumpkin guts in the landfill this year, try some recipes such as pumpkin butter or classic roasted pumpkin seeds. Not interested in eating gourd guts or being stuck with a decaying Jack-o’-Lantern? Pumpkin is also easily compostable. Uncarved pumpkins can last for around 10 weeks depending on the variety, leaving plenty of time to enjoy your squash. Check out 50 pumpkin recipes to try this fall here!

Instead of buying a new costume and decorations, try making your own or buy one secondhand. If you’re up to the challenge, make a recycled costume out of cardboard, fabrics, or other materials you and your fellow costumers already have. Remind trick-or-treaters in your life to use reusable candy containers like canvas bags. Alternatively, have a decoration and costume swap with friends!

Reduce candy waste by choosing candies with relatively smaller amounts of wrapping. Opt for those in recyclable boxes instead of individually wrapped plastic when possible, and remember that you will always find someone else more than willing to eat any candy you may not want.

Remember to turn off and unplug electronic decorations when not in use, and have a safe and happy Halloween season!

UCSC Farm featured in the New York Times

Mark Bittman, the New York Times lead food columnist, visited the farm at the Center for Agroecology and Sustainable Food Systems at the University of California, Santa Cruz and interviewed Daniel Press, the center’s executive director and Tim Galarneau, a coordinator with Food Systems Working Group. The interview highlighted the apprenticeship program that has been active since 1967. Check out the article accompanied with a video, here.

Free Sustainable Living Mobile App!

Chinook Book has created a free sustainable living mobile app for use by UC Santa Cruz students, staff and faculty. This app provides sustainability resources and coupons from local merchants who practice sustainability and puts them right at your fingertips. This way, you can support businesses that give back all the while saving money.

With deals from Saturn Cafe, Hula's Island Grill, Bookshop Santa Cruz, Charlie Hong Kong, Cafe Gratitude, Spokesman Bikes, New Lead, Synergy Clothing, Gabriella Cafe, Well Within Spa and many more, who could resist? Each merchant participating has a positive community impact and meets Chinook Book's sustainability standards and criteria.

This app is free and ready for download now! Check out this awesome video for the how-to of the Chinook Book app!

Where the Health Can You Eat Around Here?

Dining recently hosted a Healthy Menu Tasting that was FREE to the campus community. The event was held at the Terra Fresca Restaurant in the University Center. From 3:30-5:00 PM students and campus members were served tasty and nourishing dishes from the new Spring Healthy Monday’s menu currently available at the campus dining halls, and several cafes. Even with a downpour of rain approximately 150 guests arrived & campus chefs were kept busy serving up items like: Green Curry Veggie Bowls, Eggplant Lasagna and Chipotle Seitan Fajitas. Campus partners including OPERS, Wellness Center, and our Health Center joined in for the afternoon and brought along resources and information to share with the crowd! 

If this interests you, on April 23rd from 11:30-2:30 PM in the College 9 and 10 Multipurpose room, Dining will be hosting their 4th Annual Organic & Local Foods Fair. This is also a free event. And everyone is welcome to stop in! 

Come meet and talk with our purveyors and vendors of local /organic products that are served here at UCSC. Meet growers, manufactures and supplies who are keeping engaged with REAL food! Plenty of free samples, tasting of new and interesting foods, share your likes and engage with others about what excites your palate!- Don’t miss this event, it only happens once each year! Yes, this will be another Zero Waste Event! 

Check out our website and Facebook for current updates!

FoCAN's First Local Intercambio of 2014

Beyond Organic: Narratives of our Local Food System, and event put on by Friends of Community Action Network (FoCAN), focused on facilitating a space for dialogue surrounding fair labor practices and transparency in our local food systems. Representatives from across our food system provided a unique opportunity for the Santa Cruz and UCSC community to highlight the untold experiences, feelings, and ideas for fair treatment for people who work tirelessly to make our food available for consumption. FoCAN is truly grateful for having the panel participants share their stories with the group and would like to let them know that this is just the beginning of the conversation.

 Here is the link for the summary of our event.

Summertime Dining Updates

UCSC Dining has some summer updates and reminders to share:

Looking for a container to hold refreshing water in these upcoming summer months? Green water bottles are back in stock at all of the dining halls and cafes on campus! Ditch the disposable water bottle and get yours today--discounts on refills, too.

Staying for the summer? Three dining halls on campus will be open all summer long, so plan to come enjoy breakfast, lunch or dinner there. No need to drive off campus--eat fresh and eat local! Dining will be stocking up on plenty of organic greens and vegetables for their salad bars along with yummy fruits from the UCSC Farm! And if you're looking for a coffee fix this summer, select Perk locations will also be offering summer hours! In addition, there are staff dining discounts in effect all summer long.

Check the Dining website for details including open locations and times.

Sustainability Course - CLEI 99/199F: Undergraduate Research Experience Tutorial

College Eight: Environment and Society
Developing Green Entrepreneurship

“Developing Green Entrepreneurship” is College Eight’s education and mentoring program designed to empower students to create a more sustainable world. If our planet and society are to flourish, the organization and conduct of education, business, politics and policy must radically change. This will happen only if a new generation can apply its capabilities and imagination to changing environmentally destructive practices. Our new year-long tutorial will extend existing efforts at College Eight and across the UC Santa Cruz campus to nurture green entrepreneurs and sustainability professionals. Its goal is to provide students with the interdisciplinary skills and knowledge, complementary to their majors, to conceptualize and establish green projects, organizations and businesses. The three-quarter sequence will introduce students to the concepts, methods and practices of conceptualizing and conducting research into sustainable energy, resources and food production, to developing green entrepreneurial capabilities and to writing business plans and grant proposal to support their projects. The sequence offers two units of academic credit in each of three quarters, followed by the opportunity to compete for a summer research award. Faculty and community mentors will teach in the classroom; research projects will be supervised by faculty, mentors and project teams from advanced courses.

• Fall Quarter: Students will receive 90 minutes of classroom instruction each week, and participate in 2 to 3 hours of applied labs, field research, data analysis, problem solving and design.  Both classroom and field research will take place at the Sustainable Living Center, located in the Lower Quarry, which is the site for a planned sustainability district. In the classroom, students will learn the basics of resources and energy concepts, measurements surveying and assessment, building energy and resource auditing, energy system sizing, testing, installation and operation, water supply, demand and distribution, and intensive food urban production.  They will design and conduct  their own supervised research projects at the site, observe and measure resource use, install and operate energy monitors and data loggers, conduct behavioral surveys of Village residents and design program to alter residents behaviors and practices.
• Winter Quarter: Students will continue field research in the Village and will learn how to design and develop green entrepreneurial projects, under the direction of faculty and community mentors. Students will study both successful and unsuccessful efforts to develop green products, businesses and services, listen and meet with guest speakers who have entrepreneurial experience and have launched successful businesses and organizations. They will study the nuts-and-bolts of business plans and legal requirements for profit-making and non-profit enterprises and how to develop collaborations and social networks.
• Spring Quarter:  Students will learn how to write and present business plans to potential funders and investors, how to write grant proposals for submission to funding agencies (including those oncampus),  and how to manage their enterprises.  They will be expected to write one or more grants for submission to on-campus funding sources. They will also continue their field research.
• Summer and beyond:  Students who successfully complete the three-quarter tutorial sequence can apply competitively for summer research awards that will allow them to pursue and, ideally, launch their projects. These “sustainability research and green entrepreneurship fellows” will be expected to mentor a new cadre of students enrolling in the tutorial during the next academic year.

CLEI 99/199F: Undergraduate Research Experience Tutorial

F-W-S 2012-13 (2 units per qtr.)

Time: TTh 4-5:30, at the PICA Classroom

Instructors: Ronnie Lipschutz (rlipsch@ucsc.edu) & Kevin Bell (kwbell@ucsc.edu)

The goal of this 2 unit tutorial is to introduce students to the concepts, methods and practices of conceptualizing and conducting research into energy and food production and consumption.  The tutorial consists of 90 minutes of classroom instruction each week, at least 90 minutes of work in the Village and an additional 2 hours of data analysis and presentation.  Research will take place in the “Village” in the Lower Quarry, where a “Sustainability District” is being planned. Students will learn the basics of resources surveying and assessment, building energy and resource auditing, energy system sizing, testing, installation and operation, water supply, demand and distribution, and intensive agroecology (at the Village and CASFS).  They will design and implement sets of research projects at the site, install and operate energy monitors and data loggers, conduct behavioral surveys of Village residents and experiments to alter their behaviors and practices. Admission to the tutorial is by application and interview, and enrollment is limited to

25. Some STEM (science-engineering-technology-math) background is helpful but not required, although students will be expected to acquire such STEM skills as are necessary to engage in analysis and research.  This tutorial is one of the gateways to a proposed College Eight minor in Sustainability Studies and a BA in Sustainable Technology in the School of Engineering. The Sustainability District (SD) Research & Development Plan. An SD is a bounded residential or business area in which available flows of renewable

resources are harnessed to supply a significant fraction of the SD’s energy, water and food demand.  An SD consists of three primary elements: an energy microgrid, a set of intensive gardens, and a water collection and distribution system.  A renewable energy microgrid can include rooftop photovoltaics and solar water heaters, wind microturbines, heat pumps providing district heating, cooling and hot water, energy storage in the form of batteries, water tanks, compressed air and electric vehicles, possibly a biogas digester, and various monitors and controllers.  All of this energy supply technology is complemented by demand management, including conservation improvements in buildings, replacement of inefficient appliances, real-time energy use information, incentives for load-shifting as feasible, timed devices on washers and dryers, and so on.   Water is pumped from ground sources, as available, and through rainwater catchment, combined with intensive conservation and greywater use. The Village is the first of several sites where research on renewable energy microgrids will be conducted (others include the Green Wharf and Hartnell College in Salinas). The Village includes 20 modular buildings, about 10-12 years old, of which the majority is student residences.  It is located in an old lime quarry that has been filled to provide a usable ground area of roughly 100 x 600 meters.  Each building has a roof area of roughly 540 sq. m.  The entire site is below ground level, and is supplied with water and power from external sources.  There are several food gardens on site.

Ultimately, the Village will become both a living laboratory for subsequent student cadres as well as an experimental site for testing new technological configurations and behavioral projects and a demonstration site for interested visitors.

PICA Classroom Tutorial Schedule

• Week 1: Energy & site assessment basics
  In-Class: What is energy, what does it do, how is it measured?
  On-site: Develop site map of buildings and identify energy-related building features
• Week 2: Energy sources, on-site and off
  In-class: Calculating & measuring energy fluxes; heat transfer, heat pumps; theoretical and actual energy inputs to site (utility data)
  On site: Document building structure & composition, internal energy uses, energy flows through buildings (conduction, convection, radiation); individual building orientations, roof areas; other energy collection sites
• Week 3: Conversion efficiencies and conservation
  In-class: How much energy is converted into useful work; how can efficiency be increased; where does waste heat go?
  On-site: Measure daily solar exposure at various locations, begin assessment of wind resource; identify conservation strategies & develop conservation plan
• Week 4: Energy sociology & regulation
  In-class: how do people use energy and why?  how do building codes and regulations affect energy use in buildings?  develop survey.
  On-site: Survey a set of building occupants regarding energy use, daily practices, transportation choices, water use, etc.  Provide logbook to residents.
• Week 5: Water
  In-class: Hydrological cycle; What water is used for; where UCSC’s water comes from; rain harvesting; greywater; conservation strategies.  methods for measuring water use
  On-site: Measure water use, based on faucet flows and other uses (e.g., toilets, landscape).  Identify potential reductions.  On-site water sources. 
• Week 6: Food questions
  In-class: Food work; what does it take to produce food (including climate, varieties; local vs. far food; organic v. conventional (comparative resources inputs)
  On-site: Visit PICA garden & CASFS; acquire input/output data
• Week 7: Food energetics
  In-class: comparative energy & resource inputs & outputs; agroecology vs. industrial agriculture; subsidies to production
  On-site: Assess measure energy intensities & subsidies at PICA & CASFS
• Week 8: Food policy & practices
  In-class: political economy of food systems; how can an apple fly 6,000 miles and not cost a fortune; what do people eat & why; tastes, marketing, processed foods
  On-site: Survey of residents’ eating purchases & practices; food prep
• Week 9: Recycling & composting
  In-class: recoverable resources from food wastes; principles of composting; other end
  uses of food wastes;
  On-site: visit to PICA compost pile; assess biomass potential of Village
• Week 10: Other microgrid options
  In-class: biogas, biodiesel, combined heat & power (CC heat pumps)
  On-site: Designing the Sustainability District charette—layout, potentials, requirements, models

Other topics:

1. Building composition, structure, insulation, heat flow & loss

2. Appliances, lighting, user behaviors

3. Solar & wind assessments

4. Monitoring, data collection & analysis (Utility data)

5. Water use & resources

6. Greywater for gardens

7. Water capture & cisterns

8. Intensive composting & gardening

9. Policy issues (microgrids)

10. Behavioral change

11. Transportation

12. Heat pumps & CHP

13. Sustainability district design

For more information, please contact Bee.

September 2012: Clubs, Gardens, & Hikes

Food Systems Learning Journeys for Fall Quarter

Food Systems Working Group (FSWG) will be coordinating and leading six exciting learning journeys this coming fall through our partnership with OPERS and the Recreation Office.  To find out more about our learning journeys and sign-up, go to the Recreation website for more info.

Volunteer in the Arboretum Eucalyptus Grove - Mondays 9 AM
Help out the Arboretum at UC Santa Cruz as a volunteer in the Eucalyptus Grove. The group meets on Mondays from 9 AM until noon in the Eucalyptus Grove, opposite Western Drive. Parking is available in the Grove for these Monday morning work parties. Please bring hat, gloves, water, and layers of clothing. Tools will be provided. Find out more here.

Arboretum Garden Tours - 1st Saturdays 11 AM
Join a docent-led tour on the first Saturday of the month. The tour is free with your Arboretum admission. Tours start at 11 AM in front of Norrie's Gift Shop. Find out more about what's going on at the Arboretum by clicking here.

Arboretum Community Day - 1st Tuesdays
The first Tuesday of every month, visit the Arboretum for free! Typically, admission to the Arboretum is $5.00 ($2.00 for children, free to Arboretum Associates, UCSC students with valid ID, and volunteers). Find out more about what's going on at the Arboretum by clicking here.

Natives First Gardeners at the Arboretum - Tuesdays 9 AM
This weeding group was formed to help with the Entrance Native Garden at the Arboretum on Tuesday mornings at 9 AM. Enjoy a friendly group, and get involved in beautifying this ongoing project while enjoying the beauty of the California Native collection. Bring gloves, water, and sun protection. For more information, click here.

Kiwi Gardeners at Arboretum - Tuesdays 9:30 AM
Join this weeding and pruning group that meets every Tuesday morning 9:30 AM - 12:30 PM. Get involved enhancing the beauty of the New Zealand garden. Bring gloves and smiles. We provide the Kiwi vibe. Hope to see you mate, cheers!

Friends of Community Agroecology Network - Tuesdays 6-8 PM

FoCAN is a student-initiated, student-led community at UCSC that supports CAN's mission of promoting rural livelihoods and sustainable food systems through action education and participatory action research. Join FoCAN for their end-of-the-year celebration on Tuesday, June 5, to have a potluck and celebrate FoCAN and the community they have fostered throughout the quarter. The celebration will take place at the Sustainable Living Center in the Village, building A. Find out more about FoCAN here.

Natural History Club - Meeting times TBD
The Natural History Club is all about exploring the natural spaces on and around our beautiful campus. They go on hikes around campus, learning about its natural history. They focus on learning plants, birds, animal tracking, mushrooms, and anything they discover. Overall the club seeks to deepen members' understanding, awareness and connection with nature. Visit the Natural History Club Facebook group for meeting times, locations and more information. Meeting times will be determined once the Fall quarter starts.

Downtown Santa Cruz Farmers' Market - Wednesdays

Eating locally grown food reduces your carbon footprint and supports the local economy. Purchasing your food through the area’s farmers’ markets ensures that you are getting the freshest, healthiest and tastiest foods while supporting local jobs, increasing local spending and promoting the region’s strong farming tradition. Check out the Downtown Santa Cruz Farmers' Market, and learn more, including hours and locations, here. Check out this article about 8 Foods You Should Always Buy at the Farmers' Market.

Student Environmental Center - Wednesdays 6:30-8:30 PM

The purpose of the Student Environmental Center is to promote student involvement through research, education, and implementation of environmentally sustainable practices on campus in collaboration with the university. SEC's General Gatherings take place in the College 8 Red Room. Vegetarian dinner provided. For more information, visit their website or send them an email.

Aussie Weeders at Arboretum - Thursdays 9 AM
This rousing group gathers 9 AM on Thursday mornings. The Australian Collections beam from their attention, and the garden visitors enjoy laughter and joy that is the Aussie Weeders.

Path to a Greener Stevenson - Meeting time TBD

PTAGS at Earth Summit 2012

Path to a Greener Stevenson (PTAGS) meets in the Stevenson House 2 lounge. PTAGS is an environmentally conscious group of staff and students whose aim is to implement change towards sustainability through projects within our community. They see the Stevenson community as an environment to encourage students to turn their innovative thoughts into action. For more information, visit the Facebook group or email Blake Redding.

Gardeners' Alliance Gatherings
The Gardeners' Alliance is a group within SEC's Students for Organic campaign that works to  promote the campus gardens and unite the garden-friendly community by creating a space to promote and share information between campus gardeners and the students of UCSC. To see a list of on-campus gardens and find out more, visit the Gardeners' Alliance website here.

Stevenson Garden Work Days - TBD

Stevenson Garden, photographed in summer 2012

If you would like to volunteer and get involved with the Stevenson Garden, they will be having work days during Fall quarter (dates TBD)! To learn more about the Garden, check out the website, Facebook page, or email Blake Redding.

Kresge Garden Work Days - Sundays 10 AM - 2 PM 

Amaranth, photographed at the Kresge Garden in Fall 2010

Join fellow gardeners at the Kresge Garden workday and workshop every Sunday! Bring a dish to share for the potluck lunch! To see what the weekly workshop will be, check out the website.

Seymour Center Offers Guided Tours on the Santa Cruz Wharf - Saturday & Sunday, 1 PM & 3 PM

In collaboration with the City of Santa Cruz, UCSC's Seymour Marine Discovery Center is now leading free 30-minute public tours on the Santa Cruz Municipal Wharf every Saturday and Sunday at 1 and 3 p.m. The Seymour Center's marine science interpreters are also available between tours to answer questions about the variety of wildlife visible at the wharf. Find out more here.