This past week, we had the pleasure of welcoming the Alice Waters Institute (AWI) to UC Merced for an inspiring day of farm visits and hands-on culinary workshops. The focus was clear: supporting regenerative agriculture and educating our next generation of students about the importance of cooking with seasonal, local ingredients. It’s a mission I feel deeply passionate about, and one that resonates far beyond the kitchen.
The Farm Visit: A Lesson in Regenerative Agriculture
We began with a visit to Burroughs Family Farms, a shining example of what it means to prioritize regenerative agriculture. Benina Burroughs graciously hosted us, sharing not only the story behind their farming practices but also the commitment to sustainability that drives their work. Visiting a farm like this truly brings to light how our food choices impact the environment and community.
By supporting regenerative agriculture, we’re contributing to a healthier ecosystem—where the soil is enriched, the food is more nutritious, and we, as a community, become more resilient. I encourage anyone looking to support these values to check out Burroughs Family Farms. They offer a range of products, from delicious almonds to almond butters, all grown with sustainability in mind. You can support their efforts directly by visiting their website here.
The Culinary Workshop: Learning to Cook with the Seasons
After the farm tour, we returned to UC Merced, where AWI’s Culinary Director, Jennifer Sherman, led an engaging and educational workshop with our UC Merced Dining Kitchen Student Managers. Jennifer’s expertise and passion for seasonal cooking shone through as she guided students in crafting dishes using local, in-season ingredients.
Cooking with the seasons is more than just a culinary philosophy—it’s a way to reconnect with the natural cycles of the earth and the communities around us. By embracing seasonal ingredients, we learn not only to cook more flavorful, nutritious meals but also to support local farmers and sustainable practices.
Empowering Our Students: A Recipe Challenge
Our UC Merced Dining Kitchen Student Managers took what they learned during the workshop and created some truly delicious and beautifully presented dishes. We were so impressed with their work that our UC Merced Dining chefs have issued a challenge: create a new recipe inspired by the workshop, with the top three entries being featured in our dining centers! Not only will their creations be showcased, but their recipes and photos will also be shared with the entire campus community on the day their dish is served. It’s a wonderful way to celebrate their hard work and inspire even more creativity in the kitchen.
Gratitude for a Memorable Day
I’d like to take a moment to express my heartfelt gratitude to everyone who made this day possible. Jennifer Sherman, thank you for sharing your expertise and leading a workshop that left a lasting impression on our students. Benina Burroughs, thank you for welcoming us to Burroughs Family Farms and for your continued commitment to regenerative agriculture. It was a privilege to see your passion in action.
Finally, a special thank you to Chef Anthony and Chef Jonathan from UC Merced Dining. Your hard work behind the scenes ensured that this day ran smoothly and that our students had a meaningful and hands-on experience.
This day was a reminder of the power of food—not just as something we eat, but as something that connects us to the earth, to our communities, and to each other. Cooking is a skill that nourishes us, but it’s also a way to foster relationships, build resilience, and promote sustainability. I’m excited to see how our students will carry these lessons forward into their future careers and kitchens.
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