Cal Poly students, in collaboration with California State Parks, CAL FIRE and U.S. Forest Service, conducted a 26-acre prescribed burn at the university’s Escuela Ranch to learn about and experience the benefits of prescribed burns.
Category: College of Agriculture
Posted inFeatures
‘Weekends are not a thing’: Meet the students who live year-round at Cal Poly’s agriculture units
Luke Somma didn’t think he’d spend his junior year at college living in a trailer. But unlike most trailers, this one has an official name: Cal Poly Building 18-L—the Dairy Science Residence Trailer. And Somma, the dairy unit’s student maintenance manager, can’t beat the 30-second commute to work. “I just roll out of bed and […]
Posted inFeatures
Growing together: Meet the team behind Cal Poly’s Organic Farm
Most Cal Poly students navigate the bustling concrete campus, weaving through crowds and clanging bells to get to class. Environmental management and protection senior Moe Lee’s schedule looks a bit different. Their usual route is along a lengthy gravel path, past endless rows of fruit trees. After walking through a fence, Lee arrives at their […]
Posted inMNTV
Made By Students: Cal Poly Jam
When shopping in markets on campus and even in grocery stores around San Luis Obispo, you’ll find a variety of Cal Poly products ranging from unique chocolate bar flavors to a lineup of BBQ sauces. One of the most well known products you can find on the shelf is Cal Poly’s assortment of Jams all […]
Posted inCollege of Agriculture
Horses trained by students, sold by students: The Quarter Horse Enterprise and Cal Poly Performance Horse Sale
Smooth and Snappy. Nine Ball Wild Card. Cowboys Fancy Sage. Wednesday Corona. WW Colonel Hawkinson. Hes All Wright. Miss Jackson. Smooth Jaguar. Bullet Proof Boon. Willie Was Colonel. Call Me A Pepto. What could all of these words have in common? These are the official registered names of some of the horses that will be […]
Posted inFeatures
Through the grapevine: a status update on wine and viticulture classes
When forced to move online, do students’ classes shrivel like raisins in the sun, their glasses dried up and the neat rows of vineyards empty? Cal Poly’s wine and viticulture (WVIT) program is seeking fresh ways to answer this question, encourage collaboration and exploration of the wine industry.
Posted inCollege of Agriculture
Rare “Corpse Flower” bloomed at Cal Poly Plant Shop
For the first time in Cal Poly history, the rare and distinctive Titan Arum, or Corpse Flower, bloomed on campus July 9, 2020. The flower typically blooms once every several years for about 24 to 48 hours. Because the flower will only be in bloom for about two days, the Cal Poly College of Agriculture, […]
Posted inCollege of Agriculture, Features, Top Stories
The “Best in the West” student-run livestock show is back to celebrate its 36th year
More than 1,200 animals compete in the livestock show where judges come from all over the nation to determine the best animals. Western Bonanza provides exhibitors with more than $100,000 in premiums and sought-after awards.
Posted inCollege of Agriculture, Features, News, Top Stories, Watch
Students grow produce with self-sustaining agriculture on experimental farm
What used to be an empty space filled with grass and weeds on the outskirts of campus is now a flourishing garden complete with flowers, fruits, vegetables and even chickens.
Posted inCollege of Agriculture
Businesses return to Agriculture Showcase in search of top job candidates
The Farm Shop was buzzing with life and interaction as the Agriculture and Business Management (ABM) Club hosted its annual Agriculture Showcase and Industry Social. “We are out here to provide opportunities for students to get jobs,” agricultural business and Spanish sophomore and External Activities Director Emely Fernandes said. “The board’s main goal is to […]
Posted inCollege of Agriculture
The a-peel of carrots: Cal Poly professor studies ways to reuse carrot waste
Imagine a world where cakes stay moist after sitting out on the counter for a week. Welcome to food science professor Samir Amin’s universe, which he lovingly calls, “carrot stuff.”