Students create decadent chocolates in a pilot plant on campus, selling the bars in Central Coast markets, on campus and by special order. Bestsellers include the milk and dark chocolate bars and the olallieberry crisp.
Campus bee hives produce golden jars of fresh honey throughout the fall and spring quarters. The highly sought-after honey is available seasonally at the Cal Poly Campus Market and at the Cal Poly Plant Shop.
Cal Poly wines, and the vineyards they come from, have had a long-standing tradition of excellence. Premier wines include the 2013 chardonnay, which displays a balance of perfume, baked apple and soft white flowers in the bouquet, and the 2013 pinot noir with its dark and expressive cherry compote, cola, graphite and toasted walnut flavors.
Cal Poly students craft award-winning cheeses and ice creams and take courses in all aspects of dairy science and technology. Cal Poly’s dairy products are made from milk from the university’s own herd of Holstein and Jersey cows that graze on the rolling hills of the Central California coast.
Cal Poly students develop, produce, package and sell several succulent jams and barbecue sauces. The ever-popular olallieberry jam is a local favorite.
Cal Poly’s state-of-the-art Meat Processing Center, which holds the sole USDA certification on a university campus, provides students with the opportunity to produce, package and market meat products. Cal Poly Meats offers fresh beef, pork, lamb, poultry and specialty meats including bacon, sausage and jerky.
An array of fresh vegetables and fruits are grown on campus seasonally, including at the 11-acre Cal Poly Organic Farm where students learn sustainable farming practices. The delectable bounty can easily stock a kitchen: avocados, oranges, grapes, lemons, blueberries, apples, peaches, apricots, sweet corn, broccoli, tomatoes, lettuce, cauliflower, cucumbers and squash. Cal Poly’s first strawberries are now available in stores around the Central Coast.
Photo by Jennifer Olson Throughout the state of California and beyond, Cal Poly alumni are making names for themselves and their wine brands, garnering praise and awards for their efforts, and earning legions of loyal fans along the way. Here we profile a handful of remarkable head winemakers — from restrained traditionalists to rebellious renegades to would-be cattle rustlers — and ask them about their favorite offerings. (Click on a bottle to scroll) Anthony Yount Agribusiness and Wine & Viticulture, ’07 1 Denner Vineyards, Paso Robles Favorite wine: Grenache. It represents the vineyard site so well. It can be very…Read Full Article
Wineries across the state work closely with Cal Poly to build Learn by Doing opportunities for students by hiring student interns, serving as mentors, and providing generous support for programs and scholarships. These wineries, owned by Cal Poly alumni and supporters, are helping prepare students for careers in wine and viticulture — and beyond. Tamber Bey Vineyards, Calistoga Alumnus Barry Waitte (Business Administration, ’79) owns Napa Valley’s Sundance Ranch. The ranch is home to both an equestrian performance facility and Tamber Bey Vineyards, producing world-class cabernet sauvignon, merlot and Dijon chardonnay. Waitte has been an executive-in-residence at Cal Poly, mentoring students in…Read Full Article
The path into the food business is rarely a direct one, but sometimes those twists and turns can result in something truly delicious. Across the state, Cal Poly alumni are creating unique flavors, innovative products, and exceptional dining experiences — and many of them come from backgrounds that will surprise you. Wherever you live in California, you’re never too far from a Cal Poly alumnus who is changing the way the Golden State eats and drinks. (Click on the map to scroll) 1 Forest Gray, Biochemistry Speakeasy Ales & Lagers, San Francisco In today’s beer world, the independent craft brew is…Read Full Article