Articles
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February 25, 2021Marcus Samuelsson Celebrates Black Cooks, the Soul of American FoodIn THE RISE, Chef Marcus honors Black culinary contributions and excellence. |
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February 25, 2021Volunteer of the Month: Michelle KilkennyGrounded from her usual travel for her work, Michelle has become a steady volunteer at the farmers market during the pandemic. |
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February 19, 20219 Ways Biden May Reshape Food and Farming for the BetterThe Biden administration has demonstrated intentions to reverse course and reinvest in food, agriculture, and nutrition. |
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February 12, 2021From Bok Choy to Moringa: GG Farm Continues a Family LegacyGG Farm offers popular Asian vegetable varieties such as opo, sinqua, bitter melon, and more. |
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February 05, 2021Crumble & Whisk Offers Love and Community, in Cheesecake FormLove can come in all forms, and for Charles Farriér, owner of Crumble & Whisk, love means cheesecake. |
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January 28, 2021Volunteer of the Month: Allie OtrobaAllie transitioned from supporting CUESA’s free cooking demos to packing produce boxes during the pandemic. |
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January 28, 2021Foodwise Teens Nurture Leadership and Community During the PandemicFoodwise Teens supports youth in learning about food justice and developing life and leadership skills, even at a distance. |
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January 22, 2021Good Food Awards Honors the Good, the Responsible, and the DeliciousFrom miso to kraut, here are seven Good Food Awards 2021 finalists you can find at the Ferry Plaza Farmers Market. |
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January 19, 2021Farmers Market Treats for Valentine's DayIndulge your loved ones and yourself with locally grown flowers and treats from the farmers market. |
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January 15, 2021Four Star Seafood Brings a Fresh Catch for Home CooksFour Star Seafood brings restaurant-quality fresh and sustainable seafood to the Ferry Plaza Farmers Market. |
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January 07, 2021Get Rooted: A Farmers Market Guide to Root VegetablesA walk through the Ferry Plaza Farmers Market the winter dispels any belief that “there are no fresh vegetables during the winter.” |
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January 01, 2021Renewing Our Resolve in 2021Last year was a testament to the power of people working together to create a resilient local food shed. Here’s to deepening our work together in 2021. |
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December 25, 2020VIDEO: Caring for Each Other Is EssentialAmid the pandemic and devastating wildfire season this year, Dede Boies of Root Down Farm shares what has kept her and her family going. |
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December 24, 2020Volunteer of the Month: Brandon HansenMeet our fall intern Brandon, who gave fours months to the CUESA community, while earning his Culinary Arts and Hospitality Management degree. |
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December 18, 2020VIDEO: Feeding Our Community Is EssentialFarmer Rudy Jimenez of Green Thumb Organics delivers fresh produce boxes to unemployed hospitality workers in CUESA's Feed Hospitality program. |
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December 11, 2020VIDEO: Stewarding the Land Is EssentialVisit Lonely Mountain Farm, and learn why sustainable farms are essential to a resilient and climate-wise food future. |
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December 04, 2020VIDEO: Farmers and Farmworkers Are EssentialPoli Yerena of Yerena Farms and his family share what has been essential to them as their farm has nimbly adapted during this unprecedented year. |
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December 02, 2020COVID-19 Response and Market UpdatesOur farmers markets are open as an essential service during the pandemic. Check here for updates, safety measures, and how you can help. |
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November 30, 2020VIDEO: Farmers Markets Are EssentialOur farmers markets are open as an essential service during the pandemic, supporting small family farms and providing critical food access for our community. |
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November 24, 2020Volunteers of the Month: Nick Guo and Jackie LiuNick Guo and UC Davis alumna Jackie Liu signed up at the start of the year to intern with Foodwise Teens |
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About CUESA
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »