In this Issue
  • Fireside Chat ft. Mark Van Horn 
  • An Interview with Matt Smiley
  • Free Food Opportunity
  • Spring Quarter Registration: SA&FS Courses Offered 
  • Buttons & T-shirts—Still Happening! 
  • On Our Radar: "The Mesoamerican Diet: Origins" Film Screening
  • Quarter Deadlines
  • Survey: What Would You Like to See in the Beet?  
Fireside Chat ft. Mark Van Horn
*fire not included
Cool story, bro.

Fresh & Ready,
Shea & Kenna

Want to stay up-to-date on all SA&FS events? Please provide your information here
An Interview with Matt Smiley

*I technically have one more year, but it’s split into two. I work Summer through Fall and then come to campus Winter and Spring.

Shea: Is school (aka SA&FS) worth your time? 
Matt: Yeah, you learn new stuff, obviously, especially on the systems level. Some of the projects I’ve had have come from thinking about things in the major. Classes like Community Regional Development; I didn’t have CRD 20 with Ryan, I had Katie, but just being able to look at a food system like that; I’d never really thought about it like that before. And then obviously soil science classes come in handy.
Anything you'd fix about the major?

The major does that the best they can. I’m not knocking that. I feel the weak point with the major, some people do, but most people don’t get actual farming experience. And I don’t think you can really understand the food system, farmers, or anything to go with that unless you’ve actually spent time getting your hands dirty. I don’t know how they’d do it, but if they could do something where students started in the cold season and took something from seed to production, that is the whole world. Because I think people will go through their whole education and never do that. And you’re leaders! You’re doing policy changes without ever having gone through the process. Farming is hard work, really hard work, if you do it on a production scale. I wish more people understood that.  And I would focus on, I’m biased, but I like produce.

When we're talking about food labels, which of them is feasible economically and is actually going to help sustain our food system? 
I think organic, because it’s not perfect, by far by any means, but it’s just enough change that the farmer can remain competitive. It’s a slow shift in the right direction. But to me what that means is that I am living within the parameters of what the world has decided it’s going to function as. And I have to compete with other people, but in doing that, I’m still taking care of the soil, I’m trying to find a way within those [parameters] to help the earth. It’s about focusing on the relationships between several organisms on separate trophic levels.

What is your ultimate goal with what you want to be doing? 
Cooperatives. I want to build cooperatives. Anywhere. Everywhere. I want to create as many organic farms as I can.

What does a SA&FS student look like?
I think we can stereotype but I don’t think it looks like anything. I think it’s just someone who’s come to the insight that we are intimately connected with nature and wants to do something about that. And that’s what sustainable ag is about.

Is there any advice you have for SA&FS students? 
Don’t let your education get in the way of learning.

Want to learn more about Matt's work? Check out the following!
Jacob's Farm Del Cabo (buy Matt's heirloom tomatoes!)
First Generation Farmers 
Farmer Veteran Coalition

Want more? Find the full interview here. 

Spring Quarter 2016 Registration:
SA&FS Courses Offered
Pass 1 for Spring Quarter starts next Monday, February 1 and will continue through February 12. Be sure to check Sisweb for your pass times.

Open Hours (to use when your pass time has past) During Pass 1 Are as Follows: 
Monday - Friday 8:00pm - midnight
Saturday & Sunday 10:00am - 6:00pm

We have compiled a spreadsheet of all of the SA&FS classes that will be offered during Spring 2016:
organized by Track, with Core Courses and Applied Production at the top followed by the Track breakdown

Planning out your classes for next quarter/forever has you overwhelmed? Stop by the advising office for help on study plans (fun course suggestions included)!
T-Shirts & Buttons!
Deadline for Submissions: February 15


Food Science & Technology 
Speaker Series
Click to enlarge.
One of our favorite aspects of SA&FS as a major is that it merges a broad range of perspectives on varying food system issues. Why not add one more perspective to that list?  

The Food Science and Technology department is offering a recurring speaker series on how to "use design thinking and innovation to tackle food system challenges" that is free and open to students. We'll see you there!
FST Speaker Series:
Design Thinking & Innovation for Food

Design Thinking Tools: Insight & Inspiration
with Eric Lopez, Senior Design Lead at IDEO

Wednesday, January 27 @ 1207 RMI South
4:10pm - 5:00pm (right before our Fireside Chat!)

Interdisciplinary Innovation for Food 
with Andrew Hargadon,
Graduate School of Management

Wednesday, February 3 @ 1207 RMI South
4:10pm - 5:00pm

This series, convened by Lauren Shimek, Senior Portfolio Director at IDEO, and Charlotte Biltekoff, Associate Professor Food Science and Technology & American Studies, will culminate in a new course available to students in Fall 2016. The course "Design Thinking for Food" is a "cross-disciplinary course for graduate students and select undergraduates to learn and use design thinking to uncover new solutions to high impact food system challenges." 
"The Mesoamerican Diet: Origins"
Film Screening

Taking ANT 101? Or, simply interested in human diets prior to the development of agriculture? Join the Plant Breeding Center for a community screening of the film "The Mesoamerican Diet: Origins"!

This is the second annual community film screening by the Plant Breeding Center. The film addresses how "Mesoamerican cultures developed cuisines that were diverse, nutritious and balanced. This diet may surmount the dire issues of diabetes, obesity and loss of biocultural diversity resulting from modern diets high in processed foods containing saturated fats, fiber-free flours, sugars, and carbohydrates."
"The Mesoamerican Diet: Origins"
Film Screening

Thursday, January 28 @ Genome & Biomedical Sciences Facility, Room 1001
6:00pm - 8:30pm
RSVP here (the event is free!)


Quarter Deadlines
  • Last day to drop 20-day drop courses & to file for the course materials waiver: February 1
  • Last day to opt for P/NP or S/U grading: February 8 
  • Last day to drop courses with a PTD, add courses with a PTA, & submit a Cancellation/Withdrawal form: March 14
What Would You Like to See in the Next Beet?
Check out past Beets!
Fall 2015: (1) october 1, (2) october 19, (3) november 1, (4) november 15, (5) december 2
Winter 2016: (1) january 11                                                                                                             

Check out SA&FS Events, Internships, Jobs, & Opportunities Listings!
Fall 2015: (1) october 21, (2) october 8, (3) november 18
Facebook Group
Website & Resources

Peer Advising Office Hours
Shea Robinson*:
Tuesdays 1pm - 3pm
Wednesdays 1pm - 3pm
*hours temporarily adjusted 
Kenna Fallan:
Mondays 1pm - 5pm
Thursdays 2pm - 4pm
Fridays by appointment only


SA&FS Peer Advising Office
1303 Hart Hall 
UC Davis

Call to Make an Appointment
(530) 752 - 2244