It’s Friday, and this week’s farm-to-table special at the Sagehen Café is a vegetable and mushroom risotto with organic beets, carrots, joi choi, zucchini, yellow squash, garlic and onions, most of it grown and harvested nearby at the Pomona College Organic Farm. For the past five years, the on-campus restaurant, housed in Pomona’s Smith Campus Center, has offered a Friday special made with fresh, organic ingredients from the student-run farm. If you want to try it, though, you may need to arrive early, because according to the café’s general manager, Cheryl Yarck, it usually sells out.
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