​We were proud to host UC Davis interns for an immersive, hands-on look at the innovation, craftsmanship, and collaboration that define our regional food system. Throughout their visits, interns had the opportunity to step inside a diverse group of facilities, each offering unique insights into different aspects of

food production and distribution.

 

Their journey included visits to La Tourangelle, where they learned about artisan oil production and the importance of quality ingredients, and Gotham Greens, showcasing sustainable greenhouse farming and the future of urban agriculture. At MaryAnn’s Bakery and Artisan Bakers, interns experienced the artistry and dedication behind traditional and modern baking techniques.

The group also explored large-scale operations at Nugget Kitchens/Warehouse in Woodland, gaining a                   deeper understanding of prepared foods production, logistics, and supply chain coordination.

Visits to TFF further highlighted industry innovation and operational excellence.

 

Each stop provided meaningful exposure—from small-batch craftsmanship to scaled

production—helping interns connect classroom knowledge with real-world applications.

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We extend our sincere gratitude to all of our food community partners for opening their doors, sharing their expertise, and investing in the next generation of leaders. Your commitment to education and

mentorship plays a vital role in shaping the future of our industry.