Cancellations have wiped out the Good Life Garden’s calendar of events, with the exception of a backyard gardening seminar set for May 23 and summer programs for children. The gardening seminar is sold out, while sign-ups are still being taken for Kids, Farms & Food.

Sal Genito, director of Buildings and Grounds, which oversees the garden that sits amid the buildings of the Robert Mondavi Institute for Wine and Food Science, announced the cancellations this week.

He blamed them not on slow ticket sales but the inability, in this tough economic climate, to charge enough to cover the costs of putting on the events. As it was, costs ranged from $95 to $125 per person for the events that were canceled.

“The first priority of our event program was to help raise funds for the maintenance of the garden's ever-changing edible landscape," Genito said.

"To date we produced a variety of profitable events that sold out, but, in these economic times, the price we could charge for the tickets contrasted against the costs to implement the programs—and it just didn't pencil out."

He described the garden as "one of the most unique and beautiful areas on campus, one that truly ties the academic mission of the Robert Mondavi Institute for Wine and Food Science to the landscape."

"We want to see it succeed without being a burden on the budget, so we are going to refocus our efforts on promoting the garden for use as an event space by outside groups."

He added that fundraising events still may be a part of the equation in the future, "but right now we are just not in a position to take on that kind of risk.”

The canceled events: Locavore Feast (which was to have taken place June 20), Good Life Garden Grape Stomp (Aug. 29), Cheeses of the World (Oct. 17), A Swanky Evening of Caviar and Artisan Vodka (Nov. 14) and An Evening of Beer and Spicy Foods (Dec. 5).

Also canceled: An Evening to Savor Port (originally scheduled for May 2, and then pulled off the calendar pending selection of another date).

The backyard gardening seminar All About Fruits, Nuts and Berries is sold out—and will take place as scheduled, from 9 a.m. to 2 p.m. May 23, at a cost of $35 with a box lunch, $25 without. 

The Kids, Farms & Food Camps also are still on. Campus Recreation is a co-sponsor, presenting Kids, Farms & Food as a new summer offering, with each camp meeting from 9 a.m. to 3 p.m. for five days straight.

The original plan called for two sessions: July 13-17 (all 28 spaces are taken) and Aug. 3-7 (three spaces remained, out of 28, as of May 14).

Because of the demand, organizers added a third session, this one from July 6 to 10. This added session has room for 16 children, and space remained available as of May 14.

Organizers said Kids, Farms & Food, for boys and girls going into the fourth through eighth grades, will emphasize local foods—in fact, lunch every day will feature food from local farms.

Children will go on field trips to see, pick and taste produce, and talk with farmers, and also will spend time in the Good Life Garden, playing games, working in the garden and participating in art projects related to good health.

In the RMI teaching kitchen, children will receive instruction in basic cooking techniques and will prepare pizzas, salads, sandwiches, ice cream and pies.

Kids, Farms & Food registration: (530) 754-4304, or in person at the Activities and Recreation Center (through June 12) or the Rec Pool Lodge (starting June 15).

Brochures (including registration packet) are available at the ARC, Memorial Union, Craft Center and Outdoor Adventures, or by contacting Campus Recreation Youth Programs: (530) 754-4304 or youthprograms@campusrec.ucdavis.edu.

Or, you can go online for the brochure and registration packet:
campusrecreation.ucdavis.edu (click on “Youth Programs,” then open the Youth Programs Guide).

The cost is $215 for ARC members and UC Davis students, $230 for others.

Robert Mondavi Institute

• Cheese Loves Beer: Mastering the Marriage—With Charles Bamforth, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences; Moshe Rosenberg, a food science professor and Cooperative Extension specialist in dairy science and technology; and Clare M. Hasler, a nutritionist and RMI executive director. Co-sponsored by Slow Food Yolo. 1-4 p.m. May 16, RMI's Sensory Theater. $75. Register with Kim Bannister, (530) 754-6349 or kbannister@ucdavis.edu.

Winkler Dinner

A dinner of six courses, each from a different chef and paired with a different wine. This must be the annual Winkler Dinner, presented by the student organization
DEVO, which stands for Davis Enology and Viticulture Organization.

The dinner, now in its ninth year and heretofore held under the campus’s historic
Winkler Vine, is taking place this year at the new Robert Mondavi Institute for Wine and Food Science.

The date is May 16, with dinner at 5 p.m. and silent and live auctions before and after dinner.

Tickets are $175 per person, or $1,200 for a table for eight. Regular ticket sales ended May 11, with limited availability after that; contact Daniel Person at (707) 536-8451 or dmperson@ucdavis.edu.

Olive Center

• Raising the Bar on Olive Oil Quality: Views from Down Under—An advanced sensory course for growers, processors, chefs, marketers and consumers. Presented by the UC Davis Olive Center, UC Cooperative Extension and Santa Rosa Junior College. With Richard Gawel, Australian Olive Association taste panel leader; Margaret Edwards, New Zealand olive oil producer; Paul Vossen, UC farm adviser and olive oil consultant; Alexandra Kicenik-Devarenne, California olive oil consultant and educator; and Dan Flynn, executive director, UC Davis Olive Center (at the RMI). 8 a.m.-4:40 p.m. May 20, Dutton Pavillon, Shone Farm, 6225 Eastside Road, Forestville, $285. More information: olivecenter.ucdavis.edu, or contact Nicole Sturzenberger, ndsturzenberger@ucdavis.edu. Register at brownpapertickets.com/producer/13474.

• Beyond Extra Virgin: An International Conference on Excellence in Olive Oil, from Agriculture and Sensory Evaluation to the Culinary Arts—Presented by the UC Davis Olive Center in collaboration with UC Davis’ California Institute of Food and Agricultural Research, the Culinary Institute of America, and others. June 21-23, UC Davis and Napa Valley. Registration and more information: olivecenter.ucdavis.edu.

Wednesday Night Wine Flights

5-6:30 p.m. the first Wednesday of the month at the Gunrock Pub, on the south side of the Silo. Sponsored by the pub and the Cal Aggie Alumni Association’s Vintage Aggies Wine Club. Admission is $10, and no reservations are needed.

Wine selections are made each month according to a different theme, and the featured wines are available for purchase at discount prices. Retired UC Davis enologist Walter Winton serves as “resident wine expert.”

June 3—Vintage Aggies Wine, including some of the wine club's featured wines—all of which are made by Aggie alums. Organizers said some of those winemakers will be in attendance to talk about their products.

July 1—Wines With Barbecue, just in time for the Fourth of July! Instead of a full barbecue, this program features barbecue samples—and wines that complement the lively and diverse flavors. "Whether it’s ribs that need a big zinfandel to really sing, or a zingy sauvignon blanc to pair with grilled salmon, we’ll share a lineup that makes the most of the season."

Aug. 5—Alternative Whites, offering an opportunity to "be bold!"—by exploring the white wines down the aisle from chardonnay. Alternative white varietals comprise one of the fastest growing wine trends. These “aromatic” whites are naturally appealing and are extremely food-friendly. "Who knows, you might just find your next favorite here."

Sept. 2—Stock Your Cellar, an evening of good deals during inventory reduction time. Many of the wines will be from previous tastings.

East Quad Farmers Market

10 a.m. to 2:30 p.m. every Wednesday through June 3. It is a project of Health Education and Promotion, a unit of Student Health Services, and other campus and community organizations.