SDSU Dining: Garden-to-Table


Organic growing to me and to most people is
starting with soil that has never had pesticides in it. My name is Ed Glebus and I’m the Associated
Director and also Executive Chef at Aztec Shops. I feel that pesticides impede the fruit
or vegetable that they’re put on especially once they got to human consumption, it really
effects our body negatively. Mostly as a chef you want control over all of your product.
So you want to know where it is coming from, you want to be able to direct how it’s grown,
so this garden that we’re standing in right now is one hundred percent organic. It is
full circle here, so everything we’re using that’s coming out of here, the scraps are
going into compost and the compost is coming back and making a full circle. And one part
of sustainability is sourcing local and here you can’t get much more local than right across
the street from where we are serving it. The product that comes out of here is superior
to anything that we could buy in the store or from any of our providers. We grow here,
we harvest here, we actually bring it to a couple of different approved facilities on
campus so you’re getting it basically clipped, it’s still got the moisture in it, it’s never
had anything else around it and its brought straight to the chef and they don’t really
need to do much when they are serving it. They just need to highlight it with maybe
a little salt and pepper and a little oil and that’s about it. I think more and more
of the generations coming up are more highly educated in food and more and more people
want to know where their food is coming from. The future that I see for it is that we end
up with ten more plots eventually in here, to double the amount of volume that we have
so we’re growing our own food to supply what our demand is on campus. Grow food, and bring
it, and serve it to the students.

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