Sue Hawkins, director of UCen Dining Services, on the far right, uses the UCen’s first Organic Food Fair on Oct. 29 to show students the kinds of organic ingredients used, in varying degrees, in food preparation by the nine dining units on campus that she supervises. “It’s up to the unit managers,” she said, as to how much organic material is in a product. Much of her organic lettuce and spinach is grown at UCSB’s Sedgwick Ranch Natural Preserve. A half dozen other vendors gave away samples of items ranging from fruit drinks to chocolate in what Hawkins hopes will become an annual event.

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