Tag Archives: farm market

Students craft gold in a bottle

The Fresno State Winery has won two gold medals in as many competitions so far in 2014 for its student-crafted wines. Lauryn Meissner won gold for her 2011 California Syrah at the California State Fair Wine Competition, and Matt Rule ...

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Grand opening of the Rue and Gwen Gibson Farm Market [gallery]

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Fresno State almonds sold locally, globally

While California’s almond market is booming, Mechel Paggi, director of Fresno State’s Center for Agricultural Business, said that the university’s almond production benefits from the positive aspects of the industry.

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Farm market preps for upgrade

Campus store uses slow off-season to get ready for move to new building Business for the Rue and Gwen Gibson Farm Market slowed down when tree fruit went out of season, but that does not mean there is no work ...

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More Range in Meat Selection

The newest student-produced food at the Rue and Gwen Gibson Farm Market is 100 percent grass-fed beef grown at the San Joaquin Experimental Range near Coarsegold.

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Expanded farm market expected to open Spring of 2013

Fans of Fresno State’s agricultural products have something to look forward to early next year—the completion of a new, larger location for the Rue and Gwen Gibson Farm Market.

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Take a bite of Fresno State’s farm

A sweet and crunchy chocolate bar is being launched at the Rue and Gwen Gibson Farm Market this month for $1.50. A mix of chocolate, roasted almonds and giant raisins grown on the Fresno State farm are fusing together to make a new treat — the Bulldog Bark.

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Gibson Farm Market spreads holiday spirit

The Rue and Gwen Gibson Farm Market is offering much more than wine and produce this holiday season—they’re giving costumers the opportunity to experience the university’s agriculture department in a new way with seasonal items and events.

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Farm market offers more than corn

A standing sign welcomes customers as they enter the Rue and Gwen Gibson Farm Market with a note that corn season is over and another crop will not be available until next summer.

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Fresno State ice cream finds favor in online survey

The Rue and Gwen Gibson Farm Market at California State University, Fresno is one of the favorite places to get ice cream to beat the San Joaquin Valley summer heat, according to Fresno Bee online readers.

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Farm Market creations

The culinology program, headed up by Dr. Dennis Ferris, blends culinary arts and food science. “The program is designed to produce people who are very sharp in product development,” Ferris said.

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Olé Mole

Preliminary tests conducted on campus by Fresno State student Mao Xiong today are the first in an effort to find “the best” of seven Mexican mole (pronounced mo-lay) sauces to sell at the Rue and Gwen Gibson Farm Market.

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Three Fresno State wines win Best of Class at state fair

The Fresno State Winery won 10 awards in the recent California State Fair commercial wine judging, including three Best of Class in Region and a gold medal, capping a year that netted 32 medals in six prestigious competitions throughout the country.

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Farm Market offers healthy options

The Gibson Farm Market began its first week of healthy offerings to the student body on Tuesday. A stand of selected produce will be available in the quad area of Fresno State’s campus once a week throughout the semester. [display_podcast]

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Bringing back the Valley’s heart

Two lanes. Only two lanes of road existed for state Highway 99 and lined all along its stretch were dozens of farm markets. Markets providing oranges, grapes, berries and more of what some claim is the world’s best produce.

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A gift of growth

The newly named Rue and Gwen Gibson Farm Market was unveiled yesterday in honor of the parents of the late Joyce Mae Gibson, who gave $2 million to help expand the market, and establish an endowment for the Equine Studies program.

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Farm Market introduces new pomegranate jelly

The Farm Market unveiled its newest student-made product, pomegranate jelly, Wednesday with a free tasting. “Everybody really enjoyed it,” said Ryann Bringhurst, a freshman pre-nursing major who works at the Market. “It tastes really good, like pomegranate, but sweeter. It ...

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The culture of cheese

Manager and instructional support technician Daniel Avila, 37, cuts the curds both horizontally and vertically with a cheese harp.  The hand-held tool with several blades opens up the cheese and allows the moisture to air it out.  This is just one step of the arduous cheese making process.
Like wine tasting, cheese tasting is a part of culture. But culture is also a part of cheese.

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