Second Flavor is Released: Juju-Bee Session Mead
Partnered with Rock Front Ranch to provide this unique dessert fruit infusion. Watch SBCFAN’s storytelling video to learn more about why Jujubes are unique and suitable for the Cuyama Valley climate.
Growth and Scaling Up
Cuyama Beverage Company is an on-going success story – and plans to have two more products available by the end of 2021. Their goal is to celebrate what is made in Cuyama and grow the market for their products across…
First Flavor is Released: Sage Honey Session Mead
All ingredients are sourced from small farms, rangelands, and desert cultivators in Cuyama Valley. Partnered with Rock Front Ranch to source honey that is single-sourced from wildflowers and bees native to the region.
Outfitted a Mobile Commercial Catering Trailer
By drawing from their own assets and infrastructure, and utilizing $30K in funding from the Santa Barbara Foundation, Blue Sky Center invested in outfitting Cuyama Kitchen, a mobile commercial catering trailer that serves as a space for youth and community members…
Developed Grassroots Food Action Programing
Blue Sky Center’s AmeriCorps VISTA staff members developed and distributed a community food action survey to vet the top project opportunities determined by the Task Force.
Hosted a Series of Culinary Workshops
Blue Sky Center’s Cuyama Kitchen ran a series of culinary workshops to engage community members around a common table. These opportunities included a sourdough bread baking workshop for Cuyama Valley women, an intergenerational cactus planting workshop, a grilled cactus community dinner,…
Cuyama Kitchen Became a Revenue Stream
A Rental Agreement was developed so that the Cuyama Kitchen could become an earned revenue stream for Blue Sky Center. The Cuyama Kitchen – and its inventory of catering supplies – can be rented for an affordable rate, complementing Explore Cuyama, Blue Sky…
Blue Sky Center Launched the Made in Cuyama Initiative
The Made in Cuyama Initiative focuses on identifying local entrepreneurs and businesses, helping them reach their full potential.
Joined the Community Kitchens Working Group
The Cuyama Kitchen joined the SBCFAN Community Kitchens Working Group to help identify potential food hubs and create an information database that consolidates resources and experiences from and for food hubs.
Gardens Underway
There are about 30 families with garden plots and 10 Spanish-speaking garden leaders who provide peer-to-peer education. 20 more families are interested in installing raised bed gardens.
