issue06 winter2010

Organic Coffee Beans. Check.

Biodegradable Cutlery. Check.

But when it comes to going completely green, De Anza College dining is still at the mercy of mother nature.

Patrick Gannon, director of the Hinson Campus Center, pinches off a small slab of salmon and tells in his hearty Irish accent why some of cafeteria food is

organic, and some is not.“Here’s my philosophy:

if there’s an option to get a healthier choice, and it

means paying a little bit more, usually, I will do it.”

However, the supply of organic food can be unreliable, Gannon said, because seasonal foods

cannot be grown year-round. Also, weather phenomena such as rainstorms can restrict the

supply of a given organic food and drive up its price to double or three times the normal value.

“You’re kind of dependent on nature,” he said. “That’s

DE ANZA EATS ORGANIC

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