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Brenda Ortiz

Give to UC Merced Campaign Tops $1.4 Million, Breaking Record for Third Year

Give to UC Merced, the university’s annual year-end fundraising campaign, was the most successful of its 11-year history, garnering nearly $1.43 million from 647 donors. The tremendous show of generosity far exceeded the original goal of $250,000 from 500 donors.

Each year, the UC Merced campaign launches on Giving Tuesday, the worldwide day of charitable giving on the first Tuesday after Thanksgiving. In 2020, the university’s fundraising effort was extended to encompass the month of December.

Josiah Beharry Offers Unique Perspective as 50th Student Regent

First-generation doctoral student Josiah Beharry made history in 2023 when he was chosen as the first student regent from UC Merced.

In addition to being the 50th student to serve on the Board of Regents that governs the University of California system, Beharry also is the first publicly identified undocumented DACA student to be named.

Born in Trinidad, he immigrated to the U.S. with his family at age 3 and was raised in Ventura.

Alice Waters Institute Challenges Student Chefs to Get Creative

Student employees in UC Merced’s dining centers got an up-close look at the sustainable techniques at a family almond farm and were challenged to create locally sourced dishes as part of a workshop inspired by an internationally famous chef. The workshop was presented by the Alice Waters Institute for Edible Education in collaboration with UC Merced Executive Chefs Anthony Pangelina and Mitchell Vanagten.

Star Soccer Player Finds Success On and Off the Pitch

Four years ago, lifelong soccer player Yesenia Tijerina stopped playing when the pandemic shut everything down. Her classes at UC Davis were taken online at her home in Salinas.

Tijerina started her soccer journey at age 5, playing on a boys’ team in Salinas. Years later, she joined a travel team and played on a girls squad. Then she competed for Alisal High School. Now she wasn’t on a team.

Chef Maria’s Pozole Brings Comfort to Campus

Every Thursday, Chef Maria Maravilla arrives on campus at 5 a.m. In the kitchen, she carefully grinds spices and chops vegetables, both for her special creation and to top it off. She boils 300 pounds of barbacoa before placing all the ingredients into a large kettle.

When the Pavilion Dining Center opens for lunch, about 600 people will get to savor the rewards of Maravilla’s labor: homemade pozole.

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