At the San Diego County Fair, between the thrill of carnival rides and the sweet scent of funnel cakes, the Del Mar Fairgrounds transformed into an unexpected classroom, where families discovered how to eat well, reduce food waste, and live healthier lives. This year, the fair featured “Farm 2 U: A Taste of California,” an immersive exhibit celebrating local agriculture and food traditions.
One lively exhibit stood out amid booths filled with games, crafts, and snacks. With hands-on demos and approachable advice, educators from the Expanded Food and Nutrition Education Program (EFNEP) and trained volunteers from the University of California Master Food Preservers (UC MFP), based at UC Cooperative Extension in San Diego County, delivered a clear message: healthy eating doesn’t have to be complicated or costly.
Together, the teams shared practical tips for preparing nutritious, affordable meals and preserving seasonal produce through pickling, dehydrating, and making homemade sauces. Their interactive demos empowered fairgoers to make the most of their groceries, reduce food waste, and make healthier home choices without sacrificing flavor or fun.
But it wasn’t just about what to cook—it was also about how to handle food safely. Visitors learned how to avoid cross-contamination in the kitchen and how to properly store homemade tomato sauce to extend its shelf life.
“We’re here to share EFNEP’s mission of supporting low-income families across the region,” said Shirley Salado, EFNEP community education supervisor. “Our program helps people build balanced diets, stay active, manage resources, make smart purchases, and ensure food safety.”
EFNEP educators Sabina Padilla and Nellie Casillas introduced families to MyPlate, the USDA’s visual guide to healthy eating.
“MyPlate recommends filling half your plate with fruits and vegetables—that’s where fiber and key nutrients come from,” Salado explained. “We also talk about whole grains, lean proteins, dairy, and water. We help participants learn to read nutrition labels and shop smart—especially important for those managing conditions like high blood pressure, high cholesterol, or diabetes.”
At the fair’s community forum, EFNEP educators took the stage to lead an engaging discussion on grocery budgeting and label reading—topics that clearly resonated with attendees.
Just steps away, the UC Master Food Preservers demonstrated how to turn leftover produce into long-lasting pantry staples. Nothing was wasted—not even tomato skins.
“Today we dehydrated apples and tomatoes and made tomato jam,” said Leah Taylor, a Master Food Preserver in San Diego. For many visitors, the food preservation tips were eye-opening.
“I didn’t know how to read labels or get the most out of the food we already have,” said one local mother who attended a demo. “Now I realize it’s not just about eating better—it’s about using what we have more wisely.”
Preserving food not only reduces waste but also keeps cultural traditions alive. Using safe, science-based techniques—such as dehydration, water bath canning, and fermenting—families can stretch their grocery dollars and connect generations through shared knowledge, with guidance from trained UC Master Food Preservers.
Events like this reflect EFNEP and the UC Master Food Preservers’ shared commitment to building healthier, more resilient communities—one meal at atime.
Want to learn how to cook nutritious meals, preserve your own produce, and shop smarter?
Visit UC Cooperative Extension – San Diego County for free classes and resources near you