Pierce College Farm Market worker Fermanda Gonzales fixes strawberries on a slow day at the De Soto Avenue and Victory Boulevard corner organic store at Pierce in Woodland Hills, Calif. on June 27, 2012. Gonzales has been working at Pierce for five years.Photo by Javier Zazueta.

Back in the 2005, only a red open barn and overgrown grass that had turned yellow from the heat could be seen from the corner of DeSoto Avenue and Victory Boulevard.

Today, in its place stands the Piece College Farm Center along with many other attractions that are open to the public.

Robert McBroom is the current Farm Center Director.

His dust covered shorts, worn t-shirt and backwards cap are perfect for working out in the field.

As he looks over the produce that is displayed inside the market, he smiles.

“Everything we [sell] is either grown here on the farm or we’re receiving from other farmers locally grown,” McBroom explains.

Having a direct connection with the farmers ensures that the produce is being treated correctly.

“That’s what makes this special,” McBroom said. “We know what’s being used on the particular produce.”

There are two large metal fans that cool the barn, also used as a storefront.

Fermanda Gonzales stacks straberries into larger containers during the early day at the Pierce College Farm Market in the corner of De Soto Avenue and Victory Boulevard at Pierce In Woodland Hills, Calif. on June 27, 2012. Fermanda started working during the Halloween Harvest and now has been working at Pierce for five years. Photo By Javier Zazueta.

The wind carries the sweet smell of fresh strawberries.

There are samples of both the strawberries and The Topanga Quality Honey that is for sale, properly packaged in teddy bear jars.

Frank Paglianti is one of the newest members of the family friendly farm.

He works inside the market as well as out on the fields.

“I enjoy growing stuff and planting stuff, and just watching things grow,” Paglianti said.

It is people like Paglianti that give the market an old fashion feel in which service does not end when money exchanges hands.

He recently carried groceries to a woman’s car that she had just purchased.

This is a common practice of his, according to McBroom.

Rachel Lipson is too young to remember when a local market such as this was “the norm.”

She was on a mission to find fresh corn with a friend.

“The sign was very confusing, we had to walk through the college to find the market,” Lipson said.

She was pleased to see that the corn was indeed fresh and covered with a wet towel.

“That’s how you do it,” Lipson said.

Along with the fresh corn she also bought a fresh white peach, which she immediately washed and took a bite out of.

The juice from the peach dripped down from the corners of her mouth.

“It’s delicious,” she said, still chewing.

Fermanda Gonzales, 22, has been working at the market for the last 5 years.

Like Paglianti, she works both in the storefront and on the farm.

She trains ponies, in order for them to be able to act accordingly when children are riding them.

Over the past five years, she has seen new customers every day, but knows her regulars.

“We get the same comments [from customers], how it’s really good, good quality,” Gonzales said.

She has also seen how the market has changed – when McBroom first started, there was no running water or electricity.

Since then minor as well as major projects have been tackled.

However, McBroom still would like to see a paved parking lot as well as restrooms.

The market is one of the last places on the Pierce campus where restrooms are not easily accessible.

“We rent out restrooms when we have events,” McBroom said.

Those looking for fresh corn, tomatoes, squash, zucchini and cucumbers should stop by and check out the farm.

There are also jams and preservatives that line the shelves, as well as Dr. Shapiro’s Joke Book that is also available.

The farm center is open 7-days a week from 10 a.m. to 6 p.m.

To learn more about the Pierce College Farm Market visit: http://www.piercefarmcenter.com/

A look into the Victory Boulevard entrance of the Pierce College Farm Market located along the corner of De Soto Avenue at Pierce in Woodland Hills, Calif. on June 27, 2012. Organic products inside the school grocery include strawberries, honey and bottled jams. Photo by Javier Zazueta.

Christian Olmedo, truck owner, dress shirt. Sachari Diaz, cook. Daniel O’Brien, Pierce student, Green Shirt. Jorge Jazquez, Pierce Student, striped jacket. Oscar Gonzalez, Pierce Psychology Student, white shirt. Food truck Coochie Fritos. Photo taken Wednesday April 18, 2012 at Pierce College in Woodland Hills, Calif. Photo: Todd Rosenblatt

For the last four months, a food truck with the name “Cuchifritos” slapped on its side has operated by the Pierce College Center for Sciences. But the name doesn’t belong to them.

“Cuchifritos” was the previous operator’s business name, and is associated with Puerto Rican food, not the blend of American and Mexican cuisine the truck currently serves.

The truck serves a variety of food from pastrami sandwiches to nachos supreme.

The “Cuchifritos” name owner, Diana Tinker, declined to talk to the Roundup about pursuing any actions to remove the name from the truck, but did mention she was not happy about it.

The owner of the food truck by the Center for Science is Christian Olmedo and he has had it for one year.

“I need to change it [the name],” Olmedo said, “I just don’t know what to call it.”

Tinker has addressed confused customers following @CuchiFritosLLC on Twitter about the mix up of the science building food truck and “Cuchifritos”

“CuchiFritos hasn’t been serving for months…whatever is being served at Pierce college with my CuchiFritos logo truck isn’t my food,” Tinker wrote on Twitter from her @CuchiFritosLLC account April 11.

Food trucks must at all times have a health grade visible or be able to provide one if it is requested by a patron, according to the County of Los Angeles Public Health’s mobile food facility inspection guidelines.

Olmedo said his truck has an “A” rating, but there is no way to confirm it at this time.

Environmental science major Qusai Bhaijeewah said he has been to Olmedo’s truck over 10 times.

“It’s closest and they [Pierce College] destroyed the cafeteria where I used to eat,” Bhaijeewah said.

He said his favorite meals from the food truck are chili cheese fries and a cheeseburger with American cheese.

“It’s [the food] not healthy,” Bhaijeewah said, “It doesn’t give you the energy you need.”

Accounting major Ashley Lanwick said she likes Olmedo’s food truck better than the Hot Sauce truck.

“The water is cheaper than the vending machine and the guy [Olmedo] is really nice,” Lanwick said.

Olmedo said he lowers the price of food by about $2 when he is on campus for the students at Pierce.

The truck also operates at various locations in Burbank and Glendale.

Christian Olmedo, truck owner, dress shirt. Sachari Diaz, cook. Daniel O’Brien, Pierce student, Green Shirt. Jorge Jazquez, Pierce Student, striped jacket. Oscar Gonzalez, Pierce Psychology Student, white shirt. Food truck Coochie Fritos. Photo taken Wednesday April 18, 2012 at Pierce College in Woodland Hills, Calif. Photo: Todd Rosenblatt

But once you go inside you are drawn in by all the Mexican inspired decorations. The restaurant is filled with artificial trees of apples and white flowers. The walls are dark blue and mustard yellow. Some walls have paintings of women cooking. They have wooden tables with red and blue chipped chairs. They have big, yellow suns hanging from the celling and against the walls.

The restaurant is cut into several rooms divided by black bars wrapped with vines. They have a patio outside as well. One room in particular differs from the rest because it has a big moon hanging from the wall. This room also has big, ceramic fruits against the wall from red strawberries, mangoes, and half-cut papayas.

For beverages they have the typical Coke Cola, Sprite, and Root Beer but if you are in the mood for something more refreshing and crisp then try their homemade sweet “Horchata” ($1.95) which is rice milk that is made out of scratch. They also serve beer, wine, and margaritas.

The restaurant carries burritos, tacos, tortas, and burritos. They have a variety of meat which includes shredded beef “machaca”, marinated pork “al pastor”, steak, lean fried pork “carnitas”, and chicken.

Their most popular plate is their “Platillo de Steak Picado” ($10.59) which is grilled, soft steak cut into pieces and tossed in with fresh cut tomatoes and later cooked in tomato sauce. The plate, like every other entrée in the restaurant, comes with fluffy rice mixed with peas and brown, refried beans. The beans are topped with melted mozzarella cheese and with three oily but crispy chips. You also get creamy guacamole that is mixed in with diced tomatoes and onions. Once you taste the guacamole you can taste a hint of lime and cilantro after.

Their tortas ($6.59) are tasty as well if you are looking to eat a big sandwich. It has your choice of meat, sliced tomatoes and spicy jalapenos, sour cream, diced onions, chunks of avocado, and melted cheese inside a feathery, soft, French bread that is spread with brown refried beans.

Their lists of desserts are good as well. They have homemade “flan” ($1.95) that melts into your mouth as soon you taste it. The flan is rich and sweet. Another great dessert is their “Jericalla” which is a creamy egg custard. The dessert is sweetened with scrumptious caramel you cannot possibly taste the egg. It is a delicious and very sweet way to end your meal.

If you are looking for a casual night out with the family then this is the place for you but come early because on the weekends it is impossible to find a seat with the kind of coordination they have. You have to pick your items from the menu on the wall and go to the cashier to order. They will give you a number and you have to pick up your food, if you order dessert or drinks then that will another separate line. The food is excellent but they should probably rethink their organization.

Las Fuentes 18415 Vanowen Street, Reseda (818-708-3344). Sun-Wed 8 am – 10pm. Thurs – Sat 8 am – 11 pm.

Pagoda Inn, specializing in Mandarin and Szechewan styles of Chinese cuisine, has been open since the mid 80s, and all that time run and operated by the Cheng family.

One might first overlook the unimposing Pagoda Inn next to the large Wholefoods Market and large Z Pizza chain, but on closer look a uniqueness stands out.

All the stores in the center have brick storefronts, with the exception of Pagoda Inn, who has a pine wood theme, which bleeds over into the restaurant itself.

Inside, the hustle and bustle of market-goers changes into a very calm and relaxing scene of the fancy, family dining.

The room is dimly lighted by hand painted paper lanterns on the roof and an assortment of house lights, as well as decorated by cherry wood dining chairs set around white cloth covered tables.

The clean, white walls are adorned with Asian landscape paintings and calligraphy drawings.

The restaurant also hold an old fashion bar, similar to one expected to be seen in the typical 50s American household.

Calm, romantic piano compositions play over the restaurant’s sound system.

Once you are settled, an attentive and helpful waiting staff comes to your service with your menus, ready to take drink orders.

The menu holds a variety of meal options, differentiated by lunch to dinner sections, as well as sections devoted to specific ingredients such as seafood, pork, beef, poultry, vegetables, and an extensive healthy selections section.

Opening at 11:30am, service starts with lunch, but there is little disappointment to be had.

The lunch menu is served until 4pm and is a much better deal than you’d find at any imitation Asian cuisine restaurant of the likes of Panda Express.

Lunch varies from $5.95 to $8.95 and comes with your choice of Egg drop soup or hot and sour soup.

The first selection on the menu is quite possibly the most tasty: Kung Pao chicken($5.95).

The Kung Pao chicken is made with chewy, tender dark meat bits along with crunchy roasted peanuts, wonderful water chestnuts that explode with flavor, and small grilled red peppers that pack a major punch, all drizzled in a thick, tantalizing mandarin sauce.

On the side of the whopping pile of chicken you receive, there is a pile of perfectly prepared rice, not too sticky and not too dry, a slaw-like salad that has a wonderfully orangey sweet flavor to it that would make a lover of even the slaw intolerant, and an orange wedge to top it off.

The dinner menu is equally as yummy, but higher priced, from $9.95 to $26.95.

Try the chicken in curry sauce(10.95).

You’re instantly hit with a wave of the wonderful curry spices upon receiving this dish. The white chicken meat slices are scrumptiously tender, which plays off of the crunchy green pepper, grilled onion, carrot mix, all enveloped in a lovely dark yellow curry sauce.

I recommend putting your side of rice in the dish to give the sauce a bit more texture.

To top off your meal, have a dessert for $2 to $3.95.

I advise trying the lychee on the rocks.

This dish is chilled lynchee fruit on a bed of ice, which have the texture of olives, but a light sweet flowery flavor that brings melons to the mind.

Lastly, the meal is ended with a fortune cookie.

When you come to Pagoda Inn, make sure you bring an empty stomach, as you should expect some heavy portions.

Pagoda Inn:

Location: 19348 Rinaldi St

Northridge, CA 91326

Hours- Monday to Thursday,

Sunday 11:30am – 9:30p.m.

Friday to Saturday 11:30am – 10pm

Soft warm fresh made pizza bread rolls are placed in front of you at your table. The flavorful rolls have a dab of mozzarella cheese sprinkled with garlic salt in the middle.

The service is nice and friendly and the waitresses are attentive; constantly asking if there is anything more they can do.

The ambiance is homey, with sawdust on the floor, wooden tables, chairs and booths. The room contains many “climbing Jerusalem” plants hanging from the stucco ceiling that is covered with playing cards.

The walls are painted a forest green and are covered with wood paneling. There are pictures of food and old drive-in movie theaters, which are out lined in blinking pin lights.

The restaurant specializes in pizzas and gives customers family style food with large portions. There are private spacious booths and it has a casual family celebration type atmosphere.

The pepperoni pizza has thin crunchy crust and the cheese is oily. It has the New York style that Californian’s don’t usually have the option of tasting.

Their famous antipasto salad blends together perfectly, with the combination of crispy romaine lettuce, mozzarella and provolone cheese, Cotto salami, Mortadella, pepperoni, pepperoncinis, garbanzo beans, red onions, fresh tomatoes and just the light dab of red vinegar dressing that comes on the side.

The restaurant also offers a gluten-free selection of most of the menu options, which includes gluten-free pizzas, pastas, desserts, sandwiches, salads and drinks.

The Original Pizza Cookery was founded by Jordan Klempner in 1975 and was designed to seem like the inside of a home.

There is only one location 2 miles from Pierce College, which is located at Woodland Hills at 6209 Topanga Canyon Blvd. Woodland Hills, CA 91367 (818-887-4770).

1. USA Donuts & Croissants

USA, located on Topanga Cyn Rd, makes a fritter as perfect and traditional as can be. The outside is a scintillating golden brown that has a slight crunch to it. A light icing layer has been drizzled over the outside of the wonderful round pastry. The inside has a soft, almost doughy texture that envelops the small chunks of fresh apple and cinnamon. The shop has a traditional donut shop look to match the traditional food, with a long glass bar holding an assortment of pastries and donuts.

2. Jolly Donuts
Further down Topanga is Jolly Donut, full of neon, attention-catching signs. Drawn in by the scene, you step onto a deep red tile floor and see the bright colorful pictures adorning the walls. The apple fritters here have a very beautiful presentation, much shinier and brighter than their USA counterpart. Once you bite in, you feel a satisfying crunch of the well-cooked dish, and then taste a very sweet overtone not present in some fritters. Be careful, though; all card purchases have a 50 cent charge.

3. Dulcet Gourmet Donut

If you’re looking for a bit more of an apple flavor to you fritter, head down to Dulcet Gourmet on Vanowen. The fritters here have a tantalizing white glaze of icing, but this is seemingly only for show and texture, as the icing’s flavor is in no ways overpowering. Dulcet has a very classy look, with white walls and floor as well as a marble topped bar. If you’re also looking for a cold treat to go with your pastry, the shop has a full ice cream bar with numerous flavors.

4. France Doughnuts

Off of Sherman Way is France Doughnuts, a very eye appealing shop that also deals in selling lottery tickets. The store is all white aside from the red front counter that draws you into to place your order, which can take a while based on the number of people that frequent this small shop. France’s fritters are darker in color, but well glazed and shiny. They are often cooked well done and the later you go, the less apples you’ll be able to taste due to the slightly overpowering oil taste, so get your fritter fix early.

5. Starbucks’

Often times the commercial pastries leave more to be desired, but this is not the case. Starbucks’ apple fritters. This is not your average, traditional fritter. Unlike its somewhat flat and round partners, Starbucks’ fritters are thick and squarish. Also, Starbuck’s fritter has a noticeably lumpy appearance that breaks apart easy, good for sharing. This fritter is also has more of a cinnamon roll-ey texture to its dough, and has more of dough than apples. There is also very little icing and is the least sweet out of the five. So if you have a fritter craving and are looking for a more healthy alternative, head on down to your local Starbucks’.

Charburger (The Habit)

The charburger is the heart and soul of the Habit menu. Consisting of a charbroiled patty, toasted buns, fresh lettuce and tomato, grilled or raw onions, pickles and mayo; it is the classic American burger. Priced at $2.95, the charburger is worth every penny. Cheese is an additional $0.50, bacon is $0.75, and avocado is $1.00. Even on a $5 budget, one can dress their burger with an additional topping or two or upgrade to the double charburger priced at $3.95. The bacon cheeseburger at the Habit is just as good as any version that can be found at double the price. 22651 Ventura Blvd., Woodland Hills, CA 91364 (818)225-2231. 14622 Ventura Blvd., Sherman Oaks, CA 91403 (818)386-0955. 17132 Ventura Blvd. Encino, CA 91316(818) 783-6162.

Double-Double (In-N-Out)

Two beef patties, two slices of cheese, two toasted buns, lettuce, tomato, grilled or raw onions, and spread (their specialty 1000 island-esque sauce). Unlike many fast food chains, In-N-Out produces a burger that doesn’t raise questions of content, authenticity, or edibility from the consumer upon encountering their meal. The family-owned chain is nearly exclusive to California, so college students around the country aren’t all necessarily blessed to have this restaurant down the street like Pierce College. The double-double is priced at $2.75, which means that the price of this burger and fries will still come out under $5. 19920 Ventura Blvd., Woodland Hills, CA 91364 1-800-786-1000. 6841 N Topanga Canyon Blvd., Canoga Park, CA 91303 1-800-786-1000. 8830 Tampa Ave., Northridge, CA 913241-800-786-1000.

Chili Cheeseburger (Tommy’s)

This item is simply listed simply as the “cheeseburger” on the Tommy’s menu, meaning you will actually have to ask to hold the chili if you don’t want it on their standard burger. However, this is not recommended because though it is not an artisan chili, it is very good for the price. At $2.25, Tommy’s chili cheeseburger is one of the cheaper and tastier chili cheeseburgers around. The price leaves room for a side of fries or even two chili cheeseburgers under $5. Being another chain that is basically exclusive to California, Pierce students get to enjoy another good, cheap burger that a student in Delaware or Nebraska may not ever get to experience. 7240 Topanga Cyn. Blvd., Canoga Park, CA 91303. (818)340-8775.

Fatburger (Fatburger)

The fatburger at Fatburger has all the classic makings of a burger. Accompanied by lettuce, tomato, pickle, mustard, mayo and diced onions, the thing that stands out about the burger is the actual hamburger patty. The succulent, perfectly grilled burger patty on a fatburger is what sets it apart from its run-of-the-mill burger brethren. Priced at $4.99, the fatburger is the most expensive burger on the list. However, it does compete with most burgers above it in price. 21911 Ventura Blvd. Woodland Hills, CA 91364. (818)702-0257

Pastrami Burger (Boulevard Burgers)

When the phrase “local burger joint” is brought up, Boulevard Burgers comes to mind. The pastrami burger is a combination of the restaurant’s specialties, and it is delicious. The burger patty is juicy and the pastrami is good enough to put on a deli sandwich, which is rather surprising at a burger place. The most exciting part about this burger is the fact that it still manages to reside under $5, at $4.69. The pastrami burger and bacon cheeseburger are both recommended, and both within $5 as well. 21718 Ventura Blvd., Woodland Hills, CA 91364. (818) 703-6005.

One place that could serve as an option is the Freudian Sip, as they coffee, sandwiches, pizza, chips, and fountain drinks.  However, students’ like Michael De Silva, computer science major,  believe that the Freudian Sip has become a bit “overpriced” for how much they charge for food, so he’d rather eat somewhere else.

In addition to the Freudian Sip, Pierce College now has food trucks scattered around the campus to give the students other options to where to purchase their meals. “I used to get my food at the Sip, but then the food trucks came into my life,” said Elliot Bergman, undecided.

However, there are students who don’t eat at the Freudian Sip or out of the food trucks, for some students decide to bring lunch from home.  Roody Joseph, undecided, and a current member of the Pierce College football team brings his own microwavable burritos. “I like to bring my own two-dollar burritos that I get from Wal-Mart that cook under two-minutes,” said Joseph.

As soon as you hear your name you rush to the counter to get your first peek at the wondrous sub placed before you.  An amazingly giant classic roast beef sandwich sitting in a red basket with polka dot wrapping underneath.

The sandwich is dazzling from the over flow of Italian dressing glistening off the lettuce and onion.  The fresh bread swirls in your nostrils as you inhale the scent to find a hint of pickle juice and mustards.

As the first bite comes, the roast beef and Swiss cheese come through the juicyness of the Italian dressing and the crisp lettuce adds a crunch that complements the onion and mustard all in one.  You lust for more and devour the first half as say to yourself, “the next half better be just as good.”

As you attempt the second half of this colossal sub you realize you ate too fast as there is a small bob in your throat and you wash all of the first half down with a Coke the size of a bowl.  And you know just by looking at the second half that you’re going to need every drop of that Coke.

With a nod of the head to the celebrities you look down at the last half.  Daughnting seems the task, but the memories of the first half say “I’m worth it so eat me.”  With a huff you draw up the dipping wonder that lays in your hands.

The lettuce and onion slavered in Italian dressing, check.  The Swiss cheese encompassing this salad-in-a-bun, check.  The roast beef bulging towards you and still being glued to the white bread that envolpes this sandwich of sandwiches, check.

For the beginning of the end you take the first bite.  The mustard gives a taste that makes fresh bread taste even better rolls along the tongue with the dressing.  The fresh lettuce and onion slip past giving the hint of their presence and complementing the cheese as the roast beef parades forth.