
Henri discovers the Chico State Farm Meats Lab does more than sell sausages
It all started with a short text. Apparently, Henri had a package at the UPS distribution center that they were unable to deliver because they were unsure of his address. Thankfully, a helpful representative had provided a phone number. All I had to do was return the call, and it would all be straightened out, the package delivered.
The problem was, I didn’t remember ordering anything that hadn’t already been delivered. My “Some Like It Hot” socks had already arrived, as had my “All About Eve” apron.
Hmmm. Maybe a late Christmas present from a close friend? Except that Henri doesn’t have any close friends. Family? Non! Collete had already graciously Christmas-gifted me a wheel of Truffle Brie from Pt. Reyes Farmstead Cheese Co., and my dear mother was a wreck, reeling after the death of mon pere—though she still could have been civil enough to send me a little seasonal token of her love.

But Henri is okay.
Sniff.
It was a gorgeous January day, so I decided instead to drive out myself to pick up the mystery package. I remembered many years ago picking up a “Wizard of Oz” tea set there that I’d bought on eBay, despite having to drive miles and miles from Chico out into the wilderness to the UPS office.
Turns out my confusion was unwarranted. There was in fact no package awaiting delivery. In fact, the very nice clerk seemed amused at Henri’s perplexity and gently explained that there are very bad people out there who text and email personnes simple (moi?) and then use their private information to do all sorts of terrible things, including steal their identity—though I was both flattered and flummoxed that anyone might want to steal mine.
As I headed back out to Hegan Lane, I remembered that it was Friday and that the California State University, Chico Meats Lab was open. I turned right and ventured farther out into the wilderness.
The University Farm is part of the CSU, Chico’s College of Agriculture, offering hands-on experience, a “living laboratory,” to ag majors planning to enter a wide range of specific areas in their chosen fields. The Meats Lab’s offerings—itemized on a white board just inside the door—rotate, but usually include ground beef, steaks, various pork cuts, including bacon, and several different types of sausages sold in 1-lb. packages of four ($8.50). Everything is student prepared.

In addition to the Meats Lab, the farm offers a number of academic programs, including beef, mushroom, and organic-dairy units, aquaponics, and irrigation training.
The Organic Vegetable Project grows over 50 varieties of vegetables on three acres, supplying the university’s Community Supported Agriculture (CSA) membership. Extra produce goes to the Wildcat (CSU, Chico) Food Pantry for struggling students.
The University farm also offers its U-Pick Peaches event in late summer, and sells fresh turkeys for Thanksgiving (reserve ahead of time).
I ended up buying three different types of sausages. I also bought two packages of organic white cheddar cheese ($9.99 half lb.), which made delicious grilled-cheese sandwiches.

Of course, I could have made sandwiches with the sausages or cut them up to add to a soup or pasta dish, but I wanted to do a little taste test, each one solo.
And…
The jury is in.
All three were delish. The Pineapple actually included two or three chunks of pineapple in each one, and the Ragin’ Cajun had a nice bite to it—though I wouldn’t exactly call it “ragin’.” I think I liked the Tuscan Italian best, though.
Confession: The taste test might have been a bit compromised, as I complemented each sausage with one of my three favorite toppings—highly recommended.
- Garlic Pesto, from New Earth Market. Fresh! Made in Yuba City, delivered to the Chico store MWF mornings. Goes fast.
- Any Sierra Nevada Brewing Co. mustard, though I prefer Hazy Little Thing German-style whole-seed. Available at Sierra Nevada’s gift shop, and often at Grocery Outlet.
- Hatch Valley Salsa, from Trader Joe’s, made with fire-roasted green chiles from New Mexico (don’t worry, probably only about a 6 out of 10 on the heat scale), which Henri puts on almost everything, from scrambled eggs to turkey sandwiches to polenta.

The CSUC University Farm is open Monday through Friday 8 a.m. to 5 p.m. and is located about five miles southeast of downtown Chico at 311 Nicholas C. Shouten Ln., off Hegan Lane. Watch for the sign. Visitors—other than Meats Lab customers—should check in at the farm’s office. For more information on academic programs or guided tours (walking tours or in open-air trailers pulled by tractors) visit www.csuchico.edu/ag/university-farm/index.shtml or phone (530) 898-6343.
The Meats Lab is open Thurs. and Fri. 8 a.m. to 5 p.m. For more information, phone (530) 898-6028.
Henri would definitely give A’s to the students who prepared his Meats Lab purchases.
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