CPP Magazine

That's SoCalPoly

A collection of short stories celebrating our campus' unique location, traditions and inclusive polytechnic identity.

PolyX How To: Publish a Literary Magazine

In the Journaling Publishing Activity class, students become editors of Cal Poly Pomona’s student-run literary magazine, Harvest International. The theme for the spring 2022 edition focuses on the Year of the Tiger: “A Year of Great Hunger and Fervor.” The magazine has articles and stories in English and Spanish, as well as in other languages to represent the diversity of the Department of English and Modern Languages. Student editors also lead the advertising, production and publishing aspects of the magazine.

Students immerse themselves in the literary and cultural life of the campus as they create a forum for artists, poets and designers.

Harvest International editors brainstorm the magazine’s theme, article topics and visuals.

Editors use Instagram (@harvestcpp) to request poetry, art and short story submissions that represent the magazine’s theme.

In addition to a digital publication, students create two hard copy magazines. They use various machines in the Maker Studio, such as a photocopier and production printer.

After editing and design, students publish a PDF in week 14 of the semester and promote the magazine via social media during week 15.

A rendering of the Rose Float Lab and Design Complex

By the Numbers: Rose Float Lab and Design Complex

The new Rose Float Lab named in honor of alumni Don Miller and Ron Simons had its grand opening on May 7. The new lab gives Rose Float students a space to build beautiful, creative and innovative floats. It includes a fully enclosed float construction bay, design workspace, storage facilities and a massive courtyard to host large numbers of volunteers.

Rose Float Lab and Design Complex By the Numvers. 120 tiles on tournament of roses legacy fence, $5.5 million building cost, 14,000 sq ft indoor and outdoor, 7,200 sq ft storage space, 1/3 acres.

A Brief History: The Restaurant at Kellogg Ranch

The Restaurant at Kellogg Ranch while empty.The food and beverage operations course at The Restaurant at Kellogg Ranch epitomizes the learn-by-doing experience at The Collins College of Hospitality Management. Students learn how to provide excellent guest service, execute strategic restaurant management plans and prepare quality food. RKR’s menu is always evolving, but their hamburgers and famous “Apple Crisp with Dr. Bob’s Tahitian Vanilla Ice Cream” were the all-time favorite dishes. Lecturer Emeritus Barbara Jean Bruin, who taught the course from 1992 to 2016, delightfully recalls students training to serve by carrying trays of tennis balls. Witnessing her students develop into Michelin star chefs and go on to successful careers in the hospitality industry warms her heart, she says.

The RKR opens its doors. Philanthropist and the college’s namesake James A. Collins proposed and donated $10 million to build a student-operated restaurant to provide the hands-on experience needed in the industry.

The RKR becomes the first restaurant at a university to use OpenTable.com.

A $500,000 major renovation includes new flooring, tables and chairs, and also new industry standard culinary kitchen equipment, new and upgraded audio-visual technology, and mechanical, electrical and plumbing upgrades. Renovations were funded primarily by The Gettys Group and R.D. Olson Development.

The restaurant reopens for to-go orders after closing in March 2020 due to COVID-19.

The RKR reopens for indoor dining in early March.