IR journal hosts spring release party
The Southern California International Review publishes its journal biannually.
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$30 million donated to build new hall
Alumna Verna B. Dauterive said the building will honor her late husband Peter W. Dauterive.
Fresh
University Club Executive Chef Blake Clevenger’s team prepared a four-dish organic meal, including Ojai pixie tangerine (front) and Tapia Farms white corn cake with McGrath Farms micro-greens with smoked chicken as a part of a Market Dinner to promote organic cooking.
University Club moves its location
The Club chose to move to a location on campus with richer architectural history.