Cal Poly Event Raises Funds in Time of Need

In its fourth year, Cal Poly Pomona's annual wine tasting and auction event Sunday brought out local businesses, nearly 800 visitors, and newly-added food trucks to raise money in a time of need for the Cal State University system.

The event's organizer, Donna Holman, said the annual Southern California Tasting & Auction works to build awareness of the school's programs and this year's particular financial straits as the CSU system faces at significant budget cuts starting next fall.

Sunday's event was part of a broader campus campaign started in 2010 to raise $150 million for the school, which will be asked to reduce its budget by $281 million next fall, according to a report at the Los Angeles Times.

Holman, who has lived in Diamond Bar since 1986, said the need makes it more important than ever for people in the region to support the university.

"Supporting Cal Poly is important for Diamond Bar because it's one of the best schools in the region," Holman said.

Since moving to the area, Holman said she has seen increased involvement in the campus from Diamond Bar and Walnut residents.

"And we need this now more than ever," Holman said. "Students will only be paying more in fees and events like this help sponsor academic enrichment and scholarships."

Without the passage of state tax extensions to support education budgets, the CSU system could see nearly $1 billion in cuts, a situation that has pushed trustees to approve a 10 percent tuition increase for the 2011-12 school year.

Weeks ago, students gathered at the school to protest budget cuts and fee hikes as part of a day of protests at CSU campuses around the state.

The student organizers pushed then for the resignation of the CSU system's chancellor, Charles Reed, who reported to the L.A. Times that his office will also see an $11 million cut next year.

To raise funds, Sunday's event at the campus rose garden featured a live and silent auction with big-ticket items, including a Los Angeles Lakers jersey signed by the entire 2010 championship team and a week-long trip to the Basque coast of France, among other items.

Local businesses were also represented Sunday, with and out serving samples to passersby.

"It's a win-win," East 180 Chef Danny Wong said, "it's good for business, good for the university, and good for the guests."

Leanh Sam, a relative of Wong's, was at the East 180º booth and said she expects the restaurant will be back next year as well.

"It's a lovely setting and a good crowd," Sam said Sunday, "and all of the food is almost gone!"