An assortment of mugs available at CCS donated by visitors. 

Tucked next to the bustling Cowell-Stevenson dining hall, the Cowell Coffee Shop (CCS) stands as more than a spot for a quick recharge. 

While it boasts a loyal group of regulars, many don’t know what really goes on inside. 

The outside porch of the CCS is located next to the Eloise Pickard Smith Gallery, in the same building as the Stevenson/Cowell Dining Hall.

Cowell Coffee Shop (CCS) is more than a coffee shop; it’s a testament to the power of community and encouraging independence in the workplace. Operations are driven by agency and collaboration as student staff prepare food in the upstairs kitchen. CCS is a place where sustenance is not merely physical but emotional — a haven amidst the chaos of university life. 

Until last spring, I had never ventured inside the elusive CCS, despite passing by numerous times. I then stumbled into an agroecology internship, which offered CCS as a possible placement. Eager to explore this intriguing place, I seized the opportunity and discovered a space unlike any other on campus. 

Visitors must sign in on the computer at the front of Cowell Coffee Shop, or with posted QR codes before grabbing food. The system keeps track of visitors and helps CCS receive funding to keep up with demand. 

In 2018, CCS evolved from a regular coffee shop into a free food resource. Similar to the Redwood Free Market, it is funded by the Center for Agroecology and Colleges, Housing and Educational Services and supported by campus resource centers. Its viability relies on visitor sign-ins, which directly influence its funding and operations.

CCS also collaborates with other organizations on campus to offer healthy food options at events such as Indigethanx, a celebration of culturally relevant food and gratitude that is catered by CCS.. Camille Pai, a staff member at CCS, emphasizes the importance of sourcing seasonal produce and intentionally selecting ingredients that reflect cultural authenticity. 

“We’re not used to seeing our cultures reflected in what we eat on campus,” Pai said. “We want to ask people what they wanna see. What’s so special is that we get to ask the staff what they would like.” 

Student staff preparing food together in the upstairs kitchen. After they’re prepared, dishes arrive downstairs via dumbwaiter. 

The student staff all contribute their unique backgrounds to create the diverse culture of CCS.

Kitchen staff member Ajay Bhatia embraced the art of cooking out of necessity while studying abroad in Germany last fall and winter. Facing a lack of Asian cuisine options, he took it upon himself to learn how to cook cultural dishes. Ajay gradually honed his culinary skills by using videos and articles, experimenting and refining his techniques along the way. As he gained confidence, he began sharing his creations with friends. 

“Being able to cook often for a lot of people I care about was instrumental in me enjoying cooking a lot more,” Ajay reflects.

Staff member and frequent visitor Jessamyn Wright’s relationship to CCS began with a roommate’s recommendation. As a student without a meal plan, Jess relies heavily on CCS for food several times a week. Beyond its role as a provider of nutrition, CCS has become a social hub for Jess and many others, underscoring the cafe’s role as a communal spacefor forging new connections.

In the past year, CCS has experienced a remarkable surge in patronage, doubling its usual number of visitors. Gabriela Anger, student staff member turned site manager, reflects on this increase.  

“There’s a delicate balance between wanting to accommodate everyone and recognizing our core mission. As a cultural hub on campus, it’s easy to lose sight of our primary role as a resource for food-insecure students,” Anger said. “We’re eager to find a way to welcome everyone while prioritizing those who need our support the most.”