(The Epoch Times)—The University of Southern California (USC) has announced it will lay off staff and embark on other cost-cutting measures as it faces a $200 million deficit, as well as state and federal funding cuts, that interim President Beong-Soo Kim described as creating a “volatile external environment.”
In a July 14 memo sent to faculty and staff, Kim detailed how the decision was made due to considerable shifts in federal funding, as well as a likely decrease in international student enrollment.
“The ultimate impact of these changes is difficult to predict, but for a university of our scale, the potential annual revenue loss in federally sponsored research funding alone could be $300 million or more,” she wrote. “We cannot rely on the hope that federal support will revert to historical levels.”
USC is one of many universities now facing cuts that have historically relied on federal funds for research, hospitals, and student financial aid.
“To deal decisively with our financial challenges, we need to transform our operating model, and that will require layoffs,” wrote Kim, who did not outline how many people might be laid off.
Alongside cuts in federal financing, USC faces a structural deficit in which its revenue has fallen short of expenses, a trend that has gone on for several years.
The university implemented temporary measures in March 2025, including budget reductions and a pause in hiring. USC ended Fiscal Year 2025 facing an operating deficit in excess of $200 million. In Fiscal Year 2024, the university posted a $158 million deficit. The university is home to the USC Marshall School of Business, which is often ranked among the nation’s top business schools.
“Left untamed, this recurring, structural deficit erodes cash reserves, constrains future planning and capital needs, and is simply unsustainable,” Kim stated.
The university has taken other steps to address the deficit, such as ceasing some third-party services, while instituting discretionary spending and travel controls.
Kim says that the school is committed to further cuts, such as selling unused properties, eliminating redundant operations, and lowering compensation for the university’s best-paid employees. USC created a website to pool ideas from students and faculty on how best to tackle its financial challenges.
“While important steps, these measures will not be enough by themselves to reverse our structural deficit and weather the new federal environment,” Kim wrote in the letter. “Nor is it feasible to rely on increased tuition revenue, draw more from our endowment, or take on additional debt.”
USC is one of many schools facing a rapid environmental change in higher education, as federal cuts affect institutions across the country.
Meanwhile, California’s higher education system is not only facing federal cuts. The California state budget for the 2025–2026 fiscal year reduced state spending on the University of California (UC) system by approximately $130 million. The reductions could result in fewer courses and reduced academic support, according to the Legislative Analyst’s Office.
The state says that UC’s spending priorities are higher than available funding, leading UC to make changes to hiring, freezing, and cutting expenditures.
“Though UC does not yet know how it would respond to the deferrals, it would face more disruptive budget adjustments if it increased spending in 2025‑26 and then the deferred payments were eliminated or postponed,” wrote the Legislative Analyst’s Office in February. UC has been directed to increase enrollment without increased state funding.
Mary Croughan, University of California–Davis provost and executive vice chancellor, wrote about the effects the cuts would have on the Northern California campus.
“We have worked diligently for many years to address our core funds structural deficit,” wrote Croughan in March. “We have made progress, but not without real costs for our community. People are tired of doing more with less. Morale has suffered.”
Nonetheless, she wrote that state budget cuts, federal cuts, and increasing campus costs would likely increase the university’s structural core funds deficit.
UC–Davis also instituted a hiring freeze this spring amid funding cuts for the University of California system in the 2025–2026 California state budget.
UC–Davis Chancellor Gary S. May wrote in March about the significant cuts in federal research funding that UC–Davis is facing, specifically addressing a proposed cap on expenses federal funds will cover at the facilities and administration level.
“A proposed 15% cap on NIH reimbursement for facilities and administration costs, or F&A, would be devastating, equating to a loss of $70 million in research funding at UC Davis if the rule were applied to this year,” he stated.
University of California–San Diego Chancellor Pradeep K. Khosla addressed in February the change to federal research funding. He writes that these changes could lead to $150 million less flowing to UC–San Diego annually.
“Given the potential for financial impacts as a result of anticipated federal and state budget cuts, we are creating contingency plans to address potential deficits and taking steps to reduce expenditures,” Khosla wrote.
How to Prepare for Food Emergencies if You Don’t Have a Homestead or Bunker
In an unpredictable world, where supply chain disruptions, natural disasters, or economic instability can strike without warning, having a reliable food supply is more than just smart—it’s essential for survival. Whether you’re a “prepper” or not, we all know the golden rule: self-sufficiency is key. But what if you’re living in an apartment, working long hours, or simply don’t have the land to turn into a thriving homestead? Don’t worry; there’s a practical, effective way to build your food security without needing acres of soil or a fortified bunker.
The Ideal Prep: Building Your Own Food Empire
The ultimate dream for any serious prepper is controlling your own food production. Imagine waking up to a sprawling garden bursting with fresh vegetables, fruits, and herbs—tomatoes ripening on the vine, potatoes ready to harvest, and greens that provide nutrition year-round. Add in livestock like chickens for eggs and meat, and you’ve got a self-sustaining system that keeps your family fed no matter what chaos unfolds outside.
This approach isn’t just about calories; it’s about resilience. A well-maintained garden can yield hundreds of pounds of produce annually, while a small flock of chickens might produce dozens of eggs weekly. It’s empowering, cost-effective in the long run, and teaches invaluable skills like crop rotation, animal husbandry, and preservation techniques. If you have the space, time, and resources, starting small and scaling up is the best path to true independence.
The Reality Check: Not Everyone Can Homestead
But let’s face it—not all of us are in a position to go full homesteader. Urban dwellers might be limited to a balcony or community plot that’s far from sufficient for long-term needs. Busy professionals juggling jobs, families, and daily life often lack the hours required for daily tending. And for those in apartments, condos, or regions with harsh climates, raising livestock or maintaining a large garden simply isn’t feasible. Factors like zoning laws, soil quality, water access, or even physical limitations can make this ideal out of reach.
That’s where the frustration sets in. You want to be prepared, but without a homestead or bunker, how do you ensure your pantry doesn’t run dry during a prolonged crisis? The good news is, you don’t have to sacrifice your preparedness goals. There’s a smart, accessible alternative that bridges the gap: investing in high-quality, long-term storage food.
The Smart Alternative: Long-Term Storage Food from Heaven’s Harvest
Long-term storage food is designed for exactly these scenarios—providing nutrient-dense, shelf-stable meals that last for decades without refrigeration or special conditions. It’s the perfect solution for preppers who can’t rely on fresh production but still demand reliability and variety in their emergency stockpile.
At Heaven’s Harvest, they specialize in premium survival food kits that make preparedness effortless. Their products are crafted with the prepper mindset in mind: non-GMO, made in the USA, and packed with real ingredients that taste like home-cooked meals, not bland rations. Whether you’re stocking up for a short-term blackout or a long-haul SHTF event, our kits offer:
- Extended Shelf Life: Up to 25 years of storage, so you can buy once and forget about rotation worries.
- Nutritional Balance: High-protein entrees, fruits, vegetables, and dairy alternatives to keep your energy up and health intact.
- Ease of Preparation: Just add water, and you’ve got hearty meals like beef stroganoff, chili mac, or cheesy lasagna ready in minutes—no garden weeding required.
- Customizable Options: From individual buckets to family-sized kits, scale your supply to fit your needs and budget.
- Peace of Mind: Sealed in durable, waterproof containers that protect against pests, moisture, and light.
Unlike generic store-bought cans that spoil quickly or lack variety, Heaven’s Harvest focuses on quality and sustainability. Our food is freeze-dried or dehydrated to lock in flavor and nutrients, ensuring you’re not just surviving but thriving. And for those concerned about allergens or dietary preferences, we offer gluten-free and vegetarian options to keep everyone covered.
Why Wait? Secure Your Food Supply Today
Preparing for food emergencies doesn’t require a homestead or bunker—it requires action. By choosing long-term storage food from Heaven’s Harvest, you’re taking control in a way that fits your lifestyle. Start small with a 72-hour kit to test the waters, or go all-in with a year’s supply for ultimate security.
Visit Heaven’s Harvest today and use code “PATRIOT” for an exclusive discount on your order. Don’t let limitations hold you back; build your resilient future, one meal at a time. Your family will thank you when it matters most.
