In the News

  • Mead is creating a buzz at UC Davis

    Sacramento Bee

    Where else to study mead but UC Davis? It’s already got a winery and brewery. It may soon get itself to a meadery.

  • 'Lentil Underground,' by Liz Carlisle

    San Francisco Chronicle

    In 'Lentil Underground,' Liz Carlisle (a Michael Pollan protege and fellow at UC Berkeley’s Center for Diversified Farming Systems) elevates the oft-ignored legume to heroic game-changer.

  • Why the world's Salad Bowl wants to go high tech

    Fast Company

    Agricultural producers in the Salinas Valley are working to rely less on people and more on technology. UC Davis agricultural economist J. Edward Taylor is quoted.

Press Releases


  • Carrots

    Why carrots taste sweeter in winter

    UCLA's Liz Roth-Johnson explains why carrots have more sugar when it's cold outside.

  • Power

    How power makes people selfish

    'Power tends to corrupt; absolute power corrupts absolutely,' said the British historian Lord Acton. Unfortunately, this is not entirely a myth. UC Berkeley psychologist Dacher Keltner explains some of the ways in which power encourages individuals to act on their own whims, desires and impulses.

  • Where does gold come from?

    The iron in our blood or the oxygen that we breathe all formed during chemical reactions inside of a star. But when it comes to heavier elements such as gold, a different process might be at play. UC Santa Cruz's Enrico Ramirez-Ruiz has his own theory about where gold comes from in the universe — it may have to do with the spectacular explosions of supernovae.

  • Fruit and Soda

    Is sugar in fruit different than sugar in soda?

    How does the sugar in fruit compare to the sugar in processed foods like soda or cookies? Kimber Stanhope, a nutritional biologist at UC Davis, walks us through the science.

Science Today