Sit down with Mark Bittman as he brunches with UC Berkeley's Saru Jayaraman to discuss her pioneering work with labor justice and the ongoing movement for change in the national restaurant industry.

Head out with ​M​ark Bittman as he braves the elements and cruises along the waters off Marshall, Calif. UC Davis researchers are helping local food producers like Hog Island Oyster Farm monitor the effects of ocean acidification on the marine ecosystem.

Take a tour with Mark Bittman through the history of Chinese-American cuisine with his guide, UC Irvine's Yong Chen, author of "Chop Suey, USA: The Story of Chinese Food in America."

Want to be a top-notch chef? Make sure you use a thermometer. It ensures well-cooked, and safe, food, says Christine Bruhn, a UC Cooperative Extension specialist emerita.

As part of a UC Global Food Initiative project to communicate agricultural science, UC Davis grad students and postdocs produced this video to help explain why farmers may choose to buy new seeds every year rather than save seeds.

Dandelion, anyone? 'Mark Bittman: California Matters' premieres with a look at urban foraging and the nutritional value of wild edibles.

UC Merced’s Food Pantry — a collaboration between the campus, Merced County Food Bank and USDA — provides food staples for qualified students, employees and community members in need of assistance.

The 10-part series takes the renowned writer across the state to explore UC research in food, sustainable agriculture, policy and health.

UCOP will continue to fund three fellowships per campus, with the amount increasing to $4,000 for each fellowship, to support student-generated research, related projects or internships that focus on food issues.