UC Global Food Initiative student fellows Sanna Alas and Claudia Varney of UCLA are working with Jordan High School to turn an empty lot into a community garden.

The initiative, by most accounts, has had a successful first 12 months. That’s especially noteworthy given how huge and wide-ranging it is.

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.

UC Davis offers helpful tips to prevent foodborne illnesses this grilling season.

Carol Hillhouse, ecological coordinator at the UC Davis student farm, says preparing your garden to survive hot dry days starts with the soil.

Komal Ahmad became interested in food recovery while a student at UC Berkeley; now 25, she is CEO of Feeding Forward, which matches businesses that have surplus food with nearby homeless shelters.

Steve Knapp, new director of UC Davis’s six-decade-old Strawberry Breeding Program, is interviewed about breeding a better-tasting berry.

UC Berkeley food systems researcher Maywa Montenegro writes about agroecology, and how it can be part of the solution to fixing the food system.

A Q&A with the director of the Honey and Pollination Center at the Robert Mondavi Institute for Wine and Food Science at UC Davis, creator of the Honey Flavor Wheel.

Established in 1971 by a group of students shortly after the first Earth Day, the student garden at Walnut and Virginia streets offers an urban oasis in North Berkeley.

This article about the impact of California's drought quotes Jay Famiglietti of UC Irvine and NASA's Jet Propulsion Laboratory and Peter Moyle of UC Davis.