UC Berkeley's Claire Kremen discusses biodiversity and organic farming.

Beginning March 21, UC Cooperative Extension will offer the second session of its Master Food Preserver volunteer program (its first class graduated this past fall).

What's in store for your health in the next five years? Doctors, authors, researchers and more weigh in, including UCSF's Robert Lustig and Marion Nestle, visiting journalism professor at UC Berkeley.

The blog called, UC Food Observer, is a daily selection of must-read news on food policy, nutrition, agriculture and more.

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.

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

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.

A symposium exploring discovery, innovation and collaboration in food, agriculture and health marked the launch of the Innovation Institute for Food and Health at UC Davis, a partnership with Mars Inc.

Ann Noble taught enology at UC Davis for nearly 30 years. Many of her pupils now are among the best winemakers in the U.S.

Ann Thrupp, executive director of the Berkeley Food Institute — a policy and technology research institute at UC Berkeley — weighs in on technology on the farm.

UC Berkeley ethnobotanist Tom Carlson and statistician Philip Stark are studying urban foraging in the East Bay.

UC Davis genomics researcher Alison Van Eenennaam argues that genetically modified foods have increased farmers' yields and profits around the world.