What's going on in Grandma's recipe at a molecular level.
UC Newsroom |
How to make the best pie ever using science
The Sacramento Bee |
I’m a fourth-generation California farmer. My research is one reason to support UC
UC Davis grad student Telha Rehman has carried his family's legacy into research that could change the world.
UC Newsroom |
How California became a food and wine lover's dream
The little known history of the land of milk and honey.
University of California |
The diet that helps fight climate change
You don’t have to go vegan to fight climate change. Research shows that small changes to our diets can make big differences.
Newsweek |
Smart greenhouses generate solar power and grow crops at the same time
UC Santa Cruz shows you can capture solar for electricity and plant growth at the same time while reducing water needs.
New York Post |
Why food-obsessed millennials suck at cooking
Blame smartphones, UC Santa Cruz professor suggests.
Los Angeles Times |
UC Irvine opens expansive food pantry as more college students struggle with hunger
New pantry increases food security and provides healthy options on campus.
UC Science Today |
How a trayless dining hall can benefit the environment
A small change at UC Santa Barbara cut food waste in half.
Wired |
CRISPR may cure all genetic disease — one day
UC Berkeley's Jennifer Doudna reflects on how her gene editing tool may alter the world as we know it.
Bon Appetit |
There's probably a salad's worth of greens on your block
UC Berkeley professor Philip Stark leads a project that researches and maps the availability of edible weeds throughout the Bay Area.
Grist |
Techies and tractors: Silicon Valley’s next big thing is saving water
Alumna works with the UC Cooperative Extension to bring new solutions to California growers.
Berkeley Science Review |
An edible education
In its sixth year, Edible Education 101 is hosted in partnership with the UC Berkeley Food Institute and Haas School of Business and is currently taught by Alice Waters and Will Rosenzweig.