- Author: Alec Rosenberg
Before you gobble down that Thanksgiving turkey and pumpkin pie, take a moment to maximize your enjoyment.
The University of California has experts on every topic imaginable, including food and the science of taste and sensory experience. Here are their pro tips on making the most of your holiday meal.
1. Slow down and pay attention
People get the most pleasure from their food when they take the time to savor it fully, said UC Davis sensory scientist Michael O'Mahony. Try having everyone at the table taste the same food and then describe all the sensations they get from it. Everyone can write them down and then share their lists with each other. The person who finds the most...
- Author: Jeannette E. Warnert
Fifty-five years ago, Thomas J. Lipton Inc. funded a tea study at the UC Kearney Agricultural Research and Extension Center in Parlier, which is piquing the interest of scientists today. For 18 years, researchers pampered and coaxed 41 tea clones to determine whether tea plantations could be a lucrative alternative for San Joaquin Valley farmers.
Scientists of the time predicted a potential $25,000 economic value of future California tea plantings. Today, tea is a $3.8 billion business in the U.S. and UC Davis recently launched a Global Tea Initiative. Kearney submitted its yellowed research reports, correspondence and newspaper...
- Author: Andra Nicoli
Change takes time. There are frequently obstacles. But when it occurs, it can be satisfying.
This year, over 1,000 participant quotes from adults in the UC CalFresh Nutrition Education Program chart a course for change. In the food eaten, beverages consumed, or daily exercises undertaken, participants describe a desire to take a new approach, or be more conscious of the little daily decisions that can make all the difference in health.
In 2015, UC CalFresh programs were delivered in 891 sites. The majority of sites were education-oriented, with 78 percent being either public schools, preschools, adult education, or Head Start programs.
- Author: Sean Nealon
John Chater remembers the day vividly. He was about two years old. His grandfather gave him a dark, purplish pomegranate. Happily, he opened it and starting eating.
He quickly realized his mistake. He was wearing his new light brown suede shoes. The pomegranate juice quickly found the shoes, leaving a permanent scar.
“That was my first experience, that I remember, with pomegranates, and it involved getting in trouble,” Chater said. “Because it was so delicious, I didn't realize it would stain.”
More than 30 years later, Chater is a Ph.D. student at the University of California, Riverside, with a focus on pomegranate...
School is back in session and students across the nation are busy in the classroom and cafeteria learning and eating. But what happens to students in the summer months when school is out? Research suggests a summer learning achievement gap occurs between children from low income communities and their higher income peers when school is out. Even more, summer has been called “the hungriest time of the year” for low-income children who rely on school meals to get enough food during the school year.
In response to the summer hunger problem, the USDA created the Summer...