- Author: Kathy Keatley Garvey
This time of year, you're probably thinking “Ahh, pecans!”
And particularly, “Ahh, pecan pie!”
We do love our pecans. The U.S. produces 80 to 95 percent of the world's pecans, and most are grown in Georgia, according to the UC Davis Fruit and Nut Research and Information Center (FNRIC). In 2014, the U.S. produced 133,165 tons of pecans (in-shell) valued at more than $400 million. Of that, California contributed 2,500 tons, valued at a little more than $10 million, or less than 2 percent.
“Although pecan trees have existed in California for more than a century, the first commercial orchard in...
- Author: Aubrey White
For many youth in California, agriculture is becoming part of their urban experience. Urban farms, edible parks, and garden education programs are thriving in cities across the state. These places grow food, teach youth job skills, create community green space, and help build food security.
Steven Palomares is one of those youth. As an intern at WOW Farm in 2016, Steven grew and harvested produce, delivered it to local restaurants, and participated in a weekly business management class.
"I like to think of this garden as very important to the community,” said Steven. “Since most of [Oakland] is low income neighborhoods, this farm provides access to fresh organic produce. It also teaches the youth a...
- Author: Pamela Kan-Rice
“The goal of our study is to provide organic farmers with science-based strategies that effectively limit food-safety risks when using raw manure-based soil amendments,” said Alda Pires, UC Cooperative...
- 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...