- Author: Brad Hooker
The day for collectively taking action against global hunger is still two months away. But September and October are already shaping up as “world food months,” with a number of events connecting Californians to their food systems and the world's food challenges.
World Food Day officially falls on October 16, honoring the establishment of the United Nations Food and Agriculture Organization (FAO). In the meantime, here are a few worldly UC events to look out for, both online and in person:
UC Student Video Challenge calls for student stories
The World Food Center at UC Davis is kick-starting the World Food Day spirit of building awareness around solutions for ending hunger. In...
- Author: Penny Leff
This time of year, most farmers don't get much sleep. Tomatoes, pears and peaches often ripen in the Sacramento Valley faster than the harvest crews can pick them, even working 12-hour days. But this is also the season that some farmers are happy to show off their farms to visitors, inviting guests to enjoy the delightful flavors and beauty of the harvest in a pause from the bustle. UC Cooperative Extension hosts an online agritourism directory and calendar, www.calagtour.org, to help Californians find farms and ranches to visit. Here are a few upcoming opportunities for summer fun on California farms, pulled from the calendar:
- Plumas County...
The San Joaquin-Sacramento River Delta is considered by local farmers to be the birthplace of integrated pest management, said Cathy Hemly of Green and Hemly farms on Randall Island.
"A group of pear growers, working with ag extension, came up with IPM," Hemly said.
Hemly shared the IPM history during a tour of the delta for the International Food Bloggers Conference (IFBC), held over the weekend in Sacramento.
Hemly said about 50 years ago, pear farmers were faced with growing pest resistance to the pesticide glutathione, which was used routinely to control coddling moth.
"Growers got together with a...
There is just one commercial producer in California of endive, a missile-shaped French-Belgium sprout from a chicory root that boasts culinary versatility, but lacks popularity. Endive (pronounced on-deeve) adds a bitter bite to salads and stir-fries and its white leaves make little boats to hold other ingredients for dainty hors d'oeuvres.
The biggest challenge for an endive producer, said entrepreneur Rich Collins, is marketing a product unfamiliar to most Americans. On average, U.S. consumers eat four leaves of endive a year; in France per consumer consumption is about 8 pounds a year, and in Belgium double that. Collins spent this morning touring about 50 food bloggers who are in Sacramento for the
More than 400 food writers have converged in Sacramento for the first International Food Bloggers Conference to be held in the California capital. The event began with an excursion for about 45 of the foodies to Capay Valley Ranches, where the focus was on production of premium extra virgin olive oil.
The writers heard about innovations in olive oil production that have allowed California producers to minimize labor costs and maximize yield and quality by establishing super-high-density orchards. Farm manager Joe Armstrong led a farm tour, explaining amendments that had to be added to the soil before planting, the configuration of the trees in hedgerows and an irrigation system...