- Author: Jeannette E. Warnert
A UC Cooperative Extension specialist says there isn’t enough scientific evidence to warrant consumers making changes to their diets nor to their children’s diets based on recent media reports about levels of arsenic in rice. The issue arose from an analysis by Consumer Reports of white and brown rice from around the world and rice products like rice cereal, rice milk and rice pasta.
“In virtually every (rice) product we tested, we found measurable amounts of total arsenic,” said the article.
However, Carl Winter, UC Cooperative Extension specialist in the...
- Author: Jeannette E. Warnert
The warmth and joy of the holidays often stirs the giving spirit, boosting donations to food banks. All contributions are welcome, of course, but food donors can add extra value to their gifts by making careful choices when scouring the pantry or grocery store for food contributions, say UC Cooperative Extension nutrition educators.
UCCE’s nutrition education program, known as UC CalFresh, teaches good-sense eating on a budget to low-income families throughout California. The educators’ extensive experience training families who face food insecurity has given them insight into the needs of food bank clients.
“People who get help from food banks are often at risk...
- Author: Penny Leff
It might be pouring rain today, but soon enough California will be dry again. As demand for water for a growing urban population and for environmental restoration increases, farmers throughout the state are working to grow crops using as little water as possible, and UC is working with them.
"Water supplies are being constrained. Farmers are facing reduced access to water," said Shermain Hardesty, a UC Cooperative Extension specialist in the Department of Agricultural and Resource Economics at UC Davis.
A team of researchers, led by Hardesty, is in the middle of a three-year investigation into the effects of different irrigation levels on the quality, shelf-life, nutritional...
- Author: Pamela Kan-Rice
As we pushed ourselves away from the Thanksgiving table last week, my family, friends and I gave a collective groan from overeating. We are fortunate to have plenty to eat. In 2009, an estimated 3.8 million California adults went hungry because they could not afford to put sufficient food on the table, according to a policy brief by the UCLA Center for Health Policy Research. That’s up from 2.5 million Californians who went hungry in 2001.
To supplement their food supply, Californians can turn to the CalFresh program, which was formerly known as food stamps. The federal program is called the Supplemental Nutrition...
- Author: Pamela M. Geisel
I have to admit that I am not a big fan of the flavor of persimmons with one exception … dried. Dried persimmons have a more intense flavor and make a wonderful, healthy snack. I have dried the Fuyu persimmons by just cutting the fruit horizontally into about ¼-inch thick slices and then putting them in the food dryer. It is a very easy method to preserve the fruit. They are tasty little treats but they can be a bit leathery and brittle.
This year I tried a different method of drying my fruit called hoshi gaki. In Japanese, hoshi means dried and gaki comes from kaki, the Japanese term for persimmon. This is a traditional Japanese method that uses the...