- Author: Alec Rosenberg
Only in California could arid land be converted into the nation’s salad bowl.
In the late 1800s, University of California researchers discovered how to remove salts from the soils of the Central Valley, turning it into one of the most productive agricultural regions.
UC researchers continue to play a key role in agriculture today, keeping California the nation’s leading agricultural state, from dairies in Tulare to nut farms in Newberry Springs.
A new brochure highlights the breadth of UC Agriculture and Natural Resources’ impact. UC guidelines have helped farmers boost broccoli production. UC scientists have developed sweet-tasting citrus and strawberries to meet consumer demands. UC certifies...
- Author: Brenda Roche
Back in January, British chef and TV personality Jamie Oliver filled an old school bus with 57 tons of white sand in a parking lot in Carson, Calif. What was the purpose of this exercise, you might ask? The sand was meant to represent the amount of sugar in flavored milk. More specifically, the amount of sugar children in the Los Angeles Unified School District consume in a week’s time from flavored milk provided in their school lunches.
There has been much talk about flavored milk in recent months, and much of this debate has been fueled by Jamie Oliver who has a popular television show, Jamie Oliver’s Food Revolution, on ABC. His goal...
- Posted By: Jeannette E. Warnert
- Written by: Norma de la Vega. Adapted from Spanish by Jeannette Warnert.
Drinking a glass of non-fat or 1% milk will help soothe the day’s tensions and make you sleep better at night, but the benefits go far beyond its calming properties, says UC Cooperative Extension nutrition educator Ellen Sandor.
“The calcium in milk reduces muscle spasms and calms stress,” Sandor said. “Plus milk and other dairy products, like cheese and yogurt, are excellent sources of calcium, potassium and vitamin D, which help maintain bone health.”
The USDA 2010 Dietary Guidelines for Americans recommends three servings of non-fat or low fat dairy products per day. In...
- Author: John Stumbos
A new winery, brewery and food-processing complex began operations this fall at UC Davis. Part of the Robert Mondavi Institute for Wine and Food Science, the technologically sophisticated facilities will be used to teach students, conduct research, and solve practical problems related to foods, beverages and health.
The south wing of the new complex is home to the August A. Busch III Brewing and Food Science Laboratory, which includes the brewery, general foods-processing plant and milk-processing laboratory. The complex’s north wing houses a new teaching-and-research winery. The complex is adjacent to a 12-acre teaching-and-research vineyard and across a courtyard from the departments of Food Science and Technology,...