- Author: Donald Hodel
- Author: Rachel A. Surls
From lemons to loquats, it's common to see fruit trees with an abundant, but unpicked, harvest. Urban fruit often goes to waste, whether on a neglected backyard tree or in a public setting. Under-utilized urban fruit trees have gotten some attention in the Los Angeles area in recent years, with projects like Fallen Fruit, a collective that maps fruit trees growing in public spaces, and Food Forward, a non-profit that harvests unwanted fruit and donates it to food banks.
One fruit, though, is not on the radar of foodies and foragers. Yet it's crunchy, sweet, flavorful, often seedless, and very common in Southern California landscapes. It's the fruit of...
- 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...
- Posted By: Shelby MacNab
- Written by: Brittanny Zweigle
Oh January 1st, how I hate you. If you’re like me you’re still recovering from the month long holiday food hangover. With three months until spring and swimsuit season on the horizon, you’re feeling the pressure to lose the winter coat! As always, you make that infamous New Year’s resolution: TO LOSE WEIGHT!
How many people do you know, including yourself, who swear that this is the year…
“Gym membership here I come!”
“I will not touch another carb for the rest of the year!”
“No sweets ever again… after this one!”
“I’m on a new diet, I eat nothing and when I feel like I’m going to faint I eat a cube of cheese!”
Okay the last one is my favorite quote from the...
- Author: Pamela M. Geisel
I have this huge grapefruit tree in my garden. It is at least 30 feet high and just as wide. It must be at least 70 years old and yields hundreds of pounds of grapefruit annually. The variety is an old standard variety called "Marsh." Marsh grapefruit were introduced in Florida in 1860 and it has been in the industry ever since. It is relatively cold hardy variety and has survived many hard freezes here in northern California. Even though our grapefruit tree gives us a lot of fruit and it has a very long harvest period (February to August), I have to say it isn’t the best tasting variety of grapefruit I have ever had. No, that honor would go to some of the more recent grapefruit introductions. There are several hybrid...
- Author: Pam Devine
What got me started on this contribution is a book I recently read, called Hungry Planet by Peter Menzel and Faith D’Aluisio. It photo-chronicles what an average family from different regions around the world eats in a week. Fascinating reading, but not the topic of this blog, just the inspiration.
I’m writing about food waste, specifically fresh fruits and vegetables. First let’s look at the facts. In a 2011 report commissioned by the Food and Agriculture Organization, it was found that “Roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tons — gets lost or wasted.”
The report does distinguish between loss and waste,...