Food Blog

The economic shocks brought on by the COVID-19 pandemic have pushed California's farmers and ranchers to quickly embrace new business practices including creative new ways to sell directly to consumers.

Growing up, my parents told us stories of how as kids, they kept from starving during the Great Depression by not letting anything edible go to waste. To stay alive, they learned to eat beef tripe (stomach lining), chicken feet, cow tongue and other things not normally consumed.

UC Davis researchers have bred a new walnut variety designed to provide growers a way to harvest earlier and boost the harvest efficiency of California's $1.6 billion walnut industry.

Over 150 current and prospective organic growers gleaned practical information shared by UC Agriculture and Natural Resources experts at the Introduction to Small-Scale Organic Agriculture workshop held virtually on Dec. 15, 2020.

Growers considering producing avocados in San Diego County with high-density plantings now have help to determine the economic feasibility.