- Author: Jeannette E. Warnert
The shut downs and self isolation sweeping across the country to curb the spread of coronavirus likely will not impact agricultural staple foods, but high-end wines and specialty ag products grown in California may suffer, reported Tim Hearden in Western Farm Press.
Hearden interviewed Dan Sumner, director of UC Agriculture and Natural Resources' Agricultural Issues Center.
He said some California agricultural products see demand increase during tough economic times, such as less...
- Author: Jeannette E. Warnert
China imports quite a bit of wine, however, very little comes from the United States. At the same time, per capita consumption of wine in China remains very low. So why are California winemakers anxious about tariffs newly imposed by China on U.S. wine? Because China's wine consumption habits are expected to change, reported UC ANR experts in an article posted on The Conversation and NPR websites.
"China is the world's fastest-growing wine market and is expected to soon become the second...
- Author: Jeannette E. Warnert
With the value of wine riding on a delicate balance of aroma and flavor, the impact of winegrapes' exposure to smoke from a wildfire could have significant economic consequences. Last fall's Northern California wildfires sent smoke wafting over an experimental vineyard in Napa Valley, giving scientists the opportunity to study the interplay of smoke and wine quality, reported Jeff Quackenbush in the North Bay Business Journal.
"The moment the smoke started, my phone started ringing off the hook," said Anita Olberholster, UC Cooperative Extension viticulture and...
- Author: Jeannette E. Warnert
UC Cooperative Extension advisor Lindsay Jordan is growing 56 varieties of grapes at the UC Kearney Agricultural Research and Extension Center to see how varietals from other parts of the world flourish or fail, reported Sydney Maki in the Fresno Bee.
The front-page story provided an overview of Jordan's career, research plans and personality.
“My love of wine drives a lot – what can I say,” Jordan said. “I don't know about you, but I want to keep drinking wine until the day I die, so I really want to do my part to ensure the...
- Author: Jeannette E. Warnert
Galvanized horse troughs arranged on the top of a Los Angeles skyscraper have become a productive high-rise herb and vegetable garden, providing ultra-fresh produce to an on-site restaurant, reported Robert Holguin on KABC TV.
"Chefs are using what's produced (in the garden) in their kitchens because they know their customers appreciate fresh, local food," said Rachel Surls, the sustainable food systems advisor for UC Cooperative Extension in Los Angeles County.
Surls was part of a recent tour of urban agriculture in downtown Los Angeles, a story that was also covered by the
