- Author: Mary E. Reed
Each fall I am delighted by the vibrant color of the pomegranates on display in the produce section of the market. I succumbed to their ancient beauty a few days ago, and purchased two. They added their glistening jewel tones to the fall leaves and dried corn cobs that graced our Thanksgiving table. “Help yourself,” I told our guests. “Please enjoy eating them, that’s what they’re for.” But no one took advantage of the offer, and the lovely pomegranates languished in our post-holiday fruit basket. That got me to wondering what fun things I could do with them before they were neglected too long and ended up in our green barrel as compost.
Mentioned in ancient literature, the name pomegranate is derived from the French words...
- Author: Kathy Keatley Garvey
It's almost Thanksgiving, and time to contemplate the turkey and all the trimmings. But wait, shouldn't we be thinking about homemade rolls?
Not just any rolls. Yeast rolls!
On the UC Davis research front, Kyria Boundy-Mills serves as the curator of the Phaff Yeast Culture Collection, one of the world's largest collections of wild yeast. She maintains the collection, distributes strains to academic and industrial researchers around the world, conducts contract screening research for companies and does research on yeast ecology.
One of her current research projects is developing new yeast-based lures for agricultural insect pests.
- Author: Pam Devine
She loves to make soup-especially cream of yesterday.—Milton Berle
Suddenly, as I ride my bike to work in the morning, I’m not wearing my capris and sandals, I’m wearing pants, shoes and a jacket—sometimes even gloves! The scarf and ear muffs are not long behind—we have definitely hit fall in northern California!
And fall makes me want to cook comfort food, and what’s more comforting than soup. Not only is soup easy to make, nutritious, delicious, filling and thrifty, you can hide, I mean use, lots of veggies, even some leftovers. Soup is very forgiving. If you add too many ingredients, it just becomes stew!
What’s more elementary...
- Posted By: Alec Rosenberg
- Written by: Harry Mok
Back in the 1960s and 1970s, when organic was a foreign word to most Americans, students at UC Davis and UC Santa Cruz were part of a wave of environmental activism that sought alternatives to agricultural methods that distanced people from farms and relied on heavy use of chemical pesticides and fertilizers.
In 1971, student enthusiasm for a garden at UC Santa Cruz that used natural cultivation methods grew so much so that 14 acres were set aside for the UC Santa Cruz Farm and Garden to create more opportunities to research...
- Author: Brenda Dawson
I brought my camera with me to a Master Food Preservers class Saturday at UC Cooperative Extension Sacramento County on pressure canning. In case you’ve been thinking about participating in a Master Food Preservers class, here’s a peek inside the Sacramento demonstration kitchen:
“Cooking is a whole different ball game from canning — a whole different science,” Prendergast said. He's been a UC Master Food Preserver since 1995, and regularly teaches the monthly Saturday morning classes in Sacramento county. Next month's Saturday morning class will...
