- Author: Alec Rosenberg
The first Food Day is coming Oct. 24.
It’s a nationwide campaign with a local flavor: University of California wellness leaders are planning Food Day activities at UC campuses, medical centers and other locations.
The goal is to get people to “eat real,” supporting healthy, delicious and affordable food prepared in a sustainable, humane way.
“We want to raise people’s awareness of where their food comes from. Think every time you put something in your mouth,” said Ginnie Thomas, a health advocate for housing and residential dining services at UC Santa Barbara. She is co-coordinating UC’s Food Day...
- Author: Jeannette E. Warnert
The debate over labeling of genetically modified foods continues to simmer in the United States. Last week, the Center for Food Safety filed a legal petition with the U.S. Food and Drug Administration seeking mandatory labeling for foods made from crops that are genetically modified organisms. Activists are considering a California ballot initiative that would require the labeling of GMO-based ingredients in food.
American grocery stores began selling GMO foods in the 1990s and today stock thousands of items that contain genetically modified corn, soybeans and other crops. To date, no evidence has come to light indicating that foods developed using genetic engineering techniques pose risks greater than food produced using...
- Author: Ann Brody Guy
If you buy fresh fish with any regularity you’ve likely come across tilapia. A relative newcomer to American fish markets, the mild, flakey white fish originated in Africa and was introduced to American markets about 10 years ago, sometimes accompanied by favorable sustainability ratings from markets like Whole Foods. Most farmed tilapia consumed in the U.S. currently comes from fish farms in Central America.
“It's a fast-growing fish species that seems more sustainable because it is usually a plant-eater. That is, the fish can survive on plants rather than other fish,” says Alastair...
- Posted By: Pat Bailey
- Written by: Pat Bailey
Like many of us, you may feel completely helpless when you hear of the desperate need for healthful food, especially in the world’s developing nations.
Experts tell us that global population will climb from 7 billion to 9 billion by 2050, and society must face the prospect of dramatically boosting food production while safeguarding the environment.
It’s a challenge of utmost importance to UC Davis’ College of Agricultural and Environmental Sciences and the theme of a Nov. 5 public program titled “Feeding a Hungry Planet.” The event, to be held in the UC Davis Conference Center, will open with a continental breakfast at 8:30 a.m., followed by presentations from 9 a.m. to noon.
Dean Neal Van Alfen and three faculty...
- Author: Brenda Roche
This time of year, many food preservation enthusiasts are hard at work in their kitchens canning, freezing, drying and fermenting. They are scouring their recipe books (USDA approved, of course!) for interesting and delicious ways to take fruits and vegetables at the peak of their freshness and preserve them so they may be enjoyed year-round. For the home food preserver, this hard work will pay off for months to come, and lucky family members and friends will delight in the delicious gifts that are sure to come their way.
When we think of preserved food, however, we often conjure up thoughts of sticky, sweet jams and jellies and salty pickles and sauerkraut. The treats from the kitchen of a home food preserver are tasty, but...
