- Author: Brenda Dawson
Why do you love fruits and vegetables? Is it their bright colors? Their many shapes and varieties, the way they can makeover your plate with the seasons? The opportunity to taste local terroir in a very fresh bite of fruit or forkful of salad?
Is it more about the juiciness, crunchiness or succulence?
Or do you think more about nutrition? About vitamins, micronutrients and fiber, after decades of being encouraged to eat “5 A Day” to be healthy? Is it about that feeling of righteous virtue when you fill half your plate with fruits and vegetables — and know you're earning a gold star for
- Author: Brenda Dawson
What will be the new food frontier? An article in the Wall Street Journal with the headline “Next Stop for Food Fanatics: Africa” predicts adventurous American palates may soon be craving sub-Saharan cuisines.
Besides making me hungry, reading this article made me think of some of the African vegetables that I’ve recently started to learn about. Yes, just as there are "Asian vegetables," there is also a wide category of "African leafy vegetables."
Have you heard of these?
- Nakati (Solanum...
- Author: Eve Hightower
Adding to a growing list of campus-produced products, Russell Ranch has introduced a new UC Davis product -- Russell Ranch Dried Tomatoes.
Russell Ranch Dried Tomatoes are grown at UC Davis' Russell Ranch Sustainable Agriculture Facility, a 300-acre farm west of campus. The organically grown tomatoes are part of a century-long study of agricultural sustainability at the ranch that compares the long-term effects of different ways of farming.
Research at Russell Ranch focuses on soil and water quality, nutrient cycling, pests and profitability.
“We developed this product to help meet a campus desire for more locally grown food. We also...
