Ongoing research

Fresh pomegranates are in season from the end of September through November; you can often find them at a local grocery store or farmers market. Learn to dehydrate them to extend their use.

Authors: UC Master Gardeners Marguerite Roemer and Kathy RyanUpdated: March 2025The First YearCalifornia native plants are a wonderful addition to your garden as they help to attract pollinators and provide a food source for butterflies, bees, and birds that are vital for maintaining our native habitat…

 Songwriter Guy Clark tells us there is nothing better than “Homegrown Tomatoes.” Many of us believe this to be true, making tomatoes the most commonly planted garden crop in the United States. UC Marin Master Gardeners will hold their annual tomato plant sale on April 12, 9:00 a.m., at Bon Air…

Bobbie Green, UC Master Food Preserver Online Program VolunteerCounty of residence: Stanislaus  My name is Bobbie Green. I’m a fairly new Master Food Preserver, having completed the training in 2024. I'd been looking for an opportunity to get involved with the MFP program for several years, since…

Paige Weisskirch, UC Master Food Preserver Online Program Volunteer  Home canning has an incredible story. What started as a way to feed hungry soldiers — facing the critical challenge of preventing food spoilage during long campaigns — has evolved into a practical skill and a beloved hobby for…

Monica Benavides, UC Master Food Preserver Online Program Volunteer  So you found mold on your preserved food. Is it safe to cut or scrape off? Should you toss the whole thing? What is a home food preserver to do?Here’s your research-based guide to help you make the safe choice. Mold is a…

Kirsten Hansen, UC Master Food Preserver Online Program VolunteerCounty of residence: Out of State  My name is Kirsten Hansen. I joined the inaugural class of the University of California Master Food Preserver (UC MFP) Online Delivery program in December 2023, graduated in the summer of 2024, and…

Henry Shaw, UC Master Food Preserver Online Program Volunteer “Water activity” or “the activity of water” (typically abbreviated as “aw”) is a critical parameter in food science that influences microbial growth and chemical reactions (including enzymatic processes) in food products. Unlike moisture…

Travis Alexander, UC Master Food Preserver Online Program Coordinator Thank you to everyone who participated in the three-month process of finding a name for our monthly newsletter.After receiving 34 submissions for names, dwindling the list down internally to the top three, and then collecting public…