VICE News investigates the war between the Delta smelt and California's farmers, highlighting Delta smelt breeding at the UC Davis Fish Conservation and Culture Laboratory.
Fifth annual Farm to Fork Benefit Dinner opens new Cowell Ranch Hay Barn
The dinner is the inaugural public event inside the newly completed barn that is becoming the headquarters of the UC Santa Cruz Center for Agroecology and Sustainable Food Systems.
UC ANR's new vice president shares vision
Glenda Humiston said she will look for ways to expand economic opportunities for farming industries and increase the number of advisors and specialists in UC Cooperative Extension.
UC Davis seeks to turn little water into wine
In our fourth year of drought, the UC Davis Department of Viticulture and Enology shows off its latest attempts to make sure student-produced wine remains both delicious and water conscious.
Sustainability ideas lead to award-winning proposal
UC Merced student Andrew John De Los Santos' entry, “Continual Growth Toward Sustainability Education,” is a three-phase program aimed at increasing awareness of sustainability among undergraduates.
Mark Bittman dishes on California produce, new Web series
New York Times food columnist and author Mark Bittman, a distinguished visiting fellow at the Berkeley Food Institute, discusses California produce and his involvement with the California Matters video series.
Summer class offers plenty of food for thought and experiential learning
UCLA students learn about food justice and access to food.
Clearing habitat surrounding farm fields fails to reduce pathogens
The effort to improve food safety by clearing wild vegetation surrounding crops is not helping, and in some cases may even backfire, according to a new study led by researchers at UC Berkeley.
Q&A with Alice Waters
Chez Panisse chef and owner, a UC Berkeley alumna, will receive the Foundation Medal at UC Santa Cruz's Founders Celebration Fiat Fifty dinner on Sept. 26.
UC Davis aids winemakers in sustainability
Robert Mondavi Institute for Wine and Food Science is showcasing how to reduce processing costs, improve wine quality and protect the planet.
'What's the buzz about wild bees?'
As part of the California Matters video series with the UC Global Food Initiative and Berkeley Food Institute, Mark Bittman interviews UC Berkeley's Claire Kremen about the importance of pollinators to the food system.
Hog Island Oyster Co. talks ocean acidifcation
UC Davis researcher Tessa Hill is working with Hog Island Oyster Co.'s Terry Sawyer to study how ocean acidifcation affects sea life -- they're featured together in the Mark Bittman: California Matters video series.