Q&A with Seth Holmes, a doctor and anthropologist at UC Berkeley who spent more than a year and half with migrant farmworkers from Mexico for his book "Fresh Fruit, Broken Bodies."

World War I and II home front models could hold a key to creating a national food policy, writes Rose Hayden-Smith.

The University of California system, including UC Davis and its World Food Center, is a key player in the burgeoning ag tech sector in Sacramento.

UC Berkeley professors Philip Stark and Tom Carlson are self-proclaimed botanical rubberneckers, looking for wild snacks that most people would call weeds.

Symposium marks launch of the Innovation Institute for Food and Health.

Foodborne illnesses and food fraud are common, but rapid DNA sequencing can reveal hidden dangers.

A discovery by UC Davis researchers is helping combat costly grape powdery mildew damage.

David Karp and Gustavo Arellano lectured on Tejocote and the history of tacos in California as part of the California Agriculture and Food Enterprise launch.

As the California drought enters its fourth year, scientists — among them, UC Riverside's Sean Cutler — are trying to genetically engineer plants that survive on less water.

Barbara Allen-Diaz is the first female member to receive the Society for Range Management's highest honor.

UC Berkeley researchers are involved in a project to restore grassland soils and sequester carbon.

A project at UC Berkeley is testing this idea.