Master’s student María José Godoy Harb wants people to know about a remote spot in her native Chile that offers global insights: Easter Island, where the COVID-19 pandemic offered lessons for making food systems more resilient.
Artificial intelligence is already changing how people work, communicate online, create art and manage businesses. Now, the technology is being used in every aspect of our food systems.
You come home from the store with a bunch of bananas. Now, which is the better place to store them, on the counter or in the fridge? Storing fresh produce correctly can save you money and time by keeping your tomatoes, grapes, broccoli and other fresh fruits and vegetables in tip-top condition for as long as possible.
This summer, four students from historically Black colleges and universities, or HBCUs, came to UC Davis for seven immersive weeks of research, fieldwork, training and mentoring. The students worked with faculty studying plant, food and other sciences as part of the Plant Agricultural Biology Graduate Admissions Pathways program.
Red, ripe cherries hide in small clusters amid long leaves in the UC Davis teaching orchard. They’re sweet, juicy, beautiful. In area grocery stores, such delights cost up to $8 a pound, but these would have gone to the birds. They must be harvested by hand, and at the price of labor, they’re too expensive to pick, said orchard manager Victor Serratos of the Department of Plant Sciences.
