UC Food Blog

New reason to give thanks for the sweet potato

What if you could significantly improve the nutritional quality of your diet, just by switching one of the vegetables you eat every day? In parts of Africa, some people are doing just that by switching from yellow or white sweet potatoes to...

Earning your antioxidants

The pomegranate has moved from a fruit once used primarily as a holiday table decoration to a sought after health food. Rich in antioxidants with a tangy flavor and a deep jewel like color, there's a lot to love about the pomegranate. Except, getting to...

Putting agriculture back in the county fair experience

Fairs in California have come a long way from their agricultural roots. Originally created as a showplace for recently harvested crops and livestock raised by youth, fairs now are focused on entertainment, shopping and just about anything deep-fried or...

How to design your landscape and eat it, too

Edible landscapes are growing like zucchini in the sun as more people recognize the health and economic benefits of designing their yards with pretty plants that taste good, too. “Sales of fruits and vegetables have remained strong, even during...

Farewell corks? Screw caps may outshine corks in wine quality

While many of us cherish the mystique of popping a wine cork, screw caps are becoming more commonplace in the wine industry. Half a century ago, screw caps were associated with cheap rotgut wine, but now they have replaced corks in many premium wines and...

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