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Stretching food dollars to reduce hunger
As we pushed ourselves away from the Thanksgiving table last week, my family, friends and I gave a collective groan from overeating. We are fortunate to have plenty to eat. In 2009, an estimated 3.8 million California adults went hungry because they...
Persimmons and hoshi gaki - An alternative to persimmon cookies
I have to admit that I am not a big fan of the flavor of persimmons with one exception … dried. Dried persimmons have a more intense flavor and make a wonderful, healthy snack. I have dried the Fuyu persimmons by just cutting the fruit...
Drying whole Hachiya persimmons.
A postharvest program in sub-Saharan Africa promises long term benefits
In sub-Saharan Africa, postharvest losses of horticultural crops range from 30 percent to an astonishing 80 percent. Ongoing problems with food quality, safety and nutritional value are well documented. A number of past projects have identified...
Pomegranates, figs and honey!
California produces more figs and pomegranates than any other state in the nation; in fact, our state is the sole producer of 99 percent or more of the U.S.-grown pomegranates and figs, according to the California state office of USDA's National...
California is the sole producer of 99 percent of the pomegranates grown in the United States. (Photo by Kathy Keatley Garvey)
This bee observation hive from the Harry H. Laidlaw Jr. Honey Bee Research Facility was showcased at the Honey and Pollination Center event. (Photo by Kathy Keatley Garvey)
Close-up of Baklava-Inspired Napoleans. (Photo by Kathy Keatley Garvey)
Feijoa - You can eat that?
I first tasted a feijoa (fay-zho-uh, or pineapple guava) as a student here at UC Davis many years ago. A friend showed me her secret trees (south side of Wellman in Davis — tons on the ground right now!), and I was hooked. I didn’t think much...
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