Robert Mondavi Institute for Wine and Food Science

Nearly 800 food lovers gathered for a special conversation with James Beard Award-winning chef and Emmy-nominated host Pati Jinich. She is the culinary force behind Pati’s Mexican Table, La Frontera, and her newest series, Pati Jinich Explores Panamericana. Throughout the night, Pati captivated the audience with her bright-eyed curiosity, boisterous laugh, and infectious energy, sharing personal anecdotes that had everyone laughing while revealing her lifelong passion for cooking.

Back in high school, I had no doubt that college was the next step. However, the pressure of choosing a major was colossal! It felt like choosing the rest of my life when asked to select a major. I knew I wanted to do something creative, but I didn’t want to throw away all of my hard-earned A’s in physics, chemistry, and biology. After switching the major option about a hundred times, I finally registered under Undecided - Fine Arts for UC Davis.

From the College of Agricultural and Environmental Sciences

For every juicy tomato or crunchy almond California grows, there’s a pile of pulp, hulls or scraps that often goes to waste. A new online tool, created by University of California, Davis researchers, tracks those agricultural byproducts aiming to find innovative ways to put them to use.