January 2022: Letter from the Director

It’s hard to believe we are entering our third year of the pandemic. I’m proud of the Institute’s ability to remain flexible and innovative as we’ve continued to adapt to the ever-changing landscape. 

November 2021: Letter from the Director

The holidays are upon us, and we hope you can sit down to a meal with family and friends once again this season. Our upcoming events highlight delicious additions to your table.

Before we look forward, let’s look back. Our Savor event at the end of October about breast milk and infant health was lively and informative! The innovative, game show-style format was engaging, and I encourage you to watch the video recording. You won’t regret it.

September 2021: Letter from the Director

This month we celebrate the return to traditions, but with new safety measures.

In-person classes start this week, and there is a welcome buzz of students on campus. Face coverings change the landscape of smiling faces, but the energy and enthusiasm are still palpable. 

A Click and a Corkscrew

Since COVID-19, socially distanced, virtual, and remote functioning has become the norm. Many people, businesses, and institutions have had to scramble to adapt to this new way of life. However, has been unknowingly prepared since it was founded in 1998 with its expansive digital shop and focus on bringing wine and spirits right to the consumer’s door.

Will Conventional Cattle Farming Become MOOt?

Ironically, the same night that I attended the Robert Mondavi Institute’s virtual forum titled “Growing Real Beef Without the Moo: The Future of the Cultured Meat Industry,” my dinner plans included cooking ground beef to serve with a pasta dish I was making. After spending the night learning about cultured beef, I was about to cook conventional beef, and I could not look at it the same way. I now had a deeper appreciation for the meat in front of me and a new education on the growing food demands our world is facing.

The solution to the growing food demand? Cultured meat.

Fermentation Inspiration

A student's take:

I think fermentation is amazing. Majoring in viticulture and enology, I hear about the process of fermentation in my classes almost every single day. After all, without fermentation, we would not have wine. However, fermentation impacts more than the process of winemaking; it is used in beer, pickles, cheese, yogurt, kombucha, and so many other foods.