Having seasonal fruits and vegetables like avocados and raspberries stocked year-round in your grocery stores seems like an agricultural triumph. However, three world-renowned chefs may disagree. On December 5, 2024, Savor: Open Kitchens inspired audiences, sparked curiosity, and encouraged a new perspective on their next meal. The event showcased how food choices impact traditional cuisines, country economies, and overall food waste in America.

Strawberries are known for their vibrant color, juicy texture, and sweet flavor. With more than 100 different varieties of strawberries, UC Davis put four to the taste test! The community gathered to try four varieties or cultivars from the UC Davis Strawberry Breeding Program and voted on their favorite by the end of the night. After the event, Guittard Chocolate Company donated chocolate to pair with the strawberries. 

On October 22, 2024, Ed Matovcik, Vice President of Public Affairs at Constellation Brands (owner of well-known wineries like Robert Mondavi Winery and Opus One), spoke at the Robert Mondavi Institute for Wine and Food Science about the ongoing debate about alcohol and its health effects. With decades of experience advocating for the wine industry in both Washington, D.C. and Napa, Matovcik is deeply involved in various organizations that support the wine industry and those who work in wine. 

From the College of Agricultural and Environmental Sciences

Driven by his passion for food science and brimming with ideas, UC Davis student Dion Skaria created Fit Candy – a nutritious treat that blends sweet and sour flavors while reducing food waste. This innovative gummy candy is crafted from upcycled watermelon rinds.

From the College of Agricultural and Environmental Sciences

Georgian cheese bread, cilantro-blackened fish tacos, quesabirria tacos with seitan and cinnamon sugar churros – four culinary creations but only one was crowned winner of the Upcycled Iron Chef Competition at UC Davis.

The new year brings the beginning of the winter quarter for students, and even in dreary weather, you can feel their energy on campus.
 
Many fantastic student organizations are on campus and within the RMI academic departments. Over the coming year, we'll share their activities and other student projects with events inviting you to see their innovative work. For now, I'd like to highlight three student-led organizations.
 

College is a formative time for students, setting the foundation for years to come. It is a time of discovery, whether it be new passions, friends, or opportunities. Personally, I discovered my love for grapes and wine at UC Davis, which I had never been exposed to growing up in Los Angeles. I ended up switching my major and pursuing a career in the wine industry because of my exposure at UC Davis and the subsequent uncovering of a passion.

Grains feed the world, but not all grains are (or taste!) equal. Just like the taste of wine depends on the type of grape, grain varieties affect quality, color, flavor, and more.

It has often been said that great wine is made in the vineyard, and it is very true that high-quality grapes are a fundamental ingredient for producing excellent wine. However, the people who tend to the vineyard are often overlooked.

Did you know that mushrooms are technically not plants? I certainly didn’t before I attended Sips and Bites: Fascinated by Fungi at the Robert Mondavi Institute for Wine and Food Science featuring Dr. Gordon Walker, UC Davis alumnus and fungi expert extraordinaire.