Summertime is officially here! We're so proud of all the graduates honored at commencement ceremonies this month. The campus is quiet now, and we'll take time to plan our events for the next academic year, develop our strategic plan, and prepare for a busy fall.

From the UC Davis Arboretum and Public Garden and UC Davis News

From the College of Agricultural and Environmental Sciences

In a celebration of friendship and fermentation, the 2024 UC Davis Iron Brew competition has crowned Brew La-La as this year’s winner. With each sip, this Belgian blonde ale features hints of honeysuckle, wildflowers and citrus blossoms that intertwine with subtle undertones of vanilla, bubble gum and honey. 

The end of the academic year is just around the corner. We have so much happening and so many things to celebrate!

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.

This Saturday, UC Davis will host the 110th Picnic Day! It's a fantastic day to visit campus for the biggest open house you've ever seen. Visit the Picnic Day website to see the complete schedule. The Robert Mondavi Institute will host hundreds of visitors to taste olive oil, honey, and ice cream. There will also be winery tours, grapevine giveaways, and wine barrel-making demonstrations. I invite you to visit us!

Years ago, Bob Leidigh and Barbara Leidigh (nee Williams) were both entering freshmen at UC Davis. They came from different locales and different backgrounds. They met Homecoming Weekend at the pre-game dance at Freeborn Hall (then known as "The Pajamarino”). Soon thereafter, they were actively dating and then going steady. Today, nearly sixty years later, they are still a couple. 

From the College of Agricultural and Environmental Sciences

Online classes, masking requirements and isolation guidelines during the COVID-19 pandemic made it hard for UC Davis students to connect and network.

Students in the Department of Viticulture and Enology sought to change that dynamic and they formed Women in Wine, a group for women and those who exist in women’s spaces to connect with others in production and winemaking. 

Spring has sprung at UC Davis, with the winter quarter ending and students finishing up finals before their spring break. Personally, I'm happy to transition into the new quarter, with many events to look forward to, longer days, and sunny weather.

From the College of Agricultural and Environmental Sciences

An interdisciplinary team of scientists and researchers from University of California, Davis, are studying agave plants in the Golden State as farmers are turning to the crop as a potential drought-tolerant option of the future.

It's hard to tell if it's winter or spring in Davis these days, with a mix of sunny and stormy days, but we are gearing up for the busy season right around the corner!

From the College of Agricultural and Environmental Sciences

Ben Montpetit, a yeast geneticist and biochemist, is the new chair of the Department of Viticulture and Enology at University of California, Davis.

Montpetit joined UC Davis in 2016 and became department vice chair in 2021.

In his new role, he plans to enhance student offerings, continue to advance diversity efforts and foster investment in students, faculty, staff and department operations.

From the College of Agricultural and Environmental Sciences

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.
 

From UC Davis News

The University of California, Davis, is leading the establishment of a new Integrative Center for Alternative Meat and Protein, or iCAMP. The center will work toward large-scale commercialization and technological advancement of alternative proteins, including cultivated meat (from animal cells grown in large fermentors), plant- and fungal-based foods, and innovative hybrids that combine conventional meat products with alternative proteins.