The new year is usually a time for hope and looking forward to the future. Instead, the loss of a dear colleague and the destructive wildfires around Los Angeles consume our thoughts.

From the College of Agricultural and Environmental Sciences

Anita Oberholster, a wine chemist and professor of Cooperative Extension in the Department of Viticulture and Enology at University of California, Davis, died Saturday after a long battle with cancer. She was 50.

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.

From the College of Agricultural and Environmental Sciences and UC Davis News.

The campus is quiet this week as the students enjoy the winter break. It's that time of year when we begin to reflect on the past 12 months and plan for 2025.

In November, the Cal Aggie Alumni Association (CAAA) embarked on a wine trip that took enthusiasts on an extraordinary journey through France’s most iconic wine regions. Blending education, culture, and camaraderie, the trip left an indelible mark on all who participated. Among the participants was Ned Spang, director of the Robert Mondavi Institute for Wine and Food Science, who shared his reflections on this immersive experience.

The days feel shorter, and the rainy weather has arrived for winter. We settle into this cozy season thinking about how grateful we are to our supporters, partners, and student workers who help bring food and wine programs to you and all our attendees who learn and have fun with the institute. We have exciting upcoming events, news, and videos this month.

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

Food and wine are more than just great flavors – they reflect the stories of communities and traditions. Darrell Corti, a Sacramento food and wine expert, has spent a lifetime sharing those stories, enriching California’s culinary landscape with his introduction of new tastes, ingredients and varietals.

Last Saturday, we welcomed TASTE guests for an evening of wine, food, and music in the courtyard of the Robert Mondavi Institute Sensory building. The weather was beautiful, and as I walked around and chatted with attendees and vendors, I was reminded how important it is to gather together and connect. I had so many great conversations with colleagues, friends, and neighbors.

When the academic year starts, there is always a buzz of excitement. Students are moving in, faculty are preparing for classes, and we are solidifying our events for the year.

Summer has gone by quickly, and the campus is already preparing for the return of students next month. Fall feels like it is peeking around the corner with slightly cooler weather, and this year's grape harvest has started in the RMI vineyards.

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.

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.