A new, $5.25 million greenhouse is being built on the University of California, Davis, campus to safeguard an important grapevine collection from red blotch disease and other pathogens.
World-renowned celebrity chef Martin Yan’s collection of nearly 3,000 cookbooks, his first wok, thousands of photographs and other media will be the main ingredients in an archive to be established in his name at the University of California, Davis.
Researchers at the University of California, Davis, have developed a new type of cooling cube that could revolutionize how food is kept cold and shipped fresh without relying on ice or traditional cooling packs.
These plastic-free, “jelly ice cubes” do not melt, are compostable and anti-microbial, and prevent cross-contamination.
If consumers cannot tell the quality of a product when they buy it, it can drive high-quality products, like a good French wine, out of the market. Consumers would not pay a premium, and producers would have no incentive to make costly quality improvements. This widely held economic tenet, formalized in a famed article by Nobel Prize-winner George Akerlof, suggests that without standards, consumers could be left with mostly “lemons,” such as defective used cars.
