Archived Events

Growing Real Beef Without the Moo

Growing Real Beef Without the Moo: The Future of the Cultured Meat Industry

The growing human population is increasing demand for food, and rising incomes are raising demand for meat.

Sips and Bites: The Many Flavors of Chocolate

How are different types of chocolate made, and why do the same chocolates sometimes taste different? Join us for a conversation and chocolate tasting with two generations of UC Davis alumni chocolate scientists!

Sips and Bites: Eau de Vie Pear Brandy

The event:

While traditional brandy is distilled with grapes and then aged, fruit brandy—or eau de vie, which translates to “water of life”—is distilled with fruits other than grapes, and promptly bottled to preserve the fruit’s aroma and freshness.

Sips and Bites: Matthiasson Wines

The event:

In the crowded landscape of Napa Valley wineries, Steve and Jill Klein Matthiasson have carved out a unique place for sustainably-produced wines.

Savor: Food Shortages in a Pandemic

Why is milk being dumped and produce being left to rot in the fields while market shelves go empty? Why are grocery stores running out of meat, and eggs becoming so expensive? How are distributors and supply chains that serve restaurants and grocery stores adapting?