Mar 2, 2022: Wine has traditionally been associated closely with the region in which it is produced — but what about beer? Join us for a conversation between UC Davis’ brewmaster and the founders of a Native American-owned brewery and a Bay Area craft malthouse who are breaking new ground by sourcing local, sustainable ingredients and integrating their communities’ values into innovative business models that bring a whole new meaning to the “sense of place” we call terroir.

Oct 27, 2021: Breast milk, the original “superfood,” not only nourishes babies directly; it also feeds friendly gut microbes that support digestion, immune system development, and long-term health. Learn how this amazing biological system works and how an interdisciplinary research team at UC Davis is using a probiotic to improve infant health.

Feb 10, 2021: A conversation with author Harold McGee, who has written about the power of smell to expose unseen details of our world and life, and UC Davis Professor Susan Ebeler, who studies how aroma compounds interact and contribute to complex food and beverage flavors.

Nov 10, 2020: Esther Mobley, wine writer for the San Francisco Chronicle, Dan Petroski, winemaker for Larkmead Vineyards, and UC Davis Assistant Professor Elisabeth Forrestel on the future of grapes and wine in California, and the need to diversify in the face of climate change.

May 27, 2020: A conversation with Jennifer Falbe, who evaluated the effectiveness of the nation’s first “soda tax” in Berkeley, and California Assembly Member Richard Bloom, who has sponsored similar statewide legislation, to discuss California’s fight against Big Soda.

May 12, 2020: An expert panel of UC Davis researchers, policymakers, and food purveyors discussed how our food supply chain works, why the COVID-19 pandemic has been so disruptive, and what changes can be made to make food systems more resilient.

June 3, 2019: A conversation with former Governor Jerry Brown, who emphasizes the need for California agriculture to adapt to climate change, and Anita Oberholster, from the UC Davis Department of Viticulture and Enology, who studies the effect of smoke exposure on wine grapes.

February 4, 2019: Congresswoman Chellie Pingree (D-ME), a national leader on food policy, and Edward Spang, an assistant professor in the UC Davis Department of Food Science and Technology, discussed innovations to ensure that more food makes it from the farm to the home.