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Fortino Morales III is dedicated to raising awareness about food access at UC Riverside. His work is part of the UC Global Food Initiative, which seeks to harness UC’s resources to help sustainably and nutritiously feed a growing world population.
The Japanese breadcrumbs known as panko are remarkably crunchy and don’t absorb much oil, making them ideal for frying. So grab your ingredient of choice and in a few short minutes you’ll have a summer dinner that doesn’t require turning on the oven.
If you’re looking to take a weekend to go winetasting, why not make it an adventure by staying local?
South Pasadena is a quiet suburb known for its small-town atmosphere and iconic architecture. The area has a rich history, which is evident by the plethora of stores and restaurants that have continued to thrive throughout the years.
Dr. Elver was appointed by the UN Human Rights Council as the Special Rapporteur on the Right to Food. In her work, she stresses the interconnectedness of the global food system and the important role governments play in hastening agricultural reform.
From ancient coastlines to abandoned limekilns crouched in redwood forests, Santa Cruz County has a wealth of hiking destinations for any taste or experience level.
Why go to the same hiking trails and botanic gardens when there are so many other treasures to explore? Here are five gardens and parks where you’ll find some rather unexpected examples of sculptural art. And even better? They’re all FREE to visit.
Agro-ecologist Vandana Shiva recently traveled through Southern California. The Indian native has founded a network of seed keepers and organic food producers, as well as authored numerous books about food sovereignty, sustainability, and biodiversity.
Natural lakes are a rarity in Southern California but maybe it doesn’t matter if a lake in LA is “real” or not. Whether it’s fishing, boating, birding, or picnicking, here are six great bodies of water we call “lakes” of greater LA.
In 1940, the McDonald brothers opened their first fast food restaurant in dusty, suburban San Bernardino and developed a “speedee service system” that soon changed the course of food service around the globe.
At 9 years old, Katie Stagliano grew a 40-pound cabbage and donated it to her local kitchen where it was used to feed at least 275 people. Inspired by that experience, the young gardener started a non-profit which helps feed the hungry around the country.
Most shishito peppers are mild and sweet, with nearly the same level of heat as a bell pepper, but occasionally a rogue one will be fiery enough to surprise you. This quality only makes shishito peppers all the more fun to enjoy during summertime.