Posts Tagged: UC Davis
It's more than that if you're a beekeeper. It's your pride and joy.
Whether beekeeping is your livelihood, your leisure activity, or something you do to help the declining bee population, that byproduct of your bees--honey--can also be an opportunity for bragging rights.
Entries are now being accepted for the nationwide honey competition sponsored by Good Food Awards.
If you're one of the nation's beekeepers, there's still time to enter your honey, says contest coordinator Amina Harris, director of the UC Davis Honey and Pollination Center.
The deadline to do so is Sunday, July 31. The four subcategories are Liquid and Naturally Crystallized, Creamed, Comb, and Infused Honey.
The contest is divided into five regions--East, South, North, Central and West--with seven or more states assigned to one region, Harris says.
- West: California, New Mexico, Arizona, Hawaii, Nevada, Hawaii and Alaska.
- North: Oregon, Washington, Idaho, Montana, Wyoming, North and South Dakota and Minnesota
- Central: Colorado, Nebraska, Kansas, Missouri, Iowa, Illinois, Wisconsin, Michigan, Indiana, Ohio and Kentucky
- East: Maine, New Hampshire, Vermont, New York, Pennsylvania, Massachusetts, Connecticut, Rhode Island, New Jersey, Maryland and West Virginia
- South: Virginia, North and South Carolina, Tennessee, Georgia, Florida, Alabama, Mississippi, Arkansas, Oklahoma, Louisiana and Texas
"Finalists from each region are selected on a tasting day in September," Harris explains. "They are vetted according to criteria on this page. Winners are selected during the fall months and announced at the end of the year. The awards will be presented in mid-January."
Harris says there are more than 300 unique types of honey in the United States. The Good Food Awards will showcase honeys most distinctive in clarity and depth of flavor, produced by beekeepers practicing good animal husbandry and social responsibility. The honey can come from hives located in numerous places, from rooftops to fields to backyards.
Last year's top awards went to:
- Bee Girl, Bee Girl Honey, Oregon
- Bee Local, Bee Local Sauvie Honey, Oregon
- Bee Squared Apiaries, Rose Honey, Colorado
- Bees' Needs, Fabulous Fall, New York
- Bloom Honey, Orange Blossom, California
- Gold Star Honeybees, Gold Star Honey, Maine
- Hani Honey Company, Raw Creamed Wildflower Honey, Florida
- Mikolich Family Honey, Sage and Wild Buckwheat, California
- MtnHoney, Comb Honey Chunk, Georgia
- Posto Bello Apiaries, Honey, Maine
- Sequim Bee Farm, Honey, Washington
- Simmons Family Honey, Saw Palmetto Honey, Georgia
- Two Million Blooms, Raw Honey, Illinois
- UrbanBeeSF, Tree Blossom Honey Quince & Tree Blossom Honey Nopa, California
To enter the competition, access this page: http://www.goodfoodawards.org/honey/
The Honey and Pollination Center is affiliated with the Robert Mondavi Institute for Wine and Food Science and the UC Davis Department of Entomology and Nematology. For more information, email Harris at firstname.lastname@example.org.
Each year on Oct. 16, the world takes a moment to raise global awareness of agriculture, hunger, and food issues. World Food Day officially marks the anniversary of the creation of the UN's Food Agriculture Organization (FAO) in 1945, and nowadays it aligns with other global events such as this week's World Food Prize activities in Iowa.
Food and agriculture are central to what UC Agriculture and Natural Resources (UC ANR) professionals deal with every day. We're elbows-deep in solving specific problems like pest identification, childhood nutrition in schools, drought-tolerant plant breeding and spreading sustainable agricultural practices.
World Food Day is a day for all of us to take a step back and look at the bigger picture. Here are some ways that UC ANR faculty are raising awareness on World Food Day this year. How will you join them?
If you're near UC Davis, two free events invite the public to mark World Food Day:
America's Farm-to-Fork Capital Speakers Series offers participants lunch and an in-depth discussion of the connections between soil health, farm health, healthy foods, and the gut microbiome. These themes are particularly pertinent this World Food Day, as it is also the International Year of Soils. Author Daphne Miller will speak about her book "Farmacology" and then join a panel of academics from UC ANR's Agricultural Experiment Station, specifically Kate Scow and Bruce German, moderated by Tom Tomich. The event will be 11 a.m. – 1:30 p.m., Friday, at the Buehler Alumni Center on the UC Davis campus. Event details and registration
The Grand Opening of the Horticulture Innovation Lab Demonstration Center will send participants home with a souvenir vegetable seedling and a closer look at some of the technologies and crops that UC academics work with in developing countries. UC ANR Cooperative Extension specialist and pomologist Elizabeth Mitcham is also the director of the Horticulture Innovation Lab and will be joined by Rep. Ami Bera (D-CA), UC Davis CA&ES Dean Helene Dillard, and others to discuss the work that UC Davis and its international partners do to help small-scale farmers in developing countries. This event is particularly pertinent as this year's theme for World Food Day focuses on how agriculture can break the cycle of rural poverty. The event will be at 2 – 3:30 p.m., Friday, on Solano Field, near Nelson Hall on the UC Davis campus. Event details and information about the new demonstration center
Online this week, you can hear UC ANR academics Dan Sumner and Christine Stewart speaking on a panel at the World Food Prize Borlaug Dialogue, broadcast online via a live stream. They will be speaking 1:30 p.m. PDT, Wednesday, on a panel with UC Davis' Roger Beachy about the UC Davis World Food Center, “Launching a New Initiative - Food for a Healthy World.”
Ten large, shiny tanks stand near the Robert Mondavi Institute for Wine and Food Science at UC Davis, holding more than a year of rainwater and the key to processing food and drink during a drought. The water tanks, and the teaching-and-research winery they support, are showing students and winemakers throughout the world how to reduce processing costs, improve wine quality, and protect the planet's dwindling natural resources.
The work is the latest in more than a century of trail-blazing viticulture and enology science at UC Davis. UC Davis researchers are working with Cooperative Extension specialists and farm advisors with UC Agriculture and Natural Resources to help winemakers and grape growers sustainably produce premium wine.
Water is critical to winemakers in drought-stricken California and beyond. Grapes aren't a very thirsty crop to grow, but keeping fermentors clean is another story.
A typical winery uses four to six gallons of water after the grapes are harvested to produce one gallon of wine, and most of that water is used to wash equipment. Boulton and David Block, chair of the UC Davis Department of Viticulture and Enology, are developing self-cleaning fermentors capable of recycling 90 percent of that water. The goal: affordable technology and alternative practices that use less than one gallon of water to produce one gallon of wine.
Winemakers currently remove sticky, fermented, grape residue from tanks with water and elbow grease. Clean-in-place technology replaces hand-cleaning with an automated system that sprays tanks with diluted solutions of potassium hydroxide and potassium bisulfate.
“The dairy industry has used clean-in-place technology since the 1960s and the pharmaceutical industry since the 1990s,” says Block, a chemical engineer and enologist who helped the pharmaceutical industry manage clean-in-place technology before coming to UC Davis in 2008. “It's a little different with dairy and pharmaceuticals, where poor sanitation can kill you, but the concept is similar.”
“We will filter and reuse that water at least five times, hopefully one day up to 10 times,” Boulton says. “It's not waste water. It has no phosphates, no nitrates, and no chlorine. Clean-in-place technology represents a huge potential for water and labor savings.”
Industry is starting to notice.
“Clean-in-place technology is very attractive to us,” says Ashley Heisey, director of winemaking at Long Meadow Ranch in Rutherford and a UC Davis viticulture and enology graduate. “Water is such a critical issue. Long Meadow Ranch owners Ted, Chris, and Laddie Hall built our facilities with great concern for the environment, and thanks to UC Davis, we can take it one step further.”
In Sacramento, grocer Darrell Corti from Corti Brothers Market says where UC Davis leads, winemakers will eventually follow.
“What we know about grape-growing and winemaking is primarily due to the work they do at UC Davis,” Corti says.
A longer version of this story is in the magazine Edible Sacramento.
Farm advisors: They're the local hand on the long arm of the University of California Agriculture and Natural Resources (UC ANR). They apply cutting-edge research to problems facing their farming neighbors, often adapting practices and research results to local conditions. UC ANR Cooperative Extension advisors provide locally adapted science to local farmers.
So it might come as a surprise that some farm advisors got their start in agriculture nowhere near their backyards or their neighbor's fields. In fact, more than a few farm advisors fell in love with helping farmers while they were overseas.
But as a UC Davis grad student, Lundy traveled to Malawi for a few weeks to help extension agents there teach farmers modern tomato-growing practices — as part of a Trellis project with the Horticulture Innovation Lab.
Lundy wrote about his experience in Malawi recently on the Feed the Future website. He describes setting out, eager to put “book learning” to practical use, and eventually realizing how valuable local knowledge can be for agriculture. While in Malawi, Lundy worked with a local agronomist named Chimwemwe:
“Seeing Chimwemwe's extension program in action underscored to me that agriculture is simultaneously (even paradoxically) a global and a local enterprise. Many of the fundamentals of cropping systems do apply broadly across diverse agricultural landscapes, which is what permitted the productive conversations and collaboration between us. Nevertheless, there is no substitute for a nuanced understanding of the particular contours and constraints of any given region or farm.”
Though Lundy had years of formal education in agronomy, he witnessed how Chimwemwe's relationships and local understanding made him a “sharper tool” when it came to helping local farmers.
“Observing Chimwemwe in action inspired me to leverage the regionally specific knowledge I had gained about California agriculture during my graduate education and try to become a similarly sharp tool in my own backyard,” Lundy wrote.
You can read the rest of the article, “How a Global Trip Inspired this Californian to Focus Locally” on the website for Feed the Future, the U.S. government's global hunger and food security initiative. The initiative brings American ingenuity and expertise to bear in the global fight against hunger. Several agricultural research programs at UC Davis and UC Riverside fall under the banner of Feed the Future — including the Horticulture Innovation Lab, led by UCCE specialist Beth Mitcham.
Author: Brenda Dawson
On a Friday evening in a San Francisco conference room, food and technology leaders – including nutrition expert Carl Keen, a UC Davis professor affiliated with the UC Agriculture and Natural Resources Ag Experiment Station – spoke to a mixed audience on the need for innovation in adapting populations across the world to changing food systems.
In the crowd, one inspired undergraduate student from UC Davis thumbed together some notes on his phone. The next day he stood in front of everyone at the event – more than 250 in all – and pitched his newly formed idea for a nutrition app.
It drew a small team: a Silicon Valley entrepreneur, a UC Davis nutritionist and a UC Berkeley student. Over the next 40 hours they developed a software application that matches safe foods to patient medications. With the final presentations Sunday evening, the judges announced the winners.
Their project, called Took that? Eat this., won first place at the 2015 Food Hackathon. They now have sponsors and are developing their idea into a real consumer product. They are also flying out to the World Expo in Milan, Italy, in September – the first devoted to food and where an even larger food-themed hackathon will take place.
Breaking down the silos
“It's powerful how much happens in such a short period of time,” says Bob Adams, innovation adviser for the UC Davis World Food Center and a mentor for the hackathon teams. “It was a great experience for all the UC Davis students who participated, because they don't normally interact in projects with students from other programs.”
With nearly 9,000 total hours spent in developing the 18 different projects, the hackathon was declared by the organizers a success and a testament to the power of crowd sourcing.
A group of passionate techies, foodies, scholars, investors and entrepreneurs shut in a room for two days pushed them like never before to apply their diverse expertise toward tackling some of the biggest problems facing food and ag.
A university connecting ag and nutrition
Research and industry leaders are looking to this model as one way to seed California's innovation ecosystem across the state's agricultural horizons. As another example, Mars, Inc., which co-sponsored the hackathon, is investing in a new type of university-industry partnership with UC Davis and the World Food Center by establishing the Innovation Institute for Food and Health.
“All of us win from these new and needed collective investments in innovation in food, agriculture and health,” writes Mars chief scientist Harold Schmitz in a recent Sacramento Bee op-ed.
Howard-Yana Shapiro, also a Mars chief scientist and a UC Davis fellow, sees innovative food technology projects like those crafted at the hackathon as this decade's biggest investment arena.
“The next, larger human generation will face food challenges ranging from climate change and water stress to growing demands for upmarket foods,” he wrote in a LinkedIn article. “But from what I saw at the hackathon, the next generation is on it.”
See the original story by the UC Davis World Food Center./span>