Healthy Eating

Results of 2025 UC Cooperative Extension field trials to evaluate tolerance of lettuce varieties to Fusarium wilt in Monterey and Santa Barbara counties.

Preserve Today, Relish Tomorrow. Many of our local u-pick blueberry farms are open between late-May and mid-July. We all know blueberries are pretty expensive, but, oh, so worth the effort and expense. Here is a recipe that gets the most out of your harvest basket: Blueberry Bonanza is two recipes in…

June bugs are among the most familiar insects of early summer. Although people commonly call them “bugs,” they are actually scarab beetles in the genus Phyllophaga. These beetles are usually brown, oval-shaped, and active at night, often flying clumsily around porch lights. Their larvae, known as white grubs…

Research Brief • May 2026 • Download PDF (238 KB)BackgroundPublic health initiatives that aim to positively impact nutrition and physical activity (PA) among children and youth often focus on the school setting, with an emphasis on interventions that change a school’s policies, systems, and environment (PSE)…

Eaten raw as a young leafy green, or sautéed as a mature stem & leaf, Chard is an easy-to-grow vegetable that is among the most versatile. It’s also known as Swiss Chard (though the plant originated in the Mediterranean.)  Growing in the rainbow-colors available adds a visual pop to any vegetable …

Lettuce is a very popular vegetable, and can be grown spring through fall in the Tahoe Basin.  Lettuces come in a wide variety of reds and greens and can add a beautiful element to an edible garden.  Many varieties can be harvested on an as-needed basis, making for a very convenient source of fresh…

Nutrition Policy Institute director Hannah Thompson was selected as a UCDC Presidential Faculty Fellow through the University of California Washington Program. The fellowship brings together UC faculty to Washington, DC after equipping them with the skills to engage with policymakers on Capitol Hill on…

U.S. public schools generate 14,500 tons of waste daily, and 42% is from food packaging alone, posing a threat to human health. To respond, California enacted the Sustainable Packaging for the State of California Act of 2018, requiring school food serviceware to be reusable, recyclable, or compostable…