Food And Sustainability Reporter
October 23, 2018 | Julia Mitric
UC Davis researchers say they’ve found a way for walnut growers to irrigate more efficiently and still keep up their crop yields.
October 17, 2018 | Julia Mitric
In the wake of 2017’s devastating wildfires, California’s growers and winemakers are worried about grapes exposed to smoke. The industry is funding a UC Davis researcher to study “smoke taint” to find out what can be done.
October 5, 2018 | Julia Mitric
A group that oversees food safety programs for big California lettuce growers has changed its protocols in the wake of an E. coli outbreak last spring which caused five deaths and sickened more than 200 people across 36 states.
September 26, 2018 | Julia Mitric
White wine made from grapes grown in the city’s backyard is having a resurgence. In the ’70s and ’80s, chenin blanc came to be known as a filler for cheap boxed wine. But now, a handful of small-scale vintners are building a new rep for the grape.
September 26, 2018
CapRadio Food and Sustainability Reporter Julia Mitric tells us about the makeover of chenin blanc, a varietal that gained a reputation as a "sweet boxed wine" in the '70s and '80s.
September 18, 2018 | Julia Mitric
Nearly a third of Californians eligible for food stamps don't receive those benefits. In Yolo County, that includes college students. The county is now using a mix of high- and low-tech strategies to reach them.
September 14, 2018 | Nick Miller
Sacramento’s top restaurants — think The Waterboy, Magpie, Canon and Empress Tavern — competed last night in the seventh annual competition. Pangaea took home the top prizes.
September 13, 2018 | Julia Mitric
North Sacramento has big pockets of food deserts where residents have to leave the neighborhood to find a full-service grocery store. Now, some are hopeful a discount grocery store will begin to change the landscape.
September 10, 2018
California craft brewers are looking for innovative ways to be more sustainable. One challenge is how to use less water in a state plagued by drought. But are consumers ready for reclaimed water?