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  • Posted on July 1, 2016
    Five things everyone should know about . . . Pulses

    1. You’ve eaten them without knowing it. If the word “pulse” as a food leaves you flummoxed, fear not. The word pulse comes from the […]

  • Posted on
    To Market, to Market

    A new program called Discovery
    to Product is helping researchers
    become entrepreneurs

  • Posted on
    Training to Make a Difference

    Class Act – Kate Griswold

  • Posted on
    Catch up with Andrea Garber

    As a professor of pediatrics at the University of California, San Francisco, Andrea Garber BS’92 PhD’99 conducted a groundbreaking study concerning a very vulnerable group: […]

  • Posted on June 28, 2016
    Breeding for Flavor

    CALS scientists are breeding new varieties of produce that not only are delicious, but also will thrive in organic growing systems. And in a new collaboration called “Seed to Kitchen,” they’re partnering with chefs and farmers to help determine what works best.

  • Posted on June 18, 2013
    Five things everyone should know about… Hazelnuts

    1   They’re crazy nutritious and gluten-free. Hazelnuts are rich in vitamins (particularly vitamin E and B-complex groups of vitamins, including folates, riboflavin, niacin, thiamin) as […]

  • Posted on
    Catch up with… Nicole Drives BS’11 Nutritional Sciences

    AS A CHILD NICOLE DRIVES spent a lot of time in the kitchen with her grandmother, Laura Lee. “Lala” could make all kinds of wonderful […]

  • Posted on February 15, 2013
    Whey to Go!

    Wondering what’s fueling the success of UW athletes? Look no further than Red Whey, a recovery drink composed of tart red cherry juice and whey […]

  • Posted on October 12, 2012
    Vitamin D–The Hype and the Hope

    It’s the “miracle vitamin” that was discovered by a CALS-trained researcher—-and our scientists have been prominent in exploring it ever since.What have we learned about the true benefits of vitamin D and its promise?

  • Posted on April 26, 2010
    Grow Dozen: Nutrition

    Meet the 12 CALS alumni who are making a difference in nutrition.