The University of California Cooperative Extension and theColusa County Resource Conservation District are co-hosting a Virtual Field Day on March 24th from 10:00am-12:00pm.
March is National Nutrition Month, an annual event created by the Academy of Nutrition and Dietetics. This March, people of all ages in the Central Sierra have the opportunity to learn more about how to eat healthy foods they enjoy with the theme Personalize Your Plate.
One sure sign of Spring in California is the appearance of asparagus. The green stalks of perennial asparagus plants only grow for a short time each year, making this one of the most seasonal of vegetables. March is a great time to enjoy asparagus while it's abundant in local markets and gardens.
Water availability, food production and biodiversity are being affected by climate change. There are actions individuals can take to protect their communities.
I've known Doug Joses and his family for more than a quarter century. The unofficial mayor of Mountain Ranch (in Calaveras County) Doug has spent his entire life ranching in the Sierra foothills raising cattle, sheep, and Angora goats.
The UC Sierra Foothill Research and Extension Center (SFREC) is soliciting proposals to support new and continuing research on rangeland and oak woodland ecology and management, beef cattle health, production and management, as well as related agricultural and natural resource themes important to Ca...
Our January 2022 Workshop is all about Citrus. We have a few new recipes to share. Our workshop date is January 15 at 10:00 am. Please visit our Facebook page for registration information! AVOID FOOD WASTE: USE THE ENTIRE LEMON! Awhile back we wrote about how to stop food waste.
UC ANR works to benefit the California economy by improving agricultural efficiencies, mitigating risk, providing trusted information to inform policy, combating pests and diseases, advancing agriculture technologies and training the next generation of leaders.
Growing up, my parents told us stories of how as kids, they kept from starving during the Great Depression by not letting anything edible go to waste. To stay alive, they learned to eat beef tripe (stomach lining), chicken feet, cow tongue and other things not normally consumed.
