A Minor Revolution

Inventive, intriguing and interdisciplinary: how new minors are changing undergraduate education at UCLA.

Solid Golds: Sustainable seafood is the goal

UCLA alumni and brothers Mark Gold, respected environmental advocate and scientist, and Jonathan Gold, Pulitzer Prize-winning food writer, on what restaurants, chefs and legislators can do.

UCLA’s healing garden reaches for the sky

UCLA’s first vertical garden is tended to by patients from the Resnick Neuropsychiatric Hospital — from pH testing and pest control to germinating seeds, harvesting plants, drying herbs and cooking.

11 cool and endearing reasons to choose UCLA

Potential UCLA students know all about the university's exceptional academic rankings, powerhouse athletic teams and world-renowned researchers. But there are a few fun facts about the campus they might not know.

Avoid holiday gorging and stay healthy

There are ways to both enjoy the holidays and keep healthy at the same time, says Erin Morse, chief clinical dietitian at the Ronald Reagan UCLA Medical Center.

UCLA molecular biologist, environmental law scholar defend GMOs

Two UCLA faculty members — molecular biologist Robert Goldberg and international law and policy scholar Edward Parson — defended the use of genetically modified organisms in food production at a Zócalo/UCLA discussion held in downtown Los Angeles.

Annual UCLA Food Drive

Proceeds will benefit underprivileged families and individuals in L.A., as well as struggling UCLA students.

Do eco-friendly wines taste better?

A UCLA study crunched the numbers from more than 74,000 wine reviews in top magazines and, statistically speaking, environmentally friendly wine tastes better.
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