Search

Results

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.

Two UCLA faculty members release new book

Associate professor of French and Francophone studies Lia Brozgal, along with vice chair and professor of history Sarah Stein, recently co-edited a volume of classic Tunisian-French literature published by Stanford University Press.

Bruin Plate becomes four-star certified green restaurant

UCLA’s Bruin Plate, one of the country’s first health-oriented dining halls and winner of a sustainable food service award, recently earned a top rating of four stars from the Green Restaurant Association.   T

Quality of care for peripheral artery disease is low

Less than half of individuals with peripheral artery disease, a narrowing of arteries to the limbs, stomach and head, are treated with appropriate medications and lifestyle counseling. These findings highlight the need to improve care.
Load More Items Loading...