TFT student Elizabeth Schiffler serves up performance art dining experience with ‘Imagine Dinner’
Her cookbook, which combines storytelling and sustainability, features recipes created by L.A.-based chefs using recovered food.
food
Results
Nanoparticle with mRNA appears to prevent, treat peanut allergies in mice
A UCLA-developed technology could also provide a platform for fighting other allergies and autoimmune disorders.
A Different Kind of Course Work
The UCLA Teaching Kitchen is part of a whole new campus ecosystem putting Bruin ingenuity to work in the world of food.
Food for Thought
Bruin Plate, where students enjoy some of the tastiest cuisine in L.A., proves the days of the old-time college cafeteria are over.
Dinner Is Served
Impress your guests with these three campus recipes — from Bruin Plate and Plateia — at your next soiree.
Vegan, Mediterranean diets have lower carbon footprints than standard U.S. diet
A UCLA study suggests emissions from basic American diet are equivalent to driving a car up to 20 miles per day.
12 Hungry Bruins
At Dinners for 12 Strangers, guests arrive as mutual unknowns but depart as friends, with a new appreciation for the ties that bind the UCLA family.
Vital philanthropic contributions strengthened UCLA in 2021-22
Support, in the form of more than 74,000 gifts totaling $658 million, came from donors throughout the U.S. and around the world.
UCLA scientists bring cultured meat closer to your kitchen table
Led by Amy Rowat, researchers have invented ‘edible microcarriers’ that could reduce the expense, time and waste required to produce cultured meat.
Food of the City
At Ray Garcia’s latest venture, Asterid at Disney Hall, the cuisine is inspired by L.A. and its diverse cultures.
2 Campus Eateries Ready for Summer
After two years of restrictions, an award-winning mainstay and an acclaimed newcomer are open for outdoor dining.
UCLA food studies institute to tackle global food challenges
The institute will collaborate with a community of chefs and scholars in pursuit of a healthier population and planet.
Sister Act
These Bruin siblings, for whom service is a family affair, have fed hundreds through their year-old foundation.
Plateia wins three regional food awards from Los Angeles Times readers
The restaurant in the UCLA Luskin Conference Center is now vying for the title of “Best of the Southland.”
Survey shows UC retirees embrace volunteering, active retirement
Recent survey of nearly 5,000 provides a snapshot of mostly engaged individuals who have volunteered, taught, written and also kept working.
Evidence mounts that eco-friendly wine tastes better
Certified organic French wines are rated higher by experts, a UCLA-led study finds.
Il est maintenant prouvé que le vin écologique a meilleur goût
Selon l’étude «Les vins français issus de raisins biologiques sont mieux notés» menée à UCLA et Kedge Business School.
UCLA’s Plateia cookbook brings Mediterranean cuisine to the home kitchen
The award-winning cookbook is available now online via the UCLA Store and at the restaurant, which is open for take-out and outdoor dining.
In lab study, nanoparticle shows promising results for treating severe allergies
A UCLA research team developed a possible way to impart long-term relief by inducing an active state of immune tolerance.
UCLA and Venice Family Clinic Work to Address Food Insecurity
The Emergency Food Partnership provides thousands of free meals to those facing hunger during the pandemic.
Food science class with Obama chef a recipe for remotely engaging K-12 students
UCLA’s Semel Healthy Campus Initiative teamed up with chef Bill Yosses and the LAUSD to create an appetizing virtual summer school course.
For UCLA Volunteer Day, virtual participation provides real help
Hundreds of Bruins answered the call to serve for the 12th annual day of service, which pivoted from in-person tasks to primarily online events and projects.
The Sweet Spot: 55 Years of Stan’s Donuts
After selling doughnuts at a corner shop in Westwood Village for more than five decades, Stan Berman calls it quits.
Flavors Take Root at Little Fatty
David Kuo’s Mar Vista restaurant adjusts and grows during the COVID-19 pandemic.