food

Support, in the form of more than 74,000 gifts totaling $658 million, came from donors throughout the U.S. and around the world.

Led by Amy Rowat, researchers have invented ‘edible microcarriers’ that could reduce the expense, time and waste required to produce cultured meat.

At Ray Garcia’s latest venture, Asterid at Disney Hall, the cuisine is inspired by L.A. and its diverse cultures.

After two years of restrictions, an award-winning mainstay and an acclaimed newcomer are open for outdoor dining.

The institute will collaborate with a community of chefs and scholars in pursuit of a healthier population and planet.

These Bruin siblings, for whom service is a family affair, have fed hundreds through their year-old foundation.

The restaurant in the UCLA Luskin Conference Center is now vying for the title of “Best of the Southland.”

Recent survey of nearly 5,000 provides a snapshot of mostly engaged individuals who have volunteered, taught, written and also kept working.

Certified organic French wines are rated higher by experts, a UCLA-led study finds.

Selon l’étude «Les vins français issus de raisins biologiques sont mieux notés» menée à UCLA et Kedge Business School.

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.

A UCLA research team developed a possible way to impart long-term relief by inducing an active state of immune tolerance.

The Emergency Food Partnership provides thousands of free meals to those facing hunger during the pandemic.

UCLA’s Semel Healthy Campus Initiative teamed up with chef Bill Yosses and the LAUSD to create an appetizing virtual summer school course.

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.

After selling doughnuts at a corner shop in Westwood Village for more than five decades, Stan Berman calls it  quits.

David Kuo’s Mar Vista restaurant adjusts and grows during the COVID-19 pandemic.

With generous and swift donations, the community responds to UCLA — and UCLA responds to the community — during the COVID-19 crisis.

UCLA’s Catherine Carpenter gives us the lowdown on food safety, hygiene and nutrition in the time of COVID-19.

Plant-based meat promises less strain on the environment, but there are questions.

Evan Kleiman’s Good Food contest shares the joy of baking.

The move could drive regional change and would make UCLA one of the largest universities in the U.S. to take action.

UCLA’s Bruin Plate Cookbook is meant to satisfy hungry fans.

If the same change were made by all of the U.S., it would account for one-third of the greenhouse gas reduction prescribed in the 2013 President’s Climate Action Plan.

Also in this section: stories on the Hammer Museum, brain mapping and the Olympics.