food

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.

Faculty and staff can still contribute to efforts to help end poverty in the greater Los Angeles region, focusing on housing, education and financial stability.

The 220-page hardbound book is full of mouth-watering images that complement well-structured recipes.

The Los Angeles Seafood Monitoring Project is seeking to reduce sushi fraud and the mislabeling of fish.

Thousands of Bruins will spread across Los Angeles — and this year sites around the world — for the annual day of service on Sept. 29.

A founding gift from the couple’s foundation established the program in 2013; it is already one of the preeminent programs of its kind.

Since its inception in 2015, the program has provided 33 UCLA students with funding to complete research, projects or internships that focus on food issues.

Professor's model suggests well-designed subsidies can help farmers and give consumers better food choices.

Research confirms that one sugary drink a day can increase people’s risk for Type 2 diabetes, liver disease, tooth decay and obesity.

From new courses and academic programs to fitness classes, bike share and community gardens, the 5-year-old program has reshaped campus.

The substance’s beneficial properties might be due to its ability to reduce inflammation, which has been linked to both Alzheimer’s disease and major depression, according to Dr. Gary Small.