Rose Hayden-Smith
Dr. Rose Hayden-Smith is an author and advocate for a sustainable food system. She is the founding editor/curator of the UC Food Observer blog, which was launched in 2015 as part of the University of California’s Global Food Initiative. Her book, "Sowing the Seeds of Victory: American Gardening Programs of World War I," was published by McFarland in 2014. She holds four degrees from UC Santa Barbara, including Masters degrees in Education and U.S. history and a doctorate in U.S. history.
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Food Forward is a Southern California nonprofit that "rescues" fresh local produce from rotting away and diverts to the tables of those who do not have access to fresh food. Read their thoughts on the state of food in L.A. and beyond in this Q&A.
World War I changed America. It also left behind lessons that we should still heed today — especially when it comes to our relationship with food.
For more than four decades, Los Angeles County was America's top agricultural producer. What happened? Author Rachel Surls gives readers a preview of her book chronicling L.A.'s agricultural history and prospects.
UC Researcher Jeff Mitchell has encouraged an increasing number of producers to develop farm systems that are closer to the kinds of systems found in nature. Conservation agriculture, also known as no-till/minimum-till farming, is his passion.
Dr. Pedro Sanchez examines what normalizing relations with Cuba might mean for the food system in that nation and in the United States.
Marc Frank, an American journalist who has lived in Cuba for more than two decades, shares his experiences and observations of the food system in Cuba.
Cuba is in a period of profound change, which is impacting all aspects of life — including the food system.
Fortino Morales III is dedicated to raising awareness about food access at UC Riverside. His work is part of the UC Global Food Initiative, which seeks to harness UC’s resources to help sustainably and nutritiously feed a growing world population.
Dr. Elver was appointed by the UN Human Rights Council as the Special Rapporteur on the Right to Food. In her work, she stresses the interconnectedness of the global food system and the important role governments play in hastening agricultural reform.
As part of a larger effort around sustainability and the food system, UCSB has launched an innovative Food, Nutrition and Basic Skills Program. Two of those teaching students how to cook are chefs who have become campus celebrities: the UCSB Soup Guys.
A University of California study shows that food provided by the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) improves the diet quality of preschool children.
In a new book, the University of California’s Rachel Surls and certified Master Gardener Judith Gerber detail the rise and fall of agriculture in Los Angeles.