Oceans have always done us a favor, absorbing carbon dioxide in the atmosphere. But now rising greenhouse gases are warming the ocean and changing its chemistry.
Since COVID-19, our online shopping habits, particularly all those groceries, have increased dramatically. What that has meant for our carbon footprint might just surprise you.
Wind-driven wildfires like the Santa Anas that Southern California experiences are moving further north, striking when conditions are hotter and drier. Unfold examines how fire is changing California’s landscapes and how to manage wildfires going forward.
Co-host Kat Kerlin discusses her "Becoming Arizona" series, examining how cities are dealing with rising temperatures and efforts to build climate-resilient communities.
There are lessons we can take away from the pandemic about climate change, including how we’re handling both crises. Unfold looks at surprising similarities between the climate crisis and the coronavirus pandemic.
Flavor breeding is considered “the last frontier of plant breeding” by some experts and could bring tastier products to our tables. This episode covers the work of UC Davis researchers in search of a tastier strawberry.
This Bonus Bite episode examines the legacy of former UC Davis professor and viticulture chair Maynard Amerine. His contributions to the wine industry include helping develop the Winkler Index, which is still used to determine optimal wine grape growing regions.
After nearly 40 years in the beer business, the now-retired UC Davis professor Charlie Bamforth holds the crown as “The Pope of Foam.” Join Unfold for a light-hearted discussion about the strangest beers he's come across throughout his career.
Everyone has an opinion about what you should or shouldn’t eat and why. In this episode, we explore why we get into heated debates and arguments when we talk about food.
Imagine you could know exactly where your food comes from, how it was grown, what kind of soil it was grown in and how it was handled and distributed. UC Davis experts are helping build this food information superhighway, known as the Internet of Food.
Unfold examines biotechnologies such as gene-editing and CRISPR and how they could help reduce food waste, create higher-yielding or disease-resistant crops, as well as what it could mean for animal agriculture.
A California carrot farmer invented the baby-cut carrot while trying to reduce food waste. This episode examines the unexpected reasons why we waste so much food and how finding solutions to the problem can help feed a growing population.
Unfold talks with two UC Davis experts who believe that organic farming and genetic engineering don’t have to be so antagonistic. They argue a blend of both types of agriculture is key to helping sustainably feed more people.
In this episode, we look more closely at cattle’s environmental hoofprint and look at how UC Davis scientists are researching ways to make livestock more sustainable.
