Not far from the lush banks of Putah Creek sits a charming cluster of yellow cottages on the edge of campus that serves as a vibrant hub for studying early childhood development. This setting, once dedicated to the practical art of home economics, has evolved into the Early Childhood Lab School (ECLS), a place where the science of growth meets the heart of care. 

UC Davis student Makhi Jones likes to enjoy a hearty meal. One of his go-to favorites is the Hawaiian Spicy Chicken entrée at Good Friends Hawaiian Poke restaurant in downtown Davis. The clinical nutrition major who is set to graduate this spring, said it’s all about balance when it comes to living a healthy lifestyle.

“I’m not perfect; I still eat out here and there, but I try not to do it too often,” Jones said.

While he likes to dine out sometimes, he frequently prepares meals himself.

UC Davis professors with a longstanding connection to Nepal, along with their Nepalese colleagues, lead a learning exchange program that offers students a profound immersion in the country’s vibrant culture, environment and history. Through hands-on projects designed with a small rural village, students gain a unique perspective on global citizenship and community engagement while creating special bonds with new friends.

They had names like Galerina marginata, Helvella dryophila and Ramalina menziesii.

Such was the bounty collected by students from UC Davis and other Bay Area colleges during a weekend fungi hunt field trip along the California coast.

The trip is a beloved tradition and a sought-after adventure for students taking PLP 148: Introductory Mycology, which is the study of fungi like mushrooms, molds and yeasts.

In a peach processing facility, the air might be filled with the sweet aroma of ripe peaches and the sound of equipment humming as it carries out the canning process. At the California Processing Tomato Industry Pilot Plant on campus, students within the Department of Food Science and Technology (FST) get to see that action firsthand. They can also now experience it – virtually.

Students often thrive when they feel seen and heard. Faculty members from the UC Davis College of Agricultural and Environmental Sciences are launching a new discussion series for educators to explore ways to further encourage inclusivity in the classroom and ensure all voices are heard.

The first “Coffee Chat” event is scheduled for 4 to 5 p.m. on Tuesday, Nov. 28 in the Plant and Environmental Sciences building (details here).

Saturday, November 18
Noon to 3 p.m.
UC Davis Olive Center at the Robert Mondavi Institute for Wine and Food Science

Register online

Includes:

-Free tastings of the 2023 limited edition Olio Novello extra virgin olive oil

In a matter of minutes, UC Davis student Wendy Liang effortlessly sets up a table in the lobby of the Activities and Recreation Center just near the entrance to the gym, but the information she provides to those who stop to chat has the potential to guide and nourish them throughout their lives.

They woke up gasping for air. At 14,505 feet, Mount Whitney is not the typical place to take a nap. But if a spectacular sunrise is the goal, braving out the bone-chilling cold and lack of air is the price to pay. 

Grace Cureton, a fifth year Community and Regional Development major at UC Davis, spent their summer high in the alpine. For 41 days without service, a massive backpack, heaps of dehydrated food, and a small crew of researchers were all they knew. 

“It's a hard transition back. Everything is very stimulating now,” Cureton admitted.

This summer, four students from Historically Black Colleges and Universities, or HBCUs, came to UC Davis for seven immersive weeks of research, field work, training and mentoring.

The students from Fort Valley State University in Georgia and Florida A&M University worked with faculty studying plant, food and other sciences as part of the Plant Agricultural Biology Graduate Admissions Pathways, or PABGAP, program.