Articles by Amy Mayer

With the new budget providing additional funding to some of California’s climate-smart ag programs, the Food and Ag board heard from experts about how to ensure the money strengthens and expands the impacts of funded projects.

The impact of changing climate conditions on the world’s wheat, corn, soybean and rice production are likely to be seen sooner than previously estimated. And of those crops, only wheat is expected to see increases in yield.

The United Fresh Produce Association and the Produce Marketing Association have combined into the International Fresh Produce Association (IFPA) with Bruce Taylor of Taylor Farms as the chair.

The latest assessment of major food, beverage and agriculture companies’ attention to water issues such as scarcity and pollution shows more are taking action.

An often-overlooked segment of the farmworker population in California is gaining increased recognition as community-based organizations and researchers have collected and shared their experiences of working through the pandemic.

Parts of California received record-breaking rainfall over the past week, but “it’s too early to tell” how much impact that will have on the current drought, says UC Davis professor Jay Lund, co-director of the Center for Watershed Sciences.

A new variety of almond that does not rely on bees or an adjacent, different almond tree for pollination is now available.

A House subcommittee on Wednesday will serve as the venue for the third hearing in 10 days aimed at studying the impacts of a lingering drought on California and other western states.

As California plans for continued climate change, including the need to manage agricultural water use to comply with the Sustainable Groundwater Management Act (SGMA), a new report finds the intersection of energy with water and climate may not be getting as much attention as it deserves, especially in farm country.

The federal government is investing $146 million in sustainable agriculture research across the country. USDA's National Institute of Food and Agriculture has announced 15 grants, most totaling $10 million over five years.