Dr. Robert C. Robbins became the 22nd president of the University of Arizona on June 1 after serving as the president and CEO of the Texas Medical Center in Houston from 2012 to 2017.
Only the rim of the sun is visible over the Rincon Mountains when Don Guerra ’01 begins loading the first batch of bread into his Italian deck oven.
In a tiny greenhouse on top of the Sixth Street garage, just west of the football stadium, dozens of green rice shoots glisten in the sun, awaiting their roles in the battle against world hunger.
The first time Megan Kimble ’13 baked whole-wheat bread, it didn’t go well. That was on Day One of Kimble’s year-long project to eat food that was as unprocessed as possible.
Paul Hardej doesn’t sound like a farmer. Rather than talking about soybeans, cotton or corn, he talks about economies of scale, technology challenges and commercial applications. And you aren’t...
Ten University of Arizona graduates, 10 stories of gratitude. Since completing University of Arizona degrees a decade ago, these alumni have remained connected. They donate time and money because...
The first time Abdi Abdirahman ran with a track team, he was wearing boots. Not the athletic gear you’d expect of a future star — but, then, Abdirahman’s story is anything but typical.
Gary Paul Nabhan sees access to healthy and affordable food as a basic human right, and he has a committed ally in the W.K. Kellogg Foundation.
Gary Paul Nabhan and Rod Wing are two of 115 endowed chairs at the University of Arizona. Like all endowed professorships, Nabhan’s W.K. Kellogg Endowed Chair in Sustainable Food Systems and Wing’s...
From agricultural sciences to folklore, cutting-edge nutrition to ancient food systems, UA researchers have a long history of researching, documenting and promoting the borderland culinary heritage...

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