A tale of terroir: Porcinis evolved to the local environment
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The first-of-its-kind genetic survey of porcini mushrooms across the Northern Hemisphere found that the delicious fungi evolved in surprising ways.
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Climate drove 7,000 years of dietary changes
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Projected climatic changes will be essential to predict health and well-being for populations in the future.
Read MoreFood claiming to have ‘wild mushrooms’ rarely does
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Research reveals that food products labeled with wild mushrooms mostly contained cultivated fungi and a few poisonous mushrooms.
Read MoreCommunity in the kitchen
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Members of the U’s Confucius Institute bonded over food–over Zoom.
Read MoreThe Arts and U
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Pioneer Theatre Company is asking its patrons of “The Play That Goes Wrong” to bring canned and non-perishable food items to support Utah Food Bank, now through Dec. 21, 2019.
Read MoreBuilding a sustainable food culture on campus
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Discover how food consumption impacts our planet and how you can help build a new food culture in the U community.
Read MoreHUMANS OF THE U: PETER HOGDSON
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“I didn’t realize where my passion for food came from originally. I’m the oldest of nine kids and with no father, I tried to help my mother.”
Read MorePUTTING THE CAMPUS MAP TO WORK
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The University of Utah online map is a wealth of resources for both navigating and discovering campus.
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