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The college dates back to 1907, when the UC Citrus Experiment Station was founded at the base of Riverside's Mt. Rubidoux. In 1958, the College of Agriculture was formed as the first research-oriented, graduate degree-granting institution at UCR.
The University of California Citrus Experiment Station is the founding unit of the University of California, Riverside campus in Riverside, California, United States. The station contributed greatly to the cultivation of the orange and the overall agriculture industry in California. Established February 14, 1907, the station celebrated its ...
The main campus of the University of California, Riverside (UCR) is located within the city of Riverside in western Riverside County, three miles (5 km) east of downtown, and comprises 1,112 acres (4.50 km 2) bisected by the Interstate 215/State Route 60 freeway. Nearly half of the total area is devoted to agricultural teaching and research ...
California Citrus State Historic Park is an open-air museum in the city of Riverside, California, United States. As part of the state park system of California , it interprets the historic cultural landscape of the citrus industry .
The U.S. Salinity Laboratory is a National Laboratory for research on salt-affected soil-plant-water systems. It resorts under the Agricultural Research Service (ARS) of the United States Department of Agriculture (USDA) and is located in Riverside, California , U.S.A.
Serious Eats is a website and blog focused on food enthusiasts, created by food critic and author Ed Levine. A Serious Eats book was published by Levine in 2011. [ 1 ] Serious Eats was acquired by Fexy Media in 2015 [ 2 ] and then by Dotdash in late 2020.
Union Pacific Engine No. 6051 was placed at the park's formal entrance on Market Street in 1954, to commemorate the 50th anniversary of the arrival of the railroad in Riverside. In 1949, the American Legion installed a Water Buffalo amphibious tank on a ramp going down into Lake Evans, to commemorate Riverside's role in the manufacture of the ...
James Kenji López-Alt (born October 31, 1979) [1] is an American chef and food writer. [4] [5] [6] His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. [7]