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University of Arizona President Robert C. Robbins created a commission to identify solutions to the challenges facing Arizona agriculture in a rapidly changing climate. The recommendations are outlined in a new report.
A new UArizona initiative will work to reduce diet-sensitive disease in vulnerable Arizona communities through culinary medicine — an emerging field that blends the art of cooking with the science of medicine and nutrition to prevent and manage chronic illness.
Closures due to the COVID-19 pandemic have made it difficult for tribal members to collect and transport firewood from nearby forests for cooking, boiling water and heating.
The earlier the better when it comes to identifying children with developmental delays, but social distancing has made early identification difficult. To help, UArizona Cooperative Extension has started offering free virtual development screenings.
Tree nuts – specifically pecans and pistachios – are making a growing contribution to Arizona's economy. The tree nut industry generated more than $90 million in direct sales in 2017.
In response to shortages amid the COVID-19 pandemic, faculty and staff are designing and manufacturing face shields, intubation hoods, respirators and more.
With this year's county fairs canceled, 4-H agents, volunteers and UArizona Cooperative Extension employees across Arizona have come together to offer 4-H youth the opportunity to show off their projects virtually.
The Blue Ridge UArizona 4-H Fab Lab is joining the fight against COVID-19 by making personal protection equipment and prototypes of new designs for ventilator parts.
University of Arizona researchers are participating in a study to determine how environmental factors impact the risk of produce becoming contaminated, with a goal of enhancing the safety of produce grown in the Yuma area.