In 2016, Guochen Yang, Ph.D. decided to spice up North Carolina farming by testing ginger as a new niche crop for small-scale growers. Yang knew from his childhood in rural China that ginger was both tasty and medicinally beneficial, and as a horticulture professor in the United States, he has watched its popularity grow as both a spice for cooking and a desirable natural remedy for colds, aches and pains.
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Why is deep-fried food so delicious? Is it the crunch of a crispy coating? The salty, tenderizing marinades? Or is it the fact that humans have programmed by years of evolution to love high-calorie dense foods?
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Call it the paradox of the American diet.
Americans have more information about food and nutrition than ever before — about where and how food is grown, about what’s in foods, about foods that can make people look and feel better.
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While the pandemic pushed most people to pause in 2020, it had the opposite effect on Leonard Williams, Ph.D., director, professor and researcher at the Center for Excellence in Post-Harvest Technologies in the College of Agriculture and Environmental Sciences at North Carolina Agricultural and Technical State University.
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Growers, researchers and community members no longer have to leave their tech behind during field demonstrations or community outreach sessions. A new portable charging trailer, customized for the CAES Research division, can run presentations, access the internet, charge phones and other electronics, even play Bluetooth radio.
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