- Author: Stephen J. Vasquez
Scientists from UCLA's Cotsen Institute of Archaeology are participating in a cave excavation in southern Armenia. Since 2007, they have unearthed a 6000+ year-old wine-making facility, complete with a fermentation vat, a wine press, storage jars, drinking vessels, and remnants of grape seeds and vines. Gregory Areshian, assistant director of the Cotsen Institute and co-director of the excavation, recently published his work in the Journal of Archaeological Science. Areshian suggest that the production of wine was used to honor the dead.
Read more about the findings in the National...
- Author: Stephen J. Vasquez
Joined by hundreds of friends, supporters and alumni, the University of California, Davis, officially opened the doors on January 28th to the world’s most environmentally sophisticated facility for making wine, brewing beer and processing foods. The new, 34,000-square-foot teaching and research complex, located within UC Davis’ Robert Mondavi Institute for Wine and Food Science, was financed entirely by private philanthropy — no state or federal funds were used. The campus received more than $20 million in private support to construct and equip the complex.
It is the first such building to receive LEED Platinum certification, the highest rating for environmental design and construction awarded by the U.S. Green Building Council....
