As the United States exerts growing pressure on Mexico, USC Dornsife political scientist Pamela Starr, author of The Making of Mexico, explains what Americans often misunderstand about the country next door and why the relationship matters.
There’s more than 30 different tofu textures and tastes. Stiffman ’19 is working to get this variety onto more Americans’ plates.
Economics alumnus Owen Han’s recipe videos have garnered him a social media following of nearly 7 million and a cookbook deal.
Free, one-stop resource, tailored for the Los Angeles market, offers tools for creating business plans, funding guidance and help with obtaining permits and licenses.
Nearly a quarter of Los Angeles County households experienced food insecurity over the last 12 months — up 7 percentage points since the end of 2021, according to a new study released by USC Dornsife’s Public Exchange.
USC Dornsife professor Sarah Portnoy and USC Annenberg professor Amara Aguilar also collaborate on a related course teaching students how to use digital media to share oral histories.
Vallery Lomas ’07 left her career as a lawyer to focus on baking — and won the “Great American Baking Show.” Now she’s an acclaimed cookbook author.
Mark Padoongpatt ’11, a professor of Asian American studies, turned his Ph.D. thesis into a book on Thai immigrants that landed him air time on the Hulu show hosted by Padma Lakshmi. [5 ½ min read]
A Maymester class uses food as a vehicle for understanding the diversity, cultures and history of one of the world’s culinary hot spots — even during the COVID-19 lockdown. [4¼ min read]
Why are students in an introductory science course setting cheese puffs on fire? To understand biology fundamentals, of course. [4 min read]
