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- Supplemental tableSupplemental Table: Sample characteristics by number of school meals consumed (n = 3,297)
P-ISSN 0008-0845
E-ISSN 2160-8091
Articles in Vol. 77, Issue 3-4, 2023
Vol. 77, Issue 3-4, 2023
- What have we learned from the COVID-19 pandemic to strengthen the health and resilience of California communities and the food system?Lorrene RitchieMarcel HorowitzGail Feenstra
- UC 4-H youth spread the facts — not the disease — during COVID-19Dorina M. EspinozaAnne M. IaccopucciMarcel HorowitzRoshan Nayak
- Exploring the challenges and benefits of online youth-led nutrition programsYu MengMarisa NeelonNancy LePageBrandon LouieNancy Erbstein
- Schools provided healthy meals even during COVIDKaela PlankAmanda LinaresSridharshi C. HewawitharanaGail Woodward-Lopez
- Food banks show resilience in face of COVID-19Kelsey D. MeagherDavid C. CampbellEdward S. Spang
- During COVID-19, Californians sought food security, connection and solace in their gardensLucy DiekmannSummer CortezPauline MarshJonathan KingsleyMonika EgererBrenda LinAlessandro Ossola
- The impact of COVID-19 on CalFresh and Market Match spending at farmers marketsJulia Van Soelen KimYulia LamoureauxSusan GarciaSuzi GradyVikram KoundinyaGail FeenstraHanbing LiangEdna Ely-Ledesma
- Adaptation and sustainability: Lessons from Central Coast organic farmers during the pandemicJoanna OryAlastair IlesPatrick BaurFederico Castillo
- How agritourism helped farmers during the pandemicRachael Callahan
Plank, Kaela, Amanda Linares, Sridharshi C. Hewawitharana, and Gail Woodward-Lopez. 2023. “Schools Provided Healthy Meals Even during COVID.” California Agriculture: The Journal of UC Agriculture and Natural Resources 77 (3–4): 106–13. https://doi.org/10.3733/ca.2023a0012.