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UCR in the News

Toward a More Equitable Research Enterprise

Inside Higher Ed |
Sharing the wealth in terms of federal research dollars would improve the quality of education for many students and increase U.S. competitiveness, wrote UCR Chancellor Kim Wilcox.
UCR in the News

Why you should divide your life into semesters, even when you’re not in school

Vox |
Time-management lessons learned in school can help you with setting goals, according to UCR psychologist Rachel Wu.
UCR in the News

The underappreciated benefits of wild bees

Knowable Magazine |
Many people don’t know the difference between wild and domestic bees, further obscuring both the troubles faced by many wild species and their value, says Hollis Woodard, a UCR entomologist.
UCR in the News

Why you should divide your life into semesters, even when you’re not in school

Vox |
Dividing the future into “semesters” — traditionally 15 to 17 weeks long at American colleges — can help people plan incremental objectives in service of a larger goal, according to Rachel Wu, an associate UCR professor of psychology. It can also help older people feel younger by remembering their college years. 
UCR in the News

Why Are Avocados So Fickle?

Slate |
Story features UCR botanists Mary Lu Arpaia and Eric Focht’s newly released Luna UCR avocado breed, which boasts a “sweet, sort of floral characteristic.” 
UCR in the News

Essay: Why British post-punk matters to U.S. Latinidad

The Los Angeles Times |
Richard Rodríguez, a UCR professor of English, writes about post-punk music and why despite some thoughts to the contrary, the music does not erase but enhances Latinx fans' identities. 
UCR in the News

It's Not Just Earthquakes — Fracking Also Linked to Small Tremors, Study Finds

While past studies have linked fracking to earthquakes, UCR seismologist Abhi Ghosh and his colleagues now say the drilling method is also a source of even small seismic tremors.
UCR in the News

You Might See a New Kind of Avocado at the Grocery Store Soon

Allrecipes |
The Luna, a new avocado breed developed by UCR agricultural scientists Mary Lu Arpaia and Eric Focht, features a rind that turns a tell-tale black when ripe.