News About CALS
Parents who send their sons and daughters to this College, emeriti professors who want to know how those hallowed halls fare today and alumni whose thoughts sometimes turn to former professors and classmates -- people keep in touch with the College of Agriculture and Life Sciences (CALS) for many reasons. We who now spend our days (and perhaps nights) here also want to keep in touch with our current and extended CALS family. CALS offers several ways to do that.
The Annual Report of the Vermont Agricultural Experiment Station and UVM Extension
Once a year CALS publishes the annual report of state- and federally-funded research and outreach conducted by its two land-grant institutions: the Vermont Agricultural Experiment Station and University of Vermont Extension. The report is a showcase of research benefiting Vermonters.
CALS in the Media
CALS accomplishments attract a lot of media attention on their own.
National, even International media attention is common at CALS almost
every day. And of course CALS is an active member of the local
community and a key player in the state of Vermont.
Jane Kolodinsky says, "Small stores are not going to see decreased sales any more than any other kind of store, and shoppers said they will not cross the border to buy sugar-sweetened beverages." when she testified on the proposed tax on sugar sweetened drinks at the Vermont State House on February 8. Here's the "Brattleboro Reformer report."
- Rachel Johnson Explains Why the Mediterranean Diet Can Save Lives. Everyone's talking about a new study published February 25....and they're all talking to UVM's professor of nutrition. 'The New York Times,' 'Wall Street Journal,' 'Boston Globe,' AP and media nationwide asked her advice. Here's the NPR interview. So raise a glass of red wine and drizzle that bread with olive oil!
- Temple Grandin, Famed Expert in the Welfare and Rights of Animals spoke to more than 800 animal science students and the public at UVM on Nov. 13. She was brought to campus by UVM's College of Agriculture and Life Sciences, animal science department and the Humane Society of Chittenden County.Lower calories, no trans fats, low-fat milk; a few ways school lunches are healthier, says Rachel Johnson PhD, MPH, RD, Bickford Professor of Nutrition and Professor of Medicine at the University of Vermont and her graduate student Jennifer Taylor. The two experts were guest bloggers in November for the President's Council on Fitness, Sports & Nutrition.
- High Yield Will Continue. "If nature ... (took) its course ... maple tree habitat would migrate ... towards Quebec and ... peter out in Vermont. However, such a scenario doesn't factor in a human's ability to shape the environment," UVM CALS' maple guru Tim Perkins told vtdigger in October.
- UVM Goats Make Friends with their neighbors at the University's Horticultural Research Farm. And they do the brush hogging and mowing without using noisy, polluting fossil-fuel engines! WCAX television told the tale in October.
- Vermonters Created 'Flood Suds,' an All-New Vermont Brew, to help fund rebuilding after Tropical Storm Irene. UVM agronomist Heather Darby did the science behind the beer's hops, barley and wheat. The 'Addison County Independent' reported the story in August at the storm's anniversary.
- "A smaller regional food system is something that seemed to make sense for Vermont and seems to make sense for New England," Jane Kolodinsky told 'USAToday' in July. UVM's Joe Spiedel says, although VT is small, it can be a model for the nation.
- We Wrote the Bible of Cheese
Cheese scientist Paul Kindstedt, co-director of the Vermont Institute for Artisan Cheese, is drawing attention from The Washington Post and other media for his new book, Cheese and Culture, which delves into what he has discovered to be the enormous historical and anthropological impact of this 9,000-year-old dietary staple.
- The Secret to Feeding Population Without Destroying EarthThe secret to supporting life on Earth without destroying it, is changing our food system from big and slow to fast and nimble, says Cynthia Beliveau, dean of UVM Continuing Education and faculty member in nutrition and food science. Her article in "Fast Company's" Co.Exist should be required reading.
CALS Newsletter - Keeping in Touch
CALS publishes a full color newsletter twice a year that is packed with photos and news of faculty, staff, students, alumni and others active in the College. It is a great record of proud accomplishments.
Several CALS departments publish their own newsletters to students, parents and alums affiliated with the department majors.
Last modified March 18 2013 01:18 PM