University of Connecticut

CAHNR in the news

newsprintRecently, these CAHNR people and places were mentioned in the media.

Alumni Insider Fall ‘14 Steven Were Omamo, ’88 MS from the Department of Agricultural and Resource Economics, discusses his lifetime association with agriculture and his current vision as director of policy and advocacy for the Alliance for a Green Revolution in Africa.

http://uconnalumni.com/alumni-profiles/an-advocate-for-african-farmers

Thrive Wire 10-14-14 UConn Dairy Bar makes the top ten farm-to-table ice creameries list.

http://thrivewire.com/stories/farm-to-table-moovement

WFSB- TV3 10-15-14 Ana Legrand, Assistant Extension Professor, Department of Plant Science and Landscape Architecture, explains the benefits of lady beetles.

http://www.wfsb.com/story/26797320/ladybugs-being-found-everywhere-this-time-of-year

Sports Illustrated, NBC Connecticut, Hartford Courant 10-15-14 Department of Animal Science’s animal barns serve as the home of a horse, UC Shabazz, named after Shabazz Napier, a former UConn basketball player.

SI http://www.si.com/extra-mustard/2014/10/14/uconn-mens-basketball-shabazz-napier-horse

NBC CT http://www.nbcconnecticut.com/news/local/UConn-Names-Horse-After-Shabazz-279329612.html

Hartford Courant http://www.courant.com/sports/uconn-mens-basketball-blog/hc-ex-uconn-huskies-shabazz-napier-has-namesake-horse-on-uconn-campus-story.html

Time 10-16-17 Maria Luz Fernandez, Professor, Nutritional Sciences, speaks about the nutritional benefits of egg consumption.

http://time.com/3450058/should-i-eat-eggs/

 

Historical image of the week

Serving food

Meet undergraduate Chris Kegler

Kegler

Chris Kegler

While at UConn, Chris Kegler immerses himself in research and health promotion. After he graduates this spring with a dual degree in allied health sciences and psychology, Chris wants to delve into the complex and multi-faceted field of HIV/AIDS research. Here is what he said in an interview.

What attracted you to UConn? I grew up in Storrs, and so I have always been familiar with UConn. I knew many students and professors who all had great experiences here. After I received a scholarship, this solidified my decision, and I knew that UConn was the right place for me.

Why did you choose your particular major? I entered UConn as an undecided major who was leaning towards nursing. However, during my freshman year, I started working in a psychology laboratory that dealt with behavioral HIV/AIDS research. I completely fell in love with the work that I was doing, and I decided to choose psychology as my major. Later, I also realized my passion for public health, and I decided to add allied health sciences with a concentration in public health and health promotion as my second major. Now, I am getting a dual degree in allied health and psychology. I am interested in behavioral medicine and interventions for people living with chronic illnesses, and I love that my dual degree allows me to explore this from multiple perspectives. (more…)

Educator promotes safe food handling from farm to table

Hirsch Spring Valley

Diane Hirsch at Spring Valley Farm

Hearing the word ‘outbreak’ makes many people anxious. E. coli O157:H7, spinach, 2006. Salmonella, peanut butter, 2009. Listeria, cantaloupe, 2011. Diane Hirsch, UConn Extension educator for food safety, easily lists previous food-borne pathogen outbreaks. But, fear does not paralyze her.

Instead, she works in classrooms and on farms to make sure that locally produced food, which ends up on tables in New England, is as safe as possible. Her mission: “safe food handling from farm to table.” Her audience includes growers who put produce in boxes on their farms, commercial artisanal cheese makers and home cooks who preserve food in their kitchens.

With the help of over $82,000 in USDA grants, Hirsch trains farmers to follow Good Agricultural Practices (GAP) and processors to develop food safety plans. She labors to see farm products that are, according to USDA, “produced, packed, handled, and stored in the safest manner possible to minimize risks of microbial food safety hazards.” (more…)

Image of the week

Autumn walk