Tuesday, March 28th, 2017
12:00 AM - 11:59 PM
OtherMiddlesex County Extension Center
For more information visit: http://mastergardener.uconn.edu
YouTube. 3-20-17. Posted the testimonial of Richard Dodakian, who suffered exertional heat stroke at the Falmouth Road Race. His life was saved by Korey Stringer Institute staff members. One of those people is Robert Huggins, a postdoctoral fellow in kinesiology, who is on the video.
tctMD. 3-21-17. Announced a research conclusion that there is “no convincing evidence of measurable verbal or nonverbal memory dysfunction due to statin medication.” These findings come from the research of Associate Professor Beth Taylor, who a faculty member in the Department of Kinesiology. (more…)
In addition to two minors and a major in pathobiology, Tessa Kell has participated in stem cell research through the UConn-TIP Bioscience, Entrepreneurship & STEM Internship Program (UConn-TIP). This 10-week summer internship program connects UConn students with start-up companies that operate right here on campus. Tessa worked in the STEM area of the program where she set up experiments to test the effectiveness of a drug intended to treat multiple sclerosis. Follow Tessa’s journey as a CAHNR student and undergraduate researcher.
What attracted you to UConn? When I was first looking into colleges, I was interested in a science major, but I was not certain which career I wanted to pursue. The pathobiology program here at UConn is a unique program. It offers broad range of potential opportunities that can lead to med school, vet school, research careers, or careers in public health. When I came to visit, I was introduced to students doing all of these things. Pathobiology seemed like a good marriage of all of my interests. (more…)
A scoop of Salted Caramel Crunch and a scoop of Toasted Almond Amaretto nestle together in a cup. If you can, let it sit for five minutes so the ice cream just begins to melt, creating a little pool in the bottom of the cup. (In July, this step is not required.) Now, spoon a small amount from each sphere, saucing it with some of the liquid from the bottom of the cup.
Oh. My. Goodness.
This mini-miracle must be the result of some sort of wizardry: Milk from the cows on Horsebarn Hill goes into the shiny steel vats of the UConn Creamery. A spell is cast, and poof! The best ice cream in the world appears. But there’s no magic here; what makes this sublime treat is passion, hard work and scrupulous attention to detail—along with the best ingredients you can get.
UConn’s ice cream begins with the milking cows in the Kellogg Dairy Center (KDC) on Horsebarn Hill, just about 700 yards from the Dairy Bar. (The cows you see grazing on the hill are their not-yet-bred daughters, called heifers.) The UConn Department of Animal Science’s dairy herd is a mix of Holsteins and Jerseys, and a remarkable group of dams it is. The herd has just been ranked by the venerable Hoard’s Dairyman as one of the top twenty of approximately 47,000 dairy herds in the country, receiving a gold ”Best of the Best” National Dairy Quality Award. This accomplishment, extraordinary in itself, is made all the more so by the fact that many of those who tend to the cows are students studying dairy management and milk production in an experiential learning environment. Only one other university herd, from the University of Wisconsin, made the Hoard’s list. The list recognizes milk quality, the primary measure of which is the milk’s somatic cell count (SCC). The lower the number of somatic cells in the milk, the better the animals’ health and the longer the shelf life and finer the quality of the dairy products made from it. This starts to explain why the ice cream’s so good.