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Online course catalog created for Extension programs

Extension Course Catalog

There are more than a hundred UConn Extension specialists working throughout Connecticut. These educators are teaching and training in local communities, sharing their wealth of knowledge with residents through a variety of programs. These instructional activities will now be more visible and easier to find with the creation of an online extension course catalog.

The new catalog was proposed by Michael O’Neill, associate dean for outreach and public engagement, in order to raise the profile of extension activities. Prior to the launch of the website, there was no single source that listed and described all of the courses that UConn Extension hosts.

“In this digital age, we need a mechanism for citizens and businesses to access the excellent programs we offer through UConn Extension,” says O’Neill. “I believe that this online catalog is a valuable first step in that direction.” (more…)

Image of the week

Go-Baby-Go

The College’s Physical Therapy program hosted Go-Baby-Go on Saturday, March 4, on the Storrs Campus. The event provided battery-powered cars for three children with mobility challenges, giving them the opportunity to move around in their environment. Physical therapy students worked with Assistant Professor in Residence Deborah Bubela and physical therapist Rosie Flamming from the Connecticut Children’s Medical Center to modify battery-powered cars so that children with mobility challenges could operate them. Fun was had by all!

UConn Dairy Science: Home to one of nation’s top dairy herds, maker of legendary ice cream

MCCconeA 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.

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Evaluation specialist aims to enhance our understanding of extension program impact

Miriah Russo Kelly

Miriah Russo Kelly

Miriah Russo Kelly is a Connecticut native. After living overseas and working and studying on the West Coast, she has returned to her home state as an assistant extension educator and evaluation specialist in the College of Agriculture, Health and Natural Resources to enhance the impact of extension programs through her background in communications and environmental science.

Kelly received her master’s degree from Central Connecticut State University (CCSU) in organizational communication. It was during her time at CCSU, where she also earned her undergraduate degree, that she met Dr. C Benjamin Tyson, a professor who introduced her to the field of environmental communication and the International Environmental Communication Association. She spent the next few years fostering her passion for the environment and ecology.

Traveling to New Zealand, Kelly completed evaluation projects for the New Zealand Landcare Trust. When she returned to the US, she worked as an ecology tour guide in the Colorado mountains. These experiences led her back to graduate school at Oregon State University (OSU), where she earned her Ph.D. in environmental science. At OSU she bridged her interests, studying communications and teaching public speaking, organizational communication and other communications courses while exploring the human dimensions of natural resource management and decision-making. (more…)

Image of the week: Provost and colleagues honor Dean Weidemann

  • dean's reception
    Dean Greg Weidemann (right) shares a good laugh with (left to right) Sung Koo, head of the Department of Nutritional Sciences (left), Vickie Reiser, program assistant in the Office of Academic Programs and Cynthia Bastek, administrative assistant in the Dean's Office. In the background are (left to right) Stacey Stearns, Kristen Govoni, Nancy Wilhelm, Marilyn Gould and Jeff Scheuing.

On Thursday, December 8, Provost Mun Choi hosted a reception to honor Dean Gregory J. Weidemann for his nearly nine years of service to the College. In his remarks, the provost cited advancements achieved during Weidemann’s tenure, including an 80 percent increase in undergraduate enrollment, increases in grants and contracts to an all-time high of $20 million, development of key international programs with top universities in Asia and South America, development of a culture of philanthropy with alumni and stakeholders to establish several endowed professorships and centers of excellence, and the creation of a sense of community among faculty, staff and students.  Choi continued, “If asked about his most prized accomplishment, Dean Weidemann will point to the growth in the number of scholarships for needy students.”

Other colleagues paid warm tribute to Weidemann as well. Connecticut Commissioner of Agriculture Steven K. Reviczky described Weidemann, who serves on the Governor’s Council for Agricultural Development, as “the kind of dean who rolls up his sleeves and works with all agriculture stakeholders.”

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