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Huskies Forever Weekend Oct. 20-22

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The College will host a variety of events and activities during Huskies Forever Weekend. Come join us!

Saturday, October 21

Little “I” Livestock Show
8:30 a.m.
Horsebarn Hill Arena
Free and open to all
Join the the UConn Block & Bridle Club and the UConn Department of Animal Science for the 88th Annual Little International Livestock show. The show will feature showmanship classes for poultry, beef and dairy cattle, horses, sheep and pigs. Students will show off their animal handling skills with a species that they have been working with for the past two months.

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CAHNR in the news

newsprintUConn Magazine reported on the Skype a Scientist project where experts are paired with schools. It listed natural resources and the environment graduate student Mauri Liberati as holding nine sessions with one school.

Wallet Hub asked John Bovay questions about how foodies can save money and how policy changes can improve the local food scene in a “Best Foodie Cities in America” article. Bovay is an assistant professor in agricultural and resource economics.

UConn Magazine featured Horsebarn Hill as the premiere Storrs campus bird-watching site.

Associated Press referred to a UConn study that found highest concentrations of bears in Connecticut are not in the most remote areas. (more…)

Historical image of the week

School lunch workshop

School lunch workshop. By Jerauld A. Manter, 1953. From the Jerauld A. Manter Photograph Collection, University of Connecticut Photograph Collection. (CC BY-NC)

Meet undergraduate student Cameron Collins

Cameron Collins

Cameron Collins has a great respect for the earth and desires to live a sustainable life. He has taken a different path though the College of Agriculture, Health and Natural Resources than most students and has even created his own individualized major. Cameron has had many experiences throughout his time as a UConn student, both at the University and through participation in outside activities.

What attracted you to UConn? UConn was not my first choice school. However, throughout my time here I have grown to love the school and appreciate all my experiences. When I first came to UConn, I felt lost because of the diverse selection of courses. Once I began to work closer with professors in CAHNR, my perspectives on UConn, as a whole, really changed.

What is your major, and why did you choose it? I have a double major in sustainable plant and soil systems and global perspectives in sustainable agroecology, which is an individualized major.

I knew that I wanted to work with plants, but I realized I was missing an aspect of sustainability, which is very important to me. At one point, I majored in nutrition, which interested me. However, I wanted to incorporate the sustainability of nutrition, plants and animals into one area of study, which is how I formed my individualized major.

I desire to live the most sustainable life I can. One day, I hope to build a farm community that works to treat the earth with respect.

Which one of your UConn activities, internships or jobs was the most memorable? Why? This summer, I had an internship living in a sustainable community in India that was off the grid.  We had hand water pumps and no electricity. This helped me to wrap my mind around what it means to live sustainably and gave me a view of the community standpoint of sustainability.  This internship helped me to shape my future hopes more than anything else I have done. (more…)

Food safety website provides answers for consumers and producers

Diane Hirsch

Diane Hirsch

Storms like hurricanes Harvey and Irma can create a public health nightmare, leading to safety issues of all kinds, including food safety concerns. How long will food remain safe to eat if your refrigerator fails? How do you disinfect your kitchen? Is produce safe to eat? Find the answers to most food safety questions for consumers, home cooks, farmers, growers, and processors, at the UConn College of Agriculture, Health and Natural Resources’ food safety website, foodsafety.uconn.edu.

For more than twenty years, Diane Wright Hirsch of UConn Extension has served as the College’s food safety extension specialist, working with producers and consumers alike.

“It can be difficult for the various food industries in Connecticut to find the resources they need,” says Hirsch. “Oftentimes they would call me and say they don’t know where to begin. I wanted the website to provide a one-stop shop for them.”

In addition, she says, “Consumers may try to address a food safety question using their favorite search engine, and discover inaccurate information,” she says. “Everything on our website is science based.”

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