Still Life
University Park Airport Emergency Response Exercise
Commencement across Penn State: Spring 2012
Spring commencement 2012 under way
Penn State, Moroccan students problem-solve together
Finals Week Spring Semester 2012
Painting the Lines at Beaver Stadium
Did They Get It Right? - RedTails
Iconic Penn State elm taken down over spring break 2012
We ... are Penn State (December 19, 2011)
Disease stricken matching elm tree slated for removal
Penn State's creamery, from the cow to the cone
Andrew Monk has worked in kitchens around the world. But as The Nittany Lion Inn's new executive chef, his focus is all local.
Monk worked in The Dining Room at The Nittany Lion Inn as sous chef for six years. He was hired as executive chef in May and cherishes the opportunities, challenges and possibilities the new position awards him. (more)
Bacon, eggs and bread are being gathered in preparation for Penn State York's free late-night breakfast, set for 8-10 p.m. on Monday, April 30, at the the Lion's Den of the Joe and Rosie Ruhl Student Community Center on campus. Members of the faculty, staff and alumni will sharpen their culinary skills, along with some help from the staff in the campus's dining area, and prepare egg sandwiches for hungry students who need a break from their final-exam studies. Coffee, donuts and soda will complete the menu for the evening. The event is free to members of the Penn State York community. (more)
"Building a Local Food System for York County" is the topic when Rob Wood of Spoutwood Farms in Glen Rock, Pa., speaks at 6:30 p.m. on Wednesday, March 14, at Penn State York. The free program, sponsored by the Penn State York Agricultural Science Club, is in the Community Room of the Joe and Rosie Ruhl Student Community Center and is open to the public. The Agricultural Science Club invites speakers to the campus to talk about topics related to animals and farming.
Wood will discuss the differences between locally grown organic crops and those that are imported to the supermarket. Most of our food usually comes from California or Florida, but increasingly it is imported from China, Mexico and even South America, South Africa, or New Zealand. The average fruit or vegetable travels about 1,500 miles to reach your plate with less than 1 percent of food coming from York Country Resources. (more)
The Penn State Beaver community gathered at noon Feb. 6, to share in "A Taste of Africa." The event, which was held at noon in the Student Union Building Lodge, showcased the heritage, history, music and food of Africa to increase awareness and understanding of the continent's diversity.
Members of the Cultural Fiesta: A Taste of Africa Committee performed African music and dance, displayed posters highlighting the history of various African countries. Committee members hosted tables featuring popular African foods, and attendees were invited to sample them as well as take recipe cards for each item. (more)
A free public lecture titled "Roots of the Second Green Revolution" will take place at 11 a.m. on Feb. 25 in Room 100 of the Thomas Building on Penn State's University Park campus. The speaker will be Jonathan Lynch, who is a professor of plant nutrition in the College of Agricultural Sciences at Penn State. (more)
A free public lecture titled "Feeding the Future: From the Lab Bench to the Dinner Table" will take place at 11 a.m. on Feb 18, in 100 Thomas Building on the Penn State University Park campus. The speaker will be Bruce McPheron, professor of entomology and dean of the College of Agricultural Sciences at Penn State. The event is the fifth of six lectures in the 2012 Penn State Lectures on the Frontiers of Science, a free minicourse for the general public with the theme "Food: Strategies for Growing Enough for Everyone." No registration is required. The lectures take place on consecutive Saturday mornings from 11 a.m. to about 12:30 p.m. in 100 Thomas Building. (more)
A free public lecture titled "Novel Solutions to Complex Diseases for Subsistence Agriculture" will take place at 11 a.m. on Feb. 11 in Room 100 of the Thomas Building on Penn State's University Park campus. The speaker will be David Hughes, who is an assistant professor of entomology and biology at Penn State. (more)
"Food: Strategies for Growing Enough for Everyone" is the focus of the 2012 Penn State Lectures on the Frontiers of Science, which begins on Jan. 21. This series of six public lectures on consecutive Saturday mornings is designed as a free minicourse for the general public. The lectures take place from 11 a.m. to about 12:30 p.m. in 100 Thomas Building on the Penn State University Park campus. No registration is required. (more)
Initiatives such as the National Food Stamp Challenge and National Hunger and Homelessness Awareness Week draw attention to the daily struggles of the unemployed and poor. A specialist in Penn State's College of Agricultural Sciences said these special-attention events also illustrate the complexities of modern food insecurity. (more)
Recent weeks have been bad for agricultural commodity producers, with falling prices impacting Pennsylvania's farmers. An economist in Penn State's College of Agricultural Sciences said there are reasons why prices for corn, milk, soybeans, beef, pork and wheat have fallen sharply. (more)
