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
A team of students from Penn State's College of Agricultural Sciences finished fifth overall at the spring 2012 U.S. Poultry and Egg Association National Collegiate Poultry Judging Contest, held recently at Louisiana State University. (more)
A team of students from Penn State's College of Agricultural Sciences finished fourth overall at the fall National Collegiate Poultry Judging Contest, held recently at University of Arkansas. (more)
A study conducted by researchers in Penn State's College of Agricultural Sciences has shown that eggs produced by chickens allowed to forage in pastures are higher in some beneficial nutrients. In the research, titled "Vitamins A, E and fatty acid composition of the eggs of caged hens and pastured hens," which was published online this year in the January issue of Renewable Agriculture and Food Systems, researchers examined how moving pastured hens to forage legumes or mixed grasses influenced hen egg omega-3 fatty acids and concentrations of vitamins A and E. (more)
A team of students from Penn State's College of Agricultural Sciences finished second overall at the U.S. Poultry and Egg Association National Poultry Judging Contest, held last month at Louisiana State University. (more)
With the trend in locally raised food, the "heritage turkey" is experiencing a surge in popularity. R. Michael Hulet, associate professor of poultry science at Penn State, said many of these colorful birds (with equally colorful names such as Black Spanish, Bourbon Red, and Slate) are the commercially-bred turkeys of yesteryear. Heritage turkeys are a niche market, and "they are expensive to grow, because they don't produce as much meat per feed," said Hulet. "They allow local producers to diversify what they farm, and people say that, because they take longer to grow, there's a little more texture and 'turkey-ish' taste to the meat." (more)
Coming soon to Penn State Live, we talk turkeys with Mike Hulet, Penn State associate professor of poultry science, to find out more about what was almost America's national bird and still is a central part of our nation's Thanksgiving celebrations. (more)
Hannah Atkins, a Penn State animal science major and poultry and avian science minor, has been awarded one of four national scholarships from the National Poultry Food and Distributors Association. (more)
