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
From the photogenic Blue Mosque and Hagia Sophia in Istanbul to the turquoise waters along the Mediterranean coast, a group of Penn State alumni explored Turkey from April 28 to May 16 on the "Legendary Turkey" trip, sponsored by the Penn State Alumni Association. The group spent three days in Istanbul, where they toured sites such as the Topkapi Palace and the Grand Bazaar and attended a reception where they met about a dozen Penn State alumni who live in the area. Photos from the trip can be found at http://live.psu.edu/flickrset/72157626749724814 online. (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)
It's Mike Hulet's job to talk turkeys, whether to students at Penn State's Poultry Education and Research Center or to poultry growers across Pennsylvania, one of the nation's top poultry-producing states. The associate professor of poultry science shared insights into emerging research and answers to frequently asked questions about what was almost America's national bird, and still is a central part of our nation's Thanksgiving traditions. (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)
With Thanksgiving and the year-end holidays fast approaching, now is the time to put plans into action for roasting the perfect turkey for your family feasts. There are many things to consider when it comes to selecting, thawing, roasting -- and saving leftovers from -- your holiday turkey, according to an expert in Penn State's College of Agricultural Sciences. (more)
