Student Spotlight: Roman Lawrence Learns To Lead
Poultry Science major Roman Lawrence credits his experience in AGI with helping him overcome his former shyness.
Vivian Howard’s Words Resonate, Celebrate
During her Dec. 15 Eloise Cofer Lecture on connecting food, family and community, Howard shared stories of growing up in Deep Run, N.C., and how proud she is to be from Eastern North Carolina.
Economic Perspective: Are the Kids Leaving Home?
The societal changes we’ve seen in recent years is the increase of young adults choosing to live with their parents after they have finished school. Now that the job market has been improving, is the number of young adults living at home with their parents still significant?
Leadership Champions Update: Book Recommendation
This month’s highlighted leadership book is Creativity, Inc., by Ed Catmull, president of Pixar Animation and Disney Animation.
Helms Internship Update
A report from one of the Interns chosen for the Helms Summer Internship in Washington D.C.
Leadership Champions Update: Assessing the Year
Take time to reflect on the past year to be able plan for the coming year.
CALS Leadership Programs Update
A review of the CALS Leadership Programs in 2016
Upper Piedmont Research Station Helps Breed Better Bovines, Cut Carbon Footprint
NC State University's Upper Piedmont Research Station has two main data quests: genetically identifying cows that eat less and gain more weight, and a new project seeking to identify cows impervious to a physiologically damaging Fescue endophyte.
You Decide: How to Solve Our Economic Growth Mystery?
Like the nation and most states, North Carolina’s economy has made progress since the end of the Great Recession. However, compared to recent recoveries from recessions, the pace of North Carolina’s current economic progress has been relatively slow. Usually, North Carolina's economic recoveries are stronger than the national recoveries. What could be the cause of this?
NC State Charcuterie School Teaches Art, Science of Cured Meats
NC State Extension Meat Specialist (and connoisseur of cured meats) Dr. Dana Hanson and his team offer a unique course on how to make tasty -- and safe -- charcuterie.