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.
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.
Study Provides Evidence on Movement of Potato Famine Pathogen
New NC State research delves into the movement and evolution of the pathogen that caused the Irish potato famine in the 1840s, which set down roots in the United States before attacking Europe.
Esbenshade Tapped as FSLI Director
Dr. Ken Esbenshade has been named director of the Food Systems Leadership Institute, a national executive leadership program.
An Extraordinary Year
The past year has been a big one for the College of Agriculture and Life Sciences. Join us as we bid farewell to 2016 with a top-10 list of the year's highlights.
CALS Grads Shine
The homestretch is narrowing, and the end is in sight. Meet seven of the college's outstanding students poised to receive degrees at commencement exercises this Friday.
AgPack Strong: Passionate about Helping People
Shonette Lewis earned her master’s degree in family life and youth development and embarked on a career dedicated to helping children and families.
The Issue: Access
“It doesn’t matter where you start. It matters where you finish.” Check out the new CALS Magazine to learn about how we're tackling the issue of student access.
Study: Restaurants Not Good at Explaining Risks of Undercooked Meat to Customers
A recent study by a team that includes several CALS scientists finds restaurants don’t do an effective job of letting customers know the risks associated with eating undercooked meat.
Cooking Stuffing This Holiday? Here’s a Simple Way to Help Ward Off Foodborne Illness
Extension specialist Ben Chapman offers food safety tips to help ensure that foodborne illness isn't on your holiday menu this season.