Whenever you receive an email from Regina Smick-Attisano, you gain a bit of wisdom. That’s because as the Executive Director of the Thompson School of Applied Science, Smick-Attisano signs off with a quote from Eleanor Roosevelt: “You can often change your circumstances by changing your attitude.”
With a mind for both math and spices, Thompson School of
Applied Science alumnus Tyler Stevens ’12 excelled in the restaurant management
classes required of his Culinary Arts and Nutrition major. A unit within the
College of Life Sciences and Agriculture (COLSA) at the University of New
Hampshire (UNH), the Thompson School provides students with a variety of highly
experiential, profession-ready two-year programs. The learning opportunities
that abound in the Culinary Arts and Nutrition major were a boon to Stevens,
who—just two years post graduation—is now the General Manager of the upscale York
River House. Seasoned restaurateurs Ken West and Jeff Fenerty own the 6,300
square-foot establishment that sits on a knoll overlooking the York River.
If there’s one thing visitors to the CREAM open house learned on
Saturday, it’s that cows never take a day off – and neither do the
hard-working UNH students who take care of them. Not for holidays. Not
for snow. And certainly not because they feel like sleeping in.
The day Erica Brasley ‘14 arrived on campus for freshman
orientation, the University of New Hampshire (UNH) announced a new major in
Neuroscience and Behavior. The multidisciplinary program draws from the
expertise of faculty in both the College of Life Sciences and Agriculture
(COLSA) and the College of Liberal Arts (COLA) to provide students with an
opportunity for hands-on research in animal physiology, cognition, and
behavior. For Brasley, that serendipitous event ushered in important
experiences with undergraduate research. Over the following few years, Brasley
delved deep into the Department of Biological Sciences major at COLSA to
prepare herself for the next steps in ultimately becoming a doctor, who will be
actively involved with research, in one of the fastest growing scientific
fields in the world.
Forest Technology students in the two-year program at the Thompson School of Applied Science (TSAS) within the College of Life Sciences and Agriculture (COLSA) at the University of New Hampshire (UNH) are not just strong in the field. They’re now the 2014 champions of the New England Society of American Foresters’ (NESAF) Forestry Quiz Bowl, rising above students from baccalaureate programs throughout New England during NESAF’s 94th annual winter meeting in Nashua last month.
A mock interview from an Applied Sales class helps a student secure the job of her dreams. Story >>>
UNH CREAM Students Host Open House at Fairchild Dairy Center May 3
University of New Hampshire students enrolled in the Cooperative Real Education in Agricultural Management (CREAM) course will host an open house at the UNH Thomas P. Fairchild Dairy Teaching and Research Center from 11 a.m. to 4 p.m. Saturday, May 3, 2014.
The students in Professor of Horticultural Technology Rene
Gingras’s Flower Show Design and Construction class plan and execute an
exhibit at the Macfarlane Greenhouse Open House each year. The class
takes place in the fall and spring semesters at the Thompson School of
Applied Science during which students conceptualize their long-term
strategies for the final display. “They come up with a concept, decide
on the plants they’ll use, overwinter them, and force them to grow in
the spring,” says Gingras. “A week before the show, it’s crazy.”
With electric clippers in hand, Ashley Woods ’16 buzzes the winter
coat from Tacoma—the eight-month old Holstein calf she’s been caring
for at the Fairchild Dairy Teaching and Research Center. An Animal
Science major in the College of Life Sciences and Agriculture at the
University of New Hampshire, Woods is preparing Tacoma for the Little
Royal Livestock Show this weekend.
carcass of half a hog takes up nearly all of the available counter
space in the Black Trumpet Bistro’s intimate kitchen. Only three people
at a time – the chef, sous chef, and garde manger – can comfortably
create the culinary magic that’s garnered top accolades for this
restaurant nestled in Portsmouth’s historic seaport. Each evening,
renowned chef Evan Mallett and his team choreograph an expeditious dance
between the counter, the refrigeration unit, and the stove where flames
lick the edges of pots and pans to help usher forth such pleasures as a
seafood paella replete with house-made chistrorra, scallops, mussels,
whelks, octopus, and local fish simmered in saffron rice or house-smoked
pork belly with chowdered potatoes.