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.
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.
As part of their study of community leadership, UNH students are
organizing a multifaceted response to the needs for warm clothing and
food in our community. Their Warmth from the Millyard Coalition
(WFMYC), as the project is named, brings together community partners
from within UNH and local communities to gather warm clothing and food
for donation to numerous organizations with the Seacoast.