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.
Class Has Students Crafting for Babies, and for Credit
Students in a general social science course at the University of New Hampshire’s Thompson School of Applied Science have aligned with the New Hampshire Children’s Trust to help prevent shaken-baby syndrome – and they’ve taken up hooks and needles to do so. Participating in the Trust’s CLICK for Babies campaign to educate new parents about normal infant crying, 27 first-year students in Human Relations 201 are learning to knit and crochet baby caps. Story >>>
Fun with Food
During the past eight summers, the instructional kitchen at
the Thompson School of Applied Science has been overtaken by a roving band of middle
school kids. They peel potatoes and carrots; measure out sugar, flour, and oil;
crack eggs and grill chicken; stir in spices; and eat their meals together.
They even clean up their stations when they’re done.