UMass Amherst’s Stockbridge School Launches Student-Run Vineyard on Campus
AMHERST, Mass. – Fall may not seem like a good time for planting, but cool temperatures and ample soil moisture can help plants settle in, says viticulture expert Elsa Petit at the University of Massachusetts Amherst, where her students in the Stockbridge School of Agriculture have been busy this fall planting dozens of cold-tolerant grapes at the campus’s first student-run vineyard. (Western Mass News, Miami Herald, Boston Herald, U.S. News & World Report, WCVB-TV 5, 11/8/18; Fresno Bee, [All from AP], Recorder, Republican, 11/7/18; News Office release)
UMass Amherst Students Create "Tactical Urban" Display in Northampton
UMass Amerhest students studying sustainable community development put their lessons into action. They created a pop-up event, temporarily transforming a dark alley in Northampton in a light-filled meeting space. (Gazette 11/5/18)
UMass Focuses New Attention on Grapes
Elsa Petit, viticulture specialist and lecturer at Stockbridge School of Agriculture and Sonia Schloemann, UMass Extension specialist for small fruits comment on popularity of new varieties of local grapes.Edible Pioneer Valley, Fall 2018
Brown Marmorated Stinkbugs Coming in for Winter: UMass Joseph Elkinton Comments
Joseph S. Elkinton, UMass environmental conservation, comments in a television news story about brown marmorated stinkbugs. He says they are entering people homes now as they try to find a warm place for the winter. (WFXT-TV 25, 10/17/18)
Urban Planning in Worcester's Challenging Kelley Square, UMass Professor Comments
“Six streets in search of a stoplight,” they call the spot where Madison, Green, Harding, Water, Millbury and Vernon streets converge without benefit of stoplight or central rotary in Worcester. Michael DiPasqalue, licensced architect and urban planner who directs the UMass Design Center in Springfield, weighs in on the design of this unique intersection. (Telegram 10/15/18)
Fermented Foods and Colds: UMass Food Science Works With Real Pickles
A study to explore the role of fermeneted foods in boosting the immune system was conducted by UMass Food Science at Real Pickles (food producer) over a year and a half. Reserchers examined microbiome communities in the Greenfield facility which could lead to future studies and a better understanding of how to enhance nutrition in fermented foods. (Gazette 10/11/18; Recorder 10/15/18)
Centennial Celebrations Held for UMass Food Science and Stockbridge School
A news story recaps two departmental milestones celebrated within a week at the University of Massachusetts Amherst. (Republican 10/5/18; News Office release 10/2/18; News Office release 9/25/18)
Regional Strategy Could Boost Blue Economy, UMass Professor Facilitates Discussion
Katie Kahl, UMass Amherst assistant professor who heads the school's Gloucester Marine Station, facilitated a discussion about the 'blue economy" with Cape Ann Innovators Collaborative and a panel of local and regional entrepreneurs. Legislators attending included Senator Bruce Tarr and Representative Ann Ferrante along with local business leaders. Blue economy refers to a sustainable, high-technology marine-based economy that experts say requires a regional approach. (Gloucester Daily Times 9/28/18; News Office 9/25/18 )
Bees’ Medicine Chest Should Include Sunflower Pollen, UMass Amherst Study Suggests
A new study produced by the University of Massachusetts Amherst may reveal the key to supporting the health of ailing bee populations. The study appears to point to a very crucial but simple resource that aids pollinator health: sunflowers. The UMass study that tackled this problem began as an undergraduate project conducted by former UMass student Jonathan Giacomini, his former academic adviser, evolutionary ecologist Lynn Adler and others. (Republican 9/27/18; News Office 9/26/18)
UMass Associate Professor Comments on Dangerous Foods
“I personally do not drink raw milk. Pasteurizing milk reduces or removes potential hazards,” says Amanda Kinchla, associate professor at the University of Massachusetts Department of Food Science. (Reader's Digest 9/28/18)
