North Carolina’s unemployment rate and job creation have lagged behind that of the nation, yet economic production has surpassed the national rate. What’s going on? Mike Walden discusses.
The North Carolina Fresh Produce Safety Task Force has been recognized as an outstanding team by the Xi Chapter of Epsilon Sigma Phi, Cooperative Extension’s professional development organization.
Inspiring. Awesome. Enriching. Eye-opening: These are just a few of the words used by alumni to describe the College’s Graduate Student Professional Development Workshop.
Dr. Miriam Ferzli, a teaching assistant professor in the College of Agriculture and Life Sciences’ Department of Biology, is a 2011 recipient of the New Teacher Award from the Association of Public and Land-grant Universities.
The late Livio Ferruzzi, an agricultural business entrepreneur and innovator with a global reach and local presence, was honored Dec. 8 when family, friends and associates gathered at the Center for Marine Science and Technology in Morehead City to establish an N.C. State University scholarship endowment in his name.
Why aren’t banks and other institutions making loans? Mike Walden discusses.
In a boon to the local and niche meat industry in North Carolina, a Taylorsville meat processing company has been approved by the U.S. Department of Agriculture to process certified organic meats.
Researchers at North Carolina State University will use funding from a U.S. Department of Agriculture grant to help southern strawberry growers battle some common plant diseases.
The chief executive officer of the Center for Foodborne Illness Research and Prevention has joined the North Carolina State University faculty.
Along with two African scientists, CALS’ Dr. Linda Hanley-Bowdoin is focusing on tiny subviral particles that could be the key to addressing big food production problems.