Golfers can play a round on North Carolina State University’s Lonnie Poole Golf Course and raise money for N.C. State scholarships Monday, Sept. 24 during the annual Dr. Art Bruneau Golf Tournament and Scholarship Fundraiser.
Is more always better? Economist Mike Walden tackles the concept of non-satiability and economic theory.
Kendall Hill, a 1962 graduate of the college’s Department of Horticultural Science and co-owner of Tull Hill Farms, recently won a Volunteer Service Award from the National Agricultural Alumni and Development Association.
For older homeowners, a reverse mortgage can provide added income. But homeowners need to understand how a reverse mortgage works. N.C. State University economist Mike Walden explains.
Sponsored by the College of Agriculture and Life Sciences, the four-week Summer College in Biotechnology and Life Sciences gives high-school juniors and seniors opportunities to take college-level courses and work in state-of-the-art laboratories.
Dr. Steven Lommel has been named associate dean and director for the N.C. Agricultural Research Service in N.C. State University’s College of Agriculture and Life Sciences, effective Sept. 1.
A team of North Carolina State University scientists is looking for Salmonella on tomatoes and around tomato production areas. What they find could help farmers grow tomatoes that have a decreased likelihood of carrying Salmonella.
As agribusiness professionals from Latin America gathered in Raleigh in early August for the first Symposium on Emerging Issues in Poultry Nutrition and Meat Production, N.C. State University’s College of Agriculture and Life Sciences officially entered a groundbreaking research partnership with a multinational animal health company.
N.C. State University’s Turfgrass Field Day will be held in Raleigh at the Lake Wheeler Turfgrass Research Lab, Aug. 14, 8:30 a.m. – 2 p.m. The field day is held once a year and offers the industry and general public a chance to view the Turfgrass Program’s ongoing research trials and speak directly with N.C. State faculty and staff.
In just three years, the N.C. 10% Campaign, which encourages all North Carolinians and businesses to spend 10 percent of their food dollars on locally produced foods, has logged more than $40 million in expenditures. The campaign, which kicked off in July 2010, now counts more than 6,500 individuals and 850 businesses among its supporters.