For Alex Waffle, the practice of landscape architecture is about more than just functionality. By enrolling in the MLA program he has been able to combine art and science on practical and theoretical levels to design spaces and the experiences these spaces offer. Alex’s current MLA research investigates the potential of growing specialty and ethnic foods locally in the hot microclimates of Toronto.
Prof. Jon Warland has been appointed as the new director of the School of Environmental Sciences (SES).
“It is an honour to have the chance to help SES move forward,” shares Warland. “We are surrounded by transition, and this is an exciting time to work with the school, and the rest of the college, to continue our reputation for excellence. Many opportunities are before us, and it is a pleasure to engage with all of the amazing work going on throughout SES.”
Coming from a family of University of Guelph graduates, Marnie McKechnie was always encouraged to follow suit. Now in her third year of the Bachelor of Science in Agriculture - Animal Science program, she loves the campus, classes and city as much as her family did before her.
The Department of Animal Biosciences is pleased to announce two new faculty appointments. Drs. Eduardo Ribeiro and Katharine Wood will join the department in January 2016 and April 2016, respectively. Ribeiro joins as an assistant professor in mammalian reproductive physiology and Wood joins the department as an assistant professor in beef cattle nutrition.
The Department of Animal and Poultry Science (APS) is pleased to welcome Dr. Kate Shoveller as an Assistant Professor in Companion Animal Nutrition. Shoveller joined the department on August 4, 2015. “We are very pleased to have Kate join our department,” says Jim Squires, chair of APS. “This is a critical role for both APS and the University. Her research expertise in amino acid metabolism, behaviour and nutrition will bolster our focus in companion animal nutrition and directly benefit our students in the animal biology program.”
A lot has happened in the past 100 years. From the first electric can opener to the first mobile phone, the human population has continually innovated and improved upon products of the past. However, to have something last 100 years is an uncommon feat.
You may not think of hazelnuts as a local food, but researchers at the University of Guelph are working to make hazelnuts just as “Ontarian” as strawberries, asparagus and peaches. Hazelnuts could soon be added to the long list of Ontario produce available to consumers who are looking to buy and eat local.
Rural communities are experiencing a drastic shift in their populations as more and more people choose to move to urban areas in search of employment. This shift presents significant challenges to the survival of those rural communities. However, the development of an Ontario hazelnut industry could help these communities to survive.
The establishment of an Ontario hazelnut industry would enhance the agricultural product offerings of Ontario, and also create many much-needed jobs in rural communities. However, there are also many environmental benefits that hazelnut production can offer Ontario.
When you hear the world “truffle” what comes to mind? Some might think of a chocolate treat, but for Charles Shearer, a master’s student in the Department of Plant Agriculture, he thinks of a mushroom with great potential for intercropping in hazelnut orchards.