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California, Candy and Consumers

NC State experts explain how one state’s ban on four food additives could affect consumers and food processors across the country. 
NC State College of Agriculture and Life Sciences professor Dr. Mike Walden working in a recording studio.

You Decide: Are There Answers to Difficult Family Questions

How can a family grow when finances stand in the way? It’s enough to challenge even veteran NC State economist Mike Walden, who found no easy answers to a mom’s recent question. 
Man in a research lab

The Quest for Net Zero

On this episode of Farms, Food and You, Joe Sagues, principal investigator of the Biocarbon Utilization & Sequestration (BUS) Lab in the Department of Biological and Agricultural Engineering, discusses carbon recycling and the potential it holds for farmers, entrepreneurs and society in general. 
Undergraduate student Zach Gabor works in the Robert H. Feldmeier Dairy Processing Lab in Schaub Hall; Gabor works with milk products and Howling Cow ice cream. Photo by Marc Hall

A Lasting Legacy for Dairy Science

Four graduate students became part of a living legacy this fall thanks to the launch of the William E. Younts Jr. Dairy Science Graduate Support Endowment. 
Graduate student Emily Nastase holding a sparrow in the field

CALS Graduate Student Studies Tiny Bird Species

Emily Nastase, a doctoral student in the Department of Applied Ecology, is uncovering the secret life of Henslow’s Sparrows, a rare, grassland species that only visits two locations in North Carolina every summer. 
students in a ballroom with poster presentations

Hands-On Experience Helps Shape Careers for Ag Institute Students

Students with NC State’s Agricultural Institute share how internships help them find new fields of study and future careers. 

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Cooking Up Community

Dana Hanson, an Extension specialist in meat science, shares the traditions and local flavors that make North Carolina barbecue exceptional.

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