Undergraduate Carolyn Pace, E12, is one of 1,237 start-up applicants participating in this year’s MassChallenge. Her project, titled Root to Fruit, aims to help bring locally grown food to mass grocers while simultaneously improving the quality of life for farmers by giving them access to formerly inaccessable markets. Pace is looking to launch the program in Boise in the spring of 2013 and then expand to other Northwest areas by 2016. You can hear Pace explain more about her start-up in the video below, as well as sign up and vote for her proposal here.
Tufts Geology Professor Grant Garven doesn’t want to just teach out of books. Instead, he wanted his students to have a hands-on experience of studying water under the Earth’s surface. Just for this purpose has created an outdoor labroratory, complete with a series of very deep and narrow holes in the ground on campus. Have you seen them? There is one behind the Olin Center at the highest elevation on Tufts’ campus and two more near the Campus Center and Powderhouse Circle! Each borehole reaches about 120 to 200 feet into the Earth. To check out the drilling process for a new well near Eaton Hall, check out this video!
Roger Doiron, F93, founder of Kitchen Gardeners International, gave a talk at TEDxDirigo in September 2011 entitled “My (subversive) garden plot,” explaining “how gardens can re-localize our food and feed our growing population.”
Last fall, students in the political science department’s course Conflict and Natural Resources examined the role of natural resource endowments and scarcity in national and international conflict. Groups were tasked with finding an innovative way to present on the topics of oil, diamonds or minerals. Justin G. McCallum, A13, Melissa Karp, A13, Julie Kalt, A12, and Amy Calfas, A13, created the following video as a call to action for producers of Zimbabwe’s blood diamonds.
If you care about the environment and want to do graduate work in the subject area, look no further! Tufts Institute of the Environment (TIE), which emphasizes the importance of sustainability and environmental research and awareness through interdisciplinary initiatives, has two exciting opportunities for post-grads.
The TIE Graduate Fellows program allows Tufts graduate students of any discipline to add an environmental component to his or her research. From biology to works of literature, Tufts students have found unique ways to delve into the natural world. Take a look:
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On a different note, TIE Tufts Environmental Literacy Institute (TELI) brings faculty, staff and graduates together for a week-long workshop every year to increase environmental literacy. Here’s more about this year’s program and what it accomplished:
Slow Foods, an international non-profit organization that specializes in the defense of environmentally friendly, great tasting food, has had quite an influence on some Friedman School foodies. This past November, Elaine Siew, N12, took pleasure in hosting a Swiss-style fondue adventure for her fellow Slow Foods members. On the Slow Foods Tufts Blog, she explains in detail the assortment of cheese and chocolate fondue cooking options that seem to be both titillating to the taste and fun for groups of friends to share together. She describes the experience as:
a beautiful evening celebrating everything that is good and right about Swiss cheese, and proving yet again that you can never, never have too much cheese.
For more words of wisdom from Slow Foods Tufts, be sure to check out their blog for regular updates!