North Carolina farmers are persevering in the struggle to stay profitable. Here’s what NC State is doing to help turn the tide.
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As consumers search for more local products in their stores, it’s up to 2016 CALS graduate Jennifer Badger to meet the demand at East Coast locations of The Fresh Market.
Mentors, financial support, research experience and jobs. That's what graduate students gain through NC State's Interdisciplinary Biochemistry Master’s Program.
Lettuce tell you how CALS alumnae Mary Cove and Allison Culbreth, who met as graduate students in NC State's Fish Barn, decided to grow hydroponic greens for the Triangle.
James Lamb, North Carolina’s Farmer of the Year, succeeds as both an environmental specialist for Prestage Farms and a contract piglet producer in Clinton, NC.
Jose “Pepe” Calderon, an exporter in Spring Hope, NC, created an international hunger for sweet potatoes, positioning Barnes Farming for global marketing.
Archie Griffin of Washington, NC, has a vision for the farm of the future. It includes precision technology and a focus on local foods.
A family farmer, food scientist and former lawyer, all CALS graduate students, are finding ways to innovate.
Doris and Donald Kidd of Selma, NC, turned to farming in retirement. They’ve found specialized markets for their elephant garlic.
Jason Davis of Mills River, NC, didn’t grow up in family farming; he chose it. His approach calls for a healthy dose of diversification.
While agriculture has always been a major economic engine for the state, farmers face serious risks every year from weather, trade wars, pests and diseases.
In just one year, CALS saw six new major projects either break ground or open doors – the largest infrastructure expansion in college history. A look at what’s up, what’s next and why you should care
Ph.D. student Emily Reed uses cutting-edge genetics to investigate the most aggressive invasive mosquito species in the world – and whether they're borrowing our infrastructure to spread.
As genetic engineering grabs international headlines, CALS professor Fred Gould works to ensure clear and accurate public conversations – and focus given to the greater good.
Young alum Kyle Mayberry has one of the most unusual jobs in agriculture.
A poignant look at 1970s-era rural North Carolina – through the eyes of Extension pioneer Minnie Miller Brown as she worked to create change.
He started out washing dishes to afford college. Since then, E. Carroll Joyner has become one of NC State's most generous and lauded philanthopists – most recently, to the Beef Education Unit.
From pound cake to produce to honey sriracha potato chips, meet a few of the CALS students and young alumni who are taking the North Carolina food industry to the next level.
Laboratories that haven't been renovated since 1967? Not anymore. CALS' year of transformation isn't just about new construction, thanks to our visionary department heads.
The ongoing transformation of the 63-year-old Weaver Labs complex has a champion: Neil Bain.
Crystal growth chambers. Smoke billowing from cauldrons where there is no fire. Students revealing secrets of the visible world by influencing the invisible. CALS’ own Hogwarts, housed in Polk Hall? Nope. CALS’ own Department of Molecular and Structural Biochemistry – undergoing a transformation of its own.
Longtime CALS employee Fred Jimenez wrangles budgets, organizes events and serves as an unofficial CALS search engine in the Department of Food, Bioprocessing and Nutrition Science.
High school sweethearts David and Lisa Glosson were partners in everything from 4-H leadership to dancing the two-step. Then he passed away, leaving her heartbroken – and worried she’d lose the 35-acre cattle farm that had been in his family for generations.
From dramatic animal rescues to overwhelmingly successful children's book drives, our state's 4-H'ers lived up to their motto after Hurricane Florence: clear thinking, greater loyalty – and larger service.
We're in our final year of the most aggressive hiring phase in CALS history. It's a three-year push to bring in 90 new faculty members – almost a third of our faculty total. Here's our first 74.
The director of the new North Carolina Food Innovation Laboratory dishes on his big dream for the facility, its potential economic impact and more.
Poultry Science's Marissa Herchler explains how she uses deep-learning algorithms to study turkey diets – and might just help your stomach ache.
Applied Ecology Professor Rob Dunn knows what lurks in the depths of your basement. With the top-selling science author's new book, now you can, too.
