Impactful stories. Groundbreaking discoveries. Engaged communities.
As chefs and foodies raise awareness of heritage foods, CALS research and extension work to make them more profitable for farmers and more readily available to consumers.
Tracy Taylor had big shoes to fill when he became Upper Mountain Research Station superintendent. Like his grandfather before him, he’s guiding the station in directions that meet farmers’ ever-changing needs.
Three families share the rewards and challenges of keeping family values and traditions alive on the farm.
From the food we eat, to the species we protect, to the ways we care for our bodies, North Carolina State University’s College of Agriculture and Life Sciences continues its long tradition of transformative innovation.
Over 1,900 people took part in CALS Tailgate this year, setting the attendance record for the 31-year annual tradition for NC State University’s College of Agriculture and Life Sciences.
Beguiled by bees and beer, NC State senior Ray Baek is building leadership skills, experience and knowledge needed for a career in food preservation innovation.
From member to advocate, Robin Nicholson made a lifetime commitment to North Carolina 4-H. For Jim Kirkland’s family, supporting NC State is a family tradition.
CALS partners with industry and two other colleges to prepare a new generation with the skills to demystify issues surrounding food and fiber.
From deploying innovative sensors to creating productive relationships with stakeholders, the Sweetpotato Analytics for Produce Provenance and Scanning project has had a rewarding first two years.
View the print edition of CALS Magazine Fall 2022: "Our Rich Heritage."
