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Olivia Wertz presenting

Bringing History to Life

English grad Olivia Wertz shares experiences and opportunities from her undergraduate research at Penn State Altoona.
Nathan Koller and Andrew Culp

Learning By Discovery

Environmental studies students get hands-on learning through partnership with a local farm.
Brian Black

Brian Black featured in "Altoona Mirror" article

The article talks about Black's specialization in the field of environmental history as well as details about his forthcoming book.
Penn State Altoona language and history students visiting NYC

Language, history students visit NYC museums and exhibitions

History, Latin, Arabic, French, and German students traveled to New York City in mid-March for a day of exploring the arts, history, and culture of their respective fields.
Julia Whicker and John Eicher

John Eicher receives Spriestersbach Dissertation Prize

The Spriestersbach Dissertation Prize in the Humanities and Fine Arts was established by the University of Iowa to recognize excellence in doctoral research.
Soldier hauling jet fuel hose

Brian Black to offer commentary following U.S military and climate change film

Black's remarks will follow a showing of the film "The Burden: Fossil Fuel, the Military and National Security."
Ed Levri, Brian Black, and Richard Flarend

Penn State Altoona represented at PA Academy of Science meeting

Professors Ed Levri, Brian Black, and Richard Flarend all participated in the annual meeting.
Isla by Aurora Robson

Brian Black invited speaker at Palmer Museum’s “Plastic Entanglements”

Black will deliver the Gallery Talk "Entangled Conversation: Flexible Consumption: Plastics and the American Ecology of Oil,” on March 23.
University of Pennsylvania Teach-In Graphic

Brian Black to participate in Teach-In event

Black will participate in the round table panel titled “Post-Carbon Futures in a Fact-Challenged Present.”
Tomatoes

Lysiak, Rockwell featured in PaLA College & Research Division blog

The article, “Five ingredients for successful collaboration,” shares insights from the pair's work to launch a new course offering about food history.

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