Feature Archive

In the HIST 111: American Food System: History, Technology, and Culture course Julie Rockwell introduces students to regional foods across the United States, exploring where food originates, why certain foods appear in certain places, how food is processed, and why it ends up on our plates.

Thanks to some faculty and students, art and science came together to raise awareness of the monarch’s plight and start an effort to help the butterflies migrate.

Students spent three days on the waters of the Chesapeake Bay learning how to preserve the national landmark.

Robin Reese’s Theatre in Diverse Cultures class challenges students to redefine what "theatre" means to them.