UWyo Magazine Introduces First-Ever Eat & Drink Theme | New

October 5, 2020

For the first time in the magazine’s history, the Fall 2020 issue of UWyo features a food and drink theme – “Food for Thought” – celebrating former chefs, winemakers and brewers at the University of the Wyoming.

“The restaurant industry has been hit particularly hard by the COVID-19 pandemic, making this a great time to highlight these hardworking and impressive people,” said UWyo editor-in-chief Micaela Myers. .

In addition to spotlighting alumni, the issue takes readers inside UW’s specialty crop initiatives, including wine and table grapes; Peruvian pop beans; and the First-grains Project, which cultivates a niche industry around starch, spelled and small spelled as alternative crops. Also highlighted is the Wyoming Food Coalition, which helps small producers come together for a powerful collective voice that will lead to real solutions.

This issue of UWyo also introduces readers to campus chefs, Cowboy-branded meats, sports nutrition, and the many flavors of campus.

“During a difficult time and an unusual semester, this edition of the magazine offers a positive look at UW alumni, students, faculty and staff who are doing amazing things in the food production arena and of nutrition, “said Chad Baldwin, UW’s associate vice president in charge of marketing and communications. “Readers will be both entertained and informed. “

The fall issue also features new UW president Ed Seidel; describes UW’s efforts to support the state during the COVID-19 pandemic; celebrates the legacy of collaborative problem solving pioneer William Ruckelshaus; and shares UW’s innovative exchange program with Howard University: the Health Equity Leadership Program.

The fall issue of UWyo magazine can be viewed at www.uwyo.edu/uwyo or via a digital magazine flipbook.


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Amanda P. Whitten

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