News
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The paradox of food deserts
Published on November 12, 2018
Food is grown in rural areas, but many rural communities lack access to healthy food. MSU College of Law adjunct professor Scott Haskell elaborates on an issue discussed at Our Table on food policy. -
Experts, Entrepreneurs, and Retailers at Making It In Michigan 2018
Published on November 9, 2018
Hosted by the MSU Product Center, the 11th annual Making it in Michigan conference and trade show drew more than 166 vendors and 200 conference attendees to this state-wide food industry event. -
Reflections on food waste
Published on November 6, 2018
The Our Table conversation on food waste brought Michigan Department of Education health and nutrition assistant director Phil Chase back into the classroom. -
Rich Pirog Awarded Diversity & Multiculturalism Award
Published on October 31, 2018
2018 Extension Diversity & Multiculturalism Award given to MSU Center for Regional Food Systems Director. The award is presented to individuals and teams who have made exceptional efforts in promoting inclusion in MSUE program content or delivery. -
MSU AgBioResearch director recognized for leadership in research
Published on October 31, 2018
MSU AgBioResearch director Douglas D. Buhler will receive an Excellence in Research Leadership Award at the Association of Public and Land-grant Universities annual meeting on November 11. -
What is a fad diet?
Published on October 30, 2018
Michigan State University food science and human nutrition assistant professor Robin Tucker explains popular diets— and if they’re worth trying. -
Trey Malone: How Don Ricks Tended the Roots of Michigan Tart Cherries for Over Half a Century
Published on October 30, 2018
Assistant professor Trey Malone retells how AFRE emeritus professor Don Ricks elevated the cherry industry throughout his career. -
AFRE Undergrads Get Behind the Scenes at Local Cider Mill
Published on October 24, 2018
Students from all three of AFRE's student organizations took a trip to a local cider mill this October to learn about their processes and practices. -
Food waste event featured appetizers made from food typically wasted
Published on March 28, 2018
Barbecue beef tongue sliders and pickled watermelon rinds were among the items on the menu served prior to Food@MSU’s Our Table panel discussion on food waste.