News

Plant science at the dinner table: peaches

Published on March 17, 2022
Peaches can be eaten fresh or used for making peach cobbler, jam pie or peach ice cream.
Plant science at the dinner table: apples

Published on March 2, 2022
Apples are a great choice for an on-the-go snack. Packable and packed with nutrients, Michigan apples are second to none for flavor and crispness.
Exploring your world: Coping with cold through migration

Published on February 28, 2022
Discover how Michigan animals cope with the months of cold winter temperatures.
Homemade bobsleds: Winter engineering

Published on February 25, 2022
Alcona youth engaged in engineering, solving the problem of designing the fastest bobsled.
Experiential Learning - effective programming

Published on December 16, 2021
The do, reflect, and apply of experiential learning makes learning fun and has an impact.
Plant science at the dinner table: black beans

Published on December 1, 2021
Michigan is the nation’s second largest producer of all dry beans, and first in the production of black beans.
Plant Science at the dinner table: winter squash

Published on December 1, 2021
Winter squash is tasty and good for you, too.
Plant science at the dinner table: peppermint

Published on December 1, 2021
Peppermint is a popular flavoring and an herb that has been used medicinally throughout history.
Plant science at the dinner table: cranberries

Published on December 1, 2021
Cranberries are colorful, healthy and can be used in a variety of ways, in both recipes and decorating for the holidays.
With passions for STEM and community service, mother-daughter duo forge new 4-H club

Published on August 26, 2021
Amid a global pandemic, Dr. Teena Chopra, a Wayne County Michigan 4-H volunteer, and her daughter Simran, a 4-H member, dive headfirst into 4-H.