October 5, 2020
For the first time in the magazine’s history, the fall 2020 challenge of UWyo functions an consume and consume topic — “Food for Thought” — celebrating the College of Wyoming’s alumni cooks, winemakers and brewers.
“The restaurant industry has been especially tough strike by the COVID-19 pandemic, making it the best time to highlight these hard-doing the job and impressive persons,” claims UWyo Editor Micaela Myers.
In addition to the alumni spotlights, the issue will take viewers inside UW’s specialty crop initiatives, which includes wine and table grapes Peruvian popping beans and the First-grains Task, cultivating a market sector about emmer, spelt and einkorn as alternate crops. Also highlighted is the Wyoming Food items Coalition, which will help smaller producers band together for a strong collective voice that will direct to true solutions.
This situation of UWyo also introduces visitors to campus chefs, Cowboy Branded Meats, athletic diet and the numerous flavors of campus.
“During a tough time and an uncommon semester, this version of the journal provides a optimistic search at UW alumni, college students, college and staff users who are performing some wonderful items in the spot of food stuff output and nutrition,” says Chad Baldwin, UW’s affiliate vice president for internet marketing and communications. “Readers will be the two entertained and knowledgeable.”
The drop situation also profiles new UW President Ed Seidel outlines UW’s endeavours to assist the state in the course of the COVID-19 pandemic celebrates the legacy of collaborative problem-solving pioneer William Ruckelshaus and shares UW’s revolutionary exchange application with Howard University: the Wellness Fairness Leadership Program.
The drop issue of UWyo Journal can be considered at www.uwyo.edu/uwyo or by way of a digital magazine flipbook.