When Sam Bartlett, an Oregon State University senior in chemistry, put on his lab coat, goggles and latex gloves in the summer of 2010, he didn’t expect to wind up helping organic chemists around the world.
Author: Nick Houtman
Nick Houtman is director of research communications at OSU and edits Terra, a world of research and creativity at Oregon State University. He has experience in weekly and daily print journalism and university science writing. A native Californian, he lived in Wisconsin and Maine before arriving in Corvallis in 2005.
If you love 3-D graphics, the daily TV weather maps just keep getting better. With the sweep of an arm, an announcer can set winds and weather systems in motion like the master of ceremonies in a three-ring circus. We can sit back and watch clouds, rain and snow swirl over landscapes from local to continental.
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Testing Our Metal
Chain saws, baseball bats, truck bodies, jet engine parts and bridges. All from America’s industrial heartland, right? Or made in China? Wrong. Companies that produce these and other metal products — from kitchen knives and laboratory incubators to steel fabrication stock — employ thousands of Oregonians. One of the tools in their toolbox is a research partnership with Oregon State and Portland State universities.
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Rice Paddy People
The young Chinese laborer was desperate. Like millions of other migrant workers in China’s dash to industrialize, he had left his home and family to work in a factory in the rural interior. Now, environmental officials had closed the zinc smelter in Futian where he worked, and without a job, nearly out of money and separated from his support community, he knocked on the door of the inquisitive American who had been conducting interviews in the village.
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Love of Language
As a college student, Bryan Tilt spent three years in South Korea and returned with a love for a new culture and its language. “I don’t know that I would have gotten into anthropology without that experience. It just opened up doors for me that I didn’t even know existed, let alone knew how to walk through,” he says.
This fall, the center is expanding into Portland, where it will host a series of research-based workshops for design professionals at the university’s Food Innovation Center on N.W. Naito Parkway. Topics on the agenda include sizing and fabric grading, sourcing and sustainable textiles and materials.