You’ve heard of scout camp, church camp, even fat camp. But spit camp? That’s where scientists like Sarina Rodrigues go to study the practical applications of using saliva in the lab. A company called Salimetrics, a spin-off from Pennsylvania State University, offers workshops on using oral fluids as biological specimens for the behavioral, social and health sciences.
“Our challenge is how to frame the issue to say, ‘We believe you have a health problem’ without implying, ‘You’re a bad person.’”
Achieving its highest ratings yet in January 2010, OSU came in fourth nationally and 16th internationally on Web-o-Metrics Institutional Repository rankings.
When California-based Amy’s Kitchen opened a plant in Southern Oregon in 2006, the Oregon Department of Agriculture called it “a large feather in Oregon’s organic cap.” The nation’s largest producer of organic frozen foods, from complete meals to pizza, now employs about 700 full-time workers in White City. Its success is a sign that, over the last decade, organics have morphed from counterculture to mainstream.
Something about César Chávez grabbed Gabriel’s imagination and wouldn’t let go.
An innovative tax credit program aimed at fast-tracking commercialization of university research stands as a bright spot in Oregon’s sputtering economy.