Ashford and Corcoran are among more than a dozen OSU faculty who are sharing their expertise in engineering, geology, communications and marine sciences with Chilean colleagues.
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Preview of Coming Attractions
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Secret Slaughter
In the seaside village of Taiji, Japan, there’s a jarring juxtaposition: Jolly-looking tour buses shaped like happy dolphins putter up and down the streets by day, while by night fishermen secretly slaughter hundreds of panic-stricken dolphins in a nearby inlet and sell them as meat.
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Who Pays More?
Nothing gets a conversation started like a proposal for a new tax or a user fee. OSU economist B. Starr McMullen discovered that when she gave public presentations about vehicle mileage fees.
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The Saliva Diaries
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.
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From Margin to Mainstream
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.
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No More Dentures
As soon as the story was out last winter, Chrissa Kioussi’s phone started to ring. People offered to send her their teeth or to volunteer in her study of tooth development.