When Nick Gaspar saw an article about the Chinese government’s rush to build a new Wuhan, China hospital in February, the University of Michigan-Flint distance learning director started silently working on a new website in February.
Most cooks discard pepper tops and stems as unusable food scraps. For campus chefs Russ Palmer, Tony Picinotti and Frank Turchan, however, these scraps had hidden potential to become hummus served at a buffet dinner Tuesday night.
Rackham student Julio Ferreira is finishing his second year in the College of Engineering: a critical year for a PhD student. In a few months, he will need to complete his dissertation proposal. Lately, Ferreira has been feeling overwhelmed with the workload he needs to undertake.
“I really like doing what I do, but I feel like I need some outlet or something,” Ferreira said.