A project conceived by University of Guelph landscape architecture graduate students to install a single bench and tree on the grounds of Canadian hospitals as a respite for health-care workers continues to expand.
Since the inaugural One Bench One Tree project was unveiled in June 2021 at Sunnybrook Health Sciences Centre in Toronto, where Canada’s first COVID-19 case was confirmed, the project has grown further.
Dillon Muldoon is an advocate for research and passionate about making a difference in agriculture and food systems. He works as the Research and Soil Health Program Coordinator at the Ecological Farmers Association of Ontario (EFAO), a non-profit organization based in Guelph, ON. We recently chatted with him about his role and the importance of farmer-led research.
Deus Mugabe, PhD candidate in the Department of Plant Agriculture, is researching Canadian soybean breeding and genetics with a twist.
He considers his approach to his PhD program a bit unconventional.
To the Anishinaabe people, a person in a forest is just one being among a great many beings, says Brad Howie, a University of Guelph graduate student and member of Nipissing First Nation in northeastern Ontario.
Howie will share his understanding of the Anishinaabe philosophy and science of our place in the natural world during a Saturday afternoon walk through Victoria Woods of the University’s Arboretum.
Growing up, my primary school would have a special day every year where students got to dress up as their future career choice. My peers would always show up to Career Day in polished outfits, with jovial expressions, ready and eager to answer the question, “What are you dressed as?” or “What do you want to be when you’re older?” In first through third grade, I remember not being too pressed to dress as anything serious because I had no idea what I wanted to do in the future. I was just enjoying the fun of it!
Tyler Black, a PhD candidate in the School of Environmental Sciences, is studying the impacts of marine diesel oil spills on marine bivalves.
He was recently awarded a prestigious Vanier Canada Graduate Scholarship through the Natural Sciences and Engineering Research Council for his PhD research.
Austin hails from the small town of Carlisle, Ontario just 30 minutes south of Guelph. During his undergraduate studies in international development at the University of Guelph (U of G) he completed a specialization in agricultural development and began to see himself pursuing a lifelong career in the field. The master's in capacity development and extension program allowed him to target his research skills in an area of rural development he was most interested in. Austin is currently researching new strategies for capacity development of agriculture in rural Ghana and hopes to see his findings put into practice in the future.
A group of landscape architecture graduate students are improving life by offering front-line workers the gift of rest.
While reflecting over the winter break in early 2021, Everett Dejong, founder of the One Bench One Tree project, decided something must be done to thank front-line workers for everything they have given during the COVID-19 pandemic.
The University of Guelph is quickly becoming a national and international leader in the early detection of the COVID-19-causing SARS-COV-2 virus in wastewater systems and the method’s success is helping make the University campus a safer one, says food science professor Dr. Lawrence Goodridge.
Goodridge and his research team are using genomic science and engineering to pinpoint the virus in wastewater systems, including the U of G’s residence wastewater system. Their techniques have proven to be an effective tool in preventing the spread of COVID-19 on campus.
The best kind of chocolate is creamy, smooth and melts in your mouth, not in your hands. Now University of Guelph food scientists say they have found a way to create that perfect chocolate that simplifies the traditional “tempering” process of repeatedly heating and cooling chocolate.
In a world first, a team led by food scientist Dr. Alejandro Marangoni discovered that adding a key component in cocoa butter fat to melted chocolate helps to hold it together and give it an ideal structure, simply and inexpensively.