Brewing craft beer isn’t just trendy and full of cheers says Patrick Wynn-Williams, B.Sc. ’12. He knows first-hand the dedication and stamina it takes to work in this industry.
“As fun as it might be, and it is definitely fun, it is also a lot of hard work,” says the packaging and shipping technician at Escarpment Laboratories in Guelph.
"One minute you have it all, and then you find yourself with nothing.”
Tendai Wilkerson didn’t own land in Zimbabwe when the government heated up its land reform policies, but she did lose everything.
Tendai’s employer, HSBC Bank, closed-up shop in the late 1990s over fears that it would not be able to repatriate its profits. Atrained lawyer, she found herself unemployed with no job prospects amid economic collapse.
Our “places” are ever-changing and evolving.
Ensuring that our downtowns, small towns, regions and communities thrive in this change is the concern. How does one go about improving a community in economic, social or cultural ways?
Growing up on a farm in Goderich, Ontario combined with an interest in business led Tyler Durst to the University of Guelph. Durst studied in the food and agricultural business (co-op) program, where he worked at RBC Dominion Securities (DS) for one of his placements. Today, Durst continues to work with RBC DS as an associate advisor. We chatted with Durst to learn more about his role and to recap some highlights from his time on campus.
Many dog owners and lovers are confused about what to feed their dogs following the U.S. Food and Drug Administration identifying a possible linkbetween 16 brands of dog food and a potentially deadly canine heart condition.
As Canadian egg farmers transition their flocks from conventional cages to more spacious “furnished” cages, University of Guelph researchers have conducted a first-ever study on factors contributing to feather pecking in this new housing system and ways to prevent it.
The study revealed that 22 per cent of the birds in the new cages exhibited moderate or severe feather damage that was likely due to feather pecking.
Logically, we know stepping back in time isn’t possible. But at the O’Hara Mill Homestead in Madoc, Ontario, it seems like it just might be.
When walking through the rural setting of the homestead visitors can see a fully restored sawmill with a dam and covered bridge, a log house, school, carpenter and blacksmith shops, and much more. Visitors step back into the 1800’s and experience agriculture as it was.
Food science students, Karine Desrochers, Ellery Geddes and Loritta Lin alongside business student Peter Cline, were grouped together in their fourth-year capstone course, Food Product Development, where they were tasked to utilize pomace, an apple by-product, to create a consumer ready product.
After over fifty years of undergraduate teaching, Prof. Dave Hume taught his final class in the fall of 2018. He first joined the University in 1966 in the Department of Crop Science, now the Department of Plant Agriculture. In 2005 he retired but has continued to be actively involved in the department as a professor emeritus. Hume is well respected as a researcher, teacher and industry expert.
We recently chatted with Hume to reflect on his career and specifically his years of teaching. We wanted to know if he had any tips to share for other university instructors and educators.
Donald Skinner is a swine nutritionist with Molesworth Farm Supply and has been in that role since January 2013. He’s a member of the OAC Alumni Association board of directors and sat down with us recently to chat about his role, his love for the industry and highlights from his time on campus.