The Center for Faith and Spirituality and the Center for Sustainable Communities were pleased to welcome The Burnurwurbskek Singers — the Keepers of the Penobscot Drum — to campus in October to share their traditional music and experiences of life on reservations today with students, faculty, and staff, as well as members of the public. Several Sisters of Mercy attended the event, which led to much fond reminiscing about shared family history and the Sisters' time spent serving in several Wabanaki communities across the state.
As part of the effort to contribute solutions to the challenges facing New England’s food system, Saint Joseph’s College will host the 2018 New England Food System Innovation Challenge beginning on Friday, November 9, 2018 and concluding on Sunday, November 11, 2018.
Saint Joseph’s College of Maine Scientists Contribute to Unique Industry-Higher Education Lobster Research Collaboration
With funding from Maine Technology Institute’s Technology Asset Fund, faculty and students in the Saint Joseph’s College of Maine Sciences Department are among the top lobster scientists in Maine contributing to a unique, two-year industry-higher education collaboration between Ready Seafood, Inc., Saint Joseph’s College, and the University of Maine. At its core, this project involves research designed to increase the value of Maine’s most valuable fisheries resource by improving scientific understanding of lobster physiology that will enable increased survival rates of live lobsters during shipping. The value of lobster landed in Maine was $533.1 million in 2016 or nearly 80% of the landed value of all fisheries in the State. With projections that lobster populations have reached their peak, the industry is looking to scientists for innovative ways to increase value. One way to do this is to create an environment where a "soft shell lobster" turns into a more resilient and valuable "hard shell lobster" after it has been trapped.
Saint Joseph’s College Raises Awareness and Celebrates Achievements During Nationwide Campus Sustainability Month
Saint Joseph’s College joins campuses nationwide in celebrating Campus Sustainability Month throughout October 2018. This annual event, hosted by the Association for the Advancement of Sustainability in Higher Education (AASHE), highlights achievements and raises awareness of the value of higher education sustainability.
Lane Hubacz shares his work at the cutting edge of aquaculture. According to Lane, "Not only are we helping to establish a sustainable food source, we can grow the business as much as we want to. That’s really appealing to me. I’m in it for the long haul."
When community members gathered at the Stone Barn for this year’s annual seedling sale, they purchased vegetable, herb, and flower seedlings that were cultivated by Saint Joseph’s College students. Like Tyler Barrows '20.
Elyse Caiazzo’s passion for local food production leads to multiple awards. Elyse is a double major in Environmental Science and Political Science, has been chosen to participate in the 2018 Maine National Education for Women (NEW) Leadership Summer Institute through the University of Maine’s Margaret Chase Smith Policy Center this summer.
Avid outdoorsman. Champion of education. Tireless volunteer. Editor of the one of the most iconic publications in America. It’s hard to know where to begin describing Peter Geiger Hon. ’14 and his commitment to making the world a better place, but when documenting sustainability initiatives in the Saint Joseph’s College community, Geiger’s name tops the go-to list.
Professor Mark Green steps into key role as hydroponic enterprise director for the Institute for Local Food Systems Innovation By Manuela Arundel It all began with a 320-square-foot shipping container. In April 2017, Hannaford Charitable Foundation generously donated Maine’s first Freight Farm to Saint Joseph’s College. Freight Farms, a Boston-based agricultural technologies company, builds [...]
The College will break ground for the one-third-acre hydroponic greenhouse of the Institute for Local Food Systems Innovation, and, soon thereafter, launch its first competency-based courses and certificate programs in hydroponic culture.