Two years ago, Alena Albertson never thought she’d have the once-in-a lifetime experience of presenting cutting-edge research at a conference, let alone winning an award. But that’s exactly what happened recently.

If you want keiki to understand the farm-to-plate concept, why not go straight to their stomachs? At schools across the pae 'aina, a new partnership known as the “Hoʻopili ʻAi Campaign – Uniting Keiki & Hawaiʻi Food Crops” is introducing K-5 students to Hawaiʻi-grown foods like kalo (taro), ʻulu (breadfruit), and ʻuala (sweet potato). Each classroom is given a box containing education materials and 25 individual pre-packaged produce for students and families to try at home.

The journal Animals has awarded its 2022 Best Paper to Rajesh Jha and his grad students Razib Das, Sophia Oak, and Pravin Mishra, all of the Dept. of Human Nutrition, Food and Animal Sciences. Congrats! Their paper, “Probiotics (Direct-fed microbials) in poultry nutrition and their effects on nutrient utilization, growth and laying performance, and gut health: A systematic review,” explores their alternative to the poultry industry’s routine practice of administering in-feed antibiotics to promote growth and manage gut microbiota. A growing understanding of the environmental and human health consequences of antibiotic overuse in livestock production has led to banning or regulating antibiotics as feed additives.

Alan Martin—the first student pursuing a culinology degree through a 2+2 Kapi‘olani Community College+CTAHR food science program—is already putting his education to work as a baker at the Kahala Hotel and Resort.

Interested in CTAHR majors and scholarships? Tune into CTAHR’s first live webinar on the topic.