News & Updates

Allegheny College Featured in The Princeton Review’s ‘Guide to 375 Green Colleges’

Allegheny College is once again featured in The Princeton Review’s annual guide to the most environmentally responsible schools.

The “Guide to 375 Green Colleges” highlights schools with exceptional commitments to sustainability and includes profiles of each school’s admission requirements, cost and financial aid, and student body, as well as detailed “Green Facts” for some schools.

The Princeton Review chose schools for this eighth annual edition of its “green guide” based on data from a 2016-17 survey of school administrators that asked them to report on their school’s sustainability-related policies, practices and programs.

Allegheny has been included in each of eight editions.
“We are honored to once again be recognized by The Princeton Review,” said Kelly Boulton, the college’s sustainability coordinator. “It is a good reflection of what we do here. We are constantly making the effort to become more efficient, more sustainable and to reduce waste, and students are constantly involved, pushing that progress.”

The Princeton Review noted many of Allegheny’s efforts and accomplishments in the green movement, including the generation of all campus electricity through wind sources (purchased Renewable Energy Certificates) and on-campus solar arrays; a robust composting program; an on-campus garden that incorporates local, organic produce into the dining halls; and rain gardens, permeable paving solutions and wildflower plantings that help minimize stormwater runoff. Allegheny also is a charter signatory of the American College & University Presidents’ Climate Commitment with a climate neutrality goal of 2020 and a participant in the White House’s Better Buildings Challenge to increase building efficiencies by at least 20 percent across campus.

“Students help drive campus sustainability through research in classes, independent studies, senior comprehensive projects and student organization campaigns,” the guide noted.

The full guide is available online at www.princetonreview.com/green-guide.

The honor follows similar recognitions earlier this year. The Sierra Club, the nation’s largest and most influential grassroots environmental organization also included Allegheny on its annual list of top colleges and universities in the nation for green initiatives, institutions that the Sierra Club calls “America’s coolest schools.”

Source: Academics, Publications & Research

Allegheny College Featured in The Princeton Review’s ‘Guide to 375 Green Colleges’

Allegheny College is once again featured in The Princeton Review’s annual guide to the most environmentally responsible schools.

The “Guide to 375 Green Colleges” highlights schools with exceptional commitments to sustainability and includes profiles of each school’s admission requirements, cost and financial aid, and student body, as well as detailed “Green Facts” for some schools.

The Princeton Review chose schools for this eighth annual edition of its “green guide” based on data from a 2016-17 survey of school administrators that asked them to report on their school’s sustainability-related policies, practices and programs.

Allegheny has been included in each of eight editions.
“We are honored to once again be recognized by The Princeton Review,” said Kelly Boulton, the college’s sustainability coordinator. “It is a good reflection of what we do here. We are constantly making the effort to become more efficient, more sustainable and to reduce waste, and students are constantly involved, pushing that progress.”

The Princeton Review noted many of Allegheny’s efforts and accomplishments in the green movement, including the generation of all campus electricity through wind sources (purchased Renewable Energy Certificates) and on-campus solar arrays; a robust composting program; an on-campus garden that incorporates local, organic produce into the dining halls; and rain gardens, permeable paving solutions and wildflower plantings that help minimize stormwater runoff. Allegheny also is a charter signatory of the American College & University Presidents’ Climate Commitment with a climate neutrality goal of 2020 and a participant in the White House’s Better Buildings Challenge to increase building efficiencies by at least 20 percent across campus.

“Students help drive campus sustainability through research in classes, independent studies, senior comprehensive projects and student organization campaigns,” the guide noted.

The full guide is available online at www.princetonreview.com/green-guide.

The honor follows similar recognitions earlier this year. The Sierra Club, the nation’s largest and most influential grassroots environmental organization also included Allegheny on its annual list of top colleges and universities in the nation for green initiatives, institutions that the Sierra Club calls “America’s coolest schools.”

Source: Academics, Publications & Research

Bowden Presents Seminar at Oregon State

Professor of Environmental Science Richard Bowden presented an invited seminar, “Can forest soils clean carbon out of the atmosphere? Soil carbon in temperate forest ecosystems” in June at Oregon State University. Bowden described work that his colleagues, students in his lab, and he are conducting on the inability of forest soils increase carbon storage as a means to reduce effects of climate change. The seminar summarized work conducted in research forests in Massachusetts, Michigan, Wisconsin, Oregon, Pennsylvania, and Hungary.

Source: Academics, Publications & Research

Bowden Presents Seminar at Oregon State

Professor of Environmental Science Richard Bowden presented an invited seminar, “Can forest soils clean carbon out of the atmosphere? Soil carbon in temperate forest ecosystems” in June at Oregon State University. Bowden described work that his colleagues, students in his lab, and he are conducting on the inability of forest soils increase carbon storage as a means to reduce effects of climate change. The seminar summarized work conducted in research forests in Massachusetts, Michigan, Wisconsin, Oregon, Pennsylvania, and Hungary.

Source: Academics, Publications & Research

DeHart Market and Dinner Features Nature’s Bounty

More than 250 diners who were lucky enough to get tickets to the 15th Annual DeHart Dinner and Market at Allegheny College on Wednesday, October 4, feasted on dishes like sweet potato and carrot puree, kofta with yogurt sauce, and maple ice cream, all grown naturally and healthfully.

Tickets for the dinner were sold out in a record 90 minutes this year, according to organizers. The culinary event honors Jennifer DeHart, an Environmental Science professor who died in 2010 after a five-year battle with cancer.

The dinner was preceded by a market on campus. The band Salmon Frank provided an enthusiastic soundtrack while vendors set up at tables, selling their produce straight to shoppers. Other activities included a game of cornhole, a stationary bike that generates electricity, and table where Nancy Schultz sells flowers.

To get the dinner started in Schultz Banquet Hall, diners were greeted by three coffee dispensers that read “Decaf,” “Outdoorsy Sumatra,” and “Royal Ethiopian.” Happy Mug Coffee, based in Edinboro, roasts 1,000 pounds of coffee a week and sells it just hours after it’s roasted.

Emmett Barr ’17, an Allegheny alumnus, was one of the employees representing the business at the market. “We roast the coffee the same day it’s bought. We get orders in the morning, and roast to fill those orders so people are getting the freshest possible coffee,” he says.

The coffee begins at a farm, which can be located anywhere from Hawaii to Nicaragua to Ethiopia. “It changes hands around four times by the time it gets to us. [The farmers] take it to a mill, they sell it to exporters, exporters sell it to importers, importers sell it to us,” Barr says.

Happy Mug Coffee does not use its exotic, specialty sources as an excuse to skimp on other industry measures. Their coffee is fair-trade and organic, a standard nurtured and built by having a good relationship with the distributors.

“We trust the importers to get a story, find a farm, so we can tell people buying our coffee that it’s sustainable and from reputable exporters, exporters who are fair to the farms,” says Barr.

Happy Mug’s commitment to a higher standard has paid dividends: business is booming.

“We get all our coffee on 1,500-pound pallets,” Barr says. “We get it shipped to us from all across the country. From California, from Minnesota, from New York, it all comes into Edinboro, Pennsylvania. The farmers are making 50 cents a pound, and we’re paying around $5 a pound. By the time it’s roasted, it’s about $11 a pound, and that is way under industry standard right now.” The seven-employee business (four of whom are Allegheny alumni) were in the middle of a big week. “We just got 10,000 pounds on Monday and Tuesday,” says Barr.

Next on the menu was kale salad with Asian pears, dried strawberries, and mint.

The kale was deep green and glistening in the light of Schultz Hall thanks to a splash of dressing. The fruit was liberally scattered within. The Carr Hall Garden, Devenport Fruit Farm, and Heagy’s Orchard provided the fruit, and the kale was sourced by Jim and Robin Coxson and their Strawberry Lane produce farms. Besides a greenhouse to protect their more temperamental produce, the Coxsons have an array of 30-inch beds, 35 feet long.

The kale grows side by side with lettuce, tomatoes, and other seasonal produce. “Our berries are the winners when it’s their season, but lettuce, miscellaneous greens like kale and spinach, and tomatoes are our top three sellers,” says Jim Coxson. They also grow fennel, which according to Coxson, isn’t grown commonly around this area, so they have a healthy presence in the niche market. From the field, it is harvested, cleaned and sold in markets around Crawford County. Strawberry Lane also provided tomatillos, which were used in salsa at the dinner; hot peppers, which were pickled; and garlic, which was incorporated into spaghetti squash and potato pancakes.

Many couldn’t wait for dessert.

“That was the best pumpkin pie I have ever had,” pronounced Ivy Ryan, ’19, signaling an important moment in her quest for the supreme pie. The pie was the centerpiece of the dessert table — a bold claim, considering it was rivaling discs of flan and maple ice cream. “It’s a small-scale farm,” says Garrett Gleeson ’12, who grew the source produce, “I grow about an acre, an acre and a half of vegetables.”

Gleeson’s path from Allegheny student to local farmer began with the natural sciences. “I wanted to be more of a doctor or research scientist, but I actually didn’t get into my first lab choice, I ended up … studying plant microbes. So that was the first step in becoming a farmer. And then, the same thing happened in grad school. I wanted to do more research in the medical field, and I ended up in a forest pathology lab. From that point on, I realized I liked working with plants in general, and that kind of led me here.

“Really, my farm is all about sustainability and diversity,” says Gleeson. “A part of that is crop rotation and the more crops you have, the easier it is to rotate crops … I grow over 100 different varieties of vegetables.” His specialty product provided for the dinner were pie pumpkins. “They have a higher sugar content. If you tried to make a jack-o-lantern out of them, they would rot in a week,” says Gleeson, who works a second job to support himself and his farm.

The Dehart Dinner has become a fixture on campus — and a positive force for sustainability.

Source: Academics, Publications & Research

DeHart Market and Dinner Features Nature’s Bounty

More than 250 diners who were lucky enough to get tickets to the 15th Annual DeHart Dinner and Market at Allegheny College on Wednesday, October 4, feasted on dishes like sweet potato and carrot puree, kofta with yogurt sauce, and maple ice cream, all grown naturally and healthfully.

Tickets for the dinner were sold out in a record 90 minutes this year, according to organizers. The culinary event honors Jennifer DeHart, an Environmental Science professor who died in 2010 after a five-year battle with cancer.

The dinner was preceded by a market on campus. The band Salmon Frank provided an enthusiastic soundtrack while vendors set up at tables, selling their produce straight to shoppers. Other activities included a game of cornhole, a stationary bike that generates electricity, and table where Nancy Schultz sells flowers.

To get the dinner started in Schultz Banquet Hall, diners were greeted by three coffee dispensers that read “Decaf,” “Outdoorsy Sumatra,” and “Royal Ethiopian.” Happy Mug Coffee, based in Edinboro, roasts 1,000 pounds of coffee a week and sells it just hours after it’s roasted.

Emmett Barr ’17, an Allegheny alumnus, was one of the employees representing the business at the market. “We roast the coffee the same day it’s bought. We get orders in the morning, and roast to fill those orders so people are getting the freshest possible coffee,” he says.

The coffee begins at a farm, which can be located anywhere from Hawaii to Nicaragua to Ethiopia. “It changes hands around four times by the time it gets to us. [The farmers] take it to a mill, they sell it to exporters, exporters sell it to importers, importers sell it to us,” Barr says.

Happy Mug Coffee does not use its exotic, specialty sources as an excuse to skimp on other industry measures. Their coffee is fair-trade and organic, a standard nurtured and built by having a good relationship with the distributors.

“We trust the importers to get a story, find a farm, so we can tell people buying our coffee that it’s sustainable and from reputable exporters, exporters who are fair to the farms,” says Barr.

Happy Mug’s commitment to a higher standard has paid dividends: business is booming.

“We get all our coffee on 1,500-pound pallets,” Barr says. “We get it shipped to us from all across the country. From California, from Minnesota, from New York, it all comes into Edinboro, Pennsylvania. The farmers are making 50 cents a pound, and we’re paying around $5 a pound. By the time it’s roasted, it’s about $11 a pound, and that is way under industry standard right now.” The seven-employee business (four of whom are Allegheny alumni) were in the middle of a big week. “We just got 10,000 pounds on Monday and Tuesday,” says Barr.

Next on the menu was kale salad with Asian pears, dried strawberries, and mint.

The kale was deep green and glistening in the light of Schultz Hall thanks to a splash of dressing. The fruit was liberally scattered within. The Carr Hall Garden, Devenport Fruit Farm, and Heagy’s Orchard provided the fruit, and the kale was sourced by Jim and Robin Coxson and their Strawberry Lane produce farms. Besides a greenhouse to protect their more temperamental produce, the Coxsons have an array of 30-inch beds, 35 feet long.

The kale grows side by side with lettuce, tomatoes, and other seasonal produce. “Our berries are the winners when it’s their season, but lettuce, miscellaneous greens like kale and spinach, and tomatoes are our top three sellers,” says Jim Coxson. They also grow fennel, which according to Coxson, isn’t grown commonly around this area, so they have a healthy presence in the niche market. From the field, it is harvested, cleaned and sold in markets around Crawford County. Strawberry Lane also provided tomatillos, which were used in salsa at the dinner; hot peppers, which were pickled; and garlic, which was incorporated into spaghetti squash and potato pancakes.

Many couldn’t wait for dessert.

“That was the best pumpkin pie I have ever had,” pronounced Ivy Ryan, ’19, signaling an important moment in her quest for the supreme pie. The pie was the centerpiece of the dessert table — a bold claim, considering it was rivaling discs of flan and maple ice cream. “It’s a small-scale farm,” says Garrett Gleeson ’12, who grew the source produce, “I grow about an acre, an acre and a half of vegetables.”

Gleeson’s path from Allegheny student to local farmer began with the natural sciences. “I wanted to be more of a doctor or research scientist, but I actually didn’t get into my first lab choice, I ended up … studying plant microbes. So that was the first step in becoming a farmer. And then, the same thing happened in grad school. I wanted to do more research in the medical field, and I ended up in a forest pathology lab. From that point on, I realized I liked working with plants in general, and that kind of led me here.

“Really, my farm is all about sustainability and diversity,” says Gleeson. “A part of that is crop rotation and the more crops you have, the easier it is to rotate crops … I grow over 100 different varieties of vegetables.” His specialty product provided for the dinner were pie pumpkins. “They have a higher sugar content. If you tried to make a jack-o-lantern out of them, they would rot in a week,” says Gleeson, who works a second job to support himself and his farm.

The Dehart Dinner has become a fixture on campus — and a positive force for sustainability.

Source: Academics, Publications & Research

Allegheny Professor Shares His Fulbright Experience

Eric Pallant photographed his share of sheep, rustic stonewalls, and vintage waterwheels during the spring 2017 semester which he spent in the United Kingdom as part of the Fulbright educational exchange program. Pallant, the Christine Scott Nelson Professor of Environmental Sustainability and chair of the Department of Environmental Science at Allegheny College, also taught students about food, sustainability and green campus initiatives at Lancaster University. And he presented his lecture, “6000 Years of Bread,” at Gresham College in London.

This was Pallant’s second Fulbright experience. In 2001 he was awarded a Fulbright to teach and conduct research at Israel’s Arava Institute for Environmental Studies.

The professor and some bison-type creature.

Having returned to campus in July from his latest Fulbright foray, the bread-baking professor shared a few observations about his semester overseas:

Is there any difference between Lancaster University students and those at Allegheny, and what might that difference be?

Because classes in the U.K. limit the amount of work that a professor can assign to a single homework per term students in the U.K. are much less swamped by weekly assignments. They have more time to read and some of them actually do the reading. While they may be very good readers, they are not nearly as practiced as Allegheny students are at applying what they learn to the kinds of real problems they will face after graduation.

What is something revolutionary you learned about making bread?

I used to think that great bread required only four ingredients: flour, water, salt, and leavening. The most important ingredient, however, is time. Giving dough a long time and being patient while it rises allows for complex flavors to develop that cannot be reproduced in bread that is rushed. Compare a homemade loaf to anything from the store, and you’ll understand what I mean. Slow rises are just as important for yeasted loaves as for sourdoughs, but sourdoughs, because they rely upon wild, rather than high-powered, commercial yeasts are inherently slower. In many ways the discovery of time as a fifth ingredient is a metaphor. Baking bread, especially slow bread made from sourdough is the antithesis and in my opinion the antidote to the high-speed, busy days most of us refer to as work and life.

Images of sourdough through a scanning electron microscope.

You had your sourdough starters analyzed — what did you learn about them from the National Collection for Yeast Cultures?

Check out the photo that the NCYC’s scanning electron microscope took of my sourdough starters. When they ran DNA analysis on my different starters, we were a little surprised to discover that they were all dominated by the same species of yeast, Saccharomyces cerevisiae, the same species, by the way, used to make beer. NCYC did not have the resources to analyze the DNA of the bacteria so different species of bacteria might be living in my starters depending upon their origins.

What are the three most significant takeaways from your second Fulbright experience?

• Having time away from one’s ordinary life and job is a gift everyone should have.
• After attending an International conference in Manchester, England last spring I reached the conclusion that Allegheny should be preparing students to assist in meeting the United Nations Sustainable Development Goals 2030. I’ll be pushing that idea this upcoming year.
• After two terms at the University of Lancaster I am more convinced than ever that Allegheny’s liberal arts education is unsurpassed.

Pallant with Allegheny students who were studying in Lancaster, UK.

Did you host a European reunion of Allegheny alumni bread bakers?

Not exactly. But we did have a couple of wonderful meet-ups with the four Allegheny students studying at Lancaster this past spring. Check out the photo. The five of us are already scheming a get together for homemade Sticky-Toffee-Pudding, our favorite British dessert.

Source: Academics, Publications & Research

Allegheny Professor Shares His Fulbright Experience

Eric Pallant photographed his share of sheep, rustic stonewalls, and vintage waterwheels during the spring 2017 semester which he spent in the United Kingdom as part of the Fulbright educational exchange program. Pallant, the Christine Scott Nelson Professor of Environmental Sustainability and chair of the Department of Environmental Science at Allegheny College, also taught students about food, sustainability and green campus initiatives at Lancaster University. And he presented his lecture, “6000 Years of Bread,” at Gresham College in London.

This was Pallant’s second Fulbright experience. In 2001 he was awarded a Fulbright to teach and conduct research at Israel’s Arava Institute for Environmental Studies.

 

The professor and some bison-type creature.

Having returned to campus in July from his latest Fulbright foray, the bread-baking professor shared a few observations about his semester overseas:

Is there any difference between Lancaster University students and those at Allegheny, and what might that difference be?

Because classes in the U.K. limit the amount of work that a professor can assign to a single homework per term students in the U.K. are much less swamped by weekly assignments. They have more time to read and some of them actually do the reading. While they may be very good readers, they are not nearly as practiced as Allegheny students are at applying what they learn to the kinds of real problems they will face after graduation.

What is something revolutionary you learned about making bread?

I used to think that great bread required only four ingredients: flour, water, salt, and leavening. The most important ingredient, however, is time. Giving dough a long time and being patient while it rises allows for complex flavors to develop that cannot be reproduced in bread that is rushed. Compare a homemade loaf to anything from the store, and you’ll understand what I mean. Slow rises are just as important for yeasted loaves as for sourdoughs, but sourdoughs, because they rely upon wild, rather than high-powered, commercial yeasts are inherently slower. In many ways the discovery of time as a fifth ingredient is a metaphor. Baking bread, especially slow bread made from sourdough is the antithesis and in my opinion the antidote to the high-speed, busy days most of us refer to as work and life.

Images of sourdough through a scanning electron microscope.

You had your sourdough starters analyzed — what did you learn about them from the National Collection for Yeast Cultures?

Check out the photo that the NCYC’s scanning electron microscope took of my sourdough starters. When they ran DNA analysis on my different starters, we were a little surprised to discover that they were all dominated by the same species of yeast, Saccharomyces cerevisiae, the same species, by the way, used to make beer. NCYC did not have the resources to analyze the DNA of the bacteria so different species of bacteria might be living in my starters depending upon their origins.

What are the three most significant takeaways from your second Fulbright experience?

• Having time away from one’s ordinary life and job is a gift everyone should have.
• After attending an International conference in Manchester, England last spring I reached the conclusion that Allegheny should be preparing students to assist in meeting the United Nations Sustainable Development Goals 2030. I’ll be pushing that idea this upcoming year.
• After two terms at the University of Lancaster I am more convinced than ever that Allegheny’s liberal arts education is unsurpassed.

Pallant with Allegheny students who were studying in Lancaster, UK.

Did you host a European reunion of Allegheny alumni bread bakers?

Not exactly. But we did have a couple of wonderful meet-ups with the four Allegheny students studying at Lancaster this past spring. Check out the photo. The five of us are already scheming a get together for homemade Sticky-Toffee-Pudding, our favorite British dessert.

Source: Academics, Publications & Research

Allegheny College Student Awarded Prestigious Place on Fulbright Summer Institute to the United Kingdom

Allegheny College student Allyson Wood has received a place on a Fulbright Summer Institute at the University of Sussex in the United Kingdom through one of the most prestigious and selective summer scholarship programs operating worldwide.

The U.S.-U.K. Fulbright Commission is the only bilateral, transatlantic scholarship program, offering awards and summer programs for study or research in any field at any accredited U.S. or U.K. university.

Beginning in mid-June, Wood will take an intensive four-week course in field biology in Brighton, England. The seaside town, located on the country’s southern coast, offers rich opportunities for research.  

“I hope it’s going to give me more confidence in being a scientist,” said Wood, an environmental science major and environmental writing minor. “It will be great to see how England approaches fieldwork. … The environment will likely be quite different from Meadville, which is the only place I’ve had field experience.”

Last summer, Wood conducted research on an invasive fish species in the French Creek watershed with Casey Bradshaw-Wilson, visiting assistant professor of environmental science. Bradshaw-Wilson was among three Allegheny faculty members who provided letters of recommendation and other support for Wood’s application to the Fulbright Summer Institute.

Wood’s faculty advisor, Assistant Professor of Environmental Science Benjamin Haywood, initially suggested she pursue the institute. And Patrick Jackson, nationally competitive awards advisor in the Allegheny Gateway, offered Wood guidance on the application process and feedback on her essays.

In her personal statement for the application, Wood wrote about her childhood desire to stay near her hometown of Clarence Center, New York, for the rest of her life.

“But I realized, if I actually wanted to accomplish what I wanted to do, I was going to have to branch out and go to college away from home,” she said, “and hop across the pond if I wanted to grow as a person and become a better scientist.”

Wood will begin her junior year at Allegheny in the fall, with longer-term plans to pursue a master’s degree in fishery science and a career in aquaculture. She sees the Fulbright Summer Institute as an important step along that path.

“I’m so unbelievably happy and humbled to have gotten this opportunity,” Wood said. “I’m just really thankful to everyone who helped me.”

Each year, the U.S.-U.K. Fulbright Commission supports around 60 U.K. and U.S. undergraduate students to undertake a demanding academic and cultural summer program at leading institutions in the U.S. and U.K. The commission selects participants through a rigorous application and interview process.

In making these awards, the commission looks not only for academic excellence but a focused application, a range of extracurricular and community activities, demonstrated ambassadorial skills, a desire to further the Fulbright Program and a plan to give back to the recipient’s home country upon returning.

Fulbright Summer Institutes cover all participant costs. In addition, Fulbright summer participants receive a distinctive support and cultural education program including visa processing, a comprehensive pre-departure orientation, enrichment opportunities in country, a re-entry session and the opportunity to join alumni networks.

The U.S.-U.K. Fulbright Commission is part of the Fulbright program conceived by Senator J. William Fulbright in the aftermath of World War II to promote leadership, learning and empathy between nations through educational exchange. Award recipients and summer program participants will be the future leaders for tomorrow and support the “special relationship” between the U.S. and U.K.

Source: Academics, Publications & Research

Allegheny College Student Awarded Prestigious Place on Fulbright Summer Institute to the United Kingdom

Allegheny College student Allyson Wood has received a place on a Fulbright Summer Institute at the University of Sussex in the United Kingdom through one of the most prestigious and selective summer scholarship programs operating worldwide.

The U.S.-U.K. Fulbright Commission is the only bilateral, transatlantic scholarship program, offering awards and summer programs for study or research in any field at any accredited U.S. or U.K. university.

Beginning in mid-June, Wood will take an intensive four-week course in field biology in Brighton, England. The seaside town, located on the country’s southern coast, offers rich opportunities for research.  

“I hope it’s going to give me more confidence in being a scientist,” said Wood, an environmental science major and environmental writing minor. “It will be great to see how England approaches fieldwork. … The environment will likely be quite different from Meadville, which is the only place I’ve had field experience.”

Last summer, Wood conducted research on an invasive fish species in the French Creek watershed with Casey Bradshaw-Wilson, visiting assistant professor of environmental science. Bradshaw-Wilson was among three Allegheny faculty members who provided letters of recommendation and other support for Wood’s application to the Fulbright Summer Institute.

Wood’s faculty advisor, Assistant Professor of Environmental Science Benjamin Haywood, initially suggested she pursue the institute. And Patrick Jackson, nationally competitive awards advisor in the Allegheny Gateway, offered Wood guidance on the application process and feedback on her essays.

In her personal statement for the application, Wood wrote about her childhood desire to stay near her hometown of Clarence Center, New York, for the rest of her life.

“But I realized, if I actually wanted to accomplish what I wanted to do, I was going to have to branch out and go to college away from home,” she said, “and hop across the pond if I wanted to grow as a person and become a better scientist.”

Wood will begin her junior year at Allegheny in the fall, with longer-term plans to pursue a master’s degree in fishery science and a career in aquaculture. She sees the Fulbright Summer Institute as an important step along that path.

“I’m so unbelievably happy and humbled to have gotten this opportunity,” Wood said. “I’m just really thankful to everyone who helped me.”

Each year, the U.S.-U.K. Fulbright Commission supports around 60 U.K. and U.S. undergraduate students to undertake a demanding academic and cultural summer program at leading institutions in the U.S. and U.K. The commission selects participants through a rigorous application and interview process.

In making these awards, the commission looks not only for academic excellence but a focused application, a range of extracurricular and community activities, demonstrated ambassadorial skills, a desire to further the Fulbright Program and a plan to give back to the recipient’s home country upon returning.

Fulbright Summer Institutes cover all participant costs. In addition, Fulbright summer participants receive a distinctive support and cultural education program including visa processing, a comprehensive pre-departure orientation, enrichment opportunities in country, a re-entry session and the opportunity to join alumni networks.

The U.S.-U.K. Fulbright Commission is part of the Fulbright program conceived by Senator J. William Fulbright in the aftermath of World War II to promote leadership, learning and empathy between nations through educational exchange. Award recipients and summer program participants will be the future leaders for tomorrow and support the “special relationship” between the U.S. and U.K.

Source: Academics, Publications & Research