Founded in 1870 as the Colorado Agricultural College, Colorado State University is now among the nation’s leading research universities. Located in Fort Collins, CSU currently enrolls about 22,650 undergraduate students, 4,100 graduate students and 550 Professional Veterinary Medicine students, and has more than 1,800 faculty members working in eight colleges. More information is available at www.colostate.edu.
Outdoor recreation is booming across the US, but research shows that the presence of humans – or the trails they hike and ski on – can have harmful effects on wildlife at less-than-close range.
While noncompetes may make sense for well-paid executives who possess trade secrets, they make less sense for low-paid workers – yet many are subject to the agreements.
Policymakers want to pay farmers for storing carbon in soil, but there are no uniform rules yet for measuring, reporting or verifying the results. Four scholars offer some ground rules.
The research community is taking a closer look at the lab-leak hypothesis for the origin of COVID-19, prompting discussion about the risks and benefits of engineering viruses.
President Biden wants more funding for Tribal Colleges and Universities. An Indigenous scholar and professor of education explains why that’s critical for these schools to survive and thrive.
It’s hard to preserve national parks “unimpaired,” as US law directs, when they’re overrun with tourists who stray off paths, strew trash and harass wildlife. A parks scholar calls for crowd control.
The best op-ed pages operate like a town square, allowing readers to discuss and debate issues important to their communities and beyond. But many now focus on divisive national political issues.
The US is shifting to a new set of climate ‘normals’ – data sets averaged over the past 30 years. But normal is a relative concept in a time of climate change.
Après plusieurs tests, les chercheurs ont résolu de nombreux mystères concernant la fermentation du cacao et les micro-organismes qui donnent si bon goût au chocolat.
Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.