Extension
UConn Celebrates Promotion and Tenure of Faculty
Evaluations for promotion, tenure, and reappointment apply the highest standards of professional achievement in scholarship, teaching, and service for each faculty member evaluated
Strengthening Connecticut Farms with Risk Management Training and Tools
“Whether it’s an online course, an app, or direct conversations, farmers benefit from a multi-faceted approach to managing risk."
CAHNR Celebrates Excellence in Teaching, Research, and Community Engagement
Members of the CAHNR community came together March 26, 2025 to recognize the contributions of distinguished alumni, faculty, students, staff, and supporters.
A Tradition of Stewardship, A Future of Innovation: Mashantucket Pequot Tribal Nation’s Agricultural Leadership
Together, the Mashantucket Pequot Tribal Nation and UConn Extension are building a vibrant, sustainable agricultural program to enhance food security and Tribal health
Golden Goodness: Turning Sap into Syrup in the UConn Forest
Move over Vermont. UConn students make delicious Connecticut maple syrup from trees right on campus
Ask UConn Extension: What to Know about Raising Backyard Poultry
Raising poultry can be rewarding, but it's important to know how to care for your birds and keep them safe from disease
Connecticut Veterinary Medical Diagnostic Laboratory Renews AAVLD Accreditation
A critical resource for veterinarians, researchers, and public health officials, the CVMDL's reaccreditation means continued access to high-quality diagnostic services for the state of Connecticut
UConn Students Empower Community Resilience, One Project at a Time
Through hyperlocal projects, Climate Corps helps communities lay the groundwork for resilience-building
Super Invaders
UConn Greenhouses and the UConn Forest serve as living laboratories, where researchers are helping to determine what gives super invaders the competitive advantage
Virus vs. Bacteria: Phages Prove Effective at Killing Pathogens in Milk
Food microbiologist Dennis D’Amico demonstrated that bacteriophages can effectively reduce the amount of common foodborne pathogens in milk