CT Counties

Norman Berman with his parents, Bluma and Misha, on their poultry farm in Moosup.

Finding Refuge from War and Persecution in Connecticut’s Quiet Corner

How Jewish families left behind a shattered Europe to build a thriving community in the Yankee heartland

Smiling male in field

Biodegradable Plastic Mulch: A Climate Smart Agricultural Practice

UConn is working with growers in the state to find alternatives to plastic mulch without eliminating the benefits it brings

UConn, SCSU Partner on Postgrad Research Program for Underserved Communities

The NSF-funded program will help participants learn skills to be more competitive and prepared for jobs in fields like biotechnology

Members of the Mashantucket Pequot Tribal Nation and Extension educator transplanting hydroponic lettuce at the Meechooôk Farm. Meechooôk Farm produces lettuce, tomato, and herbs hydroponically, and three sisters (corn, bean, and squash), pumpkin, strawberry, blueberry, and many other crops in the field.

Respecting Roots and Growing for the Future with the Mashantucket Pequot Tribal Nation

A partnership between UConn and local tribes led to the development of Meechooôk Farm and other programs that strengthen the tribal community, their land-base, and self-sufficiency

OSTP group with a DIY air purifier

White House’s Office of Science and Technology Policy Recognizes UConn’s Indoor Air Quality Initiative Fighting COVID-19

A DIY air filtration device assembled by fifth graders in Hartford makes its way to Washington, thanks to a cross-campus effort

Men and woman on a boat

Seaweed is on the Menu with Connecticut’s Sugar Kelp Industry

A team from UConn is using innovative research and community outreach to help make this novel food more accessible for consumers and more profitable for producers

Maria de los Angeles Garcia serving food she cooked through the Commercially Licensed Co-operative Kitchen in Willimantic.

A Kitchen for the Community

UConn researchers are studying the importance of food and how to build more just, equitable, and sustainable communities by focusing on a unique facility called the Commercially Licensed Co-operative Kitchen or CLiCK.

Lynita Reid and her daughter Kaitlyn outside the UConn Stamford campus building

What It’s Like to be a 40-year-old First-year Student

'It’s never too late to go back. You never know what you’re capable of until you try'

Smiling female student

Allied Health Major Lets Students Make a Difference Close to Home

Emelis Santos '24 is among a growing number of students choose allied health sciences at UConn Waterbury to give back to their communities

Knock, Knock: UConn Students Making Hartford House Calls with COVID Vaccines

The community initiative is a partnership of CT AHEC, based at UConn Health, with the City of Hartford Department of Health and Human Services, Harriott Home Health Services, and the Hispanic Health Council