High-performance cyber infrastructure is crossing the Atlantic, thanks to a partnership between the UA-led iPlant Collaborative, scientists at three United Kingdom universities, and The Genome Analysis Centre in Norwich, U.K.

The initiative known as iPlant UK, which will extend into the United Kingdom the data storage and analytical platforms provided by the iPlant Collaborative, recently was funded at £1.8 million (about $2.7 million) by the Biotechnology and Biological Sciences Research Council.

The Wildcat Fencing Club was founded in 2009 by James Fowler ’13. The club enthusiastically shares the sport of fencing with nonfencers and also trains for competitions around the country.

The club, which has 15 members including undergraduate and graduate students as well as members of the Tucson community, defeated ASU in their fall duel.

For more information, join the Wildcat Fencing group on Facebook.

Trevor Gervais, a UA political science major, is among 147 undergraduate and graduate students in the United States selected to serve in the White House Internship Program. Raised by a father who served in the Marine Corps and a mother who is a kindergarten teacher, Gervais says he learned early and often the importance of service to his community and country.

“Their actions showed me that there are a variety of ways to serve your country,” says Gervais, a UA Honors College student studying in the School of Government and Public Policy.

It all started with one handshake, one hug, one welcome into a club that would forever change their lives and the history of the University of Arizona. Fraternities and sororities celebrate 100 years at the UA this Homecoming, Oct. 22-24.

More than just joining a club, the men and women who became part of Greek life have made an eternal impact on this desert school, with a legacy threaded through almost every milestone and tradition celebrated here. 

When Ryann Quick graduates this May with a degree in public health, she will spend the next 27 months in Belize as a Peace Corps volunteer. Arizona Alumni Magazine talked to her about her dedication to teaching health education and the importance of investing in students like her through Arizona Assurance.

 

Gathering at Agustín Kitchen, our group listened intently as Chef de Cuisine Brandon Dillon described the “smears” served in small canning jars: roasted jam and whipped pork belly, Swiss chard and goat cheese, raw walnuts with honey and fig, smoked salmon with capers, and homemade Arizona burrata. 

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