Arts & CultureFoodScience

UO student Becca Marshall receives grant for research on Oregon’s commercial mushroom industry

Love them or hate them, on a burger or in a salad, mushrooms are one of the most sustainable foods people can eat. With Oregon’s wet, temperate climate, which is ideal for mushrooms, the state plays a key role in the industry. But according to University of Oregon senior environmental …

Arts & CultureScience

Science Pick of the Week: UO undergrad is using social media to create more constructive dialogue about ocean conservation

If she had it her way, Ellie Jones would have started campaigning for ocean life 30 years ago. The only problem: she was not born yet. Jones, a junior marine biology major at the University of Oregon, is the creator and administrator of Everblue, an ocean conservation awareness project. The …