Posted on
May 29, 2008 by Chris Blose
We featured Mizzou softball’s deep postseason run last week, and now the baseball team is taking its crack at the NCAAs. The team has been invited to its sixth-straight NCAA regional tournament. The Tigers (38-19 on the year) will be grouped with Ole Miss, Bethune-Cookman and the No. 1 team in the country, Miami, in Coral Gables, Fla.
The tournament begins Friday, May 30. The MU Tigers site has details, and those lucky enough to have ESPNU (we don’t) can watch televised coverage.
Posted on
May 16, 2008 by Shane Epping
It required about six months and 1,600 hours of sweat equity for a group of civil engineering students to design and construct two bridges for the 2008 National Timber Bridge Design Competition. The combination of 100 2x4s, 75 1x4s, 21 sheets of plywood, 20 gallons of glue and 300 gallons of sawdust measured their success. At about 13 feet long and 54 inches wide, each bridge ended up being long and strong enough to avoid troubled water.
Final results for both structures included: second place for best overall design, first place for best support structure and first place for most innovative design. A top-three finish in each of the remaining three categories helped the team earn $2,250 overall, more prize money than any other school.
The team was grateful for local help. “Not only did MU come together and support our Timber Bridge Team, but Columbia’s hometown lumber companies did, too,” says Josh Long, vice president of the group.
Above, the Timber Bridge Team memorializes its bridge work on Francis Quadrangle. From left to right, members include Adam J. Kral, president; Ardie Mansouri, treasurer; Al-Barrae Shebib; Jeremy Welschmeyer; Josh Long, vice president; Derek Zimmerschied; and Jin Lin. Not pictured are Ryan Moats, JC Sellers, Jonah Sprehe-Costello, Trevor McWilliams, Jake Pressler, Ryan Fitzpatrick and faculty adviser Hani Salim. Photo by Shane Epping.
Posted on
May 13, 2008 by Chris Blose
About 200 Mizzou students will be graduating this spring after working to earn their degrees online through MU Extension. They’ve completed their undergraduate and graduate degrees in a nontraditional way that transcends daily class schedules and geography, and they have a commencement ceremony to match.
Extension now offers Mizzou’s first online commencement ceremony. Graduates’ names and degrees are listed; there are speeches from Provost Brian Foster and Mizzou Alumni Association President Titus Blackmon; and friends, family and others can sign a guest book and wish graduates well. Coat and tie are optional for the ceremony, of course, and weather and parking shouldn’t be concerns.
Posted on
May 6, 2008 by Chris Blose
File this under the toot-our-own-horns category. Mizzou Wire has been nominated for a People’s Choice award in the Best Magazine Site category at eduStyle, a Web design gallery dedicated to higher education Web sites. Readers are welcome to vote, of course. It may not be the most important vote of the year, but we’re happy to be in the running.
Posted on
May 6, 2008 by Chris Blose
The Bond Life Sciences Center is offering a chance to get stimulation from caffeine and science at the same time. Tonight marks the first Science Cafe, with biochemistry Professor Bruce McClure leading a casual discussion about “The Science Behind Genetically-Modified Crops (and Other Organisms)” from 6:30 to 8 p.m. at the Cherry Street Artisan, 111 S. 9th St.
Posted on
May 1, 2008 by Chris Blose
Spring weather has been showing up in spurts, so we’re spending as much time as possible outside. That includes picnics. The MU News Bureau has released information and tips from Richard Fancher of MU’s Department of Environmental Health and Safety on how not to spoil the picnic, literally.
The biggest issue in trying to avoid food-borne illnesses is food temperature; people should try to keep food out of the “danger zone” between 41 degrees and 140 degrees Fahrenheit. Foods that are susceptible to bacterial growth, such as mayonnaise, can be especially troublesome and should be kept on ice in the cooler. On the flipside, Fancher recommends cooking all meats to at least 160 degrees Fahrenheit.
See the news release for more tips and full details.
