Day 189: Make a portfolio

March 10, 2011 § Leave a comment

Today I spent my last afternoon in the newsroom and filed my final story for the Medill News Service.

Here, for a limited time only, I’m featuring all 15 stories I wrote this quarter. Read one, read all, read none – it’s up to you. I’m just proud to finally have some tangible work samples to go with my resume.

Please, enter my library:

Climate change linked to global rise in food prices
With global food prices on the rise, farmers and scientists are seeking to combat the effects of climate change on agriculture. Apple cobbler moths in Michigan are living through the cold season to wreak havoc on tree fruit and mass flooding in Bangladesh has destroyed much of the rice crop.

To creativity and beyond: The world of industrial design
Though not conventional scientists, industrial designers employ a very specific scientific method to the creation of everyday things. Designer T.J. Kim structures the inherently creative process by focusing on the way users interact with products.

“Taste test” is a technical term at FONA International, a flavor chemistry company in the western suburb of Geneva. Behind everything from soda pop to chewing gum is a team of flavor scientists who live to serve the taste buds.

Certain foods could reduce risk of Parkinson’s? Berry possible.
Researchers at Harvard have found a correlation between eating berries and reduced risk of Parkinson’s disease. Anthocyanin, a chemical in berries responsible for their pigmentation, may be responsible.

One knee or two – bilateral knee surgery may reduce risk of infection
Simultaneous knee replacement surgery is linked to fewer cases of prosthetic joint infections and other debilitating knee conditions than staged knee replacement surgery, according to a study out of the University of California-Davis. However, the study notes that simultaneous knee replacement also results in increased risk of cardiovascular problems.

Not all fuel efficient cars are equal at the Chicago Auto Show
A look at some of the different hybrid-electric vehicles at the Chicago Auto Show, how they work and how they differ.

Morton Arboretum celebrates chocolate this month with a chocolate exhibit and a number of chocolate-related events. The exhibit looks closely at the growing, harvesting and production process of chocolate, as well as the relationship it has to trees.

Northwestern’s Saturday Enrichment Academy hosts a class called Exploring Engineering for 7th to 9th graders every Saturday. The hands-on class aims to get kids excited about math, science and engineering.

A first person account of a home-brewing class I attended last week, specifically documenting the science involved in making beer.

A recent study out of the University of Nottingham found that test subjects preferred the yellowish skin pigmentation that comes from a heavy diet of fruits and vegetables over the dark hue that comes from sunbathing, suggesting healthy eating as a potential alternative to tanning.

Meatless Monday movement rebrands age-old practice
The ‘Meatless Monday’ movement sweeping the nation encourages individuals to ditch meat one day a week for health and environmental reasons. It’s an old idea in a new package, as Catholics have abstained from eating meat on Fridays during Lent for years.

New federal law aims to improve food-tracking issues
Among the goals of the Food Safety Modernization Act that President Obama signed into law on Jan. 4 is to address deficiencies in foot traceability. Among the most dramatic changes is an attempt to switch to electronic record keeping in the hope that it will provide organization.

Chicago chef Matt Maroni brings gourmet choices to your door on his food truck trail
Chef Matt Maroni, owner of the Gaztro-Wagon food truck, was named the 2010 Trendsetter of the Year by the “Chicago Tribune.” When he discovered that food trucks in Chicago were not permitted to actually cook on the truck, Maroni took it upon himself to draft a sample ordinance outlining a system to allow it, which will likely be passed later this year.

K-State researchers look to prevent chronic cow ailment
Researchers at Kansas State University are developing new technology to detect and prevent chronic lameness, a condition which affects 10 to 20 percent of cows in the U.S. Renowned animal scientist Temple Grandin thinks that such technology could prove to be “very beneficial.”

Realistic resoultion: home cooking for healthy eating
Many make the New Year’s resolution to eat healthier. High enrollment in local cooking classes at the beginning of the year reflects the notion that those who cook at home are more likely to eat healthy.

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