SoHE News: Mar 19–Apr 1

New research from Drs. Harvey, Dodge Francis, and Papp; HDFS PhD student Tia Murray on the role of doulas in addressing the racial inequities in Madison-area maternal and child health; Whelan on pandemic parenting on The Today Show; Gaddis on school lunch in The Conversation; and more.

SoHE News: Feb 26–Mar 4

Whelan audiobook places in Audible’s top 10 for nonfiction; Muentner, Weymouth, and Poehlmann-Tynan publish on the impact of children witnessing a father’s arrest; two SoHE alumnae named in In Business Madison’s 40 under 40; Collins introduces “WisconsinSaves” program on Channel 3000; Interior Architecture undergrad highlighted by Nelson Institute; and more.

SoHE News: Feb 12–18

Fairbanks patents Hello! Loom, Collins features in UW Now livestream event, Thomas to present to Wisconsin Legislative Black Caucus, Dong highlighted for teaching innovation, and more.

SoHE News: Jan 15–21

Robb wins distinguished teaching award from university, news from two Design Studies alumnae, Nix joins Pediatrics podcast to discuss his toddler healthy eating research, Huambachano publishes on Peruvian Amazonian land management models, Whelan advises on battling the winter blues, and more.

SoHE News: Dec 18–Jan 7

Nix “Recipe 4 Success” research written up in Reuters, Collins discusses the meager stimulus checks with Yahoo! Finance, HDFS PhD student cited in The Progressive on psychedelics and Indigenous communities, and more.

Experience (Still) Required: Internships set SoHE students apart—even in a work-from-home world

Last spring, as companies and schools scrambled to move online, SoHE students found their summer internships being cancelled. Salvaging those opportunities required moving work online—fast.

Three SoHE faculty put food first: Working at the intersection of culture, knowledge and food

Food is both a central, shared experience of everyday human life and a nexus of cultural, political, environmental, and economic questions that speak to our broader values as a society. Drs. Jennifer Gaddis, Mariaelena Huambachano, and Judi Bartfeld study food systems in depth from different yet intersecting angles, all committed to advancing healthy, whole meals for more people in communities across the U.S. and the world.