September 2021

NDSU Foundation 2021 Award Recipients

The NDSU Foundation strives to recognize excellence through award opportunities and programs. Meet the 2021 Award Recipients: Alex Gore and Lance Cayko, Sandra Strand, Alex Tröster, John Wold, Gate City Bank, and Mike and Barb Jones.

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The NDSU Foundation strives to recognize excellence through award opportunities and programs. Meet the 2021 Award Recipients: Alex Gore and Lance Cayko, Sandra Strand, Alex Tröster, John Wold, Gate City Bank, and Mike and Barb Jones.

NDSU Foundation Field Trip: The Albert K. Ekre Grassland Preserve

In mid-July, I found myself riding south on Highway 18 with the NDSU Foundation creative team near Kindred, North Dakota, scouting out the window for the rare and endangered western prairie fringed orchid. I was told ditches were the place to look, but directions to turn east down a gravel road beside a cattle corral yielded nothing but cattails and tall grass for miles.

NDSU Foundation Field Trip: The Albert K. Ekre Grassland Preserve Read More »

In mid-July, I found myself riding south on Highway 18 with the NDSU Foundation creative team near Kindred, North Dakota, scouting out the window for the rare and endangered western prairie fringed orchid. I was told ditches were the place to look, but directions to turn east down a gravel road beside a cattle corral yielded nothing but cattails and tall grass for miles.

The Joy Is Invention

In 1997, a photograph emerged of one extraordinary mouse sitting inside a petri dish on a white laboratory table. Like most mice, it had four legs, one tail, and two eyes; unlike most mice, it had three ears.

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In 1997, a photograph emerged of one extraordinary mouse sitting inside a petri dish on a white laboratory table. Like most mice, it had four legs, one tail, and two eyes; unlike most mice, it had three ears.

Meet the Faculty: Dr. Julie Pasche

If asked to envision a potato, what do you see? A side of fries next to a burger? A mound of mashed spuds accompanying meatloaf? Maybe you’d see boiled baby Red River Valley Reds sprinkled with parsley next to grilled chicken? If breakfast is your jam, the word might inspire visions of hash or a skillet packed with cubed potatoes, peppers, and onions topped with an over easy egg.

Meet the Faculty: Dr. Julie Pasche Read More »

If asked to envision a potato, what do you see? A side of fries next to a burger? A mound of mashed spuds accompanying meatloaf? Maybe you’d see boiled baby Red River Valley Reds sprinkled with parsley next to grilled chicken? If breakfast is your jam, the word might inspire visions of hash or a skillet packed with cubed potatoes, peppers, and onions topped with an over easy egg.