• ChadAngelo_feature

    Miner vintage

    California’s Napa Valley is home to over 400 wineries that specialize in everything from merlot to chardonnay. Chad Angelo, EMgt’87, a systems engineer with the Boeing Co. in Colorado Springs, Colo., owns one of those wineries.

  • 20141001-Tyler-Richards-feature

    Good riddance to soggy buns

    The solution to the soggy bun epidemic may be the brainchild of Missouri S&T freshman Tyler Richards and his friend, Jonathan Thompson. And it all started as an assignment for their high school Project Lead the Way capstone course, Engineering Development and Design. That’s when the Liberty, Mo., teens decided to tackle a common problem: How to keep water from running out of the ketchup bottle when it’s squeezed.

Headlines

OntheCover

Miner specials

The best buffets offer fresh options, delightful delicacies and a smorgasbord of choices. This issue of Missouri S&T Magazine is no different. On the following pages, we will fill your plate with stories about Miner alumni who are shaping the way we eat.

[Read More...]
Catherine-Swift-019

Miner munchies

Frito-Lay’s Topeka, Kan., plant operates 24 hours a day. So while most of us are sleeping, Catherine Swift, ME’10, is monitoring 10 production lines and the 59 automated packaging tubes that take raw ingredients like corn and potatoes and turn them into bagged snack foods, ready for supermarket shelves.

[Read More...]
MikeNoble

Yogurt fix

More than 18,000 servings of Yoplait dairy products are consumed around the world every minute. Many of those servings come from the Carson, Calif., General Mills plant, which sits right in the middle of metropolitan Los Angeles. Plant manager Mike Noble oversees the production facility, which helps the brand produce the more than 11 different […]

[Read More...]
20150225DiningServices103

A day in the life of S&T dining

By 5:30 a.m. on an average day, the Chartwells food service staff at Missouri S&T already has begun preparations to feed S&T students, faculty and staff for the day. Before they finish, the Havener Center and Thomas Jefferson Residence Hall (TJ) food services will serve over 2,000 meals.

[Read More...]
LarryEastep_feature

Chili man

Larry Eastep, CE’69, MS CE’76, started cooking chili competitively in the early ’90s. He competes five to 10 times a year, making everything from traditional red chili to chili verde and salsa in 18 states and Canada. Eastep is considered a Grand Master Cook by the International Chili Society (ICS).

[Read More...]
Sid-Panchal-feature

Straight outta Bombay

Inspired by a reality television show and missing the foods of his homeland, Siddharth “Sid” Panchal, MS CpE’03, opened Bombay Food Junkies in 2013.

[Read More...]
PrickettMolly-feature

Idaho dirt

A key ingredient for an herbicide that protects crops from weeds originates from a dark, dirt-like substance mined in Idaho. Molly Prickett, EnvE’13, is responsible for making certain that substance, phosphate, is mined and processed in an environmentally safe manner.

[Read More...]
ChadAngelo_feature

Miner vintage

California’s Napa Valley is home to over 400 wineries that specialize in everything from merlot to chardonnay. Chad Angelo, EMgt’87, a systems engineer with the Boeing Co. in Colorado Springs, Colo., owns one of those wineries.

[Read More...]
Michael-Wuest-feature

Trendy tastes

Feeding a college student is hard work. Feeding thousands of them every day is even harder. With various allergies, dietary restrictions and personal preferences, college students are arguably among the pickiest of eaters, says Michael Wuest, Bus’07, MBA’08.

[Read More...]