At 7 a.m. on a weekday, many college students are still asleep. Others hit the snooze button and struggle to get out of bed for an 8 a.m. class. But Matt Horst, EE’14, is usually already at work in the Applied Microwave Nondestructive Testing Laboratory (AMNTL) at Missouri S&T. [Read more…]
Armaja LaRue-Hill says that if it weren’t for a crown and sash, she would still be the shy, introverted student she was in fall 2014 when she started classes at Missouri S&T. Back then, her introversion kept her from joining campus activities. Now a junior in computer science, LaRue-Hill can’t cross campus without stopping to chat with someone. [Read more…]
When he wasn’t studying for his own classes, Juan Remolina, Econ’16, Math’16, Phys’16, spent much of his academic career at S&T mentoring others. [Read more…]
When Nick McGraw, EMgt’15, launched his YouTube channel, Nick’s Perspective, he pledged to do one hour of community service for each subscriber to
his channel. [Read more…]
Philanthropy Month at Missouri S&T celebrates giving, progress and the philanthropic spirit. [Read more…]
Fifty years ago this October, the St. Louis skyline was changed forever by the construction of the Gateway Arch, built as a monument to U.S. westward expansion. [Read more…]
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.
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.
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.