Features
Karl Hasselmann: the man behind the name
The story of how Hasselmann Alumni House got its name begins in 1921, when a tall Iowan enrolled at the Missouri School of Mines.
Read More »Furnished with gratitude
From its groundbreaking on April 23, 2010, to the grand opening in March 2015, Hasselmann Alumni House was conceived and built thanks to the support from our alumni — some 57,000 strong — and from friends who know what an asset Missouri S&T is to our region, our nation, our world.
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A flight of generosity
Located just past the Miner Alumni Association’s Berry Welcome Center, the Order of the Golden Shillelagh Grand Staircase has 19 steps — 20 if you count the landing halfway down. Its rich, dark finish and ornate newel posts make the staircase more than a functional element. It’s a showcase of the craftsmanship present throughout Hasselmann […]
Read More »Vision makes a house come to life
The central gathering place in Hasselmann Alumni House — the Kinyon-Koeppel Grand Hall — is named for two men with a vision for the future of the Miner Alumni Association.
Read More »A look inside
14,368 – miles volunteer project manager Matt Coco, CE’66, drove during the planning and construction process 194 – donors to Hasselmann Alumni House 660.48 – ounces of beer in the keg during the inaugural tapping 230 – guests can be seated in the Grand Hall 133,000 – nails used to construct the roof 12,500 square feet […]
Read More »In gratitude
The Miner Alumni Association gratefully recognizes the contributors whose generous support raised the roof on Hasselmann Alumni House.
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Matt Coco: stepping up to deliver a dream
Matt Coco, CE’66, remembers the first meeting nearly a decade ago as if it were yesterday. He and other past presidents of the Miner Alumni Association had gathered to discuss a major project — a campus home for the association.
Read More »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 »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 »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 […]
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