Features
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.
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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).
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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.
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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.
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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.
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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.
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Bertelsmeyer Hall: A bright future. A bold vision.
When alumni, donors and dignitaries gathered in April 2013 to break ground on James E. Bertelsmeyer Hall, Chancellor Cheryl B. Schrader opened her remarks with a story about a “providential collision of opportunity and generosity” that occurred two years earlier.
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Jim Bertelsmeyer – Education champion. STEM stakeholder. Proud Miner.
When fireworks lit up the sky over Missouri S&T at the dedication of James E. Bertelsmeyer Hall, it was a fitting conclusion. Because fireworks and Jim Bertelsmeyer, ChE’66, go back a long way.
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Special Unit Ops
The Unit Operations Laboratory is an essential part of every chemical and biochemical engineering student’s education. “Unit Ops” is where students learn to apply the theory of process engineering in a practical, hands-on way. It’s also the place where students, working together on projects, forge long-standing friendships, says Bipin Doshi, ChE’62, MS ChE’63.
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A perfect match
When former Chancellor John F. Carney III issued a challenge to chemical engineering alumni to help fund a new chemical and biochemical engineering building, a group of alumni at ExxonMobil took action.
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