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Alumna creates bakery goods from new variety of resilient wheat
This is not a GMO. Soft durum wheat is developed by selective cross-breeding, similar to the way dogs were carefully bred to create an Irish setter. By Lily Raff McCaulou Jessica...
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by Lily Raff McCaulou Jessica Murray’s ’12 creativity in the kitchen is not limited to baked goods. She also has a soft spot for candy, especially chocolate. When Murray is not creating dough,...
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From the President
It’s one thing for me to say that Clark College is a leader in our community, it’s another to show you. The story, “Feeding the World” in this edition of Partners, exemplifies...
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A young Zimbabwean dreams of lessening the suffering caused by cancer drugs
By Rhonda Morin The waterfalls in the Northwest are breathtaking. But when you come from the land of the Mosi-oa-Tunya, “the smoke that thunders,” you have bragging rights. One of Clark student...
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A living, learning lab
Clark’s greenhouse teems with native plants, educates students on sustainability By Toccara Stark Students move among stations at Clark College’s greenhouse, preparing cuttings from snowberry bushes, forming showy milkweed seed balls and...
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Science gave me purpose
Steve Carlson ’67 didn’t even like the subject. A Clark counselor changed everything. By Rhonda Morin Steve Carlson ’67 taught science for more than three decades and—13 years after retirement—still holds three...
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