I really enjoyed Professor Stoddard’s presentation in ACES 399 recently. He offered a very optimistic outlook on the future of our environment and how economic trends are predicted to improve over time, eventually resulting in sufficient and sustainable agricultural production capable of feeding our growing population.

Craig Lemoine, a clinical associate professor in the Department of Agricultural and Consumer Economics, and director of the Financial Planning Program at University of Illinois, recently shared this letter of advice and encouragement with his students during this challenging time. Lemoine teaches ACE 240, a class on personal finance.

Wonderful Students,

There are countless projects to work on, professors to meet, and experiences to gain within the Department of Human Development and Family Studies at the University of Illinois. In speaking with just one professor, Dr. Barbara Fiese, one can learn about countless different projects. Here is a short synopsis of two projects she is involved with. One current project is the STRONG kids program. 

Childhood obesity is something that is discussed very frequently. Whether it is about the rise of childhood obesity, how to prevent it, or even what causes it, the topic has been trending for years. In a time of increasing childhood obesity rates, a lot of research is being conducted to learn more about it. Recently,  during my ACES 399 seminar, Dr. Brent A. McBride, Director of the Child Development Laboratory and professor in the Department of Human Development and Family Studies, gave an in-depth analysis on a study he completed with an interesting scope. 

Amidst of what would be one of the busiest times of the school year, Alma Mater looks out over the University of Illinois campus with arms wide-open, but no students in sight. Throughout the chaos of the current COVID-19 pandemic, students across the country are quickly adjusting to a different lifestyle: online schooling. No longer do students walk across the busy Main Quad to attend lecture in Foellinger Auditorium or to spend time studying in Grainger. Now attending online lectures, students are communicating with classmates through technologies like Zoom and FaceTime.

Recently, during my ACES 399 seminar, Dr. Sarah Refi Hind, assistant professor in the Department of Crop Sciences, discussed the topic of crop genetic improvement. Dr. Hind examines how the plant immune system detects pathogenic bacteria that cause disease on tomato and other vegetable crops. Her research contributes to the understanding of plant-microbe interactions and aids in the development of plants with enhanced resistance to infection.

For the entire campus community, the unprecedented and rapid rise of a global COVID-19 outbreak required sweeping adjustments and instantaneous shifts to a new normal. In this time of challenge, uncertainty, and unpredictability, students who were studying abroad over the spring 2020 semester have to display resilience and adaptability on multiple levels. 

So, online school and quarantine is the “new normal?” Nothing about this situation is normal. My entire education lives inside of my laptop now. When I wake up to go to class, I have to go no further than the desk on the other side of my room. The connections and relationships I have with people have become strictly virtual. I can attend class, talk to a friend, and have office hours with a professor just by connecting through a link in Zoom. Modern technology can make this quarantine seem so simple.

Recently, Rob Chappell, assistant to the Honors Dean, presented for ACES 399 class. The focus of his presentation was “The Year 2050 and the Phoenix Generation.” Before his presentation, I had no idea what the “Phoenix Generation” was or why he decided to talk to us about it. 

Before classes wrapped up, Dawn Bohn, a food science and human nutrition teaching assistant professor had a food safety week in her FSHN 101 class. With students being at home, and for extra credit, Bohn challenged her students to submit photos of themselves engaged in good food safety behaviors.

Her students delivered on the challenge!

In the lecture, students were first introduced to the "Fight Bac" campaign, including the four main steps of practicing food safety in the kitchen.