The Crop Science Newsletter - new Summer 2016
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Graduate Student Spotlight
Crop Science Graduate Student Spotlight: Rachel Atwell
My name is Rachel Atwell and I am a graduate student in the Crop Science Department at North Carolina State University (NCSU). I work primarily in the organic grain cropping lab under the advisement of Dr. Chris Reberg-Horton. My research focuses on screening winter pea genotypes for use as grain, forage, and cover crops in the Southeast and using cover crop mulches for weed suppression in cotton production. I also work on a project under the advisement of Dr. Alan York evaluating Palmer amaranth control in cotton production with dicamba/glufosinate using the new XtendFlex® technology. I grew up in Geneseo, IL and I went to the University of Illinois for my undergraduate education. I received a M.S. degree from the Crop Science Department at NCSU. My M.S. research focused on cultural weed control tactics and fertility management in organic corn and canola production. I decided to come to the Crop Science department at NCSU for graduate school to gain experience with diverse cropping systems. I have been fortunate to work with many commodities during graduate school which has kept life very interesting! In the future I hope to continue to conduct field research and teach agricultural-based classes. In my spare time I love to run, go to the Farmers Market, watch Barefoot Contessa, and bake !
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Protecting drinking water in Cambodia
“By understanding the chemistry of sediment I want to be able to create a conceptual and quantitative model that can be used as a guideline for if and when arsenic might pollute an aquifer.”
Student farmers turn dining hall into classroom
NC State’s Agroecology Education Farm is a double-impact instructional tool: The six-acre site gives practical experience to students taking agroecology-related courses or volunteering as a service project. And the abundance of produce it provides the dining services system each year - 3,222 pounds in 2015 - reminds students across campus to think about where their food comes from and how it is produced.