Office of the Vice President for Global Communications

Tuesday, May 15, 2012

Susan Carl, assistant manager at Bert’s Café, and Andrew Ginnard, a U-M student and barista at Bert's, evaluate several coffees during a workshop last week at the 2012 Michigan Coffee Conference hosted by University Unions at Pierpont Commons. The two-day event included national and local coffee experts and hands-on workshops covering such topics as trends in specialty drinks, roasting, fair trade, marketing, coffee cupping protocol, espresso preparations and latte art. (Photo by Laura Seagram, University Unions)

Connected-vehicle safety research shifts into high gear at UMTRI
The U-M Transportation Research Institute is embarking on the next step in a $22 million motor-vehicle safety research project, by equipping vehicles with devices that enable them to send and receive wireless messages that may someday prevent crashes. Nearly 3,000 cars, trucks and buses that spend time traveling in an area around northeast Ann Arbor will carry the connected-vehicle technology.

A season of twisters: A multimedia look at tornados in 2012
Last year was one of the four most deadly U.S. tornado seasons on record. Looking like an early contender for the top three, 2012 already has seen a swath of destruction from Texas to Michigan. A digital multimedia experience gallery prepared by the College of Engineering offers a look at the looming threat.

PHOTO: Robert Wood Johnson scholars on health policy trip to Washington, D.C.
About a dozen physicians who are Robert Wood Johnson Clinical Scholars at U-M visited Washington, D.C., this week as part of an annual health policy trip. The scholars learn about health policy and health economic research as part of their two-year training positions.

The Michigan Difference

From homegrown to smartphone
Food banks are known for often lacking fresh produce, instead opting for shelf-stable, non-perishable foods. An article in LSA Today tells how U-M alumna Susan Evans and former LSA faculty member Peter Clarke want to help low-income families provide fresh, nutritious meals. For two decades they have worked to get fruits and vegetables into food banks. The final step in the mission: to show food bank clients ways to use all the fresh produce that is available. Evans and Clarke have developed a smartphone tool that customizes meal options for clients based on available produce.