Aug. 22, 2019Pools of old carbon in the soil of boreal forests historically safe from combustion are being released by more frequent and larger wildfires, a team led by … Read more about Larger, more frequent fires in boreal forest threaten previously protected carbon stores, NAU-led research team reports in Nature
November brings more than just an icy wind to campus. Northern Arizona University is celebrating Native American Heritage Month with various activities planned to commemorate the traditions and culture of indigenous people.
Several events, which highlight accomplishments, contributions, and talents, are open to the public, including:
Native American Visit Day
8 a.m.–3:30p.m. Friday, Nov. 4
High Country Conference Center
Native American high school students and parents visit the NAU campus to learn how NAU honors cultures through academic and personal development.
6th… Read more
The culinary experts at Northern Arizona University are sharing their recipes to add to the mix for your Thanksgiving feast.
Randy Walker, chef at the 1899 Bar and Grill, Tim Cunningham, executive chef of NAU Campus Dining, and Donald Carlson, lecturer in the School of Hotel and Restaurant Management, are serving up three recipes to spice up your traditional meal.
Do you… Read more
A Thanksgiving feast would be incomplete without dessert. Chef Randy Walker from the 1899 Bar and Grill shared this twist on the traditional pumpkin pie:
Pumpkin Chiffon Pie
- 1 9-inch frozen deep-dish pie crust
- 32 jumbo marshmallows
- 1 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 12-ounce container of whipped topping
- Cinnamon to garnish
Bake the piecrust according to the package directions and allow it to cool.
In the top of a double boiler over low heat, combine marshmallows and pumpkin puree. Stir constantly with… Read more
From Tim Cunningham, executive chef with NAU Campus Dining, comes a seafood spin on traditional stuffing.
- 24-ounce bag of Pepperidge Farm stuffing mix
- 16 ounces whole oysters, chopped
- 2 teaspoons dried thyme
- 1 pound chopped bacon
- 2 medium onions, diced
- 3 celery stalks, diced
- 2 1/2 to 3 cups low sodium chicken broth
Sauté bacon until rendered, about five minutes. Add onions and celery, sauté for two minutes.
In a four-quart casserole dish, add stuffing mix, thyme, sautéed bacon mixture and oysters until combined.… Read more