Scientists looking for sources that generated life on Earth are considering hydrothermal vents of different types, from vents found in the deep sea to others created by meteor impacts.

Meteor impacts may have helped spark life on Earth, creating hot, chemical-rich environments where the first living cells could take shape, according to research integrated by a recent Rutgers University graduate. 

“No one knows, from a scientific perspective, how life could have been formed from an early Earth that had no life,” said Shea Cinquemani, who earned her bachelor’s degree in marine biology and fisheries management from the Rutgers School of Environmental and Biological Sciences in May 2025. “How does something come from nothing?”

Shea Cinquemani, who earned her bachelor’s degree from the School of Environmental and Biological Sciences in May 2025, has published a paper based on research she started during the spring of her senior year. Photo: Courtesy of Shea Cinquemani

Cinquemani is the lead author of a scientific review, published in the peer-reviewed Journal of Marine Science and Engineering, examining where life may have first formed on Earth. The paper focuses on hydrothermal vents, places where hot, mineral-rich water flows through rock and emerges into surrounding water, creating the chemical conditions and energy gradients needed for complex reactions.

Her research points to hydrothermal systems created by meteor impacts as a potentially critical and underappreciated setting for the origin of life, strengthening the case beyond conventional deep-sea vent theories. Cinquemani said such systems would have been widespread on early Earth, making them especially compelling environments for life to begin.

The paper, co-authored with Rutgers oceanographer Richard Lutz, marks a rare achievement for a recent undergraduate whose work began as a class assignment and was transformed into a publication in a highly respected scientific journal.

“It’s amazing,” Lutz said. “You often have undergraduates that are part of papers – faculty choose undergraduates all the time to work on papers and projects. But for an undergraduate to be the lead author is a huge deal.” 

The project started in the spring of Cinquemani’s senior year in a course called “Hydrothermal Vents,” taught by Lutz, a Distinguished Professor in the Department of Marine and Coastal Sciences. Cinquemani’s assignment was to examine whether hydrothermal vents on Mars could have been harbingers of life there.

“I was like, ‘I know nothing about this topic,’” she said. “Thinking about the origins of biology on another planet was like, whoa. Not sure how I’m going to do this.” The topic went beyond her usual comfort zone of biology and extended into chemistry, physics and geology, she said.

Distinguished Professor Richard Lutz emerges from the research submersible, Alvin, after a deep-sea dive. Lutz was part of the team that discovered hydrothermal vents.
Photo: Courtesy of Richard Lutz

Cinquemani expanded the assignment after graduation into a full scientific review of both impact-generated and deep-sea vent systems, which was accepted after what Lutz described as a demanding peer-review evaluation.

“I have never seen such a rigorous review process,” Lutz said. “There were 15 pages of comments and five different rounds of reviews. She had the patience and perseverance, and the paper turned out magnificently.”

Deep-sea hydrothermal vents have long been considered a possible birthplace of life. Discovered in the deep ocean in the late 1970s, these systems host entire ecosystems that thrive without sunlight. Instead of photosynthesis, microbes use chemical energy from compounds released by vent fluids, such as hydrogen sulfide, in a process known as chemosynthesis.

Some deep-sea vents are powered by heat from the Earth’s interior near volcanic activity while others are driven by chemical reactions between water and rock that generate heat without magma. This heat facilitates chemical processes and provides a warm oasis in the otherwise barren seafloor of the deep ocean. 

Cinquemani’s paper places more focus on a different category that has recently begun gaining attention: hydrothermal systems created by meteor impacts.

When a large meteor strikes Earth, the impact generates intense heat and melts surrounding rock. As the area cools and water fills the crater, a hot, mineral-rich environment can form, similar in some ways to deep-sea vents.

“You have a lake surrounding a very, very warm center,” Cinquemani said. “And now you get a hydrothermal vent system, just like in the deep sea, but made by the heat from an impact.”

To explore how these systems might support life, she examined research on three well-studied crater sites that span vastly different periods of Earth’s history. The oldest is the Chicxulub impact structure beneath Mexico’s Yucatán Peninsula, formed about 65 million years ago and later shown to have hosted a long-lived hydrothermal system. Next is the Haughton impact structure in the Canadian Arctic, formed about 31 million years ago. The youngest is Lonar Lake in India, created about 50,000 years ago, where the crater still contains water and offers clues about how these systems evolve over time.

Hydrothermal vents on the ocean floor spew black smoke, which forms when super-hot vent water hits the cold ocean. Scientists view them as candidates for where life may have started, because they provide heat, minerals and chemical energy that early life could have used to form and grow. Photo: Richard Lutz

These impact-generated systems may last thousands to tens of thousands of years, giving simple molecules time to form more complex structures that could lead to life.

Scientists say such environments may have been especially important on early Earth, which experienced frequent asteroid impacts. In that sense, events often seen as destructive also may have helped create the conditions for life.

The idea builds on decades of research into deep-sea vents while expanding the search for life’s origins into new territory.

Lutz helped explore these deep-sea environments several decades ago when they were still a scientific mystery. As a young postdoctoral researcher, he joined the first biological expedition to study hydrothermal vents and descended more than a mile beneath the ocean surface in the research deep-sea submersible Alvin, where he observed thriving communities of organisms in total darkness.

Those dives helped open a new field of research and shaped scientists’ understanding of how life can exist in extreme environments without sunlight.

“We have talked for many years about the possibility that life may have originated at deep-sea hydrothermal vents,” Lutz said.

Cinquemani’s work brings together those long-standing ideas with newer evidence that impact-generated systems also could play a role and may in some cases offer favorable conditions for early chemical reactions.

Scientists pilot the research submersible Alvin in the deep ocean to explore that world. Rutgers scientists have played an important role in discoveries made through Alvin. Photo: Richard Lutz

The implications extend beyond Earth. Hydrothermal activity is thought to exist on the ocean floors of icy moons such as Jupiter’s Europa and Saturn’s Enceladus, and may have existed in impact craters on young Mars. If these environments on Earth can support the chemistry of life, they could become key targets in the search for life elsewhere.

For Cinquemani, the work is driven by curiosity.

“Humans are insanely curious beings,” said Cinquemani, who works as a technician at Rutgers’ New Jersey Aquaculture Innovation Center in Cape May, N.J., where she supports aquaculture research while preparing to pursue advanced study in marine science. “We question everything. We may never know exactly how we began, but we can try our best to understand how things might have occurred.”

Shelin Pompey (SEBS’26) proudly displays her handiwork restoring the living wall in the Floriculture Greenhouse on the George H. Cook campus.

What began as a grey, aging installation inside the Floriculture Greenhouse on the George H. Cook campus has been transformed into a vibrant, living work of art—thanks to the vision, persistence and creativity of Rutgers graduating student Shelin Pompey.

A senior majoring in plant science with a concentration in horticulture and turf industry at the School of Environmental and Biological Sciences (SEBS), Pompey took on the ambitious task as part of her experiential learning (EL) journey. The project: redesign and restore a living wall that was originally installed nearly 20 years ago by alumni Michael Coraggio and Ryan Burrows.

Pompey began her Rutgers journey in 2020 at the School of Arts and Sciences but transferred to SEBS in 2024, initially choosing to major in food science “but ended up loving plant science and switched majors!”

For her, the EL opportunity was more than an academic assignment; it was a defining moment.

Shelin Pompey (SEBS’26) restoring the living wall as part of her SEBS experiential learning experience.

“The living wall was grey and barren for months, while behind the scenes there was tons of research and prep,” Pompey said. “We really had to trust the process—but seeing it come back to life made everything worth it.”

The project was coordinated by Nrupali Patel, undergraduate program director of Plant Science, and supervised by Rutgers Gardens Assistant Director (Greenhouses) Daniel Jacobs. It required both technical expertise and creative vision, with Pompey involved in every stage—from repairing irrigation systems to selecting plant varieties suited for a vertical aquaponic environment..

“Shelin could not have done a better job with the project,” said Jacobs. “From day one, she asked thoughtful questions, set clear goals, and was attentive to every detail. She made biology-based decisions about plant selection and demonstrated both professionalism and a strong work ethic throughout.”

Behind the scenes, Pompey tackled real-world challenges that pushed her beyond the typical classroom environment.

“My most memorable obstacle was fixing a stubborn leak in the irrigation system,” she said. “It seemed simple at first, but it took weeks of trial and error before we found the right solution. In the end, we had to replace part of the pipe entirely, but that process taught me patience and problem-solving.”

Through that experience, Pompey deepened her technical knowledge while developing critical soft skills, like adaptability, resilience and collaboration.

“I learned that you could plan everything perfectly, but nature will still do its own thing,” she explained. “You have to stay adaptable and open-minded. The plants don’t follow your plan—you learn to work with them.”

The project also became a powerful example of mentorship and community within SEBS. Pompey credits Jacobs, greenhouse staff, faculty members and alumni collaborators for guiding her along the way.

“Research is important, but the most impactful lessons came from the people I connected with,” she said. “Learning to accept help and ask questions made all the difference.”

Shelin Pompey (SEBS’26) and her experiential learning project supervisor, Rutgers Gardens Assistant Director (Greenhouses) Daniel Jacobs, partway through the eco wall restoration.

With support from alumni—including EcoWalls founder Michael Coraggio, who provided plant recommendations and resources—the wall now reflects a renewed diversity of plant life and student-driven design.

Beyond technical growth, the EL experience reshaped Pompey’s outlook on her future as her SEBS tenure comes to an end in May.

“This project opened my eyes to how I can combine horticulture and art,” she said. “It showed me that creativity has a place in plant science and that I can build a career doing something that fulfills me.”

Looking ahead, Pompey hopes to continue working in green spaces—gardens, parks and conservatories—where she can merge environmental stewardship with creative expression.

“Plants teach us resilience, patience and growth,” she said. “I want to create spaces where people can connect with nature the way I have.”

Patel could not agree more and is working towards developing additional opportunities for students to connect.

“The Plant Science undergraduate program is currently developing new experiential learning projects in the floriculture greenhouse, with upcoming opportunities in hydroponics, flower bulb production and soil amendment assays—all in partnership with industry to build practical, career-ready skills,” she said.

For students considering experiential learning opportunities in any major, Pompey offers simple but powerful advice:

“Never stop learning and don’t be afraid to get your hands dirty.”

Through her work, Pompey has cultivated a lasting example of what experiential learning can achieve, fulfilling its goal to practically apply disciplinary knowledge, discover passions and build confidence to prepare students for what comes next.

Alumnus and veterinarian Adam Christman, CC’00, and 2026 SEBS Convocation speaker.

The School of Environmental and Biological Sciences (SEBS) at Rutgers University has announced that Adam Christman, Cook College Class of 2000, will return to campus as the 2026 Convocation Speaker—bringing with him not only a distinguished veterinary career, but a vibrant, media-savvy voice that resonates with millions.

Christman will address more than 700 graduating seniors, along with their families and guests, at SEBS Convocation on Monday, May 18, 2026, at 10 a.m. on the George H. Cook Campus, overlooking the iconic Passion Puddle.

A proud Rutgers alumnus, Christman earned his bachelor’s degree in animal science, with a minor in Spanish. He went on to receive his Doctor of Veterinary Medicine from Iowa State University College of Veterinary Medicine and an MBA from Aspen University.

Today, he serves as Chief Veterinary Officer for dvm360—an MJH Life Sciences® company—where he oversees content strategy and development and serves as the brand’s voice and personality across its multimedia platforms. Known for his charisma and relatability, Christman brings wit, humor and authenticity to animal health care through a wide range of channels, including hosting dvm360 Live!, The Vet Blast Podcast, continuing education webinars and live media broadcasts.

Christman has two decades of experience in private practice and shelter medicine, and pairs hands-on clinical expertise with a deep commitment to advancing the veterinary profession. He currently serves as a member and treasurer of the New Jersey Veterinary Medical Association, reinforcing his leadership within the field.

A national thought leader, Christman is widely recognized for his work in practice management, social media and rehabilitation. He is also coauthor of Honey, Have You Squeezed the Dachshund? A Pet Owner’s Guide for Owners Who Are Terrified of IVDD, a compassionate and practical resource for pet owners navigating canine disabilities. His insights have been featured in numerous publications and across major media platforms, including a recent live appearance on Good Morning America on April 11, as well as segments on Fox Weather and Elvis Duran and the Morning Show.

Beyond his professional achievements, Christman has built a powerful digital presence as an advocate for animal health care. With more than 1.1 million followers on TikTok and over 224,000 on Instagram, he actively engages pet parents and veterinary professionals alike—translating science into accessible, engaging and often joyful content. His ability to connect across platforms makes him especially relevant to today’s graduates, who are navigating careers in an increasingly digital and interconnected world.

Christman’s impact has earned him numerous accolades, including the 2025 AVMA Media Award, the 2024 VMX Speaker of the Year Award, the 2024 Bright Minds Veterinary Influencer of the Year, and the William Switzer Award.

Known for his belief in “laughing and dancing while learning,” Christman represents a new generation of scientific leaders, combining expertise with authenticity and purpose with personality. His return to Cook Campus is both a celebration of his accomplishments and a powerful example of where a SEBS education can lead.

For the SEBS Class of 2026, his message is expected to inspire not just professional ambition, but meaningful connection, and reminding graduates that impact is measured not only by what you know, but also by how you share it.

For more information about the 2026 SEBS Convocation ceremony, visit: https://sebs.rutgers.edu/graduation.

Participants in the 35th Annual Rutgers Turfgrass Symposium included research associate Stephanie Rossi; graduate student Mark Labarge; invited speaker Susana Milla-Lewis, professor of turfgrass breeding and genetics at North Carolina State University; and Distinguished Professor Bingru Huang, who also served as moderator of one of the sessions. Photo credit: Shaun Barry

The Rutgers Center for Turfgrass Science hosted its 35th Annual Turfgrass Symposium on March 19, bringing together faculty, staff, students, researchers and industry leaders for a day of collaboration, innovation and knowledge exchange.

Held at Rutgers University–New Brunswick, the symposium highlighted the breadth of turfgrass research underway across the university while reinforcing Rutgers’ leadership in advancing sustainable turf systems.

Rutgers post-doc associate Juan Gonzalez, keynote speaker Eric Watkins, and Stacy Bonos, associate director of the center and a moderator of one of the sessions. Photo credit: Shaun Barry

Josh Kohut, dean and director of research at the School of Environmental and Biological Sciences and the New Jersey Agricultural Experiment Station, welcomed attendees and underscored the importance of interdisciplinary collaboration in addressing emerging environmental and industry challenges.

The keynote address was delivered by Rutgers alumnus Eric Watkins, professor in the Department of Horticulture and Vice Provost for Distributed Learning at the University of Minnesota. His presentation, “Investigating New Strategies for Turfgrass Survival in a Changing Winter Climate,” explored how innovative tools are being used to better understand and mitigate the unpredictable effects of winter stress on turfgrass systems.

According to James Murphy, director of the Center for Turfgrass Science, the symposium also featured a distinguished group of invited speakers. Susana Milla-Lewis of North Carolina State University presented insights from 14 years of collaborative warm-season turfgrass breeding. Lisa Bern of Syngenta reflected on 25 years of innovation in plant protection, while James Brosnan of the University of Tennessee addressed evolving strategies for managing Poa annua, a persistent challenge in turfgrass systems.

The symposium also showcased research from Rutgers faculty, postdoctoral associates and graduate students. Stephanie Rossi discussed early detection of heat and drought in creeping bentgrass. Mark Labarge presented results from his research on bermudagrass and zoysiagrass fairway turf. Juan Gonzalez presented his research on high-volume turfgrass monitoring using drones. Ryan Earp described his experience at Bandon Dunes Golf Resort during the U.S. Women’s Amateur Championship. Leandro Lopes da Silva discussed his research on SDHI fungicide resistance in Clarireedia jacksonii (the dollar spot pathogen). Matthew Brown presented research on the interactions among entomopathogenic nematodes, fungicides, silicon and plant hosts. Katie Diehl Tuck described the effects of plant growth regulators on goosegrass and cool season turfgrass.

Invited speaker James Brosnan, professor in the Plant Sciences Department at the University of Tennessee; Matt Brown, post-doc associate, Department of Entomology; Matt Elmore, associate extension specialist, Department of Plant Biology, who served as moderator at one of the sessions, and Katie Diehl Tuck, Department of Plant Biology. Photo credit: Shaun Barry

Graduate student excellence was a central highlight of the event. Three students were recognized for award-winning presentations at the Crop Science Society of America Annual Meeting in Salt Lake City. Ryan Earp earned first place in the Turfgrass Breeding, Genomics, Physiology and Molecular Biology poster session, while Devan Gladden received second place in Turfgrass Water Conservation, and Emmanuel Nwachukwu placed third in Golf Turf Management and Remote Sensing.

Earp was also recognized as the fourth recipient of the Sean S. Pattwell Graduate Student Internship, an experiential learning opportunity established through the generosity of Sean Pattwell in 2022. The program supports graduate training through immersive industry experiences; Earp recently completed a three-week internship at the renowned Bandon Dunes Golf Resort.

The success of the symposium was made possible through the efforts of the planning committee, chaired by Bingru Huang and including Jim Murphy, Stacy Bonos, Ning Zhang and Ming-Yi Chou. Barbara Fitzgerald and Kelly Esposito served as co-editors of the symposium proceedings. Technical support for livestreaming and event production was provided by Bernard Ward, Phil Wisneski and Brad Park.

“The center is grateful for the wonderful partnership with the turfgrass industry in New Jersey and beyond, which enables us to delve into these exciting topics in turfgrass science,” Murphy said.

As the symposium marks its 35th year, it continues to serve as a vital platform for advancing research, fostering collaboration and preparing the next generation of turfgrass scientists—further strengthening Rutgers’ impact on agriculture, environmental sustainability and the green industry.

Michael Silva, CC’96.

For Michael Silva CC’96, innovation didn’t begin in a boardroom. It started in a driveway.

An environmental sciences major at Rutgers Cook College—now the School of Environmental and Biological Sciences—Silva never imagined he would one day pitch a patented backyard football game on national television. Yet in October, he stepped through the iconic doors of Shark Tank Season 17 to present PlayQB54, the portable football-inspired game he and his brother first invented as children.

Silva transferred to Cook College after his freshman year at the University of Tampa. What followed, he says, were three of the best years of his life. Cook wasn’t just an academic home; it was a proving ground.

He met his wife, Janet, also a Cook graduate, during his second year. They began dating around New Year’s 1995 and married in 2001. More than three decades later, their partnership remains central to both family and business. Cook College also introduced him to lifelong friends, fierce intramural competition and a deep sense of community.

Although he did not major in business, Rutgers prepared him in essential ways. The independence, problem-solving skills and confidence he developed there helped to launch his 30-year career with Occupational Safety and Health Administration (OSHA). At OSHA, he advanced early and built a stable professional foundation, traits that would later prove just as valuable in entrepreneurship.

“Cook was like camp with books,” Silva recalls. “All your friends in one place, just enough responsibility to grow up, but not enough to know how good you had it.”

Michael Silva with his patented invention, PlayQB54.

The Backyard Experiment That Became a Patented Game

The genesis of PlayQB54 traces back to the early 1980s. Silva and his brother wanted to figure out how to play football with just two people. Improvising, they tossed a ball into a garbage can for touchdowns and kicked extra points through the CB antennas mounted on their father’s pickup truck.

They didn’t revisit the idea until 2015, when inspiration struck again. This time, they transformed the concept into a portable game built around a chair, officially bringing QB54 to market in 2016. Since then, the company has generated more than $9 million in total sales and sold more than 60,000 units. The game is now carried in Dick’s Sporting Goods stores nationwide, another milestone Silva once considered unimaginable.

For him, selling the first game was a defining moment. Creating something from nothing and having someone purchase it, validated years of belief and effort. Seeing QB54 “in the wild,” whether at tailgates or on social media feeds, continues to provide that same sense of accomplishment.

Although his brother is no longer involved in the company, Silva has kept the business growing, fueled by consistent grassroots marketing and a strong digital presence.

The Shark Tank Moment

Silva’s business education, he says, came not from formal training but from watching Shark Tank for 17 seasons, often viewing episodes multiple times to study strategy and pitch delivery.

Then came his opportunity to step onto the set.

Walking through the doors was surreal. The staged fish tanks. The wood floor. The five chairs where the Sharks would soon sit. Two minutes before filming, panic set in. Months of preparation—his memorized pitch, assembly steps, anticipated answers—vanished from his mind.

“When the producers said ‘Go,’ it all came rushing back,” Silva says. “All the weeks, months, and years of preparing led to that moment.”

At left, Michael Strahan, NFL Hall of Famer, played QB54 on national television with Michael Silva center, and Robert Herjavic of Shark Tank, at right.

He delivered the pitch, answered every financial question confidently and demonstrated the game on air alongside NFL Hall of Famer Michael Strahan, who played QB54 on national television. For Silva, seeing a Super Bowl champion engage with a game he created as a child was extraordinary.

While he did not secure a deal, the outcome proved meaningful in other ways. The national exposure from airing, followed by additional replays, generated significant attention and growth. Though initially disappointed, Silva ultimately embraced the experience and applied the advice he received.

“It was everything I expected and more,” he reflects. “And I’m incredibly happy with the outcome.”

A Family Business and What’s Next

Today, PlayQB54 is a true family enterprise. Janet supports the business, and their two children are learning firsthand what it takes to build something from the ground up.

Silva hopes to expand retail distribution across the country and internationally. Orders are already coming from Europe, Asia, Australia, and South America, an outcome he never imagined when the idea first took shape decades ago. He also has plans to expand into additional sports-inspired products, pending the capital and resources to execute those ideas.

Through it all, values like community, resilience, competition, and pride that he traces back to Cook, remain central.

“Cook holds a very special place in my heart,” he says. “Those were golden years. If you went there, you know exactly what I mean.”

From a garbage can in a driveway to national television, Silva’s journey reflects a distinctly Rutgers story of creativity rooted in childhood, strengthened by education and perseverance, sustained by family.

Rutgers alumnus Brian Sheafer CC’02

When Brian Sheafer earned his bachelor’s degree in business economics from Rutgers Cook College in 2002, he set out on a path that combined analytical thinking with a strong commitment to service. That focus has shaped a career dedicated to strengthening communities through the YMCA for more than two decades.

The Metropolitan YMCA of the Oranges recently announced Sheafer’s promotion to Senior Vice President and Chief Operating Officer, effective January 1, 2027. In this role, he helps to guide operations and long-term strategy for the nonprofit, which serves families and communities across Bergen, Essex, and Sussex counties.

Sheafer joined the Metro YMCA of the Oranges in 2016 and has since played a key role in the organization’s growth and impact. He established and chaired Metro Y’s first Safety & Risk Committee. His leadership has helped embed safety as a core organizational priority, expand access to mental health services, and modernize YMCA facilities throughout the region. In addition, he launched Metro Y’s first Mental Health Department in response to growing community need for behavioral health support.

Brian Sheafer with YMCA mascot Dill P. Gherkin at the grand opening of the Sussex County YMCA Pickleball Center, marking the expansion of healthy living amenities for the community.

Under Sheafer’s guidance, the Metro YMCA of the Oranges earned Praesidium Accreditation, the gold standard in child abuse prevention and youth safety practices. Held by only a select group of organizations, the accreditation serves as a benchmark for youth-serving organizations across New Jersey.

His work has also supported more than $53 million in capital projects and helped lay the groundwork for a new, state-of-the-art West Essex YMCA, scheduled to open in late 2026.

Sheafer’s YMCA journey began just one year after graduating from Rutgers. In 2003, he started his career at the Summit Area YMCA and the YMCA of Rahway in New Jersey, building a foundation in youth development, wellness, and community programming. He went on to hold leadership roles across the YMCA network, including serving as Vice President of Youth Development at the YMCA of South Florida and Assistant Vice President at The Learning Experience World Headquarters in Boca Raton, Florida, before returning to New Jersey to join the Metro Y.

Sheafer shared about his undergraduate experience at then Cook College, now the School of Environmental and Biological Sciences.

Why Rutgers?
I had my mind set on attending Rutgers University from a very young age. I still remember being in elementary school and attending an event where the football coach spoke. I can’t point to exactly what he said, but I remember it made me feel excited, curious, and convinced that Rutgers was where I wanted to be. That early spark stayed with me, and years later, walking onto campus felt like the start of something I had been working toward for a long time.

How has your college experience shaped your career?
One of the most meaningful experiences I had was a business and marketing internship with the New Jersey Devils when they were based at the Meadowlands. That experience gave me my first real look at professionalism and accountability in action. I learned what it means to show up prepared, take ownership of your work, and understand how individual effort contributes to a much bigger mission.

Can you recall a favorite Cook memory or a particularly impactful class at Cook?

What I appreciated most about Rutgers was how hands-on the learning was. Whether I was working on the farm, in a science lab, or applying concepts in real-world settings, those experiences made learning feel real and lasting. Environmental Design Analysis, in particular, gave me a deep appreciation for the environment and sustainability. Today, I carry those lessons with me as I help design YMCA community centers and resident camps — spaces meant to serve people while respecting the world around them.

How has Rutgers shaped you as an individual and your career?
Looking back, Rutgers taught me that leadership isn’t about authority, it’s about responsibility. Balancing academics, work, and involvement forced me to develop discipline and time management, but it also taught me the importance of people. I learned that organizations succeed when people feel seen, supported, and valued. Rutgers exposed me to different perspectives and real-world challenges, and it prepared me not just for a career, but for a life centered on service, community, and impact.

For Rutgers alumni, Sheafer’s story is a reminder of how a Rutgers education can serve as a foundation for purpose-driven leadership. As he steps into his new role, he continues to exemplify the values of service, collaboration, and impact that connect Rutgers graduates to communities across New Jersey and beyond.

James F. Dougherty. Photo: courtesy of Rutgers-New Brunswick Honors College website.

The Class of 2026 inductees into the Rutgers Hall of Distinguished Alumni have excelled in a varied range of fields—obstetrics and gynecology, addiction prevention and treatment, veterinary medicine, football and entrepreneurship, and government and insurance industry leadership—but they all share a uniquely Scarlet bond: A significant, unwavering devotion to supporting the university where they began their journeys.

James F. Dougherty RC’74, GSNB’75 is one of five outstanding graduates selected by the Rutgers University Alumni Association (RUAA) Board of Directors and will be inducted into the Rutgers Hall of Distinguished Alumni at a ceremony in April.

Dougherty earned a bachelor’s degree in biological sciences at Rutgers College and a master’s degree in animal science at Rutgers–New Brunswick. He is a retired veterinarian who has generously supported the university. Cofounder of Metropolitan Veterinary Associates in Norristown, Pennsylvania, he was awarded the Pennsylvania Veterinary Medical Association’s 2016 Lifetime Achievement Award. He has served on many Rutgers committees and is vice chair of the Board of Governors.

Introduced in 1987, the Rutgers Hall of Distinguished Alumni’s first class of inductees included Paul Robeson and two Nobel Prize winners—economist Milton Friedman and scientist Selman Waksman. Since then, more than 250 alumni have been inducted, including five former New Jersey governors, Emmy Award-winning actor Sheryl Lee Ralph, and Carli Lloyd, a professional soccer star who led the U.S. team to two Olympic gold medals. 

The 2026 awardees also include Eric LeGrand SAS’14, James H. Rhodes CCAS’94, Creighton Drury RC’92, and Gloria A. Bachmann NCAS’70, RWJMS’72.

Read more at the full article which first appeared on the Rutgers University Foundation website.

Attendees of the Rutgers Food Science Alumni Committee and the Food Science Undergraduate and Graduate student clubs’ annual Alumni & Student Speed Networking and Awards Ceremony.

On October 21, the Rutgers Food Science Alumni Committee and the Food Science Undergraduate and Graduate student clubs held their annual Alumni & Student Speed Networking and Awards Ceremony. The event took place at the NJ Institute for Food, Nutrition, and Health on the George H. Cook campus.

Nearly 50 attendees, including more than a dozen alumni, gathered for dinner in the atrium, where they acquainted themselves with each other. After a few remarks from the alumni committee, representatives of the student clubs and the Department of Food Science, the professional alumni introduced themselves and shared the paths they took to their current careers. This helped the students formulate their questions and gravitate to certain alumni during the speed networking sessions over the course of the next hour. In each rotation, the alumni provided students with invaluable industry knowledge and career insight to help guide them along their burgeoning career paths.

Food Science alumnus Hank Izzo (at left) and former Food Science professor Rick Ludescher (second from left) interact with student attendees.

Chris Wippich (SEBS’26), president of the Food Science Undergraduate Student Club, found the experience valuable. “I participate to connect with alumni, students, and faculty. I greatly enjoy being able to expand my network and learn more about food science and the industry from a variety of esteemed individuals.” 

After networking, the alumni committee presented awards to members of the community, recognizing their contributions to food science:

-Hank Izzo, Ph.D. (CC’89, GSNB’91, ‘93), Leadership Award, presented by Joe Panarisi M.S. (CC’89, GSNB’91)

-Kristine Lukasik, Ph.D. (DC’98, GSNB’04), Scientific Achievement Award, presented by former Food Science Professor Rick Ludescher

-M. Erhan Yildiz, Ph.D. (GSNB’03), Communication Award, presented by Marc Meyers, Ph.D. (GSNB’84, ‘85, ‘87)

-Joe Panarisi, M.S. (CC’89, GSNB’91), Special Recognition Award, presented by Laura Rokosz, Ph.D. (CC’84, GSNB’86, ‘92, ‘93)

-Marc Meyers, Ph.D. (GSNB’84, ‘85, ‘87), Lifetime Achievement Award, presented by Akino Tomizawa (SEBS’21)

-Charley Wang, Student Award, presented by Trina Baptista (SEBS’23)

Food Science students and alumni will next have the chance to network at the New York Institute of Food Technologists (IFT) Student Night on Cook campus on February 19, 2026.

The October event marked the end of Akino Tomizawa’s tenure as chair and the alumni committee and food science program extend their deepest appreciation for her dedicated service to the association and the department. Akino will be moving into a new role as chair of the Central New Jersey IFT chapter.

“We are sorry she is stepping down as chair, but glad she will remain involved with the committee and in leadership within the Central New Jersey subsection of IFT,” said Don Schaffner, chair of the Department of Food Science.

Akino regards her time as chair with gratitude. “Being a recent graduate (SEBS’21), I never could have imagined that 3 years later, I would be leading the Rutgers Food Science Alumni Committee as chair and planning the very events that had made such a large impact on me as an undergraduate, non-traditional/transfer student. I cannot recommend enough to both recent alumni, looking to gain valuable leadership skills, and industry veterans, looking for ways to reconnect with and give back to the community, serving in this role.”

Any SEBS/Cook/CAES/AG alum who is interested in networking or mentorship with students or alumni is invited to reach out to Brian McGonigle in the Office of Development and Alumni Engagement at brian.mcgonigle@rutgers.edu.

Max Haggblom, chair of the Department of Biochemistry and Microbiology, speaking on the history of beer at the Flounder Brewing Co.

On October 7, 2025, SEBS alumni gathered in the loft at Flounder Brewing Co., a brewery in Hillsborough, NJ, for an event called “Brewology: The Science Behind the Suds.” The brewery, a converted 18th century barn, is owned by Cook College alumnus, Jeremy Lees CC’99, Landscape Architecture.

Guests who participated in the event were treated to a light dinner of sandwiches and chips and received tickets for two free drinks to be used for any of the beers on the brewery menu.

Max Haggblom, chair of the Department of Biochemistry and Microbiology, gave an enlightening and interactive talk about the history of beer and the process of fermentation from a scientific perspective. Lees also shared the background on his entry into the brewing business before giving guests a tour of the facilities and explaining the brewery process.

In addition to the unique ‘Brewology’ program, alumni really enjoyed connecting with each other over a few pilseners, ales, IPA’s and the like.

Lee was very happy to host the event at Flounder and to interact with fellow Rutgers alumni.

“Everyone who attended learned all about the brewing process from Prof. Haggblom, and to be able to show attendees the brewery where all of that happens is always a treat for us. Paired with delicious beer, it was a wonderful evening talking about brewing.”

Nicki Graf CC’77 at the Rutgers Floriculture Greenhouse on the George H. Cook campus.  

Perhaps as iconic to Cook Campus as Passion Puddle and the Rutgers Farm, the Floriculture Greenhouse with its towering smokestack has long been a joyful place for plant-minded people at Rutgers. One of the oldest buildings on Cook campus, the Floriculture Greenhouse originally served as a research station focusing on cut flower production and preservation while doubling as a dynamic classroom for the teaching of Horticulture coursework. As research initiatives changed, so did the role of the greenhouse, which now serves as a hub for student experiential learning, plant related instruction and Rutgers community wellness. 

 At the root of this evolution was Nicki Graf CC’77, who operated and oversaw the greenhouse from 1988 to 2025, an astounding 37 years. Nicki’s heart has been on the George H. Cook campus since studying here as a member of the first matriculating class of Cook College, and her efforts in supporting the educational capacity of the greenhouse have been unwavering. 

An annual keystone of Nicki’s efforts was growing a trial of poinsettias, which showcased new varieties of the holiday flower while giving students an opportunity to engage, hands-on, with the commercial production of plants.

 

Beyond growing plants and supporting plant-related coursework, Nicki was a champion for the student experience at Rutgers. She curated and maintained the botanical collection at Floriculture, an endeavor that gave students the opportunity to engage with hundreds of plants from around the world while honing their horticultural eye. Between the poinsettia project, caring for the collection and the development of a raised bed teaching garden behind the greenhouse, Nicki mentored dozens of students, many of whom satisfied their Experiential Learning requirement while working alongside her. Nicki furthered our students experiences by building connections with alumni and industry partners, such as EcoWalls, an alumni-founded living wall company whose prototype wall still exists in the foyer of the greenhouse, serving as a site for student experiential learning. 

Nicki Graf in her beloved second home, the Floriculture Greenhouse on the Cook campus.

She also empowered students to showcase their plant care efforts at events like the Philadelphia Flower Show, the Southeastern Pennsylvania Orchid Society Show, and the North Jersey Orchid Society Show that meets on Cook Campus annually. The programs that Nicki started helped many students find their calling, including Lee Hazen SEBS ‘19, now a professional gardener.

“If I hadn’t worked at the Floriculture Greenhouse under Nicki I don’t know if I would’ve developed the confidence I needed to embark into the work of professional horticulture and end up proud of where I am today,” said Hazen. 

Above all, the programs and plants that Nicki created served as a vector for wellness. Under Nicki’s watch, the greenhouse became a place where students found community, felt safe and developed a sense of belonging. From welcoming people to explore and enjoy the botanical collection to always being a thoughtful listener, Nicki excelled in creating a comfortable environment for our community.

Jamie Lubov SEBS ’24, was one of Nicki’s students. “Working at the floriculture greenhouse with Nicki as my boss was a core part of my experience as a Rutgers student. This was not just a job for me, but a place where I was able to belong,” he said.  

Nicki’s talent for plants and people was well known to her colleagues.

“Nicki was a great greenhouse manager who provided critical support to Plant Science classes, but her true legacy is in the meaningful relationships she fostered, as a coworker, mentor, and friend, to those who worked with her,” said Donald Kobayashi, chair of the Department of Plant Biology. “She had a positive influence on many students; from guiding them into careers in horticulture to leading teams that won ribbons and awards at flower shows, Nicki shared her experience, knowledge, and a historical perspective that students couldn’t get from the classroom alone. She always made visiting the greenhouse enjoyable and worthwhile and will be missed,” he added. 

Jesse Deming SEBS ’27, former president of the Rutgers Undergraduate Students for Plant Sciences, echoes this sentiment.

“I am immensely grateful to have met Nicki while she was at Rutgers, and her work and dedication to the Floriculture Greenhouse was always awe-inspiring,” said Deming. “Going to the greenhouse always felt like walking into a space that was deeply cared for and loved.” 

We thank Nicki for her decades of dedication to the SEBS community, and for her enduring commitment to our students’ education and wellbeing.