SEBS “Bring Your Child to Work Day” attendees gather in front of Martin Hall on the George H. Cook Campus. Photo: OPOC

The School of Environmental and Biological Sciences (SEBS) came alive with energy, laughter and discovery on April 23 as it hosted its annual “Bring Your Child to Work Day,” a growing tradition that continues to deepen connections across the SEBS community while sparking curiosity in the next generation.

Lia Papathomas, director of External Relations and Strategic Initiatives at SEBS/NJAES, pictured with her sons during the Bioblitz and String Safari event. Photo: OPOC

Now in its fourth year since its launch in 2023, the event welcomed 60 pre-teens and teens alongside 33 parents for a full day of immersive, hands-on learning across the vibrant George H. Cook Campus.

“Bring Your Child to Work Day” is a special opportunity to connect our SEBS community across generations. By welcoming the children of our faculty and staff onto campus, we hope to spark early interest in science, discovery and the meaningful work we do every day,” said Laura Lawson, executive dean of SEBS.

From science exploration to creative expression, every corner of the campus became a gateway to discovery.

The day unfolded as an adventure in environmental exploration, beginning with the popular Bioblitz and String Safari. Here, young participants stepped into the role of field scientists, learning firsthand how challenging—and exciting—it can be to observe and document biodiversity. With curiosity as their guide, they combed through garden spaces, identifying and classifying living organisms while gaining a deeper appreciation for the complexity of ecosystems.

Inside the NJAES Research Greenhouse, students and parents alike experienced science in action. The greenhouse tour revealed how plants are cultivated and studied in controlled environments, connecting research to everyday life—from the food on our tables to sustainable solutions for the planet.

Gary Panetta, assistant dean in the SEBS Office of Academic Programs, and his child visit the Nutritional Sciences Teaching Kitchen, which hosted the “Twist & Learn: Pretzel Nutrition Fun” event. Photo: OPOC

In celebration of National Pretzel Day, the Department of Nutritional Sciences hosted Twist & Learn: Pretzel Nutrition Fun, where learning met laughter in the kitchen. Guided by instructor Melissa Keresztes, participants explored the science of carbohydrates while shaping their own pretzels—an engaging reminder that nutrition can be both educational and delicious.

This year also marked an exciting expansion of the program with the launch of a pilot high school track, designed to engage teens aged 15 and older in deeper academic and career exploration. Through curated experiences—including a campus tour, faculty-led discussions, and an interactive communication workshop—students were introduced to the breadth of opportunities within SEBS.

The teens explored the Waksman Museum of Microbiology and engaged in wellness and mindfulness activities that offered moments of reflection amid the day’s excitement. Academic talks and lab tours provided a glimpse into cutting-edge research, helping students envision themselves as future scientists, innovators and leaders.

Teens enjoyed the Bloom & Build: Terrariums, Plants, and Plant Careers event at the Floriculture Greenhouse on the George H. Cook Campus. Photo: OPOC

Creativity and nature came together in Bloom & Build: Terrariums, Plants, and Plant Careers, where participants crafted their own living ecosystems while learning about the powerful role plants play in health, industry, and daily life. From rare botanical specimens to innovations like the pineberry and Scarlet Sunrise tomato, the session highlighted the diverse and evolving field of plant science.

The day concluded with a visit to the Rutgers Center for Ocean Observing Leadership (RU COOL), where teens explored how ocean data is collected and analyzed in real time. Surrounded by cutting-edge technology, they gained insight into how interdisciplinary research is shaping our understanding of climate, weather, and coastal systems.

More than just a day of activities, SEBS’ “Bring Your Child to Work Day” continues to grow as a meaningful tradition that celebrates family, fosters community and opens doors to possibility for youth through discovery of the school’s world-class programs.

Students and instructors in the Spring 2026 “Food Production and Management” class pose for a group picture on Recipe Day, where the students created meals for the EFNEP website and beyond. Photo: OPOC

On March 11, the teaching kitchen of the Department of Nutritional Sciences at Rutgers University–New Brunswick was filled with the aromas of simmering soups, roasted spices and baked desserts as students put their coursework into action during Recipe Day—a hands-on capstone experience with impact far beyond the classroom.

The event featured 24 student-developed recipes spanning entrées, snacks, soups and desserts, each designed with a clear purpose: to serve low- and under-resourced communities through the Expanded Food and Nutrition Education Program (EFNEP).

Salome Papaspyrou Rao, assistant teaching professor in the Department of Nutritional Sciences, overseeing the workstations in the Teaching Kitchen during the Spring 2026 Recipe Day.

“This is not just about creating recipes,” said Melissa Keresztes, teaching kitchen coordinator and lecturer. “It’s about developing a greater quantity and diversity of recipes using ingredients that are easy to find and that are affordable.”

Recipe Day is a signature component of the course, Food Production and Management, taught by Salome Papaspyrou Rao, assistant teaching professor in the Department of Nutritional Sciences. The course is designed to align with real-world food systems and community needs while advancing Rutgers’ commitment to experiential learning.

Students in the course develop competencies across a wide range of areas, including food procurement, production and distribution systems; kitchen design and large-scale food preparation; menu planning for diverse populations; and food service management, leadership and operations. The curriculum also emphasizes sustainability and cultural competence—key elements reflected in the recipes students create.

The initiative is further supported by Joshua Miller, chair of the Department of Nutritional Sciences, whose investment in ingredients and program resources enables students to fully engage in the teaching kitchen environment while integrating advanced tools for recipe development.

Recipe Day represents the culmination of a unique collaboration between the Department of Nutritional Sciences and EFNEP under Rutgers Cooperative Extension (RCE)—a partnership intentionally designed to align with student success goals in Rutgers’ Academic Master Plan, said Marisol Ortiz, EFNEP state coordinator/assistant director, supervisor. The collaboration began with a simple but powerful realization: students and EFNEP staff were already doing similar work—developing and testing recipes—just separately.

L-R: Salome Papaspyrou Rao, Department of Nutritional Sciences; Marisol Ortiz, EFNEP; Melissa Keresztes, Teaching Kitchen; and Stacy Onofrietti, EFNEP. Photo: OPOC

“That prompted me to reflect on the proximity and overlap between EFNEP and the Department of Nutritional Sciences,” Ortiz said. “We saw an opportunity to bring those efforts together in a way that benefits both students and the communities we serve.”

By integrating EFNEP into the classroom, students gain hands-on, service-learning experience while contributing to a growing national library of culturally relevant, nutritious and cost-effective recipes.

EFNEP representatives Ortiz and Stacy Onofrietti, EFNEP program associate and supervisor, visit the class to introduce their programming and outline opportunities for student involvement in recipe development. According to Ortiz, they also provide specific criteria for recipe creation tailored to the communities they serve, including an emphasis on cultural diversity, affordability, and the use of readily available ingredients

“For their initial assignment, students are encouraged to explore original recipes, often drawing inspiration from personal or family traditions that are meaningful to them,” Ortiz said.

Students also learn that “in addition to the recipes being incorporated into EFNEP classes and showcased on our website, one recipe is selected for inclusion in an EFNEP recipe book developed in North Carolina,” she added.

Precision Meets Creativity in the Kitchen

Students are tasked with creating recipes that meet strict EFNEP guidelines, including limits on sodium and fat, a maximum of 10 ingredients and the use of accessible, low-cost foods commonly found in grocery stores or home food pantries.

Student Jacquelin Genty cooks an entrée of unstuffed cabbage with rice. Photo: OPOC

To meet these standards, students use nutrient analysis software to generate USDA-compliant nutrition labels and refine their recipes accordingly.

For student Mia Harris, that meant reworking a sweet potato spice granola recipe—adding ingredients like honey and pecans while ensuring it still met program requirements.

The process is both technical and creative, requiring students to balance flavor, nutrition and affordability. Many students drew inspiration from their own cultural backgrounds, resulting in a menu that reflects the diversity of the communities EFNEP serves.

Jacquelin Genty, who transferred to Rutgers in 2024, is creating two items. One snack, specifically a crispy, roasted chickpea, and an entrée of unstuffed cabbage with rice.

Jennifer Reyes reimagined a Dominican-inspired plantain lasagna, adapted from pastelón, a family favorite.

Raoul Bernal, SAS’27, preparing chicken tinola, a traditional Filipino soup.

Raoul Bernal, SAS’27, prepared chicken tinola, a traditional Filipino comfort soup. For him, the recipe as well as the experience are personal. “It’s a huge comfort food my mother used to make when we were sick,” he said, describing the familiar flavors of ginger, chicken and chayote.

The Simple Plate Initiative as a National Resource

Recipes developed during the course undergo rigorous testing, including step-by-step documentation, yield calculations and sensory evaluations. Once finalized, they are reviewed by EFNEP staff and selected for use in community programming and online publication.

Over time, these student-created recipes have extended their reach well beyond New Jersey—some even appearing in EFNEP materials used in other states.

“This collaborative work beautifully illustrates how Cooperative Extension and academic instruction can work synergistically to meet community needs while enriching students’ experience,” said Brian Schilling, RCE director.

Now entering its third year, the program is officially named the Simple Plate Initiative and continues to expand under the leadership of EFNEP’s Onofrietti. “Students are encouraged to create unique, culturally diverse recipes using ingredients commonly found in local food pantries, helping to inclusively represent the populations we serve,” she said.

“This initiative connects academic learning with real-world impact,” Ortiz added. “Students are not just completing assignments—they are creating resources that directly benefit families across the country.”

Beyond technical skills, students leave the course with something more enduring: a sense of purpose and pride.

With their names attached to published recipes and a tangible contribution to community health, students build professional portfolios while seeing firsthand how their work can make a difference, stressed Keresztes, as she moved between stations of students gathered around the Ferrari red kitchen ranges and ovens of the Nutritional Sciences Teaching Kitchen.

And among the aromas and sounds in the bustling kitchen, it’s easy to see that Recipe Day is indeed more than a class exercise. It’s where education, culture and community come together.

Post-doc Deepangsu Chatterjee is with the Xiaomeng Jin Lab in the Department of Environmental Sciences.

The School of Environmental and Biological Sciences (SEBS) is among three schools at Rutgers University-New Brunswick to benefit from a $1.5 million grant from the Gordon and Betty Moore Foundation to support 37 postdoctoral researchers.

The funding strengthens research in SEBS, the School of Arts and Sciences and the School of Engineering, advancing discovery in areas such as astrophysics, quantum and condensed matter physics, materials science, molecular and cellular biology, and microbiology.

The Postdoctoral Fellowship Commitment supports scholars across 12 scientific fields at Rutgers-New Brunswick. The grant award is administered by the Rutgers–New Brunswick Office for Research and led by Dr. Sheila Borges Rajguru, executive director for Research Development & Strategy, who serves as principal investigator and collaborates with the respective school research deans.

Post-doc Da Guo is with the Chi Chen Lab in the Department of Ecology, Evolution, and Natural Resources.

“Investing in our early-career research workforce is critical, particularly for postdoctoral researchers who are building independent careers while advancing scientific discovery,” said Josh Kohut, dean of research at SEBS and director of research for the New Jersey Agricultural Experiment Station.

At SEBS, the grant will support researchers who are investigating volcanic carbon emissions, tracing the chemical history of Earth’s mantle and studying how ecosystems respond to environmental stress, and include:

• Deepangsu Chatterjee of the Xiaomeng Jin Lab, Department of Environmental Sciences
• Da Guo of the Chi Chen Lab, Department of Ecology, Evolution, and Natural Resources
• Dr. Liang’s Lab, Department of Food Science
• Dr. Maddamsetti’s Lab, Department of Biochemistry and Microbiology
• Dr. Roy’s Lab, Department of Environmental Sciences
• Dr. Shmarakov’s Lab, Department of Animal Sciences

This award provides a valuable opportunity to complement and strengthen support for postdoctoral researchers who have invested many years in rigorous training. The Gordon and Betty Moore Foundation’s investment supplements faculty-supported postdocs while also creating opportunities for strategic new hires.

Rutgers-New Brunswick is one of 30 research universities in the United States selected to receive support through the foundation, which is investing $55 million nationally in natural science research. Read an in-depth article about the grant award at Rutgers Today.

Apprentices explore the oyster nursery at the Aquaculture Innovation Center (AIC). Photo: Jenny Shinn

Ryan Myers became interested in New Jersey’s oyster farming industry two years ago when a Rutgers aquaculture expert spoke at his high school. 

Myers, now 18, heard about Apprenticeship in Shellfish Aquaculture Program  (ASAP), a workforce development program offered through Rutgers and its partners connecting students with businesses to learn about New Jersey’s oyster farming and receive on-the-job training.

The program starts with a one-week boot camp of intensified training followed by eight weeks of apprenticeship at a business. Students learn about shellfish hatchery operations in parallel with small business skills such as marketing, balancing finances and aquaculture regulations.

“The boot camp is the heart of the program,” said Michael Acquafredda, assistant extension specialist in aquaculture at Rutgers School of Environmental and Biological Sciences, who spoke at Myers’ school. “It ensures that each apprentice receives basic training and can operate safely on a farm. But the apprentices really develop their skills during their farm-based work placements, and they learn those skills directly from our partner farmers.”

Matt Williams (left) and Ryan Myers (right) pose by the Cape Shore Laboratory, where ASAP’s bootcamp is hosted. Photo: Mitaali Taskar

The program appealed to Myers. 

That summer he began working under the guidance of Matt Williams, who owns South Bay Shellfish Company, a wholesale oyster farming and shucking company in Cape May. The operation is fairly local – most, but not all, of his oysters are sold in Cape May County. It’s also a small operating team, consisting only of him, his wife, his brother and now Myers.

The timing of Myers’ arrival was right. The business was being housed in a new building with new machinery and Williams said he “wanted another set of hands to see the optimal rate of hands needed to work this machinery.”

By learning to cultivate oysters and other shellfish, Myers and students like him walk a path deeply rooted in New Jersey history. Rutgers has been involved in shellfishery research since the late 1800s and the Haskin Shellfish Research Laboratory is now situated in Port Norris, N.J., which is a historic oyster village with a rich history of harvesting and shucking.

Oyster production in New Jersey reached its heyday in the late 19th and early 20th centuries, but, after years of overharvesting and two devastating diseases (MSX in the 1950s and Dermo around the 1980s and 1990s), the oyster populations dwindled. In response, Rutgers committed to breeding disease-resistant oyster lines. Today, the seeds from those lines are can be licensed by local farmers.

New Jersey oysters have been making a comeback since the 2010s – and the Rutgers Coastal Campus has spent the past 100-plus years supporting this resurgence.

ASAP was designed by the Haskin Shellfish Research Laboratory (part of the Rutgers Coastal Campus), the New Jersey Sea Grant Consortium, and local industry partners.

“Oyster farming is a restorative practice,” Acquafredda said. “ASAP supports our greater mission at the Haskin lab to make our science usable and used.”

As of 2023, the New Jersey shellfish industry accounted for about 90% of New Jersey’s total aquaculture sales. Direct sales of mollusks, namely oysters and clams, had an estimated value of $11.78 million, according to the National Agricultural Statistics Service. With ASAP, students have the opportunity to engage in this blue economy.

Since its inception in 2022 to now, ASAP has worked within the Atlantic, Cape May, Cumberland, Monmouth, Ocean and Salem counties to promote aquaculture literacy. Through in-classroom lessons, the ASAP team has engaged more than 1,500 high school students in an effort to educate and recruit. Of those that apply, less than 15 students are selected for the program each year.

An apprentice (left) works with Lisa Calvo (right) during the summer program.
Photo: Jenny Shinn

ASAP was envisioned to hook young people into an industry they might not have even heard of and fill a need for seasonal and full-time workers. The program has trained 33 students, with 64% of the latest cohort continuing to work with their partner farmers in some capacity in the summer after the program ended.

“I don’t think there is a program like this elsewhere in the state,” said Jenny Shinn, a Rutgers field researcher who works with Acquafredda. She specializes in oyster restoration and community education.

The program was designed from the start to include members of the local industry as much as possible. One of the original collaborators is Lisa Calvo, a former Rutgers marine scientist and celebrated oyster farmer whose restaurant, Sweet Amalia Market & Kitchen, was named in the New York Times’ 2024 Restaurant List. 

“ASAP was her brainchild,” Acquafredda said. “Because of her uniquely keen insight into the skills the oyster industry needs “[Lisa] keeps us real and realistic.”

Acquafredda also collaborates with Diana Burich, the New Jersey Sea Grant Consortium’s director of education, to design this out-of-school educational experience. Together, they run a part of the program out of the Cape Shore Laboratory and the New Jersey Aquaculture Innovation Center, both part of the Rutgers Coastal Campus.

ASAP has been renewed until 2027 by the National Oceanic and Atmospheric Administration’s National Sea Grant Program and organizers of the program hope to eventually turn ASAP into a sustainable long-term partnership with its industry partners.

During the apprenticeship, Myers and Williams were working full-time, often spending around half the day in the water and half the day sorting the catch. Along the way, Williams found himself teaching Myers other crucial skills that popped up when running an oyster farm, such as welding.

Myers chose to stay with the company after the program. These days he is simultaneously working with Williams and earning a data science degree online. Myers said he plans to continue working on the farm after he graduates and starts looking for a job in his field of study.

“If AI takes tech away from me, at least oyster farming works out,” he said jokingly.

Williams said Myers “came with a good work ethic. And if you learn how to work hard as a teenager, it sets you up for life.” 

Williams credits ASAP for selecting hard-working candidates who are keen to listen, learn and work. He added students “don’t have to want to work here their whole life, but it does teach them hard work and responsibility.”

Editor’s note: This article was written by Mitaali Taskar, a science communicator and research project assistant with Rutgers Department of Marine and Coastal Sciences, Rutgers School of Environmental and Biological Sciences, and first appeared in Rutgers Today. 

Kyle Barreiro, second from left, is pictured with interns and departmental mentors from the Fall 2025 internship. Photo: Courtesy of Kyle Barreiro

Kyle Barreiro, a senior in the School of Environmental and Biological Sciences (SEBS), will graduate this May with a degree in Environmental Sciences. He knew right away that this was the major he wanted to pursue.

He found himself “both challenged and inspired by coursework that explores the complexity of our environment and its processes.” Those experiences helped strengthen his interest in environmental protection and sustainability, and he’s thrived despite the challenges because of the support he’s received. “My professors and peers have played a significant role in shaping my academic journey, and I am grateful for the support and guidance I have received along the way.”

A defining part of Kyle’s journey at SEBS was his Experiential Learning (EL) opportunity in summer 2025. He interned with the Joint Meeting of Essex & Union Counties (JMEUC) as an Environmental Science Intern. The internship provided a comprehensive introduction to wastewater treatment operations. Kyle rotated through multiple departments, including the laboratory, Industrial Pretreatment Program (IPP), project engineering, mechanics, electricians, and collections, helping him to understand how departments work together to maintain plant performance and environmental compliance.

Kyle Barreiro is pictured assisting with maintenance on a sludge thickener motor that malfunctioned due to hydrogen sulfide (H2S) corrosion affecting its electrical components. Photo: Courtesy of Kyle Barreiro

In the laboratory, Kyle collected grab and composite samples from both the facility and industrial contributors. He assisted technicians with analyses for biochemical oxygen demand, chemical oxygen demand, total suspended solids, total solids, chlorine residual, nitrite, and nitrate. This hands-on work strengthened his technical knowledge and appreciation for accuracy. Kyle noted that the experience helped him better understand water quality monitoring and laboratory operations.

During his IPP rotation, Kyle reviewed discharge permits and participated in site visits to industries that discharge wastewater to JMEUC. He helped monitor pollutant limits and observed how violations were addressed. This experience offered insight into regulatory enforcement and environmental accountability. It also reinforced the importance of compliance in protecting water resources.

Kyle’s rotation in project engineering introduced him to infrastructure improvements and long-term planning. He assisted with FEMA-funded upgrades following Hurricane Sandy. His responsibilities included documenting contractor progress, taking daily photographs, writing summaries, and attending weekly coordination meetings. Kyle shared that this experience “gave me insight into engineering and communication needed for environmental infrastructure projects.”

The internship has made a lasting impact on Kyle’s professional growth, enabling him to gain technical skills while building confidence in unfamiliar environments. He also strengthened his communication, report writing and public speaking abilities.

The experience “gave me a much deeper appreciation for the complexity of a wastewater treatment system,” and by the end of the internship, he felt more “confident pursuing environmental career opportunities.”

A major takeaway for Kyle was the understanding that “clear communication directly impacts environmental protection and compliance.”

Kyle also faced challenges that supported his growth. For his final intern project, he addressed hydrogen sulfide corrosion in the sludge thickening building. Equipment deterioration was caused by emissions from gravity belt operations. Kyle admitted that “developing a technical solution for equipment I initially had limited knowledge of was intimidating.”

To overcome this, he asked questions, worked closely with mentors and conducted research. He proposed improvements related to air filtration and belt design to reduce anaerobic conditions. Presenting his “recommendations to the executive board was nerve-racking,” but it strengthened his confidence and presentation skills.

Kyle believes his EL experience directly connected his coursework and real-world settings. He also built professional relationships with engineers and environmental compliance specialists who provided valuable guidance. He advises students to pursue EL opportunities, and to ask questions and actively engage with mentors.

After graduation, he hopes to pursue a career in environmental compliance or wastewater treatment. “I plan to apply the technical knowledge, skills and professional experience I gained during my internship to contribute meaningfully to the environmental field.”

Kyle’s SEBS journey demonstrates how experiential learning can transform classroom knowledge into practical experience while helping students move forward with confidence and purpose.

The research team working in the basil fields at Hort Farm 3. Photo by Micah Seidel.

In laboratories and greenhouses at Rutgers University-New Brunswick – alongside collaborators at the University of Massachusetts Amherst, University of Florida and Bar-Ilan University – scientists are advancing plant breeding innovations to protect one of the world’s most widely used herbs: basil.

Now, supported by a $3.2 million grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture, that research story is coming to life through a new science-in-action video series that captures both the urgency and the ingenuity behind the work.

Rutgers graduate student Evan Leong documents the basil research team for a science-in-action video series. Photo by Ava Medberry

Basil (Ocimum spp.), a staple in cuisines around the globe, has faced mounting threats from destructive plant diseases. Since the early 2000s, downy mildew, caused by Peronospora belbahrii, has severely disrupted basil production worldwide. In 2007, researchers at the Rutgers School of Environmental and Biological Sciences initiated breeding efforts to develop sweet basil varieties resistant to the pathogen. Their early successes offered growers hope and new tools for disease management.

Yet the challenge quickly evolved. The pathogen adapted, generating new strains capable of overcoming previously resistant varieties. At the same time, bacterial leaf spot emerged as an additional and complicating threat. The dynamic nature of these diseases demanded a faster, more sophisticated scientific response.

In response, Rutgers scientists helped launch the U.S. Basil Consortium, an interdisciplinary, multi-university collaboration bringing together plant breeders, pathologists, chemists, geneticists, extension specialists and molecular biologists to tackle the problem. Their goal is to develop sustainable, cost-effective and environmentally responsible solutions that reduce reliance on chemical controls while protecting growers from economic losses.

Today, the fight for basil has moved to the molecular level. Researchers are identifying new sources of genetic resistance and tracking them using DNA markers. Whole-genome sequencing of resistant and susceptible basil varieties is helping scientists pinpoint critical differences in disease response. Greenhouse and field trials across the United States and internationally are providing insight into the genetics of both the pathogen and the plant itself.

Advanced technologies are accelerating progress. Gene-editing tools are being used to better understand and potentially enhance resistance pathways. Large-scale bioinformatic analyses are helping to uncover the genetic foundations of key traits, while conventional breeding strategies are stacking, or “pyramiding,” resistance genes to create cultivars with long-lasting protection. Together, these approaches aim to ensure that specialty crop farmers can grow basil with fewer pesticide inputs and greater confidence in their harvests.

Distinguished Professor Jim Simon’s work with farmer Jess Neiderer of Chickadee Creek Farm is featured in the basil research video series. Photo by Evan Leong

The newly launched video series documents this scientific journey. Produced through the Rutgers Immersive Learning through Science Storytelling Research Lab, the series offers an inside look at research in action by capturing lab discoveries, field trials, setbacks and breakthroughs in real time.

“The team assembled by Jim Simon is the epitome of transdisciplinary. Their stakeholders are the focal point of all their efforts and are fully invested in the scientific process,” said Thomas Bewick, National Program Leader – Horticulture at the U.S. Department of Agriculture (USDA) National Institute of Food and Agriculture (NIFA). “They use video to document the impact of their projects in innovative ways that engage their stakeholders and inspire them to change. What you get is the whole package.”

Developed as part of the USDA-supported research initiative on disease-resistant basil cultivars, the series blends rigorous science with storytelling, making complex plant genetics accessible to growers, students and the broader public.

Weekly episodes will be released on the project’s science science video stories webpage and shared via YouTube and Instagram (@BasilLaboratory), bringing audiences alongside the researchers as they work to safeguard a global food favorite.

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 750 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 800,000 followers on TikTok and over 50,000 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.

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.

Attendees in the SEBS Office of Research’s inaugural “Charting a Research Pathway” event, get to know each other, discussing their field, research and impact work.

Faculty from SEBS and NJAES gathered on Rutgers’ Cook Campus in January to kick off a dialogue that the SEBS Office of Research hopes will lead to an increase in the high-quality, cross-disciplinary research at Rutgers that often significantly impacts the state and our society, at large.

The in-person event was the kickoff of the office’s inaugural “Charting a Research Pathway” series. Over the next few months, more than 35 faculty members will delve into their own research vision, understand where their own career hopes and goals intersect, and collaborate across disciplines to develop transdisciplinary research efforts that address various impact areas.

Attendees get to know each other, discussing their field, research, and impact work.

By design, this workshop series will position SEBS/NJAES research and extension faculty to find maximum synergy. Together, they will leverage each other’s expertise and networks to develop research plans that have both a high standard of quality research and societal impact. 

“Research and Extension are not two separate activities,” said Josh Kohut, dean of research at SEBS and director of research at NJAES. “We are meant to do this work together.” 

In undertaking this work, faculty attendees hope to position themselves strategically in the currently shifting research landscape. This landscape was elucidated by the workshop’s various speakers, including Brian Schilling, director, Rutgers Cooperative Extension; Dominique Carter, Ph.D. of Lewis-Burke Associates; George LeBlanc, vice president for government and fiscal affairs in the Department of Government Relations at Rutgers; and Kay Bidle, professor, Department of Marine and Coastal Sciences.

At this kickoff, attendees received advice on how to be more proactive in their research pursuits. In frank and informative talks, both Carter and LeBlanc discussed how the national and state research priorities are shifting focus toward use-inspired research, as well as how SEBS and NJAES faculty can respond.

Both speakers emphasized a focus on societal impact in conjunction with their research. They also noted how the funding calls from some government agencies increasingly look for cross-disciplinary teams to undertake large, highly impactful research. 

“Finding research funding can be challenging, but those challenges often spark the clarity needed to refine a powerful research vision. Through this workshop series, we’re helping faculty turn the funding landscape into an opportunity.  We want SEBS faculty to have an opportunity to articulate their goals, strengthen their ideas, and position their work for the greatest impact “said Janice McDonnell, SEBS Associate Dean of Research Impact.

Kay Bidle, professor, Department of Marine and Coastal Sciences, described his team’s research approach to “Convergence Research.”

McDonnell notes “identifying the right funding can be a challenge, but it’s also a meaningful step toward building a research vision that aligns with our land grant mission. Through this workshop series, we’re helping faculty transform the search for resources for long-term transdisciplinary impact.”

This was further stressed by Bidle. At Rutgers, he has pursued an area of research prioritized by NSF called Convergence Research—an idea that became of interest to several attendees.

“In convergence research, cross-discipline co-creation is absolutely essential,” Bidle said, as he explained the cross-field interconnected nature of his research group. He attributed closely integrated, cross-field collaboration and incubation as essential to the new discoveries found within the project. “That’s the type of thing NSF is looking for in funded projects tackling grand challenge questions.”

“I really want to make this happen in my world,” said Elizabeth Snyder, associate professor, Department of Animal Sciences, who attended the workshop. Snyder is looking forward to convening a team within her department and beyond to develop a convergence research approach.

As the workshop series progresses, attendees will have the opportunity to explore research questions that will require collaboration between fields from the start. They will also gain more insight into federal, foundation, and industry funding opportunities. In the end, they will work in cross-disciplinary teams to develop their own transdisciplinary concept paper ready for funding calls.

For faculty interested in developing their research impact potential, please contact Janice McDonnell, Associate Dean of Research Impact at SEBS, at mcdonnel@marine.rutgers.edu.

NJAES Executive Director Laura Lawson addresses delegates at the 2026 Northeast Agricultural Expo in Atlantic City.

Rutgers New Jersey Agricultural Experiment Station (NJAES) played a leading role in shaping the 2026 Northeast Agricultural Expo (formerly the New Jersey Agricultural Convention and Trade Show), held January 21–23 at Harrah’s Resort and Waterfront Conference Center in Atlantic City.

In remarks to the delegates, NJAES Executive Director Laura Lawson expressed appreciation to Secretary of Agriculture Ed Wengryn, Assemblywoman Andrea Katz, State Board of Agriculture President Bob Blew, Farm Bureau President Alan Carter, and the representatives of New Jersey’s agricultural community for the opportunity to once again address the convention. She conveyed greetings on behalf of Rutgers University President William F. Tate IV, Chancellor Francine Conway and Provost Jason Geary, noting Rutgers’ deep commitment to its land-grant mission and to serving the state’s agricultural community at the highest levels of university leadership.

Director of Rutgers Cooperative extension Brian Shilling listens attentively during the 2026 Northeast Agricultural Expo.

Lawson also highlighted the release of the 2025 NJAES Annual Report and reaffirmed the experiment station’s focus on four critical issue areas that build sustainable and resilient communities across New Jersey: advancing viable agriculture and aquaculture; ensuring healthy outcomes in food, nutrition, and health; promoting positive youth development; and protecting and sustaining natural resources. Together, she noted, these priorities demonstrate NJAES’s continued dedication to innovation, partnership and practical solutions that strengthen New Jersey agriculture and the communities it supports.

In partnership with the Vegetable Growers Association of New Jersey, NJAES’ Rutgers Cooperative Extension (RCE) helped deliver one of the region’s most comprehensive agricultural education programs—reinforcing the university’s impact on farm viability and the state’s agricultural economy.

RCE agricultural agents Michelle Infante-Casella (Gloucester County) and William Bamka (Burlington County) co-chaired the wide-ranging Rutgers educational program, coordinating 82 presenters across three days of workshops and concurrent sessions. The event drew a sold-out trade show floor and strong statewide participation from farmers, agricultural professionals, 4-H and FFA students, and industry partners.

Pre-convention workshops set the tone with hands-on, practical learning experiences. Sessions focused on On-Farm Food Safety, Pesticide Safety, Integrated Pest Management (IPM), Pest Diagnostics, and Farm Labor and Regulations—core areas where Rutgers research directly supports farm productivity, regulatory compliance, and environmental stewardship.

New for 2026, the IPM Workshop provided interactive training with microscopes, pheromone traps, and pest specimens, translating Rutgers research into real-world applications growers can implement immediately.

RCE hosted five concurrent morning sessions and five afternoon sessions on day one that covered a wide range of commodities and production systems. Topics included Technology for Field Crop Production, Vegetable Production, Tree Fruit and Small Fruit, Nursery Crops, Blueberries and Greenhouse Production. These sessions highlighted science-based practices that increase crop yields, improve quality, reduce input costs, and promote sustainable land management—key drivers of New Jersey’s multibillion-dollar agricultural sector.

Timothy Waller, RCE agricultural agent and department head (Cumberland County) who works with nursery crops, conducts one of the multiple Rutgers educational programs delivered in partnership with the Vegetable Growers Association of New Jersey.

Day two highlighted by a keynote address from Temple Grandin, world-renowned animal scientist and professor at the University of Colorado. Her presentation drew farmers, educators, 4-H members and FFA students from across the region. Rutgers strategically aligned its Equine and Livestock sessions with Grandin’s appearance, further strengthening engagement with the animal agriculture community. Additional educational sessions led by Rutgers faculty and agents addressed Environmental Issues in Agriculture, Soil Health and Cover Cropping, Cut Flower Production, Agricultural Technology, Agricultural Marketing and Specialty Crops.

Beyond knowledge transfer, the expo delivered direct professional value. The RCE program provided NJDEP Pesticide Applicator Recertification Credits—offering more credits than in 2025—and reinforced critical safety and pest management practices. RCE personnel remain central to pesticide education and the state’s licensing process, helping ensure that New Jersey agriculture operates safely, sustainably, and in compliance with state regulations.

By translating university research into actionable guidance, Rutgers continues to strengthen key pillars of New Jersey’s agricultural economy, including farm profitability, environmental resilience, and workforce development.

With momentum growing and planning already underway for the 2027 Expo, Rutgers Cooperative Extension remains at the forefront of advancing innovation, collaboration, and economic vitality across the Garden State’s agricultural community.