In a world where the average worker changes jobs 12 times throughout their lifetime, it is remarkable that someone has served in the same profession and at the same institution for 50 years. Eastern Kentucky University chemistry professor Dr. Vernon Stubblefield is that unique character.
As consumers notice more plant-based meat alternatives on grocery shelves, many may wonder how the appearance, texture, smell, and taste compare to familiar products. This curiosity led EKU chemistry professor Dr. LiLi Zyzak to evaluate plant-based hamburger products at home. During her home-based research, she immediately observed a few differences between plant-based products and meat — one being aroma.
“It’s not about me,” said Dr. Gary Kuhnhenn, ’72, retired EKU geology professor, department chair and dean, about his decision to fund the Rick Schroder Student Assist Fund. “It’s about Rick.”
“But now as I stand before you all today, I have never been more thankful to see a sea of faces, rather than a Zoom screen of one or two brave souls with their videos on,” Koenig told his fellow graduates during the ceremony.