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Ep.27 - The Bright Future of Horticulture Education (Part Three)

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Innhold levert av Greenhouse Grower. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Greenhouse Grower eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

Greenhouse Grower’s July cover story features a closer look at how university horticulture departments from across the country are attracting new blood to the industry while fostering career development. I had the chance to talk to six department heads about a wide range of topics, and we’re using this podcast as a way to offer extended versions of these conversations. In this episode, I talk to Dr. Desmond Layne, Head and Professor of the Department of Horticulture at Auburn University, about some of the unique programs Auburn has place in place to engage both students and industry professionals, including working with culinary experts.

  continue reading

31 episoder

Artwork
iconDel
 
Manage episode 429653112 series 3499109
Innhold levert av Greenhouse Grower. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Greenhouse Grower eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

Greenhouse Grower’s July cover story features a closer look at how university horticulture departments from across the country are attracting new blood to the industry while fostering career development. I had the chance to talk to six department heads about a wide range of topics, and we’re using this podcast as a way to offer extended versions of these conversations. In this episode, I talk to Dr. Desmond Layne, Head and Professor of the Department of Horticulture at Auburn University, about some of the unique programs Auburn has place in place to engage both students and industry professionals, including working with culinary experts.

  continue reading

31 episoder

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