I recently spoke with one of our star students, David Wright. In our discussion we talked about his experience at MIU and future goal of becoming a Doctor of Integrative Medicine:
Students from faculty member Dinesh Gyawali’s Maharishi AyurVedaSM Wellness Consultant Practicum course recently appeared on KRUU-FM, Fairfield’s local radio station, to talk about their experiences as developing AyurVedic consultants.
MIU’s department of Physiology and Health held an ayurvedic cooking demonstration for its Maharishi AyurVeda Wellness Consultant track and Pre-Integrative Medicine students.
Since late December, all of the food waste from Annapurna Dining Hall —leftovers from veggie prep, leftover food in serving trays at the end of a meal, and diners’ uneaten food deposited in the colored bins — is being composted, amounting to about 720 lbs per day.
Daniel Gorman has just finished his four years here at MIU and is quickly moving on to bigger and better things. Having started his own business, Bubbling Brine Brothers, Dan is set to take the fermented foods market by storm. I was able to pull him aside and talk to him briefly about his senior project, Knowledge Fair presentation and plans for post-graduate life:
What brought you to MIU Dan?
“Definitely the philosophy side of it. I had an interest in eastern philosophies like Buddhism, Zen.”
One of the most unique aspects of MIU’s campus is its 100% organic, all-vegetarian dining hall. Here are a few things that make our dining hall stand out:
Many people know Sabita Sawhney as owner of Sabi’s Café, an ayurvedic vegetarian restaurant, where she cooks and serves delicious Indian lunches five times a week. Others know her as assistant professor of management at MIU who teaches courses in lean management, entrepreneurship, and marketing. How does she do all this? She practices what she teaches and applies the principles of lean management to all areas of her life.