Professor A. Thimmaiah presented a two-day workshop on Biodynamic Agriculture last month in Cissone, Italy, as well as speaking at a school and a university and networking with various individuals and organizations, including discussing internship opportunities for MUM 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.
Although she was attending college in Southern California, Andrea Zapata was looking for a school with a commitment to sustainability and a focus on personal growth.
One night, her mother had a dream which led them to discover MIU. Two weeks later, Andrea was attending a Visitors Weekend.
On December 7th, 2015, Sally Wilson addressed a full classroom in the Sustainable Living building at Maharishi International University, where she will be teaching an Applied Systems Thinking class in February as an Adjunct Faculty member.
A farmer and rancher most of her life, Sally holds a PhD in Biology and currently heads the Entrepreneurial Agriculture program at Marshall Town Community College. Her training in Systems Thinking formally began at the Donella Meadows Institute. Sally has been teaching applied systems thinking for almost 15 years and has visited Fairfield, IA...
MIU Alumni Amy and Troy Van Beek visited the 21st Session of the Conference of the Parties to the United Nations Framework Convention on Climate Change in Paris last December, representing Ideal Energy.
Loida Vasquez worked as a loss prevention executive for Bloomingdale’s, investigating financial crimes for the high-end department store chain. Even though she was successful at her job, she admits that the work didn’t feed her soul. She wanted to make a difference in the world, so she decided to return to school and study sustainable living.
The last time we spoke with Monica was back in August. The on-campus composting project she launched began with 10% of the dining hall waste, and quickly shot up to 45%. Since then, she has been focusing on ways to get that number to 100%, including building an on-site storage shed and hiring more helping hands.
As of this week, her focus and tenacity has paid off – Monica successfully organized the funds and purchase of a compost shed for the MIU campus dining hall! The shed will allow for...
Recently, students from MIU’s Physiology and Health department made a visit to local dairy farm Radiance Dairy. This field trip was a part of ‘MAV Diet, Digestion and Nutrition‘ class, where the students are learning how the food we eat can be used to keep the body in balance or bring it back in to balance. There are several products that are considered Sattvic (i.e. promoting purity of mind and body and giving more life energy) in AyurVeda. Cow’s milk and purified butter (ghee) are among them.
A staple of...
LaToya Crick was attending community college in her hometown of Freeport, Texas, when one day a friend told her about MIU. LaToya had been learning about healthy eating and living, so MIU’s offering of organic meals and the practice of the Transcendental Meditation technique appealed to her. She and her friend attended a Visitors Weekend and soon they both enrolled.
Daniel Harvey grew up in Omaha, Nebraska, among the farms of America’s heartland and worked on several large scale and industrial family farms. After high school, he spent eight years playing drums, touring and recording with various underground punk rock bands. He has always been interested in an ecological, earth-friendly approach to agriculture, so when he heard about MIU’s Sustainable Living program he applied.
