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New College chemistry professor Paul Scudder says, "He really took an interest in every single student."One hot day, he showed Matola how oysters collect on the aboveground roots of red mangroves. Tugging at droopy seedpods, he said that they made fine cigars. She had already noticed his passion in the lab, where "it was like all the cells were his friends." Watching Morrill in the wild set her on fire.That day in the mangroves, Morrill said something to the effect of "You know, there's enough food here to survive off this land." Matola took the comment as a challenge.
(Nor does the class's professor, Sarah Gille, remember Chung.
"The distinctions between these subjects are really artificial, just a creation of western academia."Brylinsky went on to study with the seminar's business instructor, David Saiia; together, they promoted sustainable business practices in Ecuador.
Nevertheless, she chose not to pursue a degree in business or in science.
The 200-student Environmental Challenges course "runs the risk of being pretty impersonal," she admits.)What Chung does remember is the course's term paper, for which he assessed a cow's environmental impact from birth to death.
In it, Chung focused on the economics of beef production and concluded that "grass-fed beef is environmentally sustainable but not economically practical." He explains what he learned from that paper in terms of water: Producing a pound of beef requires about 1,800 gallons.