“Think fast.” Those words of wisdom came from U of G president Franco Vaccarino as he addressed graduating students during winter 2017 convocation. We’re rarely told to “think slow,” he added, but it’s an equally important skill in today’s fast-paced world.
Your favourite specialty spud isn’t necessarily a genetic descendant of Yukon Gold potatoes. But in another way, those gourmet potatoes in your supermarket or on your restaurant dinner plate might owe something to that popular named variety developed a half-century ago at the University of Guelph.
Artist and geographer Daniel Rotsztain, a master of landscape architecture student, filled much of his free time last year on a personal quest: to draw each of Toronto’s 100 public libraries. Travelling across the city by bus, bicycle, streetcar and train, he sketched each library branch over the course of two months. His collection, which
Renaissance collectors accumulated their treasures in rooms called cabinets of curiosities. Today, Prof. Massimo Marcone’s office in U of G’s Food Science Building is a wunderkammer whose collections reflect his world travels in search of exotic edibles — and light bulbs.
“Like trying to set up a banquet tent in a hurricane at night.” That’s how Guelph artist Greg Denton, MFA ’96, describes his summer, painting at least two, and sometimes up to four, oil portraits in a day, all within about an hour.