Student Gorham excels in the lab, on the track

Personal experience told Lisa Gorham, captain of the Washington University in St. Louis cross-country, track and indoor track teams, that team sports and adolescent mental health are linked. But what would the data say? Gorham has just published her findings in a leading journal — a rare accomplishment for an undergraduate researcher.
“Feeding Cahokia: Early Agriculture in the North American Homeland” (2019 University of Alabama Press).

Women shaped cuisine, culture of ancient Cahokia

Long before corn was king, the women of Cahokia’s mysterious Mississippian mound-building culture were using their knowledge of domesticated and wild food crops to feed the thousands of Native Americans who flocked to what was then North America’s largest city, suggests a new book by a paleoethnobiologist at Washington University in St. Louis. “Feeding Cahokia” sets the record straight on America’s first farmers while offering a roadmap for rediscovering the highly nutritious native foods they once cultivated, including a North American cousin of quinoa.

Performance-based pay linked to employee mental-health problems, study shows

In the first big-data study combining objective medical and compensation records with demographics, researchers at Washington University in St. Louis and Aarhus University in Denmark discovered once a company switches to a pay-for-performance process, the number of employees using anxiety and depression medication increased by 5.7 percent over an existing base rate of 5.2 percent.

African Film Festival to feature award-winning films

The 14th annual African Film Festival invites St. Louisans to see eight of Africa’s most acclaimed films on the big screen. Highlights include two Kenyan films, the controversial “Rafiki,” which was banned in its own country, and “Supa Moda,” a family-friendly film that one critic called “the most important superhero movie you’ll see this year.”

Cooking for civil rights

“Few chefs of African descent work at the pinnacle of our national haute cuisine today, yet their contributions to American kitchens and dining rooms have been definitive.” So argues Rafia Zafar, professor of English and of African-American studies, both in Arts & Sciences, in her new book “Recipes for Respect: African American Meals and Meaning.”
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