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Past Capstone Projects

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The Capstone Project ​is a final independent project that serves as the students’ crowning achievement. It is the culminating academic and hands-on experience for students to showcase their understanding of the material learned and display readiness to enter the nutrition field as professionals. Student Capstone Projects may be presented in a variety of forms, such as a presentation at a nutrition or related conference or published in a peer-reviewed journal or newsletter. Before graduation, students present their research to their professors, preceptors, classmates, and families.

Below you can find a database of Capstone Projects completed by graduates. We are extremely proud of our students’ work and their impact on the field of nutrition and dietetics.

Topical Categories

Clinical nutrition, maternal and child health, public health, sports nutrition, aging (gero), nutrigenomics, search for a capstone project.

Note: Missing publication links will be added to the Capstones table in the near future. Please check back at a later time.

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MS/DI Capstone Project

The Capstone Project is the culminating academic experience for the Master of Science in Nutrition graduate program. The scope and presentation of the project must demonstrate the student’s skills in a variety of areas including, formal academic/technical writing, the research process, and the application of nutrition principles in the public health arena.  Students must complete a 6 credit hour capstone project to meet graduation requirements. Together, a written literature review, oral presentation and defense represent the final evaluation.  For your Capstone Project:

• Select a case study patient from one of your first- or second-semester rotations
• Conduct a review of the research literature on the case study patient’s condition
• Evaluate the research studies identified in the literature review using the Academy of Nutrition and Dietetics Evidence Analysis Center/Library (EAC/EAL) process
• Write a 6-10-page literature review
• Prepare a presentation of the case study including the literature review, case description and nutrition therapy provided based on the Academy’s Nutrition Care Manual
• Present and defend the capstone project, successfully
• MS Nutrition Capstone Handbook

• Follow this guidance in planning and implementing your project/thesis
• Read through it carefully and discus any concerns/questions with your faculty advisor

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Nutrition capstone projects.

NUNM nutrition students complete a capstone project for which they are required to draw on all aspects of the curriculum to develop a final project, research paper, or complete an internship. Here is a glimpse of the excellent capstone projects completed by some of our undergraduate nutrition students.

Throughout my time at NUNM, I have become increasingly interested in childhood nutrition, particularly in relation to the food our vulnerable population of low-income children are receiving at school. For my capstone project, I implemented a healthier version of the free-breakfast program at a local elementary school here in Portland. Post-graduation I plan on continuing to evolve my passion for childhood nutrition by finishing the clinical portion of my lactation consultant program and becoming an internationally certified lactation consultant.

I am the generator and visionary of the year-long group project, “The Reforestation and Beautification Capstone.” From my background in horticulture, and observation of campus I had the ideas to grow mushrooms on the north side of the academic building and to create a large container garden in the south facing corner of the East parking lot. I inspired action, created the proposals, the fundraising campaign, and organized our efforts. This capstone is the first actualization of a greater vision: to reforest every urban and suburban center in the world to end food insecurity and mitigate poverty. Follow the full story on Instagram @regenerativecapstone or my  website.

I am graduating this June with a BS in Nutrition. These past two years at NUNM have been wholly enriching as I learned about the food insecurity epidemic in the U.S., what action I can take to make a difference, and how to cope with inequity on a personal and spiritual level. The motivation of my capstone project was to address the food insecurity issue on campus by designing and building several permaculture-inspired installments. It has shown me what is possible with food production in an urban landscape, and my hope is for all of us to share in its benefits as a community. Next fall, I plan to dive deeper into the spiritual power of medicine in the MS of Oriental Medicine, and look forward to seeing all your familiar faces.

For my senior capstone project, I partnered with three classmates on the “Reforestation and Beautification of NUNM campus” project with a vision of eradicating food insecurity through the implementation of high-yield, low-maintenance, food system designs. I specifically focused on community outreach: sourcing musicians, live artists, food donations, creating posters, and tabling information sessions leading up to the event. Next year, I will be continuing studies in the M.S. in Nutrition here at NUNM with a focus on community nutrition.

Navigating the constant onslaught of diet advice in our everyday lives can leave us feeling exhausted, confused, and frustrated, with no idea who or what to trust. One minute, we are hearing that coconut oil is our golden ticket to health. The next minute, the American Heart Association is releasing a report condemning the saturated fats in coconut oil, claiming that they can lead to atherosclerosis and cardiovascular disease. Keeping up with, or even understanding, the newest research can be difficult for the average person. Therefore, they often rely upon the knowledge of their healthcare providers to help them discern what eating style is genuinely healthy and what is hype. As a future nutrition-focused healthcare professional, it is likely that many of my patients will ask for my opinions on various diets. I need to not only understand the latest scientific arguments surrounding the particular diets, but it would also be beneficial if I could supplement that knowledge with my own first-hand experience of the diets. Therefore, my capstone project is a pair of video episodes that document my experiences with two popular diets. By combining the most up-to-date research along with my own personal opinion, these episodes will help create a more well-rounded approach for me to work with my patients when faced with their concerns about various diets.

Erian and Rachel joined forces for their undergraduate capstone project. The goal of their project was to bring awareness to the community by offering a perspective much of the population has been steered away from, using food as medicine. To do this, they hosted two screenings of the film, Food as Medicine, in partnership with the Food as Medicine Institute. During their time at NUNM, they both learned how impactful the food system, personal nutrition, community/ public health, and poverty are.

I began volunteering for The Aphasia Network in August of 2017. The Aphasia Network provides support for stroke survivors and their families by hosting events that bring the Aphasia community together, by offering resources and support groups, and much more. For my senior capstone, I created a Nutrition Needs Assessment Survey for the Aphasia community, and am using the results to create nutrition resources, such as meal plans and recipes, for The Aphasia Network website. Meeting stroke survivors and seeing how having Aphasia impacts nearly every aspect of one’s life, and having the opportunity to use my education to support this community, has been a truly, humbling experience.

Kjell Cravens

While completing his BS in Nutrition at NUNM, Kjell embarked on a journey through the Portland permaculture scene as his capstone. A theme throughout has been connection: to the soil, instead of ubiquitous “food products,” as the foundation of good nutrition; to our neighbors in the built environment as part of thriving community; and through sharing work and meals with community members to provide a quality life experience. This process involved: completing an industry standard Permaculture Design Certification (PDC) course; volunteering with NPO City Repair as part of planning for the Village Building Convergence (VBC), an annual week-long event happening in June 2018; and working with three NUNM students to further manifest permaculture on the NUNM campus in June as one of nearly 30 plus VBC “Placemaking” sites across Portland. Kjell’s next steps are to provide expertise to others using permaculture principles on their urban sites, to continue volunteering with City Repair, and to attend a master’s degree program in environmental science in the next year.

For my capstone project, I am working with two fellow students to create a cookbook focused on plant-based, seasonal, and local recipes. Our aim is to encourage and inspire others to get into the kitchen, get cooking, and launch into a healthy lifestyle. After graduation, I would love to use this project as a stepping stone for creating my own nutrition education business in the future.

For my capstone, I worked with the Age Wise Institute teaching a series of nutrition workshops at a low-income aging community in Northeast Portland. The workshops were funded by Mary’s Woods, at Marylhurst University. The goal of this project was to help an underserved population gain the knowledge they need to improve their self-management of various health concerns and improve their loneliness through cultivation of community around food. In the future the Age Wise Institute has a plan to bring more nutrition workshops to multiple sites in Portland, making more work-study positions.

I collaborated with two classmates (Danica Marsh and Venessa Ordorica) to create a Pacific Northwest inspired cookbook as our final capstone project. This unique cookbook consists of mostly plant-based breakfast, lunch, dinner, snack, dessert, and drink recipes with a focus on foods that are grown during the spring and summer seasons. My specific contribution toward the establishment of this cookbook was creating the 24 recipes. The sole purpose of this cookbook is to provide nourishing recipes that will in turn promote optimal health and deepen ones connection with food through a whole-food nutrition approach.

As a member of the Cherokee Nation I chose to focus my capstone project on assessing food security and food sovereignty within the urban Indian community. I am currently working with NAYA, who supports over 300 different tribes, in creating a culturally supportive Food Security and Sovereignty questionnaire. My goal is to share this questionnaire with other organizations who support urban Indians. After graduating with my BScN I will be returning next fall to NUNM to earn my MScN.

Want to see more student capstone work? View additional Capstone Projects .

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• Capstone Project Overview

Future of Food Capstone Assignment: Analysis of Regional Future Food Scenarios

Course-level learning goals.

• Describe and assess the soil, biological, and water resources and climatic conditions that support food production systems.
• Analyze how human food systems significantly alter earth's ecosystems, specifically the biological, soil and water resources.
• Evaluate the resilience of food production systems in the context of future climate, human population growth, and socio-economic factors.

Summary of Capstone Assignment

At the beginning of the semester, you will be assigned to a food region. Throughout the semester, you will study different aspects of the food systems of your assigned region. By the end of the semester, you will have prepared a paper or website about your assigned food region that explores and analyzes the current status and the future resilience and sustainability of the food systems in your assigned region.

Capstone Overview

In order to assess your understanding of the interdisciplinary topics covered in this course, The Future of Food , you will need to demonstrate your mastery of the course learning objectives via the completion of a capstone project. The capstone project requires that you assess the current status of the food systems in an assigned region, and to consider the food systems in your assigned region for the future scenarios of human population growth and increased temperatures.

The capstone assignment is broken down into five stages that allow you to develop your assessment of the current status of the regional food system gradually as you progress through the course material. At the end of every third module, you will complete an assignment (or stage) designed to help you gather and organize the information you will need to assess the future food scenarios. Each stage has an associated worksheet, which includes a table containing questions and suggestions for where to go to gather information or data.

You will select a region from a list of pre-approved regions, or gain permission from your instructor to choose another site. Your final future food scenario project will be in the form of a web page about your food region. Your instructor will provide details for the creation of the web page.

Outline of capstone stages

You will find a worksheet associated with each stage that outlines in detail the data and information you should be gathering at that stage. The final Stage 5 document provides details regarding what should be included in your final paper or on your final web page. The stages will progress through the semester as outlined in the diagram below:

Capstone Grading

The Final Capstone Assignment (Stage 5) - Paper or website (depending on instructor) on your region's future food scenario

At the end of the semester, you will create a paper or website about your region. More details are provided in the Stage 5 worksheet. Your paper or website will including the following information:

Grading Information and Rubric for Final Capstone Paper or Website:

• Summarize the data and information that you've gathered throughout the semester about your assigned regional food system(s) and the interaction between those food systems and the environment, as well as any relevant socioeconomic, cultural and policy factors.
• Provide an overview of the current status of your assigned regional food system(s). Summarize the data and information that you acquired in the previous modules to present the current status of your regional food system. Details are provided in the Stage 5 worksheet document.
• What are projections for regional human population growth in your assigned region?
• What are the projections for temperature increases in your assigned region?
• Provide a discussion of the resilience of your food system given the potential of increasing human population growth and increasing temperatures.
• Consider possible impacts of climate change and human population growth on the regional food system and the resilience and/or vulnerability of the food system to those changes.
• Propose strategies that contribute to the increased resilience of your assigned regional food systems in the face of human population growth and rising temperatures and evaporation rates.

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Graduate Programs in Human Nutrition

Mshn thesis and capstone projects, thesis projects.

Students completing Master of Science in Human Nutrition engage in a variety of thesis research projects in conjunction with the world-class faculty and staff at OHSU.

Class of 2023

Courtney Merrill

Trikafta® Modulator Therapy and Glycemic Status in Pediatric Patients with Cystic Fibrosis

Chair, Sandy van Calcar, PhD, RD

Class of 2022

Emma Whigham

Meal Quality and Timing of Nutrient Intake Among Adolescents and Young Adults with Type 1 Diabetes: Associations with Glycemic Control and Sleep Duration 

Chair, Melanie Gillingham, PhD, RD 

Kiana Aumiller

The Effect of Social Jetlag and Chronotype on Healthy Eating Index (HEI) Score, Energy Intake and Body Composition in Non-Shift Workers Aged 19-65, an NHANES 2017-2018 Cross-Sectional Study

Chair, Melanie Gillingham, PhD, RD

Class of 2021

Morgan Kuiper

Retrospective Chart Review of the Impact of Preoperative Carbohydrate Loading on Length of Stay and Postoperative Recovery in Living Kidney Donors undergoing Laparoscopic Nephrectomy

Class of 2019

Hannah Wilson, R.D. 

Evaluation of a Nutrition Risk Screening Tool to Identify Risk of Malnutrition Among Newly Admitted Hospitalized Patients in Lao PDR: A Pilot Study

Chair, Diane Stadler, Ph.D., R.D. 

Katherine Schuette, R.D. 

Effect of a Feeding Protocol on Nutrition in the PICU

Chair, Joyanna Hansen, Ph.D., R.D. 

Class of 2018

Natalie Gavi, R.D.

Body Composition and Carnitine Status of Children Treated with the Ketogenic Diet for Intractable Epilepsy

Kathryn (Attema) Rappolt, R.D.

Impact of High-Complex-Carbohydrate and Low-Carbohydrate Diets and Resulting Weight Loss on Circulating Aclycarnitine Concentrations in Healthy Obese Adults

Class of 2016

Jessica Gutgsell, R.D.

Diet Influence of Lactobacillus salivariuis salivarius UCC118 Colonization

Chair, Melanie Gillingham, Ph.D., R.D.

Elizabeth Massey, R.D. 

Altered Activities and Shame Resulting from Children Experiencing Food Insecurity in Rural Oregon

Chair, Diane Stadler, Ph.D., R.D.

Class of 2014

Melanie J. Boney, R.D.

Agreement Between Physical Activity Measured by Actical Activity Monitor and as a Component of Total Energy Expenditure Measured by Doubly Labeled Water

Candace Waynick, R.D.

Food Status of Households of Children with Special Care Needs

Chair, Elizabeth Adams, Ph.D., R.D.

Class of 2013

Megan Antosik, R.D.

Associations of Thyroid Stimulating Hormone Concentrations Within the Normal Reference Range on Energy Expenditure, Macronutrient Oxidation, and Body Composition. 

Sarah (Ziha) Gloeckner, R.D. 

Prevalence and Predictors of Food Insecurity in a Pediatric Population with Hemophilia

Class of 2010

Christine Murphy, R.D. 

Breast Feeding Duration of Oregon African-American Women

Danielle Podesta, R.D. 

Impact of a Low-Carbohydrate Diet versus a High-Carbohydrate Diet on Fasting Plasma Fatty Acid and Inflammatory Marker Concentrations

Class of 2009

Melissa (Kumagai) Nunez, R.D.

Acute Effect of High-and-Low Carbohydrate Meals on Postprandial Concentrations of Weight Regulation Markers

Krista (Schaefer) Miller, R.D.

SPARTA Pro: Dietary Protein Intake and Injury Rate Among High School Athletes

Publications

The Effect of Preoperative Carbohydrate Intake on Length of Stay and Postoperative Recovery Following Laparoscopic Living Donor Nephrectomy

Morgan Kuiper, Melanie Gillingham, Julie Martin, Daniella Gardner, Sandy van Calcar

J Renal Nutr. 2023 May; 33: 405-411.

Evaluation of a Nutrition-Risk Screening Tool in Lao PDR: Identifying Malnutrition in a Low-Resource Clinical Setting

Hannah Wilson, Joanna Cummings, Slackchay Rasprasith, Diane Stadler

Clin Nutr ESPEN. 2020 Aug; 38: 99-110.

Reliability of a Malnutrition Risk Screening Tool for Hospitals in Lao PDR

Hannah Wilson

Poster presented at OHSU Research Week 2019

Prevalence and Characteristics of Malnutrition in Hospitalized Children in Lao People's Democratic Republic

Poster presented at Oregon Academy of Nutrition and Dietetics Educational Conference 2019

Thyroid Stimulating Hormone Concentrations within the Normal Reference Range are not Associated with Differences in Energy Expenditure, Macronutrient Oxidation or Body Composition 

Megan Antosik

Poster presented at OHSU Research Week 2013

Impact of Low vs. High Carbohydrate Diets on Fasting Fatty Acid and Inflammatory Marker Concentrations

Danielle Podesta

Poster presented at the North American Association for the Study of Obesity Conference in 2010

Acute Consumption of Very Low Carbohydrate Meals Lowers Postprandial Concentrations of Glucose, Insulin, Leptin, and Ghrelin

Melissa (Kumagai) Nunez

Presented at Experimental Biology Conference in 2009

Capstone projects

Students completing the non-thesis Master of Science in Human Nutrition engage in a variety of capstone projects in conjunction with OHSU staff and faculty and members of the community. Please note that capstone projects completed prior to 2018 were completed as part of the Master of Clinical Dietetics, the former non-thesis degree program. 

Lauren Angelo

Development of an Educational Workbook for Patients of the Harold Schnitzer Diabetes Health Center at Oregon Health and Science University 

Chair, Ashley Klees, RD, CDCES

Nicole Tomasa

Virtual Ongoing Diabetes Support Group for Type 2 Diabetes in Adults

Chair, Serena Oncea, MS, RD

Zednia Linares

Nutrition Education Modules to Support the Management of Adults with Type 2 Diabetes in Lao PDR 

Chair, Joanna Cummings, MS, RD

Class of 2020

Melissa Martutartus, R.D.

Preventing Type 2 Diabetes:  Education as an Intervention for Adolescents with Prediabetes

Mentor, Jaqueline Chen, M.S., R.D. 

Lynnsey Bogash, R.D.

Effect of Registered Dietitian Involvement in Pancreatic Cancer Care Post Pancreatic Resection at Oregon Health & Science University

Mentor, Amanda Bryant, R.D., C.S.O.

Sarah Tracy, R.D.

Improving Bariatric Surgery Patients’ Adherence to Supplements, Lab Draws and Monitoring Micronutrient Deficiencies

Mentor, Bianca Wyatt, R.D.

Class of 2017

Danica Hardwick, R.D.

Acceptability of a Volume-Based Delivery System for Enteral Nutrition

Mentor, Jessie Pavlinac, M.S., R.D., C.S.R.

Jordan Sylvester, R.D.

A Look at Calcium Intake in a Pilot Study Assessing for Patellar Tendinopathy Development in Collegiate Men and Women Basketball Players

Mentor, Diane Stadler, Ph.D., R.D.

Caitlyn Dempsey, R.D.

The FOoD (Fatty acid Oxidation O Disorder) Kitchen: A Cookbook

Mentor, Melanie Gillingham, Ph.D., R.D.

Ashley (Hilbert) Meyering, R.D. 

Impact of Weight Loss on Grip Strength in Head and Neck Cancer Patients Receiving Radiation Therapy

Mentor, Julie McGuire, M.S., R.D.N.

Kelly Falter, R.D. 

Assessment of Nutrition Education Handouts for Post-Renal Transplant Patients

Mentor, Maureen McCarthy, M.P.H., R.D.

Class of 2011

Kelly Martin, R.D. 

Overcoming Feeding Problems in Children with Cerebral Palsy: Experiences and Perceptions from Parents

Mentor, Elizabeth Adams, Ph.D., R.D.

Class of 2008

Eugenia Bezzerides, R.D. 

A Literature Review to Examine Potential Health Hazards of Soy Consumption

Mentor, Sonja Connor, M.S., R.D.

Caitlyn Dempsey, Melanie Gillingham

Impact of Weight Loss on Hand Grip Strength in Head and Neck Cancer Patients Receiving Definitive Radiation Therapy

Ashley Hilbert, John Holland, Julie McGuire

Oncology Nutrition Connection. 2017; 24(4): 10-16  

Kelly Falter, Maureen McCarthy, Julie McGuire

Renal Nutrition Forum. 2015; 34(1): 1-6

Impact of Weight Loss on Handgrip Strength in Head and Neck Cancer Patients Receiving Radiation Therapy

Ashley Hilbert

Poster presented at the 3rd Biennial Oncology Nutrition DPG Symposium in 2016, Poster Award of Excellence for Research (winner)

Family Cookbook for Fun, Wellbeing, and Better Nutrition The Capstone

The “Cooking Together Cookbook” is a response to child nutrition challenges that supports an environment where children and parents can learn and enjoy cooking activities together with the goal of improving child/parent relationships, child mental health, and nutrition. Casey McManus created the cookbook as her Capstone project by first examining existing literature for the obstacles that children face in accessing nutritional food. Inspired by the scholarship, she created 16 seasonally inspired recipes and activities that emphasize sensory learning and food literacy components to engage children and their families in fun ways to celebrate nutritious and inspired collaborative cooking.

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New Pinellas middle school with focus on healthy living welcomes students for first day

ST. PETERSBURG, Fla. — There’s nothing like the first day of school at a brand new school.

Mangrove Bay Middle School, more formally known as the Mangrove Bay Middle School Health and Wellness Leadership Academy, opened its doors to students for the first time Monday morning.

The school replaces the former Riviera Middle School that closed permanently in 2008.

What You Need To Know

Mangrove bay middle shares part of its campus with speer ymca school includes new track and physical fitness spaces through ymca partnership   curriculum includes culinary classes where students use on-site garden fully enrolled for first day .

The new magnet middle school has a focus on healthy living. It shares a campus with Speer YMCA which opened in 2023 and through the new partnership provides resources to students like a swimming pool, cycling equipment, and dance rooms.

Roughly one-third of the facility is shared between the YMCA and the new middle school.

The school is led by principal Brett Patterson, who has been working on hiring staff and getting it ready for the better part of a year. The school has a dedicated kitchen that Patterson calls the Family and Consumer Science Classroom, where students will not only learn cooking and nutrition, but use vegetables they will grow at an on-site garden.

Patterson says 100 students will also have an additional Physical Education class each day.  The new track and adjoining sportsplex will be used by all students, but some more than once a day.

Congratulations Mangrove Bay Middle School. With this morning’s ribbon cutting, the south county’s magnet program and Health and Wellness Academy will welcome students in four days! Thank you to the Y and our community partners. #PCSProud pic.twitter.com/E5cscHYP3M — Superintendent Kevin Hendrick (@PinellasSuper) August 8, 2024

“What I’m looking forward to most is having all of our plans come to fruition and be able to provide that support and experience for our students,” Patterson said.

Eight grade students will complete a capstone project to conclude their time at Mangrove Middle and will have to do something health or wellness related in the community, and then use the school’s new TV production studio to create a digital portfolio.

Patterson says the school is application based for south Pinellas County but students who live nearby and those funneling out of Lakewood Elementary’s similar program will get priority. For the first day of the 2024-2025, the school is fully enrolled at maximum capacity.

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State’s Poet Laureate Awarded Fellowship for Billboard Project Highlighting Michigan Poetry

August 13, 2024

LANSING – Michigan poet laureate Nandi Comer has been awarded $50,000 from a national group to launch a statewide billboard campaign celebrating contemporary Michigan poetry.

The billboards will feature excerpts of the works of contemporary Michigan poets.

Comer is one of 22 poets laureate in communities across the country to receive fellowships from the Academy of American Poets, which is funded by the Mellon Foundation.

“Ms. Comer has brought diverse poetry to schoolchildren and adults in our state, which has helped us make progress toward Goal 2 of Michigan’s Strategic Top 10 Education Plan , to improve early literacy achievement,” said State Superintendent Dr. Michael F. Rice. “I look forward to seeing her bring attention to other great Michigan poets through the Academy of American Poets fellowship.”

The billboard campaign is expected to begin in the fall. The fellowship will help Comer with her Poet Laureate Program capstone project to highlight Michigan poets and poetry on billboards.

She is working with King Media to create graphics with three poets, Ms. Brittany Rogers of Detroit, Mr. Jonah Mixon-Webster of Flint, and Mr. M. Bartley Seigel of Houghton. An excerpt from one of their poems will be highlighted on billboards in highly trafficked pedestrian areas in the Upper Peninsula, the Flint area, and Detroit.

On the billboard there will be a QR code that will take readers to the poem that will be housed on www.Michigan.gov/PoetLaureate , along with a biography and photo of the poet.

“Ms. Comer continues to elevate the voice of Michigan poetry, spoken word, and the literary arts,” said State Librarian Mr. Randy Riley. “Seeing her recognized on the national level is a testament to both her incredible skills and the value of Michigan poets.”

The Michigan Department of Education (MDE) selected Comer , an award-winning poet, as the Michigan poet laureate in 2023. Over the years, Comer has been dedicated to youth development by serving as a writer-in-residence in Detroit Public Schools Community Districtand community centers. She has also worked in collaboration with organizations, including Y Arts at YMCA of Metropolitan Detroit and InsideOut Literary Arts Projects. Comer served as a curriculum developer and youth curriculum consultant for various arts organizations and in 2018 received the William Wiggins Award for Outstanding Teaching at Indiana University.

She is the author of “American Family: A Syndrome” and “Tapping Out.”

“It is an incredible honor to be recognized among this list of such talented and accomplished poets laureate,” Comer said. “I am proud to be included in this group that represents some of the creative and passionate advocates of poetry in the field. The Academy of American Poets Award will support my goal of highlighting the great work of our poets around the state. I can't wait to see their beautiful words on display.”

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2024 Puerto Rican Festival New Haven

Presented by Puerto Ricans United & CT LEAD

The 2024 Puerto Rican Festival will be presented by the Puerto Ricans United & CT LEAD and held on the New Haven Green, August 10th from 1:00 to 9:00 PM.

The Alzheimer's Disease Research Center (ADRC) will have a staffed table ready to answer questions and provide information on Alzheimer's disease, brain health and clinical research trials.