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Tacoma Rescue Mission Executive Director and PLU alumnus Duke Paulson on adapting through the pandemic Posted by: Marcom Web Team / July 13, 2020 July 13, 2020 By Lora ShinnMarketing & Communications Guest WriterDuke Paulson ‘93 graduated from PLU in 1993 with a major in biology and a minor in psychology. While at PLU, he was on the swim and rowing teams, played soccer for a bit, and was heavily involved in Young Life. Today, he's executive director of Tacoma Rescue Mission where COVID-19 has

, participating in campus clubs, and volunteering at the PLU Food Pantry.  “I am really grateful for all that Act Six has provided,” Mosa said. “It helped me connect to professional leaders … and helped to train me and provide me with strategies to help me succeed in my college career and in my future career.” Read Previous PLU professors and students dive deep into the psychology of the pandemic Read Next On the road to D.C., Lummi Nation carvers bring fight to save indigenous lands to PLU COMMENTS*Note: All

, psychology major & internship with the Dean of Students Office COMMENTS*Note: All comments are moderated If the comments don't appear for you, you might have ad blocker enabled or are currently browsing in a "private" window. LATEST POSTS Collective Action Rooted in Reciprocity October 23, 2024 A family with a “Bjug” legacy of giving and service September 27, 2024 PLU hosts the 14th Annual Lutheran Studies Conference: Celebrating Cecelia Svinth Carpenter, Indigenous education and tribal sovereignty

, and psychology. Exploring the when, what, and why of labile metabolite production and excretion by marine microorganisms “These organisms are tiny, but they are diverse and abundant, and their cellular activities all add up together to control how much carbon makes it into the deep ocean, where it is stored for thousands of years or even longer,” said Professor Boysen. “We use analytical organic chemistry tools, such as gas-chromatography mass spectrometry, to measure the molecules that microbes

, quin-what?’ Katye Griswold’s ’13 perspective on food drastically changed after reading a diet book written by Rory Freedman and Kim Barnouin during her sophomore year. More On the opposite end of the college food spectrum, is psychology major Katye Griswold ’13, who has also lived off campus for more than a year. She’s arguably one of the more ambitious aspiring chefs among her peers. “I have a go to meal for like a month and then I change it,” Griswold said. “Sometimes it’s pasta with whatever I