Every day across campus, Tigers combine their creativity with groundbreaking research to push the boundaries of education and scholarship. At Mizzou, an ice cream parlor can also be a cutting-edge laboratory, and a floral shop can be a thriving classroom as well as a successful business. This capacity to bridge disciplines and forge new innovations inside and outside the classroom is what makes our community —and their successes —Mizzou Made.

On this week’s Inside Mizzou podcast, Chancellor Cartwright talks with two students in MU’sCollege of Agriculture, Food and Natural Resources: Emily Koch is a junior majoring in agricultural education who works at Tiger Garden, a floral shop run by the Division of Plant Sciences; and Grace Frisella is a junior majoring in food science and nutrition who works at Buck’s Ice Cream, an ice cream parlor run by the Food Science Program. They discuss the ways art, science, entrepreneurship and learning come together at Mizzou to give students the tools they need to excel.

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