Stroud Water Research Center
Ficklin, D., C. Kelleher, E.V. Bergan, D.T. Myers, S. Adelsperger, and E. Hardman. 2023. Hydrological Processes 37(2): e14822.
The scarcity of drinking water is beginning to capture the world’s attention but a radical source of water might just be found in one of Earth’s driest places.
With help from the Stroud Center, community scientists and watershed groups are measuring the impact of salt pollution on fresh water and taking action.
The Farm at Doe Run produces some of Pennsylvania’s most sought-after creative cheeses, including the Mayfly, a Camembert-style cheese with a bloomy rind.
Enhance your soils and local water quality by bringing the principles of regenerative agriculture to your home garden.
Stroud Water Research Center educators hosted their second hybrid merit badge program for Scouts BSA this fall using an improved online learning platform.
Alowaifeer, A.M., S. Clingenpeel, J. Kan, P.E. Bigelow, M. Yoshinaga, B. Bothner, and T.R. McDermott. 2023. Environmental Toxicology and Chemistry 42(1): 225–241.
From Pennsylvania to Costa Rica, road salt to wildlife, rewind our top UpStream Newsletter stories of 2022.
Students and educators in the Shenandoah Valley explored watershed science with our mobile lab, learning how their actions impact the Chesapeake Bay.
The man behind Freshwaters Illustrated inspired guests of a recent Joan and Dick Stroud Memorial Lecture and local students to protect freshwater ecosystems.