Other NM universities announcements

July 24 is National Tequila Day and Aggie fans can soon get their salt and limes ready to top off their tequila cocktails, say cheers, or simply enjoy on the rocks, with the latest New Mexico State University licensed product — Tepozán Tequila: The Crimson Edition.

The recent collaboration is between NM State Athletics and Tepozán Tequila with Matthew Hechter, owner and NMSU alumnus, and his co-founder Chris Brandon. Fans can get their first taste of the tequila during a launch event from 5 to 9 p.m. Thursday, August 8, at Elephant Ranch, located at 3995 W. Picacho Ave. in Las Cruces.

Marketing can serve as a powerful catalyst for building a business or brand, but there's a depth of strategic intricacies beyond what initially meets the eye. One faculty member in the College of Business has been deep diving within the field of strategic marketing, thanks to his entrepreneurial background and interest in strategic issues.

K.T. Manis, an assistant professor of marketing, has been with the College of Business since 2022, but his research didn't start there. "The role of technology and innovation adds a unique dimension to my work – a passion I've cultivated over the years."

Registration is now open for the inaugural New Mexico Startup Forum, hosted by Arrowhead Center at New Mexico State University.

The forum will take place Sept. 4 and 5 at the Isleta Resort and Casino, 11000 Broadway Boulevard Southeast in Albuquerque. All early-stage startup businesses and innovators in New Mexico are encouraged to attend.

The forum will offer diverse programming designed to benefit entrepreneurs at all stages. Highlights include:

Thanks to a team effort led by alumni from New Mexico State University's College of Agricultural, Consumer and Environmental Sciences, green chilelovers based near the nation's capital will soon be able to get their chile fix.

For the second consecutive year, the Sam Steel Council will trek more than 2,000 miles from Las Cruces to the Washington, D.C., area to bring hundreds of pounds of fresh, authentic Hatch-grown green chile to Aggies who once called New Mexico home.

Jay Lillywhite, a professor in the Department of Agricultural Economics and Agricultural Business at New Mexico State University, has been named associate dean and director of the Agricultural Experiment Station in the College of Agricultural, Consumer and Environmental Sciences.

Lillywhite had been serving as interim associate dean for AES since January and was selected for the role permanently effective July 1. In this role, Lillywhite works closely with college and university administrators, faculty and staff in the College of ACES, and university stakeholders.

The Amy Goldman-Fowler Teaching Garden, part of New Mexico State University's Chile Pepper Institute, is now open for self-guided tours.

The quarter-acre garden, housed at NMSU's Fabián García Science Center in Las Cruces, 113 W. University Ave., is open for self-guided tours from sunrise to sunset seven days a week throughout chile-growing season. It features 140 different varieties of chile peppers that showcase the various culinary uses of chile in New Mexico and around the world.

New Mexico State University Global Campus is expanding its microlearning program in response to increasing demand for flexible, industry-relevant education. This expanded offering now includes a broader range of courses designed to equip professionals with the skills needed to thrive in today's job market.

The rise of microcredentials is driven by the need for specific, up-to-date skills that align with the rapidly evolving job market.

"Our microlearning courses are developed in collaboration with industry experts, ensuring that students acquire the relevant skills necessary to excel in their careers," said Andrew Sedillo, director of Microcredentials Instructional Design at NMSU Global. "We aim to make education more accessible and directly applicable to current market demands."

Clad in a hairnet and white coat, Eva Cortes-Monroy walked across a refrigerated meat lab on New Mexico State University's Las Cruces campus. She stopped before the bright red cattle carcasses hanging from the ceiling and began taking notes.

Cortes-Monroy, an undergraduate student studying agricultural economics and agricultural business, examined the massive beef cuts for quality and yield grade, using the skills she learned as a member of NMSU's recently relaunched meat judging team.