University of Richmond Magazine

food on a barbecue grill with molecules
food on a barbecue grill with molecules

What makes smoky, charred barbecue taste so good?

The chemistry of cooking over an open flame
People at the demo kitchen testing out Envee dressing.
Entrepreneurship
When college gets delicious

Jimmy James, ’25, takes you inside as 16 students come together to create, develop, and launch a brand-new product and company their senior year.

A student holding a sign saying
Curriculum Vitae
The health studies boom
Enrollment in health studies is growing quickly. Here’s an inside look at why students are increasingly choosing it and where it’s taking them.

Spiders Near and Far


Jaida Hinds-Clarke headshot
Lives Of Purpose
Main character energy
The Trevor Project's associate instructional designer, Jaide Hinds-Clarke, '20, aims to be the supporting character to her clients' stories.

The Ellwein family at the graduation of daughter Alexa, ’24
Financial Aid
Limitless opportunity
The Ellwein Family Fund was inspired after daughter Alexa's first year in 2020. The fund provides support for first-generation and/or limited-income students.

Eye



Campus News


You can be angry with somebody; you can even not respect somebody; but what you shouldn’t do is think of them as beneath you.
—Professor Monti Datta

Students studying outside on the grass with colorful flowers in foreground
Forum
Economics of financial aid
Investments in financial aid are key to continuing the university’s upward trajectory, writes Kevin F. Hallock, the university’s president.

Sports


JoJo McShane, ’25
Perspective
Retiring at age 21
Midfielder JoJo McShane, ’25, writes about the complicated process of moving forward after the last game of her career in competitive soccer.

More to Explore


Commencement
Peterson Haas, the student speaker at the 2025 undergraduate commencement ceremony, will affirm your faith in today’s Richmond graduates and our shared future.