![]() ![]() “If I put a white rooster with a red hen, sometimes they all come out white, sometimes they come out as a hodgepodge,” said Siegel of his thinking at the time. ![]() Siegel’s poultry interests started when he began to ask “why” as a child on his family’s 35-acre farm in Connecticut. The award has been under the stewardship of American Association for the Advancement of Science since 2017. Those include the development of life-saving medicines and treatments, game-changing social and behavioral insights, and major technological advances related to national security, energy, the environment, communications, and public health. Since 2012, the Golden Goose Award has recognized researchers whose federally funded work has resulted in breakthroughs with tremendous human and economic benefits. So basically, my product has been the people that have passed through my lab.” And they’ve gone on and into the world with this knowledge too. “Those are the people we could have never had the lines without. “It’s an award that I’m receiving for all the colleagues, technicians, and students that worked the lines,” Siegel said. This fall, Siegel’s lifelong passion and career have earned him another mark – The Golden Goose Award. In 2010, he was inducted into the American Poultry Industry Hall of Fame. He’s worked with scientists from around the world and has published hundreds of studies on the subject, such as like the evolution of chickens and the role of genetic adaptations in domestication. Since he began at Virginia Tech in 1957, Siegel has developed pedigree lines of chickens and explored genetics in ways that have shaped the poultry industry’s understanding of the biological effects of breeding for desirable traits. I got the scars to prove it.”ĭuring his 60-plus years of poultry research, the University Distinguished Professor and active professor emeritus in the School of Animal Sciences has also left his mark on the field of poultry genetics. “They may depend on me for their food and water, and you know some of them are nice, but every so often they can take a chunk out. “They’re not all kind to me,” said Siegel. Paul Siegel’s coworkers definitely have left their marks on him.
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