ACAD
41.73
+1.87
+4.69%
AEMD
6.5
-0.05
-0.76%
APRI
1.68
+0.01
+0.6048%
ARNA
4.535
+0.235
+5.465%
ATEC
1.38
0.00
0.00%
CNAT
5.1
-0.01
-0.20%
CRXM
0.331
-0.046
-12.1984%
CYTX
0.553
-0.007
-1.2321%
DXCM
79.89
+0.79
+1.00%
GNMK
9.1
0.00
0.00%
HALO
22.43
+1.19
+5.60%
ILMN
217.58
+3.6
+1.68%
INNV
0.12
0.00
+3.00%
INO
8
+0.01
+0.13%
ISCO
0.05
0.00
+9.88%
ISIS
57.26
+1.21
+2.16%
LGND
100.82
+4.02
+4.15%
LPTN
0.25
-0.01
-3.77%
MBVX
2.35
+0.02
+0.86%
MEIP
1.72
+0.02
+1.18%
MNOV
3.96
-0.01
-0.25%
MRTX
31.53
+0.67
+2.17%
MSTX
0.485
+0.015
+3.2780%
NBIX
47.58
+1.77
+3.86%
NUVA
47.64
+0.04
+0.08%
ONCS
6.315
-0.105
-1.636%
ONVO
3.68
+0.03
+0.82%
OREX
4.91
+0.37
+8.15%
OTIC
23.26
+2.16
+10.24%
QDEL
23
+0.15
+0.66%
RCPT
188.3
+12.3
+6.99%
RGLS
10.8
+0.69
+6.82%
RMD
56.42
+0.98
+1.77%
SCIE
0.019
+0.001
+4.9180%
SPHS
0.795
-0.015
-1.8148%
SRNE
17.52
+0.95
+5.73%
TROV
9.99
+0.76
+8.23%
VICL
0.7
0.00
0.00%
ZGNX
1.65
+0.03
+1.85%
ACAD
41.73
+1.87
+4.69%
AEMD
6.5
-0.05
-0.76%
APRI
1.68
+0.01
+0.6048%
ARNA
4.535
+0.235
+5.465%
ATEC
1.38
0.00
0.00%
CNAT
5.1
-0.01
-0.20%
CRXM
0.331
-0.046
-12.1984%
CYTX
0.553
-0.007
-1.2321%
DXCM
79.89
+0.79
+1.00%
GNMK
9.1
0.00
0.00%
HALO
22.43
+1.19
+5.60%
ILMN
217.58
+3.6
+1.68%
INNV
0.12
0.00
+3.00%
INO
8
+0.01
+0.13%
ISCO
0.05
0.00
+9.88%
ISIS
57.26
+1.21
+2.16%
LGND
100.82
+4.02
+4.15%
LPTN
0.25
-0.01
-3.77%
MBVX
2.35
+0.02
+0.86%
MEIP
1.72
+0.02
+1.18%
MNOV
3.96
-0.01
-0.25%
MRTX
31.53
+0.67
+2.17%
MSTX
0.485
+0.015
+3.2780%
NBIX
47.58
+1.77
+3.86%
NUVA
47.64
+0.04
+0.08%
ONCS
6.315
-0.105
-1.636%
ONVO
3.68
+0.03
+0.82%
OREX
4.91
+0.37
+8.15%
OTIC
23.26
+2.16
+10.24%
QDEL
23
+0.15
+0.66%
RCPT
188.3
+12.3
+6.99%
RGLS
10.8
+0.69
+6.82%
RMD
56.42
+0.98
+1.77%
SCIE
0.019
+0.001
+4.9180%
SPHS
0.795
-0.015
-1.8148%
SRNE
17.52
+0.95
+5.73%
TROV
9.99
+0.76
+8.23%
VICL
0.7
0.00
0.00%
ZGNX
1.65
+0.03
+1.85%
Home » Archive by Category

UCSD News

Staff Members Honored for Care and Commitment at Employee of the Year Awards

May 28, 2015 – 6:00 am

Angel Huerta is the first person parents and children see in the morning, greeting each family by name and a big smile. As head of food services at the UC San Diego Early Childhood Education Center, he is responsible for preparing and distributing three meals a day to more than 200 children, taking special care to monitor any food allergies. He is known as “Mr. Angel” by the children, who range in age from 3 months to 6 years, and helps enrich their understanding of healthy food.

UC San Diego Health System Names Jacobs Medical Center Pavilion in Honor of Evelyn and Ernest Rady

May 21, 2015 – 6:00 am

“My father was an OB/GYN,” said Ernest Rady, one of San Diego’s most prominent philanthropists and business leaders. “When a woman would come in and say, ‘Thank you doctor, you saved my life,’ my father said it was like making a million dollars. He instilled in me the thought that helping others is fruitful.”

UC San Diego Health System Names Jacobs Medical Center Pavilion in Honor of Evelyn and Ernest Rady

May 21, 2015 – 6:00 am

“My father was an OB/GYN,” said Ernest Rady, one of San Diego’s most prominent philanthropists and business leaders. “When a woman would come in and say, ‘Thank you doctor, you saved my life,’ my father said it was like making a million dollars. He instilled in me the thought that helping others is fruitful.”

UC San Diego Health System Names Jacobs Medical Center Pavilion in Honor of Evelyn and Ernest Rady

May 21, 2015 – 6:00 am

“My father was an OB/GYN,” said Ernest Rady, one of San Diego’s most prominent philanthropists and business leaders. “When a woman would come in and say, ‘Thank you doctor, you saved my life,’ my father said it was like making a million dollars. He instilled in me the thought that helping others is fruitful.”

UC San Diego Health System Names Jacobs Medical Center Pavilion in Honor of Evelyn and Ernest Rady

May 21, 2015 – 6:00 am

“My father was an OB/GYN,” said Ernest Rady, one of San Diego’s most prominent philanthropists and business leaders. “When a woman would come in and say, ‘Thank you doctor, you saved my life,’ my father said it was like making a million dollars. He instilled in me the thought that helping others is fruitful.”

Recipe for Wellness

May 14, 2015 – 6:00 am

What if there were a nearly universal prescription for better health, one that could save untold thousands of lives annually, lower health care costs and even help shrink the nation’s carbon footprint?

Serving Up Support for the Hungry

May 14, 2015 – 6:00 am

“Just announced call to dinner.” This key phrase jumpstarts commotion in the kitchen, everyone picking up the pace as though on fast forward. “Let’s get to work,” says Vaughn Vargus, executive chef at UC San Diego to his culinary team. The cold spring pea gazpacho is carefully ladled into 20 neatly aligned bowls, then the curly-q crème fraiche is added, and lastly, a fresh herb salad is placed perfectly in the center. After snapping a quick photo of the finished product, the first course is whisked away to the awaiting guests.

Recipe for Wellness

May 14, 2015 – 6:00 am

What if there were a nearly universal prescription for better health, one that could save untold thousands of lives annually, lower health care costs and even help shrink the nation’s carbon footprint?

Serving Up Support for the Hungry

May 14, 2015 – 6:00 am

“Just announced call to dinner.” This key phrase jumpstarts commotion in the kitchen, everyone picking up the pace as though on fast forward. “Let’s get to work,” says Vaughn Vargus, executive chef at UC San Diego to his culinary team. The cold spring pea gazpacho is carefully ladled into 20 neatly aligned bowls, then the curly-q crème fraiche is added, and lastly, a fresh herb salad is placed perfectly in the center. After snapping a quick photo of the finished product, the first course is whisked away to the awaiting guests.

Serving Up Support for the Hungry

May 14, 2015 – 6:00 am

“Just announced call to dinner.” This key phrase jumpstarts commotion in the kitchen, everyone picking up the pace as though on fast forward. “Let’s get to work,” says Vaughn Vargus, executive chef at UC San Diego to his culinary team. The cold spring pea gazpacho is carefully ladled into 20 neatly aligned bowls, then the curly-q crème fraiche is added, and lastly, a fresh herb salad is placed perfectly in the center. After snapping a quick photo of the finished product, the first course is whisked away to the awaiting guests.