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On Sunday, the Arizona Insect Festival drew thousands to the University of Arizona Environment and Natural Resources 2 Building, where interactive exhibits, insect talks, and mealworm salsa demos educated families about bugs' roles in the ecosystem while volunteers hope to secure more sponsors for future events.

TUSD has begun a $13 million project to install security cameras and door access readers (pilot sites include Sahuaro High, Miller Elementary, Hudlow Elementary and Safford K-8) to improve campus safety.

The two-year initiative, funded by a voter-approved bond, will enhance security for students and staff.

University of Arizona suspended six fraternities and paused most other activities following misconduct allegations.

Officials said the decision, made during an ongoing investigation, aims to address campus concerns.

A University of Arizona administrator addressed faculty concerns today about an 18.5% drop in first-year undergraduate enrollment for fall 2026, noting that the decline does not signal a reduction in overall enrollment.

The University of Arizona suspended all fraternity activities for 21 IFC chapters but allowed club business meetings after multiple misconduct reports emerged, and all fraternity advisors must attend a mandatory meeting (6 p.m. tonight at Bear Down Gym) during the ongoing investigation.

Interfaith Community Services is running its October food drive to collect holiday food items for families in need, with free food boxes set for Tuesday from 8:30–10 a.m. at Connection Pointe Church + additional drop-off events planned at local sites.

The University of Arizona earned high international rankings from ShanghaiRanking Consultancy for several programs.

The library and information science program ranked No.4 globally + No.3 in the U.S. while earth sciences, water resources, ecology and communication studies also received top marks.

At El Tacoson (food truck near rodeo grounds), chef Alejandro Leyva prepares the popular papa asada with baked potato, grilled chuck steak, cheese and green chile.

His dish celebrates traditional Sonoran flavors and offers Tucson a taste of home.