UConn Today – It was perhaps predestined that Sean Maloney would love hot sauce, because his mother had such strong cravings during pregnancy that she ate it straight out of the packet.
“By age 10, I was putting hot sauce on everything, even pancakes,’’ Maloney says.
Today, Maloney is the founder and owner of 13 Stars Hot Sauce, a veteran-owned small business with six sauces “ranging from mild to wild.”
UConn Today – On a Wednesday afternoon in late April – tucked inside a quiet brick building in Hartford’s Frog Hollow neighborhood, just a few blocks from the shining gold dome of Connecticut’s State Capitol building – a celebration took place.
On the third floor of The Lyceum – an historic site that at different times in its past housed a box manufacturing company, a punk rock dance club, and a roller-skating business – there were balloons, and there was music. Drinks and hors d’oeuvres. Smiles and handshakes and hugs passed around.
UConn Today – The Innovation Quest (iQ) entrepreneurship competition crowned five new champions on April 20, with innovations that included a novel manufacturing innovation, a system for making tuition payments easier, and tool to help protect creative endeavors from being usurped by AI.
The students ranged from a second-semester freshman to a ready-to-graduate Ph.D. candidate. Together, they shared $35,000 in prize money.
UConn Today – Sean Howard ’29 (BUS) is not a code writer or a programmer.
He doesn’t have a background in computer science, and he comes from a family of teachers, not engineers.
But the first-year School of Business student from Branford, who hasn’t settled on his major quite yet, is an entrepreneur, which means that he tends to look at the world around him with an entrepreneurial mindset – seeing a need, and then trying to meet that need with a solution.
And in his first semester at UConn Storrs, he found a need.
UConn Today – If it hadn’t been for UConn’s Innovation Quest (iQ) entrepreneurship program, Keegan Jalbert ‘23 (CLAS) would still be debating when to start his own business.
Instead, the entrepreneur and graduate student in nutritional sciences is making great progress with his company called AccessFlora. He has purchased a food trailer, and in the spring will launch his Reef-to-Table service that will cater oysters at weddings and other events.
UConn Today – UConn’s reputation as an entrepreneurship academic powerhouse climbed significantly in the 2026 rankings released Nov. 12 by The Princeton Review and Entrepreneur.
The results were based on 40 data points including academic offerings, faculty credentials, experiential learning, mentorship, and more.
UConn Today – As UConn continues to expand opportunities for students to explore innovation and entrepreneurship, Michelle Cote has been named interim director of the Peter J. Werth Institute for Entrepreneurship and Innovation.
UConn Today – SeaSol Technologies, a startup that is converting seaweed into compostable food packaging to replace plastic, was the grand prize winner at the Wolff New Venture Competition last week.
CEO Yidan Zhang, a UConn Ph.D. candidate, was exuberant at receiving the top award, which includes $30,000 prize and $5,000 in pro-bono services from Wolff Financial Group.
UConn Today – If you ask U.S. Army Major (Ret.) Henry H. Washington III ’21 EBV about the experiences that set him up for success as a youngster, he will credit three things:
Today he is the Founder and CEO of the Henry H. Washington 3 Foundation, which serves to better the lives of children, teens and young adults in metro Atlanta. The foundation offers a wide range of services, but is particularly focused on helping youth find a career path, stay out of trouble, and serve the community.
UConn Today – UConn’s Connecticut Center for Entrepreneurship and Innovation (CCEI) has received the Outstanding Contributions to Venture Creation Award at the 2025 Global Consortium of Entrepreneurship Centers Conference in Calgary, Canada.
The award honors a university center that demonstrates excellence in supporting the launch and growth of startups through innovative programs such as competitions, incubators, and accelerators. Selection is based on program impact, outcomes, and community engagement.