Kent Keyboard Series Presents Winner of Cleveland Piano Competition
The 2012 Kent Keyboard Series continues at the Hugh A. Glauser School of Music at Kent State University on Sunday, Feb. 19, at 5 p.m. in the Ludwig Recital Hall. The upcoming concert features familiar guest artist Chu-Fang Huang. The series is under the direction of Steinway Artists-in-Residence Jerry Wong and Donna Lee. Both are associate professors in the Piano Division of the School of Music.
Chinese pianist Huang burst onto the concert scene in 2005 as a finalist in the Van Cliburn International Piano Competition and first prize winner of the Cleveland International Piano Competition. Soon thereafter, she won the 2006 Young Concert Artists International Auditions, and has since performed around the world to critical acclaim. She will perform works by Scarlatti, Schubert and Schubert-Liszt.
General seating tickets are $10 per person at the door. Cash or check will be accepted. For more information, call the Concert Hotline at 330-672-3609 or visit http://dept.kent.edu/music.
Ludwig Recital Hall is located in the Music and Speech Center at 1325 Theatre Dr. on the Kent Campus. Parking is free.
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Kent State’s Jewish Studies Program Lunch and Learn Series Continues, Jan. 24
The Jewish Studies Program at Kent State University continues its Lunch and Learn series, where various topics will be discussed, beginning on Tuesday, Jan. 24.
The first event in the Lunch and Learn series for spring 2012 titled “The End: Jewish Views of the Afterlife,” features Benjamin D. Sommer, Ph.D., award-winning author and professor at The Jewish Theological Seminary. The lecture will begin at noon in Room 315 of the Kent Student Center. The event is free and open to the public. Bring your lunch, and dessert and beverages will be provided.
“The Jewish Studies Program is excited about bringing learning opportunities to our community,” says Chaya Kessler, director of Kent State’s Jewish Studies Program.
Sommer teaches Bible and Ancient Semitic Languages at the Jewish Theological Seminary. Sommer will be spending this year as a Fellow at the Tikvah Center for Jewish Law and Civilization. Previously, Sommer served at Northwestern University as the director of the Crown Family Center for Jewish Studies.
This program is in collaboration with the Siegal College of Judaic Studies. The Lunch and Learn series is supported by a friend of the Jewish Studies Program, anonymously.
For more information regarding Kent State’s Jewish Studies Program or Lunch and Learn, call Kessler at 330-672-8926 or visit www.kent.edu/CAS/JewishStudiesProgram.
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Don’t Crack the Ice!
Kent State Alumni Association holds ice skating event on Feb. 11
The Kent State University Alumni Association will hold its Flash Ice Fest event on Saturday, Feb. 11, at the Ice Arena. This event is open to both Kent State University alumni and other members of the public. Flash Ice Fest will be a fun-filled evening of a pizza dinner and pop, ice skating and much more.
Doors open at 6 p.m., when pizza and pop will be served. Following dinner, there will be ice skating from 6:45 to 8:15 p.m.
The cost to attend the event is $7 for adult members of the Alumni Association, and $9 for adult nonmembers. Cost to attend for children (12 and under) of Alumni Association members is $5 and $7 for children of nonmembers. These costs cover pizza, skate rental and ice skating.
Register online at www.ksualumni.org by Feb. 3.
For more information, contact the Kent State University Alumni Association at 1-888-320-5368 or visit www.ksualumni.org.
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The 10th Annual Martin Luther King Jr. Celebration Takes Place Jan. 26
Kent State University will hold its 10th Annual Martin Luther King Jr. Celebration on Thursday, Jan. 26. The theme for this year’s event is “Empowering the Individual, Strengthening the Community.” The event is free and open to the public.
Marc Lamont Hill, Ph.D., activist, social critic and one of the nation’s most notable African-American leaders, will be the keynote speaker at the event. Hill is an associate professor of English education and anthropology at Columbia University, and is an award-winning newspaper columnist and blogger. He is known for his thoughtful perspectives on everything from sexuality to education and religion. Hill’s respected commentary has been featured on NPR, in The Washington Post, Essence and The New York Times, as well as on Fox News where he is a regular contributor.
A cultural celebration of music, word and dance will take place from 1-1:45 p.m., at the Kent Student Center Kiva. The celebration will continue at 2:10 p.m. with a lecture by Hill at the Kent Student Center Ballroom, and the Diversity Trailblazer Awards presentation that will recognize contributions to the promotion of diversity. Signing of Hill’s book, Beats, Rhymes and Classroom Life: Hip-Hop Pedagogy and the Politics of Identity, and reception will follow at 4 p.m. on the Ballroom balcony. The book is now available for purchase at the University Bookstore, and will also be sold from 1-2 p.m. on Jan. 26, prior to his speech.
An ASL interpreter will be present, and the event will be streamed live for Regional Campuses.
Registration tables will be available at the Kent Student Center on Jan. 23, 24 and 25, from 11 a.m. to 2 p.m., for faculty, staff and students interested in signing up for Kent State’s “100 Commitments” initiative that provides learning experiences about diversity and inclusion.
For more information, visit www.kent.edu/diversity/news/index.cfm or call 330-672-8563.
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The Game of Life Interactive Inequality Simulation Set for Jan. 24
Event marks Martin Luther King Jr. Celebration at Kent State
The Game of Life, an interactive inequality simulation, will take place on Tuesday, Jan. 24, at 5 p.m. in Room 313 at the Kent Student Center. This event is open to all Kent State faculty, staff and students, and is meant to be an immersion-style game played with real people, real emotions, but fake money.
The Game of Life event is part of activities marking Kent State’s Martin Luther King Jr. Celebration. The event is co-sponsored by the LGBTQ Student Center, Student Multicultural Center, Office of Global Education, Women’s Center, Residence Services, Upward Bound, Police Services, Student Accessibility Services, Center for Student Involvement, Pride! Kent and Black United Students.
“The Game of Life is similar to the board game, but acted out by the participants and the simulation actors. It is a way for individuals within our community to gain a greater awareness of the inequality that exist within our society. It is really a hyper-play on the stereotypes and acts of discrimination that occur around issues of sexuality, gender, race and ability level,” says N. J. Akbar, interim director of Kent State’s Lesbian, Gay, Bisexual, Transgender and Queer Student Center.
Since there will be several cohorts going through the simulation, participants are urged to arrive between 5 and 6 p.m.
For more information about this event, contact Akbar at email@example.com.
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Kent State’s LGBTQ Center Announces Ally Training on Feb. 3 for Faculty and Staff
Kent State’s Lesbian, Gay, Bisexual, Transgender and Queer (LGBTQ) Student Center will hold an ally training workshop for Kent State faculty and staff on Friday, Feb. 3, from noon to 2:30 p.m. in Room 204 at the Kent Student Center.
The advanced workshop will explore lesbian, gay, bisexual and transgender issues and common misconceptions, with the ultimate goal of creating a group of trained allies at Kent State to make the campus environment more welcoming for all people, regardless of gender identity or gender expression.
“Ally training is for members of the community who desire to commit themselves to being an ally, in a non-judgmental way, for all people who identify along the spectrum of sexual identity,” says N.J. Akbar, interim director of Kent State’s Lesbian, Gay, Bisexual, Transgender and Queer Student Center. “These sessions will include strategies on how to respond to students or colleagues who ‘come out,’ and to identify known resources in the area. Faculty and staff members will have the opportunity to develop a personal ‘plan of action’ on ways they will further commit to supporting the LBGTQ community.”
Click here to register for the Feb. 3 workshop.
For more information about the workshop, contact the LGBTQ Student Center at 330-672-8008 or email firstname.lastname@example.org.
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Encourage Your Students to Attend the Study Abroad Fair on Jan. 25
The Office of Global Education will hold a Study Abroad Fair on Wednesday,
Jan. 25, from 11:30 a.m. to 2:30 p.m. on the second floor of the Kent Student Center.
The Study Abroad Fair helps students learn more about the education-abroad programs available to them in their majors or colleges.
Students can enter to win a $1,000 scholarship and other prizes. They can also earn 500 FlashPerks by attending. Encourage your students to check out the event.
For more information about the fair, contact Jessica Cohen at email@example.com.
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Kent State University Dining Services Hosts “Kent’s Culinary Stars” – A Series of Chef Demonstrations
Beginning Jan. 26, Kent State Dining Services will host a series of food demonstrations at the Eastway private dining room, showcasing executive chefs from across the Kent Campus. Food demonstrations are open to students, faculty and staff, and will take place at 5 p.m., with taste samples provided.
“Chef demonstrations are a great way for people to meet our culinary team, as well as learn how to prepare food from scratch at home,” says Rich Roldan, Dining Services director.
Each chef has a wide variety of culinary experience that helps cultivate an individual style. Each demonstration will feature items made from scratch, teaching audience members how to do same at home.
“We love to cook and we want everyone to experience the joy of cooking,” says John Goehler, certified executive chef/senior associate director of Dining Services. “Our demonstrations will feature great meal ideas that are perfect for family dinners and Saturday night get-togethers with friends.”
Free Food Demo Dates:
Jan. 26 Aarron Stickler, BBQ Sauce with Damon’s Pulled Pork and house-made coleslaw
Feb. 2 Michael Fiala (Schwebel Meatloaf Special )
Feb. 9 Zou Kawahji (Hummus, Tabouleh, Grape Leaves)
Feb. 16 Lana Bodnar (Alfredo Sauce with Pasta and Tossed Salad)
Feb. 23 Christian Booher (Mac-n-Cheese with Tuna and Fresh Spinach)
March 1 Claudia Peck (Vegan and Gluten-Free Pizza)
March 8 Susan Guel (Decorating Cakes and Cookies) (to be held from 12 – 1:30 p.m. in the bake shoppe at Beall Hall)
March 15 Erin Bulat (Chicken Couscous Soup)
April 5 Michael Fiala (Cream of Onion Soup)
April 12 Zou Kawahji (Chicken Fontina)
Meet our Chefs
Michael Fiala, Executive Chef of the Schwebel Room
Fiala is a Kent State University alumnus with a B.S. in biology (1996), who then went on to pursue a degree from the Culinary Institute of America (1998). His experience led him to work at great restaurants in Northeast Ohio, including Inn at Turner’s Mill, Moxie, Fire Food and Drink, The River Brasserie and Bar. Fiala loves his job because it is one of the few professions that mix craft and art. He recognizes the immense sense of trust that a customer transfers to him to provide them with nourishment, enrichment, enlightenment and entertainment, all on the same plate. As a child, Fiala appreciated food – everything from growing and cultivating, preparing and dining and the waxing nostalgic about great meals and culinary adventures. He believes that the industry was calling him at an early age. He attempts to make everything from an inexpensive trip to the grocery store.
Susan Geul, Executive Pastry Chef for the Kent State Bake Shoppe
A graduate of The University of Akron’s culinary arts program, Geul served as the executive pastry chef at restaurants like The Inn at Turner’s Mill, Baricelli Inn, Blue Canyon and The Bertram. She also made Mitchell's homemade ice cream and baked bread for the Western Reserve Bread Company. She loves her job because it allows her to be creative and each day is different from the next. Geul became interested in becoming a pastry chef because she has a severe sweet tooth and enjoys trying new desserts. Her specialty is a new rendition on old favorites. Her demo will be on how to make something as simple as a cupcake a creative fun process with unlimited ideas. Susan’s dessert was featured on the front cover of Cleveland Magazine, and she was a chef model for the Chef Wear catalog.
Erin Bulat, Executive Chef for Kent Market
Bulat is a graduate of the Pennsylvania School of Culinary Arts, as well as a member of the American Culinary Federation. She has a diverse background working at the Ritz Carlton, the Harraseeket Inn in Freeport, Maine, and most recently with Sodexo at University Hospitals. She loves what she does and likes seeing people enjoy the dishes she creates. Her culinary skills were sparked at an early age when she watched and cooked with her grandmother.
Aaron Stickler, Executive Chef at Damon’s Grill
Stickler earned his degree from the Pennsylvania School of Culinary Arts in specialized technology: fine cuisine. Aaron enjoys his job because he gets to meet new people and eat new foods all the time. Stickler very rarely experiences the same day twice, meaning even in the same kitchen, there is potential for new situations every day. He considers the chef business a great social network that has yielded positive results and became interested in the career by working as a server at a very young age. Stickler will be making BBQ sauce from scratch with Damon’s pulled pork. He also will be making coleslaw using his grandmother’s recipe.
Lana Bodner, Executive Chef at Eastway Cafe
Bodner has had the pleasure of working at Kent State University for 27 years, and with some of the best chefs in the region. The best part of her job is working with the students, which Bodner says keep things interesting and quite challenging. She has always loved to cook and has done so with her grandmother, mother, daughters and granddaughters. Cooking for Bodner means family or friends are coming together, which she believes is very important now more than ever with everyone’s busy schedules. She will be preparing fresh Alfredo sauce with Eastway's organic rotelle pasta.
Claudia Peck, Executive Chef at Eastway Cafe
Peck graduated from the Culinary Arts program at the Art Institute of Fort Lauderdale, Fla. She worked for Hilton Hotels before becoming executive chef for Mustard Seed Market & Cafe in Montrose. She has always loved to cook and gets great satisfaction from preparing well-made and well-presented food.
Christian Booher, Chef at Eastway Café
Booher started working in food services in 1994. He enjoys serving people and working with a diverse team of individuals. He began his culinary career by apprenticing with a German chef, and says “everything he cooked was awesome!”
For more information, contact Tia Protopapa, marketing director, Kent State Dining Services at firstname.lastname@example.org.
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