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Earth Day Celebration

Celebrate Earth Day with URecFit and CulinArt at the SMC Campus Center!

We’re all caretakers of the Earth. Learn how to empower others as well as yourself to make a positive impact on the planet.

Become more environmentally friendly by joining URecFit and CulinArt on Thursday, April 20, at noon in the lobby of the SMC Campus Center.

Take Action on Earth Day!

  • Bring in three plastic grocery bags and receive a recycled grocery tote
  • Bring in three water bottles and receive a recycled 25 oz. water bottle
  • Participate in the 5K walk/run and receive a mini herb garden
  • Learn about and sign up for the Green Office Program
  • Enjoy some edible dirt
  
Julia Wightman Bulletin Board, Collaboration, Community Service, Education, For B'more, Global & Community Engagement, People, UMB Go Green, University Administration, University Life, USGAApril 17, 20170 comments
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National Night Out

2015 National Night Out at UMB

UMB’s Title IX compliance team joined the UMB Police Force to hold a cookout with a condition: Before enjoying the hot dogs or hamburgers, first take a brochure on safety or get information about Title IX. Then everyone would be welcome at CulinArt’s tent for the entree, fixings, and drinks.

Given the wet weather on Aug. 4, the tent came in handy. Some diners opened their umbrellas and others fled inside the SMCCC, where many had spent the early evening staying healthy with some exercise at URecFit.

Yet the rain showers couldn’t keep UMB students, staff and guests from joining others in Baltimore and around the nation in the annual National Night Out.

Photo caption: SOD 3rd year student Michael Klausner, left; UMB Police Cpl J.R. Jones, center; and Bernadette Taylor of administration and finance, right, at the SMC Campus Center. Photo by Patricia Fanning

  
Patricia FanningCollaboration, For B'more, Global & Community Engagement, University LifeAugust 7, 20150 comments
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Party in the Park Proves a Hit

The atmosphere at UMB’s first graduation Party in the Park was as sunny as the weather. Smiles and full regalia were the outfit of the day as members of the Class of 2015 and their friends and families gathered with faculty and administrators at University Square Park for an outdoor party with food, music, games, and photo fun before the academic procession to Royal Farms Arena on May 15.

A Commencement Welcome

“This is perfect,” said Daniel Mina, who was graduating from the School of Pharmacy. Having lunch at a table with his parents, his wife, and his in-laws, Mina added, “This is very homey and welcoming. We just had a picture taken with [UMB President] Dr. Perman.”

“This is great,” agreed Sharisa Scales, who was graduating from the School of Nursing. “It’s something to do in between the morning school commencement and the afternoon ceremony. It’s a nice break.”

Music, Food, and Community

Food trucks lined the park, with graduates receiving discount vouchers. CulinArt, which serves the University, had a table with free food and drinks for all the guests.

“The music is great and I’m looking forward to the food,” said Jessica Phillips, who was graduating from the Carey School of Law. Her mother, Jane Costello, said, ‘it’s a great idea to do this. It lets all the schools come together.”

Music was furnished by Marvin “DJ Marvalous” Ganthier, who took off his headphones long enough to say he was playing “some top 40 and old school music along with a little international.”

His nonstop tunes had heads bobbing and toes tapping from parkgoers of all ages. Over in the side of the park facing the Carey School of Law, Beatrice Gwena, who was graduating from the School of Nursing, stood and sashayed to the music, arms raised. She couldn’t have looked happier.

“The food, the dancing, the music. It’s all so very refreshing. I have family here from all over the world,” she said as her children and nephews played cornhole nearby. “They’ve come from Germany, Great Britain, New York, Texas, and my native Cameroon. It’s rare when you can get all of us together.”

Campus Life Services had a huge vinyl banner on which people could jot down their congratulations to the graduates before it is placed in the Southern Management Corporation Campus Center. Campus Life Services also provided a Pixilated Photo Booth that was mobbed as serious groups of a few and louder groups of 10 or more posed for free pictures.

“I love it. I feel taken care of,” said School of Nursing graduate Emma Brazell. “This is wonderful.”

President Perman moved his pre-commencement lunch with the platform party to the park as well. He wasn’t the only one making the rounds greeting graduates and guests as the Oriole Bird also was on hand. Asked for a comment, the Oriole Bird nodded and whistled in short bursts for 10 seconds before posing for another photo with happy students.

“The Party in the Park was beautiful,” Deputy Police Chief Milland Reed, MS, said during the academic procession when asked about any disruptions. “Everything was good.”

  
Chris ZangEducation, People, UMB News, University LifeMay 15, 20150 comments
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Students learn from CulinArt

CulinArt Cooks

One of the many events offered by Campus Life Services (CLS) during Welcome Month was a cooking class organized by CLS in collaboration with CulinArt last week. It was a fun afternoon where students across disciplines participated in preparing quick, yummy meals.

The dish of the day was “Skinny Curried Chicken Salad.” A highly interactive session, the CulinArt Chef guided students with step-by-step instructions.

curry-demo-2

Sophie Chambers and Kim Woodard, School of Social Work students, curry some fun with CulinArt and Campus Life Services. Photos by Katie Wollman.

After a few secret tricks were imparted, the outcome was a luscious salad in lettuce wraps. Done in seven minutes exactly!

Here’s the recipe:

Skinny Curried Chicken Salad

Ingredients:

½ cup low fat mayonnaise
½ cup nonfat plain Greek Yogurt
2 tablespoons curry powder
2-1/2 cups diced cooked chicken
2 celery stalks, chopped
2 green onions, chopped (white and green parts)
¼ cup dried cherries
Salt and pepper to taste

Instructions:

1. In a small bowl whisk together the yogurt, mayonnaise, and curry powder until creamy and well blended.
2. In a large bowl toss together the diced chicken, celery, green onions, and cherries.
3. Add the dressing to the chicken mixture and stir well.

Tip from the Chef:
To help the chicken absorb more of the curry flavor, refrigerate the salad overnight.

Story by Kamalika Saha

  
Clare BanksCollaboration, University LifeSeptember 3, 20130 comments
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