The Coalition for Community Dialogue is hosting a workshop next term that will focus on using Social Media for Social Justice. This is an especially poignant conversation given the recent #itooamOSU campaign. This workshop is open to students, faculty and staff. Please consider attending and forward to parties that may be interested. Register at http://goo.gl/EjyKFs. You can follow Coalition for Community Dialogue on Facebook at: https://www.facebook.com/CoalitionforCommunityDialogueOSU and on Twitter: @CCD_OSU.
Oregon State University’s Memorial Union Program Council (MUPC) presents the Moms and Family Weekend Comedy Show on May 3, 2014. This year there will be three comedians performing, John Heffron, Nate Bargatze and Dwight Slade. Tickets are available now and can be purchased online (oregonstate.edu/mpuc/moms). There will be two shows, one at 6:30 PM and the other at 9 PM. The shows will take place at the LaSells Stewart Center on the OSU campus.
The Comedy show is one of the traditions of Moms and Family Weekend that takes place the first weekend of May every year on the OSU campus. The show may contain mature content. Accommodations for disabilities may be made by calling 541-737-1369.
KBVR FM recognized by Intercollegiate Broadcasting System for Best College Radio Station at a university with over 10K students
The Intercollegiate Broadcasting System awarded KBVR FM as the winner for Best College Radio Station at a university with more than 10,000 students. The station was one of three college radio stations in the country, and the only West Coast station, to be nominated for this category.
The following KBVR programs and staff won:
•Best Play-By-Play Football Broadcast: Matt Walton and Josh Worden
•Most Innovative Radio Program: Joey Hulbert and Zhian Kamvar (Inspiration Dissemination)
•Best Production Director: Megan Cummings
•Best Promotions Director: Matt Walton
KBVR FM was also a finalist for Best Overall Station. The following KBVR staff were finalists:
•Best Community News Coverage: Jodie Davaz
•Best Program Director: Marissa Solini
•Best Engineer: Jack Kemp (professional staff)
IBS, an educational association comprising more than a thousand high school and college broadcast stations and webcasters, announced the winners at their 74th Annual IBS New York City Conference. All winners and finalists were presented with IBS Golden Microphone Trophies. The conference was attended by KBVR Station Manager Jodie Davaz, KBVR Promotions Director Matt Walton, and broadcasting advisor Bill Gross.
“I am honored and humbled by receiving these awards,” said Matt Walton, KBVR Promotions Director and winner of Best Promotions Director and co-winner of Best Play-By-Play Football, “Josh Worden is a rising star and I am so thankful to be able to work with him. The awards for best station are especially amazing, as they reflect the hard work that every KBVR DJ puts in every day.”
“I’m very proud and thankful for winning this award; it’s certainly something I’ll brag about on my resumé. It’s a fantastic highlight to my young broadcasting career,” said Josh Worden, co-winner of Best Play-By-Play Football Broadcast.
“It is exciting to be acknowledged for my efforts and the role they can play in the growth of KBVR as a station,” said Megan Cummings, KBVR Production Director and winner of Best Production Director. “Joey and I are honored to receive this award,” said Zhian Kamvar, ‘Inspiration Dissemination’ co-host and PhD student, “We want to thank all the guests we have featured for being as passionate as we are about science communication. They are the real inspiration.”
“We are honored and appreciate the recognition,” said Joey Hubert, ‘Inspiration Dissemination’ co-host and MS student, “Zhian and I are passionate about science communication and we are grateful that the awards panel values what we have created.”
“I’m honored to be counted in with this talented group of people and I look forward to KBVR FM’s continued success,” said Jodie Davaz, KBVR Station Manager and finalist for Best Community News Coverage.
KBVR broadcasts 24/7 on 88.7 FM from the campus of Oregon State University. The station is student- managed and is programmed by over 100 student volunteer Djs. Programming includes live music, local news, sports and talk radio shows.
The Memorial Union Advisory Board has approved the Graduate Student Success Center (GSSC) to be located in the Memorial Union beginning Winter Term of 2015. This Center will provide a communal space for graduate students, and be adjacent to facilities that will help to ensure academic and social success for this growing population. GSSC will allow for interdisciplinary conversations and research to flourish; professional development activities to take place; centralized resources to be housed; facilitation of peer-to-peer mentoring and academic support; and an overall sense of increased community-building and inclusive well-being.
The GSSC will help to support a more diverse and inclusive graduate student body. Graduate students working in the center will collaborate with the Graduate School staff and other campus entities to strive for full integration of international students, underrepresented minorities, and non-traditional grad students, many of whom often feel culturally and socially marginalized at OSU. In sum, the GSSC will provide a dedicated, communal space that will facilitate academic and social efforts for the graduate student community and their colleagues.
“While a variety of colleges and programs have small areas for graduate students to congregate, there has been no dedicated, collective space for graduate students to gather and collaborate across disciplines and colleges,” said Courtney Everson, graduate program analyst and graduate student liaison. “The GSSC is unique in its purpose and creation.”
The center will provide a communal space for graduate students, and be close to facilities that will help to ensure their academic and social success. It will offer a space for interdisciplinary conversations, house centralized resources and provide a sense of community that previously hasn’t been available to graduate students.
The creation of the center was student driven, and was taken up by the Graduate School last year. Everson said community-building has been emphasized by many graduate students as a way to increase their quality of life and a feeling of inclusivity.
Graduate students working in the center will collaborate with the Graduate School staff and other campus programs to help better integrate international students, underrepresented minorities, and non-traditional grad students, many of whom can feel culturally and socially marginalized.
“We hope for the GSSC to become a pivotal resource for this growing population,” Everson said, “and to become a supporting place for the activities of graduate faculty, staff and diverse campus entities to flourish, in common commitment to graduate student recruitment, retention and success.”
The Center will be located on the 2nd floor of the MU. This new GSSC is aligned with the purpose of the Memorial Union, to provide a center for social, cultural, and recreational programs and services for students, faculty, staff, alumni, and guests of Oregon State University. The Memorial Union provides opportunities for experience in social responsibility and leadership and to supplement University instruction by developing high ideals of university spirit, citizenship, and private life.
In the renovated east wing of the Memorial Union (formally the OSU Bookstore space) there will be a new art glass mural. The work is by Portland glass artist Alex Hirsch and it will be located in the new event space in the east wing. The new “mini ballroom” will be 3490 square feet, a little more then half the size of the current 1928 era ballroom in the Memorial Union. Hirsch’s glasswork will add a translucent quality to the space and be visible from both inside the space and outside the space from the lobby.
Alex Hirsch has taken her inspiration from the Oregon State University’s status as one of only two universities to have Land Grant, Sea Grant, Space Grant and Sun Grant designations. In creating the artwork, Hirsch design priorities were:
- Highlight OSU’s status as a land, sun, space and sea grant institution.
- Create accessible imagery that is open to the imagination.
- Reference the scope of the natural world.
- Create art glass that provides privacy and luminosity.
- Design imagery that can be seen from either of two sides.
- Optimize artistic experience within the allotted budget.
The artwork is scheduled to be installed in June of this year.
Progress is moving forward on the renovation of the Memorial Union East Wing (former OSU Bookstore space). The East Wing is scheduled to open in June of this year. The space will include two event spaces, two lounges, Cultural Meals kitchen and a new campus restaurant: North Porch Café. Here are some photographs of the space from last week.
Have you ever wondered how much solar power Oregon State University is generating? Now you can tell at a glance with a new display that was installed in the OSU Memorial Union. Located in the west wing Commons, the touch screen display will tell you how much OSU’s campus solar network is producing. To read about the “solar farm” on the OSU campus, check out this link to News & Research Communications story “OSU Planting Seeds for Solar Farm”. The system used on the OSU campus was designed, installed and maintained by SolarCity.
We get asked a lot: “What is going into the old Beaver Bookstore space?”
Here are some images to give you an idea what it will look like. The Mezzanine (old bookstore merchandise level) will be home to the new North Porch Cafe, a fast Asian food concept, an event space about half the size of the current ballroom and a new lounge. The ground level (old bookstore book level) will include a multipurpose room with flooring designed for dance and other aerobic activities and the cultural meals kitchen (to replace the old one in Snell Hall). The planned opening is this May, 2014.
Memorial Union Retail Foods Service (MURFS for short) operates 8 campus locations, each with it’s own character, and some their own coffee. MURFS serves coffee from 4 different roasters, all of them Oregon companies. All profits, including coffee sales, from MURFS locations goes to support student programs. Here are the roasters in alphabetical order.
At Allann Bros Coffee Co., we import our coffees exclusively from the most fertile and renowned coffee-growing regions on earth. Our estate-grown varietals are hand-selected by our Roast Master for their taste, balance and uniformity.
To look at Allann Bros Coffee today, one would not suspect the company’s rather modest beginnings. Allan Stuart founded Allann Bros Coffee in 1972 with curiosity and then built the company with quality, and to this day Allann Bros Coffee uses these two ingredients to remain successful. It also required a lot of research, experimentation, and hard work.
Founded in 2010, Pacifica Coffee Ltd is a Corvallis business focused on fair trade and organic coffees. By choosing fair trade coffee you are directly supporting a better life for farming families through fair prices, direct trade, community development, and environmental stewardship. Pacifica has been interested in helping farmers through their company and try to have coffees that are socially conscious. They deliver their coffee locally from a delivery bicycle and use bicycles as much as we can. Our staff gets a daily bonus any day they ride a bicycle to work.
Our way of doing business is built on integrity and trust. We are guided by a set of values that affects every decision we make with regard to our customers, farmers, products and employees. We are fortunate to have attracted a diverse group of people who love coffee and are motivated to reach beyond the borders of their community.
In 2008 we became Carbon Neutral by planting 16,900 shade trees in coffee growing areas. Our goal is to stay that way! We continually track our efforts through The Specialty Coffee Association’s START program and publish a yearly Sustainability Report so that you can learn about our efforts.
We feature a series of initiatives to cut down on our outgoing waste: composting organic waste to the tune of 1000/lbs per month, chaff waste from roasting donated to organic farmers, and burlap bags donated for farming, crafts and beekeeping. In addition, we use compostable bags for wholesale and grocery accounts. We feature recycled paper throughout our offices – 80% for office use and 100% post consumer recycled shipping packaging.
Stumptown was started with the goal of doing things differently, with a vision that’s always been a little left-of-center, and with the focus squarely on quality. We source the best coffees in the world and strive to maintain transparent, quality-based relationships with our farmers along the way. From plant to portafilter, we pay homage to these folks through our own fervent attention to detail at every step, quality control in our cupping labs, meticulous roasting profiles and extensive barista education.
We are committed to the well-being of everyone we work with, from the farmers and the communities they live in, to our employees and communities here in the States. We value our relationships with our customers, growers, and each other. With our roastery facilities in four cities, several cafes, and fantastic wholesale partnerships around the country, we think there’s a lot to be proud of here.
On the 27th of December the crane for the Student Experience Center (SEC) will arrive. Jefferson street will be closed so that the parts for the crane can be laid out and assembled. It should be erected the same day or on the 28th. Once in place it will start moving the steel for the building into place. Keep track of the progress from the SEC webcam.