April 9, 2018
When George Sprague joined the maker movement, it was not anywhere near where it is today. Sprague’s involvement in the do-it-yourself community that incorporates technology in inventions started way before maker culture even had a name.
February 5, 2018
While spending three weeks alone in a secluded cabin may seem daunting to some, for Todd Marsee it was the opportunity of a lifetime.
January 15, 2018
After graduating high school, Brad Newman wasn’t sure about his next step. His path led him to skating with Disney on Ice.
December 4, 2017
Beginning as a glass-washer at the Life Sciences Institute in 2007, Ulla Lilienthal never would have guessed that 10 years later she would work as a lab manager in LSI.
November 13, 2017
For Richard Eikstadt, a chance encounter with a classmate during his freshman year of college kick-started his journey in the world of professional sports. Eikstadt, a senior data architect in the Pediatric-Nephrology Unit of the Medical School, now plays Ultimate Frisbee competitively on multiple national and international teams.
November 6, 2017
Matthew Quirk, a multimedia specialist at the History of Art Visual Resources collections, helps run a show on campus called the Smithee Awards, which focuses on the worst of the worst when it comes to film.
September 11, 2017
Five years ago, Sara Saylor saw a message in a Facebook group for the local Ethiopian adoption community inquiring about interest in arranging a heritage camp for the kids. Saylor, community engagement lead at the Ginsberg Center, has worked to organize Kamp Kurat every summer since.
July 5, 2017
It was the beginning of 2011, and Sofia Carlsson was on a plane back to the United States after spending a week in Aleppo, Syria, and Cairo and Alexandria, Egypt. Just three days later, the Arab Spring would begin.
April 3, 2017
Since she was 16 years old, Karin Arizala has volunteered at summer camps. Most recently, however, she has worked at camps for kids with special needs.
March 20, 2017
Standing anxiously in the corner, Chef “Buzz” watches as his dish is served to 30 hungry students in a private dining room at South Quad. They are sampling a new creation: a donut filled with chipotle chocolate and … pork.