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CHATHAM DESIGNATED “TREE CAMPUS USA” FOR 3RD YEAR

treecampus_usa_smallOf the approximately 9,452 institutions of higher education in the US, only 229 have been honored with the “Tree Campus USA” designation. For the third consecutive year, Chatham University is among them. We’re one of nine in Pennsylvania, and the only one in Western PA.

To become a Tree Campus USA, an institution must meet five criteria:

  1. Campus Tree Advisory Committee to help provide guidance for planning and outreach. Ours includes Mary Whitney from the faculty, Elise Richmond from the student body, Kirstin N. Spirl from facility management, and Lisa Ceoffe, City Forester for the City of Pittsburgh, as the community representative.
  1. Campus tree care plan that sets policy and clear guidance for planting, maintaining, and removing trees, communicating with the college community.
  1. Allocated funds for the plan. The organization recommends about $3 per full-time student.
  1. The campus must observe Arbor Day. This year at Chatham, this will coincide with University Day on May 1.
  1. Service learning project that provides an opportunity to engage students with projects related to trees. To fulfill this requirement, Chatham has one tree planting in spring, and another in fall. The 2015 spring planting will occur on University Day/Arbor Day (weather permitting).

collage-treecampus

With elements designed for the original Mellon estate by the renowned Olmsted Brothers, Chatham’s campus encompasses a 32-acre arboretum featuring 115 varieties of species, including Japanese Flowering Crabapple, River Birch and Kentucky Coffee tree.

EDEN HALL GEARS UP FOR FACULTY, STUDENTS, AND WINTER LEAFY GREENS

ehc_1600x645Note: This story appears in the Chatham University Spring 2015 Recorder alumni magazine. 

Two and a half years after its groundbreaking, Eden Hall Campus continues to grow into an epicenter of sustainability and culture in the North Hills. Student commons and residence halls are taking shape, and endeavors to officially move the Falk School of Sustainability from the Shadyside Campus to its new home on Ridge Road have begun to unfold.

The Lodge, once a summer vacation home for female employees of the Heinz factories, is undergoing internal reconstruction as the future home of the Falk School faculty offices. Plans were developed by veteran space and facilities planner Charles Craig, a LEED- certified architect who has worked with Chatham since 1993, and is also working with Chatham on some renovations to the Shadyside Campus.

Craig worked with Falk School of Sustainability faculty and staff to identify creative and functional ways to reinterpret the Lodge for a modern office space. The aesthetic being considered for the Lodge embraces natural light flow and the collaborative spirit of sustainability. Office furniture will be mobile and independent of surrounding architecture, allowing workspaces to be reorganized quickly based on the needs of faculty, staff, and students. These movable studio offices will encourage impromptu collaboration and promote a more flexible use of space.

The student commons and residence halls are underway in preparation for use this fall. Walter Fowler, Vice President of Finance and CFO, attends weekly walk-throughs of the construction areas, and attests to the state-of-the-art design and efficiency of the buildings. “The residence halls are being built to LEED Platinum standards and are tightly constructed” he says, “with wall insulation over twenty inches thick and unique sustainable design features such as panels that run through the ceiling and control the air temperature.”

HERE’S A CLOSER LOOK AT WHAT MAKES THE RESIDENCE HALL EXTRAORDINARY:

Electricity: All power is provided by the solar panels on the roof of the residence hall. Eden Hall has over 400 solar panels across the campus that generate over 126,000 kilowatt-hours annually, easily enough to power more than 14 homes per year.

Water: Water in the residence hall is heated by solar thermal panels on its roof, and the toilet water is recycled from the the campus on-lot wastewater system. This system treats wastewater through a series of steps including constructed wetlands, a trickling filter, and a UV filter. Some of the water is dyed blue and used in the toilets in campus buildings, with the remaining being treated for irrigation on campus. The system treats up to 6,000 gallons of wastewater per day, and water quality will meet or exceed all State of Pennsylvania water quality standards for land application of treated effluent.

Heating and cooling: The residence hall is heated and cooled by Eden Hall’s geothermal system, which consists of just under 40 geothermal wells (mapped by GPS) across campus. These wells are about six inches wide and drilled 485 feet into the earth where two connected pipes are inserted into each well. A solution consisting of 75% water and 25% food grade propylene-glycol mix (which ensures that the water doesn’t freeze or harbor bacteria) is utilized within the pipes. The geothermal system uses the Earth’s temperature and energy storage capability to heat and cool the mixture, which is then pumped across campus into the buildings. In addition, a unique “heat loop” helps balance and share energy between the buildings as needed. In the residence hall, the geothermal-powered system runs the warm or cold mixture up into the ceilings of the rooms for a unique radiant heating and cooling system – the largest installation of its kind in the country.

Smart monitoring: A system that monitors energy use sends alerts to the facilities manager when it detects a change or inefficiency – for example, if a window is left open.

final interiorThe first Eden Hall student residents will live in single-occupancy  or suite-style rooms that foster a sense of family. A Wellness Community will support students as they transition to college life, offering a wealth of community-building opportunities and nature-focused activities in the spirit of sustainability.

The centrally located commons area will be the heart of the developing campus, and Fowler shared some intriguing news about its kitchen: “Eden Hall is a net zero campus, meaning we will produce as much energy as we use – except for the kitchen, which is an energy-intensive space due to its high heat needs,” he explained. “To counter this, we plan to run the appliances with microturbines that will generate that extra electricity the kitchen needs. They’ll first be run on natural gas, then switch to biofuels like methane once farm animals are added to the campus.” Even pots and pans are specially designed for this futuristic kitchen. The cooking range makes use of inductive heating, with the ability to almost instantly heat flat-bottomed cookware without losing heat to open air the way electric and gas ranges do. “Even if you removed the pan after cooking and felt the burner, it would be cool to the touch.”

While all of these highly efficient and modern technologies are said to dramatically reduce Eden Hall’s carbon footprint, where is the evidence? The commons building will have an energy monitoring facility in the lower levels to provide proof. Using a central software system, several flat screens will show real-time energy usage (and production) from each building on campus. Visitors will be able to see how the technology reduces energy use overall and adapts to different human uses.

In addition to construction and renovations that benefit people, plants are also being given extra support – lettuce, spinach, and Chinese cabbage to be specific. The Solar Hoop House, a structure designed to support young plants through the winter season, is already nurturing new life. Leafy green winter crops have been growing there since this January, tended by Chatham’s Master of Arts in Food Studies students. Operational since November of 2014, the hoop house can remain at 80 degrees even in the middle of winter. External solar panels heat water that flows in a closed loop system beneath the floor of the structure.

Traditional hoop houses without heating capabilities have been used at Eden Hall for the past four winter growing seasons, but cannot match the growing potential of a heated hoop house. Allen Matthews, a food studies faculty member active in local farming for over 40 years, said students were unable to grow the quantities they needed using that system. Now they support dining services at the Shadyside Campus with the produce food studies students grow, year round. Matthews says students can gain a real sense of the work needed to grow and successfully sell produce on a regular basis – a perfect example of Eden Hall’s living and learning mentality.

Chatham’s Eden Hall campus brings degree programming, continuing education and professional education classes, life-long learning opportunities and cultural events to the North Hills communities and surrounding region.  In addition to Falk School of Sustainability programming, Eden Hall now offers convenient evening, weekend and online classes for undergraduate and graduate programs in business, education, psychology and nursing.

stage

Following the success of last year’s Eden Hall Summer Series, this year’s Summer Event Series is set to run June through September and feature a few similar events as well as new programing. The series kicks off June 5th with a performance by the Pittsburgh Opera. A whole day will be devoted to celebrating the creativity of children with the KidsCan Festival in June, and more musical and theatrical acts for all ages are on the docket for the amphitheater. Sustainability workshops will return to the Field Labs and examine a new range of engaging topics. The popular Harvest Tasting Dinner will close the series in September, treating guests to farm-to-table fare grown by Eden Hall students.

Eden Hall is rising quickly with support from donors and students alike. Chatham hopes to create a balance of historical beauty coupled with cutting-edge technologies that show Western Pennsylvania and the world how to transition into the next era of human achievement that respects and supports people and planet.

CHATHAM STUDENTS HONORED WITH SCHWEITZER FELLOWSHIP

Tess Wilson provides writing workshops as a vehicle for building self-esteem and reflection.

In April, the Pittsburgh Schweitzer Fellows Program (PSFP) announced the selection of its 2015-16 Fellows. Twenty-four graduate students will spend the next year addressing health disparities in Western Pennsylvania while developing lifelong leadership skills. Two of these students come from Chatham University.

Nicholas Bender (Food Studies, ’16) has been selected as an Environmental Fellow. Nicholas proposes a project working with seniors to help them improve their nutritional intake to combat chronic disease. He will focus on food labels, the importance of eating local produce and a balanced healthy diet.

Jason Lucarelli (Counseling Psychology, ’16) is a Traditional Fellow who will work with LGBTQ young adults. He will provide mentorship and counseling services to help promote a positive transition to adulthood.

Two Chatham students are graduating from the Fellowship as well. Hana Uman (Food Studies, ’15) and Tess Wilson (M.F.A. in Creative Writing, ’15 ) will graduate from the Pittsburgh Schweitzer Fellowship Sunday, May 3rd. We spoke briefly with them about their work:

What is your Fellowship project?

Hana: The site for my Fellowship is Community Kitchen Pittsburgh and the project is called the “Food Education and Empowerment Program.”  I have created a food education curriculum that I am teaching at Manchester Academic Charter School (MACS) at the Sarah Heinz House with 6-8th grade, and I run a cooking club at both MACS and Environmental Charter School (ECS) Upper School. I also work in the ECS Upper School cafeteria two days a week with the students who work on the cafeteria line (they help prepare and serve food along with the staff), and survey the students about their food preferences and cooking experience.

Tess: My program is a writing workshop for girls in traditionally underserved populations called Inside/Outside, and is hosted by libraries around the city. I began Inside/Outside in October of 2014 at the Millvale Community Library, and have since expanded to the Braddock and East Liberty branches of the Carnegie Library. I teach three classes a week and will continue those until the end of the school year. My hope is to continue at least one of them into the summer and take them up again when school starts in the fall. I’d like to see this class live past the length of the Fellowship.

How did you get the idea for your Fellowship?

Hana: I have a variety of experience working with kids, and when I started interning for Community Kitchen Pittsburgh, who provides culinary training for adults with barriers to employment, I was interested in bringing culinary and food education to a younger population. Community Kitchen Pittsburgh was also interested in having more youth programming, and it was good timing for both parties.

Tess: Being a girl is tough sometimes. There are constant reminders of social standards and expectations, and it can be harmful to keep those concerns bottled up. Each week at Inside/Outside, we read and discuss work that addresses social issues, women’s issues, or issues of the body. We then pick out some image, phrase, idea, or technique from the readings that intrigued us and write our own work. If we feel up for it, we share it with each other. Writing is a very powerful medium, and it can prove to be quite therapeutic.

The graduate students I’ve met through this opportunity are some of the most intelligent, most passionate, most empathetic humans I’ve ever known. We meet formally once a month and the electricity in the room is truly incredible. I always leave those meetings feeling inspired. It’s an honor to be a part of such a forward-thinking group that is so deeply focused on bringing good to the world, and to know that this network will transcend our time as Fellows.  – Tess Wilson

 

M.A. IN FOOD STUDIES STUDENTS PRODUCE NEW GINGER WHISKEY

product lineNote: This story appears in the Chatham University Spring 2015 Recorder alumni magazine. All photos by John Altdorfer.

Elizabeth Overholt was born in 1818. She was the fifth child of Abraham Overholt, owner of a prosperous whiskey distillery in Westmoreland County, PA. Romance did not seem to be in the cards for Elizabeth, but at 28, she fell in love and conceived a child with a man called John who worked in her father’s mill. A biographer writes: “It was a common surmise in the community at the time that Elizabeth’s parents would have preferred a more sedate and better established suitor than the impetuous, red-headed scion of the Celts and Burgundians, but as there was no withstanding her calm inflexibility, the wedding took place at the homestead on October 9th, 1847.”[1] Their second child was the industrialist, financier, and art patron Henry Clay Frick.

Three miles from the Frick Fine Arts Building and almost 200 years after Elizabeth’s birth, five M.A. in Food Studies students from the Falk School of Sustainability are gathered around a table at Wigle Whiskey, a local distillery that also offers on-site retail and tasting. With them is Wigle co-owner and Chatham adjunct faculty member, Meredith Grelli. Grelli teaches an intensive two-semester new product development course, and students have been working since the fall to develop—from ideation to market—a ginger whiskey that they plan to release around Valentine’s Day 2016. Why then? Because marketing will be tied to the love story of red-haired John (“ginger”) and distillery daughter Elizabeth (“whiskey”). The decision to pair whiskey and ginger was made before the team made the John and Elizabeth connection, but savvy marketers tell stories, and these are savvy marketers.

organic grains

The class finishes up a conference call about sourcing ingredients with a food scientist from Beam Suntory, maker of Jim Beam. Meredith asks the group—Maureen Gullen, Sam Mass, Erica Rabbin, Katie Walker, and Emily Gallivan—for their thoughts.

“The quality of ginger’s going to be really important,” says one. They had planned to source ginger from the greenhouse at the Frick Conservatory, but now they plan to grow it at Eden Hall. Grelli asks how they would deal with the lack of consistency given that they don’t know that the ginger will come from the same supplier.

The students have done their research and answer with confidence. “Consumers want consistency, but with an artisanal supplier, they’re willing to accept variation and even see it as a positive,” says Gullen.

“I think it adds to the consumer experience,” agrees Mass. “People who are into it like talking about the different deep cuts. It creates a culture and discourse that would never exist in a large company.”

The new product development course began to take shape when Grelli was approached by Food Studies Program Director Alice Julier, Ph.D, about taking on interns. “The Food Studies program sounded amazing, like a program I would want to be in,” says Grelli. “There are immense opportunities to bring education into the business of food, especially exposing students to new product development. I wanted the students to experience the whole process, starting with creating concepts, testing with focus groups, all the way through promotion,” she says. “We’re taking the path you’d take in a big food company, and jerry-rigging it for a small shop.”

Meredith2

Take a look at their first assignment, from last September: 1) visit a grocery store, liquor store, restaurant or bar, 2) identify two innovations, 3) think about what makes them “interesting, successful or flops”, and 4) create a 10 minute PowerPoint presentation on their findings. Two things jump out: The course is exceptionally thoughtful on one hand and participatory on the other. In fact, the degree to which it interpolates theory, research, and hands-on practice is extraordinary, especially considering the truncated time frame. Of course, the truncated time frame makes it an even better idea to assign such readings as “Making Group Brainstorming More Effective: Recommendations from an Associative Memory Perspective.” Everything fits together.

“We’re working together in a group in such a way that it functions like a business. Every week at least one of us presented something to the others,” says Walker. She and Gullen are co-leading production and consumer testing. Rabbin leads recipe development. Mass heads design and labeling, Gallivin is in charge of PR and planning the launch. Grelli has arranged an impressive array of speakers and visits, from a tour of the HJ Heinz Innovation Center from the director of research and development to a meeting with a Pennsylvania ginger farmer to a visit with a food journalist about how to build relationships with reporters. She calls it the new product class she wishes she had in business school.

production

The first Food Studies-Wigle new product development course was held last year, when eight students worked with Grelli to develop Pennsylvania’s first apple whiskey. They conducted a rigorous series of consumer research, worked with local grain growers, apple growers, and the Wigle production team to produce one of Wigle’s most successful releases of the year. In a textbook example of merging business and sustainability, the students made the decision that in terms of cost and marketing, it was more important that the apples be local than organic. Wigle Wayward, as the whiskey is called, is made from five kinds of apples from Soergel’s orchards in the North Hills. “The first year we started I thought “these are not business students, so I’m going to go business-lite,” laughs Grelli, who also co-facilitates the MyBusiness Startup program run by Chatham’s Center for Women and Entrepreneurship.“ But they just wanted more! So I was like, ‘all right’! We’re doing it!”

“I think Chatham is the best place to deliver this kind of program,” she continues. “It’s place-based and focused on community and entrepreneurship,” says Grelli.   “We’re thinking about how to further our partnership, perhaps collaborating on a series of seasonals. Next year’s class might do spring or summer whiskey, for example.”

“I feel like no matter what we do after this there will be an aspect of this class that will help us,” says Mass.

[1] “Henry Clay Frick the Man” by George Harvey, published 1928

CWE 10TH ANNIVERSARY: Q AND A WITH REBECCA HARRIS

harris 1Rebecca Harris is the Executive Director of the Center for Women’s Entrepreneurship at Chatham University. 2015 marks the Center’s 10th anniversary.

What changes have you noticed in the entrepreneurial climate for women?

In Pittsburgh, we’ve noticed more women starting businesses, especially younger women, and an increase in the diversity of industries. At the same time, there has been an incredible increase of support for these businesses within the Center and the Chatham community as well as in the greater Pittsburgh region. And we’ve noticed a shift from need-based entrepreneurs to desire-based entrepreneurs, as pressures from the recession decrease.

Are there any Pittsburgh-based entrepreneurs or start-ups that you think have been particularly successful?

We’ve worked with many exceptional women, some of whom launched their businesses with our programs ten years ago and have now circled back to mentor other members. Most of the women who take our entrepreneurial training programs have been referred by a client of the Center, which is a testament to the success of the businesses who have participated in our offerings.

What would you say are the biggest changes the CWE has gone through in the past 10 years?

Over the past 10 years, the Center has developed a continuum of services, from start-up programs like our proprietary MyBusiness Startup to those that allow us to work with more established businesses, such as MyBusiness Growth and MyBoard. We’re bringing in a wider variety of local and national speakers, offering more events, and spending more time in the community, doing presentations and workshops.  Finally, we have formed strong connections with other universities, entrepreneurial support organizations in Pittsburgh, and a wide variety of departments at Chatham University.

What Center accomplishments are you most proud of?

Over the past two years, we’ve developed a customized curriculum specifically for women in MyBusiness Startup and MyBusiness Growth.  We’re extremely proud of the success that we’ve had developing our own programming, including the MyConsulting Corner program, which combines a field-study experience for MBA students with hands-on assistance for women business owners in the community. Prior to that, the Center began one of Pittsburgh’s first morning networking events for women with our Women Business Leaders Breakfast Series and we’re proud to have such a successful program still happening today. This year we also celebrate ten years of our annual Think Big Forum.

What’s on the horizon for the CWE?

We look forward to continuing to support women as part of the Women’s Institute, as they start and grow their businesses through our programs, mentoring and networking opportunities, and we’re excited to continue working with the local entrepreneurial ecosystem to provide opportunities for our members.

 

FROM PRESIDENT BARAZZONE: SWEET BRIAR COLLEGE

On February 28, 2015 the Board of Trustees of Sweet Briar College, a small women’s liberal arts college in Virginia, announced that the College would be closing this summer because of the “insurmountable financial challenges” resulting from the dwindling number of women interested in single-sex education, pressures on small liberal arts colleges and the challenge of recruiting students to more rural settings.  On behalf of the Chatham community, I write to reflect sadness for the loss of this fine college from the ranks of US higher education, and to express our sympathy to the Sweet Briar community (students, faculty, staff and alumnae) for their loss.

Except for the last factor cited by Sweet Briar’s Board, Chatham has wrestled with many of the same challenges that led Sweet Briar to close its doors (unlike Sweet Briar, Chatham is fortunate to be situated in a welcoming and supportive major metropolitan area).  And though we understand and appreciate that every higher education institution’s situation is different, that what works in one institution may or may not work in another, our own recent experiences suggest that our survival rests on more than our urban setting.

Foremost among them are Chatham’s core excellence, our commitment to the growth of the individual (which after all was the original meaning of ending the discrimination which denied access for women to higher education), and our continuing commitment to change and innovation.  The former dates back to our founding, while the latter dates back to the early ’90’s when we diversified our academic profile, adding to our undergraduate liberal arts program with applied graduate programs.

Without the continuing commitment to change and innovation, we would not be where we are today.  It allowed us to face down tough challenges such as the ’08 financial crash with the attendant fiscal constraints in which we all participated.  It inspired us to take the opportunity given to us by the Eden Hall and Falk Foundations and reposition the institution and become a national leader in the vitally important field of sustainability.  And when we could no longer ignore the risks of single gender education, it led us to become coeducational at the undergraduate level (which will be realized next fall) while working to preserve the women’s mission with the formation of the Women’s Institute.

That same spirit of change and innovation has been much in evidence over the past year.  We have reorganized the university to provide access to graduate programs upon admission to undergraduate education and with the revision have also facilitated transfer.  And thanks to the great leadership of Dr. Bill Lenz, Dr. Jenna Templeton and many others, the faculty has created in only one semester the outline for a curriculum revision that, along with the Chatham Plan (the new professional preparation program for undergraduates starting in fall 2015), addresses many of the current public concerns about liberal arts while nonetheless still ensuring they underpin all majors.

Although it is still early, the results from our recent changes and innovation are encouraging.  At this time the deposited first time first year class is nearly double that of last year with no significant rise in discount rate. Graduate and other programs are also up.

All of the encouraging news, however, is tempered by our caution about the future and our appreciation of the need to press ahead with attempts to strengthen Chatham in every way possible – innovation when needed, programmatic and enrollment growth, help with recruitment and fundraising to complete our $100 million capital campaign – to preserve and advance this exceptional institution.  Sweet Briar, just to bring the point into sharper focus, had even at the end more endowment ($94 million) than our scrappy college has (approximately $80 million, $15 million of which was only recently given by the Falk Foundation).

In reflecting on the news from Sweet Briar and on all that we have accomplished in recent years, I would like to thank all of you – Chatham’s faculty, administration, staff, alumnae/i and students – for your commitment to Chatham and your commitment to the continuous innovations and change which have permitted us to advance thus far.

I express my gratitude for the caring, willingness, and openness with which we all go into our future as proud members of the Chatham community.  It has required, and will require in the future, the energies and committed work of each of us to realize our mission.

Sincerely,

Esther B.

STARBUCKS CO-FOUNDER ADDRESSES STUDENTS AT BUSINESS MIXER

“Starbucks was not started by a guy in a nice suit with gray hair,” says the man in the nice suit with gray hair. This is Zev Siegl, and, to be fair, it’s been a couple years since he and two friends started Starbucks in 1970. Since then, the success of Starbucks may be best encapsulated in a 1998 headline from the satirical newspaper The Onion: “New Starbucks Opens In Restroom Of Existing Starbucks.” On January 22, Siegl shared some thoughts on entrepreneurship with Chatham students.

A few highlights:

Pick the right type of business
“We had an unfair advantage,” says Siegl. “Caffeine makes for a lot of repeat customers.” Until 1983, Starbucks – which started as a retail shop selling ground coffee, equipment and spices – gave away cups of coffee in the stores. “There were no gourmet coffee stores in Seattle in 1970,” he says. “We wanted to build affection for coffee that’s thoughtfully produced.”

Starbucks gradually expanded into roasting their own beans, then making beverages. The first coffee bar opened in 1983. “Now we were in three businesses,” says Siegl. “Roasting, retailing, and selling beverages.”

Grow slowly.
“The idea is anathema these days, because of the window of opportunity,” Siegl admits. “But we grew slowly. After ten years, we had six stores. Right now, there are 12,000 in the U.S. alone.” Siegl also mentioned that growing slowly allowed them to manage their costs too, citing postponing purchases until the business is profitable as one way to reduce expenses.

Consider alternate sources of funding.
“There’s a tendency for the first-time entrepreneur to get bogged down in the business plan. You need to focus on the Excel spreadsheet – the financial forecast,” says Siegl. “You’ll probably be stunned by how much money you need. But you can take advantage of grants and other government programs, get customers to prepay before opening day, do trades and exchanges of services or equipment, or just do it yourself.”

Find a mentor.
“Find a mentor who really has the keys to the kingdom and say ‘let’s go have dinner,’” says Siegl, who cites Alfred Peet of Peet’s Coffee & Tea as his mentor.

Be strategic about product development.
In the late 80’s, Starbucks introduced Frappucinos to fulfill a marketing need. People who came in for their morning coffee now had a reason to come back in the afternoon.

Add value.
“Get involved with a social good,” Siegel says. “Collect money from customers for organizations doing good in the community. Think of it as an opportunity to give back.”

CAMPUS COMMUNITY PROFILE: RACHEL CHUNG, PH.D.

Chung-1024x683

Title: Director of Business Programs

Before joining Chatham in 2013, while at Carlow University, Dr. Chung was featured on a BBC World News story about Twins Days Festival, the world’s largest gathering for twins and multiples. At the festival, Dr. Chung and her team gathered data from more than 200 pairs of twins, seeking to determine whether there was a genetic basis for online behavior. Originally from Taiwan, Dr. Chung now lives in the North Hills. Her personal interests include cooking and hunting for dinosaurs with her son Connor.

What do you think about the integration of graduate and undergraduate business programs?

I should start by saying that our programs have always been administratively integrated. Now the academics will be integrated too. I think there will be some very positive changes. Take our Marketing faculty, for example. They used to teach only undergraduates, and our grad students were taught by professionals working in the field. But having a professor teach the graduate class means that he or she can connect the dots for the students. The professors keep track of industry trends, because it’s their research area and they’re immersed in it. Chatham’s MBA is an academics program, and we need to have Ph.D.s there. And it’s good for them, too. It means that they don’t have to teach so many classes outside their field of expertise. If you’re enrolled in a class, you really want the instructor to keep track of what’s changing in the field, and no one can keep track of everything that’s going on in six different fields. It’s just not possible. We’re also excited about increased opportunities for interaction between our graduate and undergraduate students.

Is there anything in place to promote that interaction?

Yes, and we’re working on developing more. For example, we used to hold separate mixers for undergraduate and graduate students. Now we’re combining them, and holding the mixer from 4:30pm, when most undergraduates are likely to be ending classes, to 6:30pm, close to when many graduate students begin their classes. I’d say it’s been very successful.

We’re also working with Sean McGreevey (Assistant Dean for Career Development) on opportunities to have some graduate-undergraduate mentoring. The mixers are a great mechanism for helping mentoring to happen. Students don’t have to coordinate their schedules, they can say “I’ll just meet you at the mixer!”

For updates about Business programs, check out the Chatham MBA blog »

FROM PRESIDENT BARAZZONE: A CALL FOR REFLECTION

ThinkstockPhotos-513393365Good morning,

I am writing to ask that we join as a community on whatever occasions we can, between now and January 20, the day after the Martin Luther King, Jr. Day observances, to focus on the meaning of civil discourse and freedom of speech. This request is triggered by the proximity of the massacres in France, both at the headquarters of the magazine “Charlie Hebdo” and at the Jewish grocery store, to the US commemoration of the life of Dr. Martin Luther King, Jr. a great exemplar of non-violent resistance. In both the attack on the Hebdo magazine and the murder of Dr. King, racial and religious bigotry were involved. But that fact alone is not what links these events to us as a university and compels an institutional response.

As a university, we have, I believe, a special responsibility to speak any time we encounter this constellation of suppression of expression and bigotry. We do not teach only subjects and content. We also must model and foster the untrammeled intellectual and personal exploration of ideas and values in an environment of civility and respect for others’ views, regardless of how much they may conflict with our own. While it is understandable that some of the cartoons may have been offensive, the ability to engage in debate and disagreement, and to express one’s views without fear of death, is vital to a civil society and our essential humanity. The bracketed events of the murders of staff of “Charlie Hebdo”–and of Martin Luther King, Jr. Day–bring home once again the deep moral and intellectual importance of the pursuit of learning and free expression at institutions of learning everywhere. The raised pens of the French–the symbol of both learning and expression–make the link perfectly between journalism and the academy.

Just as so many leaders of different nations, and representatives of different religions and political parties joined arms in Paris this weekend to show solidarity against bigoted extremism, so too must we. By pausing, thinking, and discussing these events and our reactions to them we strengthen ourselves as the diverse learning community that we are to display the opposite values. I hope we will all take every opportunity to do this.

I have asked that flags be lowered until next Tuesday so that we are reminded of the meaning to our own liberties and humanity of such tragedies and events everywhere they occur. And equally important, we lower the flag in respect, commemoration, and to remind ourselves to listen to our own “better angels” as we go about the frequently conflictual processes of learning. Perhaps this is what we really ought to mean by “higher” education.

Sincerely,

Esther B.

CAMPUS COMMUNITY PROFILE: JEAN-JACQUES SENE, PH.D.

Sene-1024x683

Associate Professor of History & Cultural Studies;
Program Coordinator, Global Focus

How do you say his name? “Zhahn Zhahk Senn”

With Chatham since: 2007

Hometown: Dakar, Senegal

Pittsburgh home: Squirrel Hill

Languages spoken: “Let’s just say five [laughs]: French, English, Spanish, Wolof, and Creole Portuguese. Everybody, literally, is multilingual where I come from.” Continue reading