Black Lives Matter Gathering Spotlights Women
The Record-Courier published a story recently about Gregory King, Ā鶹¾«Ń”Associate Professor of Dance, who recently led a āDancing in Solidarityā event that focused on the experience of black women within the Black Lives Matter movement.
The event featured other Ā鶹¾«Ń”staffers and students, including Tameka Ellington, Charmaine Crawford, Niarra Gooden-Clarke, Denise Harrison and Amoaba Gooden, who shared intimate experiences with discrimination. .
A Commitment to Social Activism Through Art
Assistant Professor of Print Media and Photography, J. Leigh Garcia, was recently interviewed for the art and culture magazine Juxtapoz.
A biracial Latina, Garcia is passionate about her students and her portrayal of undocumented immigrants.
In this interview, she considers how to incorporate her own need to create art, and talks about teaching remotely, activism and her artwork. .
Webinar: Sustainable Dietary Patterns and Food Waste ā July 29
When someone chooses to follow a specific diet, it is often for the purpose of weight loss or with an intent to improve health. 
There has been a growing movement, however, to also consider the impact dietary patterns have on the environment regarding the use of natural resources, greenhouse gas emissions and global food security. On Wed., July 29, from noon - 1 p.m., join Trisha Sterringer, MS, RDN, LD of Be Well Solutions, who will instruct on:
- How to adopt a diet that is nutritious, health-promoting and environmentally sustainable
- Techniques for reducing food waste
To register for this information session on Sustainable Dietary Patterns and Food Waste, click .
This webinar is open to all full- and part-time faculty and staff. For full-time, benefits eligible employees participating in the Wellness Your Way Rewards Program, this session will be worth 10 points toward your Tier 2 total. For questions, please contact Employee Wellness at 330-672-0392 or wellness@kent.edu.
Webinar: Resilience in Times of Change, Aug. 5 from noon ā 1 p.m.
Change is an inevitable part of life. Sometimes it hits us unexpectedly and other times it comes because of a decision we made. In either case, change can be scary if we aren't prepared to be flexible and resilient in the face of it. Especially in the workplace, organizational change can impact individual employees' performance and productivity. Thankfully, based on decades of research, we know that it isn't the change itself, but how we perceive it.
There are specific internal and external resources that can be taught to help individuals not only effectively adapt to change but also thrive through it. Join Alan Gecht, MA, LPCC of IMPACT Solutions as he helps participants:
- Explore the impact of change on individuals and organizations
- Define resilience and how it's essential to cope with change
- Learn skills to foster resilience and make healthy transitions
. This session is open to all full- and part-time faculty and staff. For full-time, benefits eligible employees participating in the , this session will be worth 10 points toward your Tier 2 total.
For questions regarding the Employee Wellness offerings for faculty/staff, please contact the Employee Wellness Office at 330-672-0392, or wellness@kent.edu.
Fall Semester Dining Updates
Dining Safety
Dining Services will implement all COVID-19 safe practices and guidelines established by Ā鶹¾«Ń” with the Flashes Safe Seven principles, the Centers for Disease Control and Prevention (CDC), the State of Ohio and the local Department of Health.
Students, faculty, staff and guests will be reassured by visual representations, including signage, frequent sanitation and floor stickers to promote physical distancing. Density capacity will be no more than 50 percent of normal occupancy with six feet between tables. This also requires seating limitations for all dining locations while continuing to offer to-go options for guests who prefer to eat elsewhere. The All-You-Care-To-Eat dining halls (DI Kitchen and Eastway Fresh Food Company) will be a combination of carry-out and limited dine-in seating, and may be subject to change to remain in compliance with necessary practices and guidelines. 
Dining Updates
In fall 2020, University Dining Services is excited to unveil a new dining hall facility and convenience store in the Design Innovation Hub that will continue to elevate dining at Ā鶹¾«Ń”. There will also be operational adjustments made to other dining locations to adapt to the changing needs of the Ā鶹¾«Ń”community given the unique re-opening precautions related to the COVID-19 pandemic.
The following changes will be implemented in the fall 2020 semester:
- Expanded dining offerings at Rosieās Diner that include pizza and deli options
- Gluten free options at the DI Kitchen, Eastway Fresh Food Company dining halls and additional dining locations across campus
- Munchies Market and Prentice Cafe will be re-purposed as student engagement spaces and will no longer function as dining locations.
- The Market dining hall and the Patio within the Kent Student Center will no longer function as dining halls, as the university is implementing new uses for these spaces.
- Hippie Chick will be a new chicken concept located in the HUB of the Kent Student Center, offering home style breaded chicken tenders and a variety of sauces that include an in-house special sauce and scrumptious sides
- GRAZERS will leave the campus location to serve the Ā鶹¾«Ń”community at its expanded restaurant located in downtown Kent.
For a list of all locations on campus, please visit the Dining Locations and Menus web page. Hours of operation for all dining locations will be available soon.
Please visit the University Dining Services website for additional information, or contact Dining Services at dining@kent.edu.