Yearly Archives: 2018

SCSU archeology program, students, excavation at Whitfiield Museum, Guilford, Conn.

Anthropology students this summer have been exploring what lies underground on the property of the oldest house in Connecticut – the Henry Whitfield House State Museum in Guilford.

Under the direction of William Farley, assistant professor of anthropology, the students have been engaged in an excavation project that has turned up pottery, smoking pipe fragments, toy soldier body and other domestic artifacts dating as far back as the 18th century. An English gun-flint, estimated to be from the 17th century, also has been found.

The Whitfield House was built in 1639. It originally served as the home for the family of Henry Whitfield, and was sold 20 years later. It became the first state museum in Connecticut, and is considered to be the oldest stone house in New England.

“First and foremost, this collaboration between the museum and SCSU is an opportunity for two state institutions to work together to train archaeologists of the future,” says Michael McBride, museum curator.

“Secondly, it provides the public with the opportunity to see what archaeology is all about and how valuable the data and artifacts that are found contribute to piecing together the history of the site,” McBride adds. “Thirdly, we are hoping that this brief field school will contribute info on land use and land change over time.  The findings will be added to previous excavation information and applied to the historical timeline that we are still putting together.”

Six students have been participating in the summer archeology program. They are: Taylor Tenenbaum, Jonathan Godfrey, Amelia Hoyt, Brianna Dainiak, Angela Buckley and Karli Palmer.

View more photos of the excavation site.

Photo: Peter Hvizdak / Hearst Connecticut Media

Dana Casetti, an adjunct faculty member in the Physics Department, was featured on the front page of the New Haven Register (July 15, 2018) for her participation in two global projects in astrophysics. Casetti taught last month in the summer school program at the Vatican Observatory, one of only a handful of astronomy experts selected to teach Ph.D. students, post-doctoral researchers and other outstanding astrophysics students from around the world. She also recently had been part of a team of experts who used NASA’s Hubble Telescope to help provide an answer to an astronomical mystery pertaining to two satellite dwarf galaxies. Astronomers believe that project is providing additional insight into how stars are “born.”

The following is a link to the Register story:

https://www.nhregister.com/news/article/SCSU-adjunct-Yale-researcher-looks-to-the-stars-13076625.php 

A group of students, accompanied by Assistant Professor of French Luke Eilderts and Professor of Art History Camille Serchuk, recently returned from this summer’s International Field Study in Paris, France. Eilderts and Serchuk provided the following account of the students’ experiences. 

Dear Friends of the Southern in Paris Program:

With the close of the program only a few short days ago, Dr. Camille Serchuk and I would like share with you some of the highlights of this year’s trip to the French capital and its region.

We departed New York’s John F. Kennedy International Airport on May 31, 2018, shortly after 11 p.m. After picking up baggage and making our way through passport control and customs, Dr. Serchuk, who had departed a few days earlier, met us at arrivals bearing croissants and water to the great excitement of the students. After a short ride on the RER—the regional train system that serves the Paris region—we arrived at our lodging for the month. Built to house students from Belgium and Luxembourg, the Fondation Biermans-Lapôtre also welcomes guests for short stays during the summer months. This is our third time staying with them, and we continue to be impressed with their dedication to the students’ comfort and wellbeing.

That evening we began our culinary tour of the city; we try to introduce students to regional French cuisines and International foods that they might not find at home. Our first meal together was a dinner at the Crêperie Plougastel, a restaurant specializing in the cuisine of the western region of Bretagne (often called “Brittany” in English). Students feasted on savory galettes and sweet crêpes until they could eat no more. Tired from travel, we headed back to our rooms and turned in for the evening.

As a part of their introduction to the city, students familiarized themselves with the neighborhood by visiting the local grocery store, bakery, and banking locations. Since it is vitally important that students become proficient users of the city’s many transportation options, one of the orientation activities included a race to see which three-person group could reach the Louvre the fastest. Not only entertaining, this activity turned out to be a very useful exercise since the transportation workers had announced multiple strikes throughout the month. With this early training in problem solving, students were well prepared to tackle a variety of challenges.

Since we use Paris as our classroom, every day brought a new adventure and a new piece of French art, architecture, history and culture to study. From the remains of the Gallo-Roman Arènes de Lutèce, an amphitheater that could hold up to 15,000 people, to the Centre Pompidou, the modern art museum; from the Basilica of Saint Denis, the first example of Gothic architecture, to the Art Nouveau architecture of the Métro system. While Paris offers a nearly inexhaustible list of objects to study, we also traveled outside the city to important sites such as the castle of Vaux-le-Vicomte, the Palace of Versailles, the medieval town of Provins, and Monet’s gardens at Giverny. With each visit, students were asked to consider several probing questions and/or exercise their linguistic and cultural competencies.

Throughout our stay, Dr. Serchuk and I asked the students to reflect upon their time in France. Here are a few of the impressions they gathered as well as some of the lasting memories they made:

“I think one of the amazing qualities I took away from studying abroad was patience, with myself, others, with the RER B. Paris has stolen my heart, and if I ever have the opportunity to return I will do it in a heart beat.” – Kulsoom Farid

“I have grown through this program tremendously and not just through my school work but as a person. I’m more independent, confident, resourceful and mature and these are just a few things that have changed.” – Lauren DeNomme

“It’s my last day here studying abroad and I’m actually really nervous. It feels strange that I won’t be in Paris anymore. I’m not sure if I’ll get an opportunity like this again. […] I’ve actually considered moving here.” – Joseph Warzel

“One of my goals this trip was to improve my French speaking & use it whenever I could! Since I decided to make my own food every now and then, I’ve met some French speakers in the shared kitchen we have. They’re all so nice and help me with my French if I get stumped. I got invited to attend some events with them on campus & they made sure I was going to be able to attend the floor family dinner & photo op near the end of the month.” – Jessica Hartwell

“We’ve seen many things in France, but my favorite would have to be the Louvre. I loved the gothic chapels as well, but the stories told within their stained glass cannot match the stories told within the endless works of art at the museum. One night, we had class in one display room of the Louvre, and spent a long time analyzing each painting in the [Marie de Médicis] sequence. It was so interesting, I didn’t even feel the discomfort from standing in virtually the same spot for an hour! I look forwards to Louvre classes the most, because there is just so much the museum holds that I know the class material will always be interesting.” – Madelon Morin-Viall

“I cannot thank my two professors enough for their generous effort throughout this trip. Reflecting back, I can see how much time and energy they put into showing us the ins and outs of Paris. I do not know how they do it, but they have created a fantastic program that I am blessed to be a part of not only once, but twice. MERCI BEAUCOUP!!” – Alexandra Takacs

“Though I have only been in Paris for [a short while], I feel at home. The room where I stay I have made my own, I see familiar faces in the hall each day such as my friend Katherine from Luxembourg, and whenever I want, I can hop on the RER (across the street) and take it to whichever place I choose. One thing can be guaranteed- no matter where I go, it will be beautiful and there will be really good food.” – Ally Morin-Viall

“A month seems like a long time but it’s not. Every single day I spend in Paris is precious and I’m not gonna waste a second. The only great thing about coming home after my trip in Paris is I get to brag to all my friends about my new experiences!!!!” – Trevon Homeward-Bennett

Finally, we would like to thank the Office of International Education for all the work that they do before, during, and after the trip.

Thank you for supporting Summer study abroad programs!

Drs. Camille Serchuk and Luke Eilderts
Co-Directors, Southern in Paris 2018

New Haven is a foodies' paradise — with Junzi Kitchen among students' favorite new dining hotspots. Alumnus Andrew Chu, '10, MBA '13, the restaurant's director of operations, reflects on the excitement of working for the successful startup — and how Southern helped prepare him for the feast.

Photo: Junzi
Andrew Chu, '10, MBA '13, is director of operations at Junzi Kitchen, a student favorite in New Haven.

Andrew Chu, ’10, MBA ’13, is energized by the lightning-fast pace of a restaurant startup. “If I went to a 9 to 5 desk job, I would be incredibly bored,” says Chu, director of operations for Junzi Kitchen. The restaurant, which was founded in New Haven in 2015 by a group of Yale University alumni, has already expanded to include several New York locations, all specializing in northern Chinese cuisine. Chu was among Junzi’s earliest team members — drawing on experience gained from his family’s restaurant background and two Southern business degrees. Both prepared him for a rewarding, demanding schedule. At Southern, he was a graduate intern, a resident hall adviser, an orientation ambassador, and treasurer of the Cultural Affairs Club and the Ski/Snowboard Club. “I was one of those kids,” says Chu, who also worked off campus — and served on what is now the Connecticut State Colleges and Universities Board of Trustees. In the following interview, he shares his thoughts on Southern and business.

How did you become involved with Junzi?
It was really through networking and living in New Haven for so long. I moved to New Haven when I was 17 — so I’ve been in the city for some time. Mutual friends were working with Junzi’s co-founders at the very beginning. One of my friends, Reed Immer, who is a New Haven local, signed on to do marketing. He introduced us, and my background fit. My upbringing was in Chinese restaurants. My family had a restaurant in Middletown, Conn., called Debbie Wong Restaurant. We also had a few in Massachusetts. They were banquet-style restaurants — most 65 – 70 seats — with the location in Middletown seating about 300 for weddings, Lion’s Club meetings, and other events. So it was more of an operation.

So it’s in your blood.
It’s kind of ironic. My dad will say to me: ‘You didn’t want to take over the restaurant when you were younger. Then you went, got all of this college education, and now you want to get back in the restaurant industry.’ But Junzi is very different from your traditional, neighborhood Chinese restaurant. I saw a great opportunity for growth and forward momentum.

What are your responsibilities with the restaurant?
I am one of the operations managers for the company. In 2015, there were only seven of us. With a recent hire, we are at 17 employees now, so we’ve grown considerably in three years. In the beginning, I oversaw store operations. But now I am happy to be transitioning into more of an HR [human resources] role, which I enjoy immensely. Working closely with people on communication, making sure policies are followed. And I still get to have my hand in a little bit of everything else.

You earned two business degrees at Southern. Did you always plan to major in business?
From high school on, I had a business track in mind. I was interested in marketing as an undergraduate. In terms of the MBA degree, I was given an amazing opportunity to become a graduate intern for Judicial Affairs [at Southern]. So I was earning my degree while gaining experience.

Noodle bowls at Junzi

How did Southern help prepare you for your career?
Serving on the board of trustees for what was then the Connecticut State Universities system was instrumental — especially doing so while going through Southern’s business program and earning my MBA. I was able to take what I was learning in the classroom and apply it to a real-world setting. That experience definitely taught me to hold my own . . . to be able to walk into a room of senior business leaders and understand what they were talking about. I remember there being a $171 million budget just for Southern. So I gained an understanding of those type of numbers, and I was part of meetings and conferences where all different aspects of business were discussed. It was very exciting. [laughs] It was also very nerve-wrecking. But it gave me experience.
I also had side jobs while attending graduate school. I was a sales rep for a snow board company based out of Waterbury, Vt., and worked at a retail store out of Berlin, Conn. I like to stay busy.

Was there anyone at Southern who had a particularly strong influence?
The board of trustees was a huge influence.Then, without question, my graduate internship with Student Affairs — and all of the administrators I worked with [through the division]. Chris Piscitelli [assistant dean of students and director of student conduct], Denise Bentley-Drobish [director of student involvement], Sal Rizzo [director of new student and sophomore programs], and Eric Lacharity [interim associate director of student involvement] — all had such a major impact. A lot of it was them stressing the importance of getting involved and networking. That helped me exponentially get to where I am today.

The restaurant also takes reservations for a monthly chef’s table, featuring culinary specialities.
The restaurant industry has a reputation for being very demanding. I’d imagine that would be even more so with a successful startup.
At the very beginning, it could be discouraging: having six-day work weeks and 10-plus hour work days. Without question, you do have to work extended hours. But it helped build me into a better person. I’m more professional and more organized. I’ve learned so much from them. And, honestly, I live for this. If I went to a 9 to 5 desk job, I would be incredibly bored.

Looking forward, where do you see yourself 10 years from now?
I’d like to ride this out to see where it takes me. I spent a lot of my earlier years — in my 20s — figuring out what I actually wanted to do. I always had a focus on business — and once I found this [opportunity], it was really exciting, especially coming in close to the beginning. I think I was employee number three. I went from working with our chef, cooking in the owners’ apartment. We’d be there at 8 a.m. testing recipes — and the co-founders would be sleeping after staying up all night talking with investors in China. Now two stores are open. Our NYU location is about to open. [The store is slated to open this summer.] And we just locked in a new location on 41st Street between Bryant Park and Times Square. We are working on a new round of fundraising. . . . There are so many really exciting things happening – and I only see this company growing. In terms of opportunities, this is going to give me the greatest amount of growth and the greatest amount of challenge – both personally and professionally. To be able to come in at the ground level has been incredible. I want to invest as much time and effort to seeing Junzi grow. Nothing would be more satisfying to me than to one day say, ‘We have 100 units throughout the U.S. — if not internationally.’

Any advice for students?
I would tell them to get experience while they are earning their degrees. I know that it is incredibly challenging for a lot of young people to know what they want to do — to think, for example, I want to ultimately be the VP of human resources for a major company. That’s why I encourage people to start exploring different aspects of business while they are going to college. I thought I wanted to do marketing — and low and behold . . . I’m interested in HR.
It’s also very much about networking. Building relationships. Putting yourself out there, even if it makes you nervous. Networking is what helped me get to where I am today. It’s what’s helped the business [Junzi] expand.

We’ll end with something light. What’s your favorite dish at Junzi?
Junzi has a “build your own”-style menu. I really like the jaja noodle bowl. I build that with spring noodles, the jaja sauce, pork as the protein — all stir-fried with a little bit of cucumber and scallions to top it off. That’s my go-to combo.

Photos: Junzi 2018

About a quarter of New Haven residents don’t have enough food or enough money to buy food, and most people who can’t afford food don’t go hungry for just a day or a week — they experience food insecurity over long periods of time. The Food Recovery Network, the largest student movement against food waste and hunger in America, has created a sustainability network across the United States where “food recovery is the norm and not the exception.”

To address hunger in Greater New Haven, in 2015 the Office of Sustainability, along with Residence Life, partnered with Chartwell’s and the Food Recovery Network’s Connecticut chapter to collect excess unserved food from Conn Hall and campus food retail locations. The unserved food is delivered to soup kitchens like the one at St. Ann’s Church in Hamden. “Without the students, we wouldn’t have any of it,” says Suzanne Huminski, campus sustainability coordinator. Each semester, SCSU sustainability interns plan and manage all aspects of daily food recovery, including logistics, collection and delivery, scheduling, administrative meetings, tracking results, and communications with community partners.

The food recovery program is the fastest growing initiative that the Office of Sustainability oversees. Since 2015, over 30,000 pounds of food have been diverted from the waste stream, which equates to 23,000 meals served to those in need. The food recovery program has been such a success that there are plans to expand it. “We find that it really resonates with students, from donating the food to thinking about where the food is going and how’s processed,” says Heather Sterns, recycling coordinator.

Nonperishable foods collected from resident students are delivered to St. Ann’s Church food pantry.

The nonperishable food collection is another initiative that engages students. At the end of each semester, when they move out of their residence halls, resident students are encouraged to donate their unused, nonperishable foods instead of throwing it all away. Julie DellaVecchia ‘17, now a university assistant in the Sustainability Office, notifies students months beforehand with handouts and flyers, asking them to save as much food as they can before collection. The efforts for the 2018 spring semester yielded 2,500 pounds of nonperishable foods to go to people in need.

The impact of Southern’s sustainability efforts isn’t just felt on campus. “We make sure to reach a broader campus community and the city of New Haven to promote and facilitate sustainability,” says Huminski. Fighting food insecurity and giving people in the Greater New Haven area not just the resources they need, but the education to produce these resources, is just one way Southern gives back to the community.

The campus garden is another example of Southern’s outreach. The garden is student-run, and the produce grown in the garden is donated to organizations in the community, such as soup kitchens and emergency food pantries. Jennifer Anaziano, ‘18, is one of the sustainability interns who works in the garden. “We do things like weed, and recently we’ve planted more basil plants and a butterfly bush,” says Anaziano, adding, “we grow produce without using any pesticides. We only use organic chemicals.” In 2017, the garden was able to donate over 900 pounds of food to organizations in the community.

Last year, the Sustainability Office partnered with CARE (Community Alliance for Research and Engagement) and New Haven Farms to allow the students to grow more produce and offer nutrition programs, cooking demonstrations, and garden tours to families during the summer. Founded in 2007, CARE works to identify solutions to health challenges through community-based research and projects focusing on social, environmental, and behavioral risk factors. The summer garden nutrition program is running again this summer, again serving area residents who want to learn about growing fresh fruits and vegetables, nutrition, and healthy cooking. Many of the participants don’t have a yard, so they can’t have a garden, and they enjoy watching the vegetables grow and learning how to cook with fresh produce.

A tour of the campus organic garden, during the summer garden nutrition program

Having people take what they learn from the community garden and sharing it with friends and family is a major step towards a more sustainable future, “Sustainability is a long-term issue that is never going to go away, so having a population that is prepared to manage those challenges in the future is vital,” says Huminski.

 

Michael Kingan

Michael Kingan has been named Southern’s new vice president for institutional advancement, effective July 9, 2018. He will oversee Development, Integrated Communications & Marketing, and Alumni Relations and will also serve as executive director of the SCSU Foundation.

“Michael has exhibited a passion for developing and growing advancement programs,” said President Joe Bertolino. “This has resulted in expanded educational opportunity for tens of thousands of students and several generations of tomorrow’s global citizens and leaders.”

Kingan has served for more than 25 years in a number of diverse institutions, including the Universities of Michigan, Washington, Iowa and New Mexico. He was the first Chief Advancement Officer at the Singapore American School, one of the world’s premier international schools, with an enrollment exceeding 4,000 students in grades pre-kindergarten through 12.

“As it approaches its 125th anniversary this fall, Southern is a diverse, vibrant institution with wonderful traditions and great potential,” Kingan said. “During my on-campus interviews, I was particularly impressed by the pride exhibited by students, faculty, staff and alumni as well as President Bertolino’s institution-wide commitment to social justice and to being a good neighbor to the community at large.”

Most recently, Kingan was the vice president for development and alumni relations at the University of Texas at Arlington, a Carnegie Research-1 institution that ranks among the top five most diverse student populations of all comprehensive public universities in the nation.

He has prepared and successfully launched comprehensive fundraising campaigns throughout his career and has expertise in identifying fundraising priorities, collaborating with university leadership, faculty, staff, alumni, and volunteers and facilitating gift engagements that result in substantial growth in institutional support.

“Private funding sources are essential to advance Southern’s mission of academic excellence, access and service for the public good,” Kingan said. “I look forward to working with my new colleagues to identify new areas of support for the institution and to spread the word about the vital role that Southern plays in Connecticut’s economy.”

Kingan earned his undergraduate degree in political science from Austin College in Sherman and his Master of Public Affairs degree from the Lyndon B. Johnson School of Public Affairs at the University of Texas at Austin. He served as an instructor in the Overseas Service Corps of the YMCA in Keelung, Taiwan, before embarking on his career in philanthropy and advancement. He is married to Mary Laing Kingan and they have two grown children, Will and Madeleine.

Allegra Itsoga with the children of the village of Koar, to whom Le Korsa provides school supplies

Like most college students after graduation, women’s studies graduate student Allegra Itsoga wasn’t sure what she wanted to do for a career. Her inspiration came from one of her economics professors, who was from Ghana and talked positively about being taught by Peace Corps volunteers. With a B.A. in French and development economics from the University of San Francisco, as well as an interest in Francophone countries, Itsoga’s transition to Peace Corps volunteer made sense. The Peace Corps is a service opportunity for driven innovators to immerse themselves in a community abroad, working side-by-side with locals to address challenges of today.

In 2003, Itsoga, a native of Watertown, Conn., joined the Corps and was sent to Gabon, located in Central Africa, where she spent 27 months living with a host family. During those months she developed and implemented English as a Second Language curriculum for children, ages 11 to 19, and organized and implemented an AIDS Awareness March with 5,000 students, as well as increasing levels of AIDS education and awareness. “Because of my fluency in French, I was able to immerse myself in the culture really well,” Itsoga says. She loved the experience so much, she decided to stay an additional 14 months.

Living abroad for Itsoga was easy; the harder part was coming back to the States. Her time in the Peace Corps ignited her passion for social justice and made her realize that interacting with communities and individuals was a must for her future employment. “After an experience like the Peace Corps, I knew I couldn’t work for a for-profit company,” she says. She found her next opportunity at the Connecticut Public Broadcasting Network, where she started as a customer service representative and worked her way up to events management. Itsoga believed in the mission of public broadcasting, which is dedicated to providing diverse communities with a mix of entertainment programs and services.

After CPBN, Itsoga worked at Juvenile Diabetes Research Foundation (JDRF), which is focused on funding Type I diabetes research. Itsoga’s focus at JDRF was event fundraising with families who had a member with Type I diabetes and were passionate about funding research. Both at CPBN and JDRF, Itsoga enjoyed the development more than the fundraising, but was skilled at both. “It’s all people skills, “ she says. “It’s all identifying the right people and working with them to make them feel passionate about the cause that you’re working for.”

Currently, Itsoga is director of Le Korsa, a nonprofit organization devoted to improving human lives in Senegal, Africa. Korsa translated from Pulaar, a Fula language spoken mainly by the Fula and Toucouleur peoples in the Senegal River valley area, to English means, “love from respect,” and it shows in the work Le Korsa does. Le Korsa is unique because it works directly with the population to determine what the people want, and then designs projects around those wants.

“Most NGOs do a cookie-cutter project and keep repeating it over and over in other areas,” Itsoga says. These fly-by-night organizations might build a hospital and be gone the next day, leaving the population with no knowledge or funding to run such an operation. “Community-centered development is the only development that is sustainable,” she says.

One such project Itsoga led was the Women’s Health Initiative, which resulted in the Keur
Djiguene Yi Women’s Health Center in Dakar, the first free, government-sanctioned women’s health care facility in Senegal. Itsoga thinks of herself as a facilitator; the real heroes, as far as she’s concerned, are the people she’s working with: The doctors that choose to stay in Senegal and work for practically nothing, the teachers that go into these tiny villages and live without power to help children, the farmers who are growing food and then giving it to the community, and the women who are getting together to do outreach.

Itsoga with Dr. Juliette Faye, the director of the Keur Djiguene Yi Women’s Health Center in Dakar

With the creation of the women’s center, Itsoga realized she needed to further her education to learn more about why, precisely, projects like the women’s center are so vital. “I knew I wanted to get my master’s, I just wasn’t sure in what,” she explains. Knowing that Itsoga wanted to pursue women’s studies, a friend of hers recommended Southern’s master’s program, where one of the most highly regarded professors in the field, Yi-Chun Tricia Lin, teaches.

Itsoga joined Southern’s women’s studies graduate program in fall 2017. While it’s challenging balancing work with her master’s program, Itsoga says, “the unique thing about the women’s studies department is that they get what it’s like for working women.” Her work at Le Korsa and the curriculum of her master’s program don’t always intersect, although her most recent thesis, on how the patriarchal funding structure of NGO’s disenfranchises small, women-led organizations, is inspired by her nonprofit work.

Her advice to students considering nonprofit work? Do an internship. “You will get so much more as an intern at a nonprofit than doing an internship at a for-profit because nonprofits need interns to breathe,” she says. “We cannot survive without interns/volunteers. So much more responsibility, more interesting projects.” Itsoga also wants to fight negative stereotypes about nonprofits, explaining, “The stigma about no money in nonprofits isn’t true. You won’t be a millionaire, but you can live comfortably. “Plus,” she adds, “you go to bed feeling like you’ve made a difference. Can’t put a price tag on that.”

Allegra Itsoga

Jesse Manning, '18, and Heidi Reinprecht, '17

Recent graduate Jesse Manning, ’18, and his girlfriend, Heidi Reinprecht, class of ’17, are already using their communications expertise to change lives 7,000 miles away in Uganda.

Manning, 22, and Reinprecht, 25, who have started their own film production company, will fly to Uganda July 12-25 to film a documentary on a primary school built from donations that has positively changed life outcomes for more than 550 children from nursery school to 7th grade.

Their hope is that by telling the poignant stories about the value of education through the eyes of the children, parents, and educators, more people will want to donate money and/or time to the cause.

“Making the film will make them grow in ways you can’t imagine,” Reinprecht said of the documentary. “It’s a small, grassroots organization and I don’t know how they do it.”

The school was established through HELP International Uganda, a partnership between HELP International and the Ugandan people in Eastern Africa. The mission focuses on breaking the cycle of poverty, illiteracy, and hunger in the small, poverty-stricken Ugandan village of Masese.

Manning, who hails from Trumbull, majored in communication and became enthralled with the cause after a friend, Christopher Martin, who attends Molloy College in New York, returned from an internship in Uganda.

Martin couldn’t stop raving about the beauty of the school’s impact through educating, feeding, and delivering medical care to 550 impoverished children who wouldn’t otherwise be able to attend school. Primary school in the village normally is not free and so many don’t automatically receive an education. When Martin shared his experiences, Manning felt an instant connection.

“$1 there can help feed a family for a week, $30 can change someone’s life,” Manning said. “I felt I wanted to do my part.”

The couple already has a film company — Little Tree Farm Productions — and the farm in the name is intended to convey that people can “grow their ideas,” Reinprecht said.

Promoting the school through film “felt natural,” said Reinprecht, who noted, “I’ve always wanted to help people,” she said.

The couple has raised $5,000 toward the trip — enough to get them there — but are fundraising about $10,000 more to pay the rest, including insurance, medical expenses such as vaccinations, and production costs.

They are donating their time to make the film.

The pair met in their first film class at Southern and were always paired after that in class.

Reinprecht, originally from Watertown, graduated in 2017 with a bachelor’s degree in communication with a concentration in film and television.

Reinprecht says she has sensitive ears and is an audio production specialist, while Manning is a natural with the camera.

“He’s my extra set of eyes and I’m his ears,” she said.

Their approximately 40-minute documentary will highlight the climate of the village before the school was built, what it has become, and an expansion planned for the future.

“We want people to take away from it that they can really help,” Manning said.

Reinprecht added, “The children love this school.”

Martin became involved during his sophomore year of college when he interned with a global justice NGO aligned with the United Nations. Martin’s area of expertise was micro-finance, which included giving small business loans to people in developing nations.

His professor was involved in the school in Uganda.

“We decided to team up to give small business loans to people in the village,” Martin said.

But he fell in love with the school as well, and this summer Martin will make his fourth trip to Uganda in three years, volunteering in the school, tutoring the children, and helping in any other way needed.

“The people there are just so amazing,” Martin said. “They are extremely poor – they live on about $1 per day, but they’re so friendly and excited we’re there.”

Martin is excited about the impact of his friends’ documentary.

“The biggest thing for people who have not seen the project – film might make them want to help,” he said.

Richard Zipoli, Associate Professor, Communication Disorders, and Chelsea Harry, Associate Professor, Philosophy

The Board of Regents for Higher Education — which governs the 17 Connecticut State Colleges and Universities (CSCU) — has recognized 18 CSCU faculty as recipients of the 2017–18 Board of Regents Teaching, Research, Scholarly Excellence Awards and Adjunct Faculty Teaching Awards. The awards were presented at the Fourth Annual CSCU Conference on Student Success and Shared Governance.

The awards are campus-wide recognitions of excellence in teaching or research, as well as creative and scholarly work by CSCU full-time, junior faculty and part-time faculty members. Six system-wide awards are granted to campus award winners in teaching, research, scholarly excellence and adjunct faculty teaching.

Board of Regents Teaching Awards are presented to faculty from each of the state universities and community colleges. Two system-wide teaching awards are given to faculty who best exemplify high quality teaching, one each from the community colleges and universities. The recipient of this year’s Board of Regents System-Wide Teaching Award for the universities is Dr. Richard Zipoli, Associate Professor of Communication Disorders.

Board of Regents Research Awards are granted to faculty among Central, Eastern, Southern and Western Connecticut State Universities. A single system-wide research award is given to the individual who best exemplifies high quality research among the four universities. This year’s Board of Regents System-Wide Research Award was given to Dr. Chelsea Harry, Associate Professor of Philosophy.

Zipoli has been described by a colleague as “one of the most talented and dedicated teachers in the School of Health and Human Services” — one who never seeks to lower his teaching load, who takes on extra assignments, is a scholar, is always available to students and truly shines in the classroom.

One colleague put it this way: “He reminds me of a talented music conductor in the way he interprets content, delivers that information to his students and inspires them to perform in exceptional ways. He is patient, creative, passionate, and encouraging to students.”

Zipoli’s area of expertise focuses on communication disorders and reading difficulties in school-based settings. He uses technology in creative and effective ways and blends lecture with discussion and other best practices for student learning and engagement.

In addition to his dedication and talent in teaching, Zipoli is a scholar. His area of expertise focuses on communication disorders and reading difficulties in school-based settings.

“During his tenure at our institution he has produced an impressive range of peer-reviewed products that include journal publications, national conference presentations, and regional conference presentations,” a colleague wrote in nominating Zipoli.

Zipoli’s research efforts are never done to garner personal recognition, but rather to produce knowledge that has immediate value for practitioners and children, a colleague wrote.

Zipoli advises student researchers “in the same thoughtful manner that he teaches students in his courses. He displays tremendous humility, takes on a graceful, yet firm supporting role, elevates students and builds their confidence,” the colleague wrote.

Zipoli, in reflecting on the honor of his nomination, wrote first of his love of teaching, calling it “easily . . . the most rewarding of my varied roles within higher education.”

He says that many of his students’ lives have been impacted by a communication disorder involving a sibling on the autism spectrum, or a grandparent with impaired speech and language following a stroke. “Their dedication to serving persons with disabilities has made the long hours of preparation, teaching, clinical supervision, informal advisement, and research mentoring well worth the effort,” he wrote.

Zipoli earned a Ph.D. in educational psychology – special education at the University of Connecticut, and both a bachelor’s degree and a master’s degree in communication disorders from Southern.

 

Although Chelsea Harry arrived at Southern only five years ago, “she has been a remarkably productive scholar in disparate fields, showing an intellectual rigor and ingenuity that merits recognition,” a colleague wrote.

Harry has one book already, two others under advanced contract, and nine articles that have appeared in books or journals, with a tenth under revision.

But it is the quality of Harry’s work and the prestigious publications in which it has appeared that outshine the impressive quantity, colleagues say.

Her fields of specialization are the philosophy of nature, ancient Greek philosophy, and Post­ Kantian German philosophy.

Harry has already established herself as an internationally recognized leading expert in the field of Aristotelian studies. Her book, Chronos in Aristotle’s Physics: On the Nature of Time, was published by Springer in 2015. The book was selected for a prestigious “Author-Meets-Critics” session at the American Philosophical Association Central Division meeting in Chicago in February.

Harry’s book on non-human animal flourishing has the potential to be a game-changer in her field and “It is easy to see that Dr. Harry’s work will have an impact on the field of philosophy and in the contemporary debate over animal rights,” a colleague wrote.

A second colleague wrote that in five years at Southern, Harry “has demonstrated an exceptionally high level of scholarship that has been recognized both by Southern and her peers in the discipline of Philosophy.”
Her work is already making an impact in her areas of research, and her scholarship has garnered research grants every year she has been at Southern.

In addition, she has been a recipient of the Joan Finn Junior Faculty Research Fellowship, which gave her the time to work on a translation and commentary on the writings of the important German philosopher F. W. J. Schelling.

Harry has become a speaker in demand, and keeps a busy conference schedule, having presented papers at 16 different national and international conferences.

“Last year a paper she authored was accepted into a highly competitive and prestigious workshop in Ancient Philosophy at Humboldt University, Berlin,” one colleague noted. “The pace of her conference presentations and invited talks is hard to match in our department.”

In addition to being successful in receiving grants, Harry is also known as a person who is always supportive of her colleagues’ research in the Philosophy Department and across the institution.

Dr. Harry “contributes immeasurably to the intellectual culture at our institution by organizing colloquia that are attended by students and faculty alike,” a colleague wrote.

She was awarded tenure in August 2017.

Harry received exceptional international recognition when she was an invited and fully funded participant in the 3rd Ancient Philosophy Workshop for Female Graduate Students and Early Career Researchers in 2016, at Humboldt University in Berlin.

Harry holds a Ph.D. in philosophy from Duquesne University; a master’s degree with distinction in comparative philosophy from University of Hawai’i at Manoa; and a bachelor’s degree in philosophy, magna cum laude, from The George Washington University.