Man met nature last week as fly-fishing lines and rods whipped through the air at the Cleveland Museum of Art’s lagoon and bluegills nipped at the lines.
For 15 students in Case Western Reserve University English professor John Orlock’s SAGES seminar–Fly Fishing: The Sport, the Metaphysics, & the Literature–it was the moment to connect with nature.
Lining the pathway along the lagoon, the first-year students got some step-by-step instructions from a master of the sport, George Vosmik. The rods and reels for the experiential component of this seminar were a generous gift from the Orvis Corporation, a major manufacturer of fly-fishing gear.
The seminar has become a popular offering over the past several years and has grown from a handful of students in its first year to full enrollment of 15 students across the disciplines, according to English professor Bill Siebenschuh, a fishing enthusiast who stopped to observe the students practice the sport.
But the seminar is more than fishing and reading. Ashley Seitz Kramer, the course’s writing instructor, guides the students toward mastering the art of casting their thoughts into words for an effective research paper as well as other writing assignments. Read more.
This week’s Friday Community Hours Year of Water Event: Where Does All the Water Go?–sponsored by Engineers Without Borders and the Graduate Student Senate–will feature a speaker from the Northeastern Ohio Regional Sewer District, who will talk about the agency's role in conveying and treating storm water. What's in it and where does it go? Friday 12:30-1:45 p.m. at Nord Hall 310. Open to students, faculty and staff. Pizza and refreshments will be provided. More information is available online.
Farm Harvest Festival 2010 will take place from 2 to 7 p.m. Saturday at Squire Valleevue Farm. The campus community is invited to celebrate the beginning of fall with the inaugural Farm Harvest Festival. Guests will have an opportunity to see what the Farm Food Program has produced for Bon Appétit and all of the campus cafés. The event is free for students and guests. Food will be free for students with a university ID. Guests will be charged a $3 fee for food and drinks. The menu will include vegetarian chili, apples, apple cider, hotdogs and fresh salads made with farm produce. Proceeds from the event will benefit the USG Student Sustainability Council. Learn more online.
The deadline for submitting tuition waiver applications for the fall 2010 semester is Sept. 30. A completed waiver application is required to receive Case Western Reserve tuition benefits available to employees, as well as employees' spouses/equivalents and dependents (refer to the tuition benefits summary for more information). Application forms are available online and in the Benefits Administration Office, Crawford Hall 224. Completed applications can be submitted in person, by fax to 368.3582 or by email. Call Benefits Administration at 368.6781 with questions.
The Department of Human Resources’ Employee Education, Training and Development Unit provides a vast array of on-campus training and education opportunities. Learn more online.
Phi Alpha Delta, the pre-law fraternity, is hosting Dance Off for Kids, a charity event on Friday in Thwing Ballroom. The “Dance Off” features a classic dance marathon. Those who compete are eligible to win a cash prize.
Proceeds from ticket sales will be used to purchase classroom supplies for students attending Adlai Stevenson elementary school in Cleveland. PAD will provide collection bins at the event to accept additional contributions. Students are encouraged to donate new school supplies to further the success of this program. Tickets will be sold (Case Cash only) in Thwing outside of the USG office 11:30 a.m.-2:30 p.m. today and noon-2 p.m. Thursday. Tickets are also available at the door, cash only.
During Provost Hour on Friday, the African-American society will host its Silent Protest. The aim of the event is to educate the public about the effects of drugs and alcohol on the African-American and Hispanic communities in the greater Cleveland area. Look for Case Western Reserve students around the Quad, Thwing area, Northside, Southside, and Euclid wearing black shirts with tape over their mouths—symbolically representing silence on these issues. The Case students will also be holding signs with relevant statistics written upon them.
The 2010 College Art Association Mather Award winner, Terry Smith, University of Pittsburgh, will lecture on Contemporary Art, at 6 p.m. Tuesday in Gund 301. His major research interests are world contemporary art, including its institutional and social contexts; the histories of multiple modernities and modernisms; the history and theory of contemporaneity; and the historiography of art history and art criticism. He has special expertise in international contemporary art (practice, theory, institutions, markets), American visual cultures since 1870, and Australian art since settlement, including Aboriginal art. More information is available online.
President Barbara R. Snyder invites you to the grand opening of the new Lesbian Gay Bisexual Transgender Center at 5 p.m. on Oct. 1, at the Thwing Center. Remarks begin at 5:15 p.m. Please respond by Friday to Emily Cole by email or 368.6280. For information about other alumni weekend events, go online.
On Tuesday, Bon Appétit Management Company chefs are ready for the Eat Local Challenge: a memorable, made-from-scratch meal relying solely on what’s within farms reach. On this day, the chefs at Case Western Reserve University will join more than 400 other Bon Appétit restaurants and cafés in preparing a special meal made entirely with ingredients sourced from within 150 miles of their kitchens. For this year’s Eat Local Challenge, Executive Chef David Apthorpe plans to highlight Ohio’s best with dishes like House-Made Ricotta Gnocchi and Whole Roasted Lamb with Ratatouille, Roasted Pink Lady Apples and Wheat Berry Pilaf that he will prepare with the bounty from local purveyors such as Jones Farm, Veggie Valley Farm and Moreland Fruit Farm.
“I have experienced firsthand how Bon Appétit uses the kitchen to nourish not only our students and guests, but also local economies and the planet. As a chef, I love supporting the farmers and artisans who grow our food, minimizing the impact our food choices have on the earth and restoring the pleasures of the table,” Apthorpe said.