WednesdayJanuary 23, 2019

CState and La Soupe are providing meals for furloughed government workers

On Jan. 23 and 24, La Soupe, Inc. and Cincinnati State will provide free meals for furloughed federal workers and their families, using food donated by local organizations.

Volunteers started preparations for the "pop-up kitchen" on Jan. 22, in Midwest Culinary Institute kitchens.

The volunteer chefs and assistants expect to provide 1,500 meals each day.

On both days, federal workers and their families have two choices:

  • Pick up takeout meals at the Summit Restaurant’s valet entrance on College Drive from 2 to 8 p.m.
     
  • Dine inside the Summit from 5 to 8 p.m.

Federal workers are asked to bring their employee identification cards; however, the meals and service will be free of charge.

La Soupe, Inc., is a nonprofit organization that bridges the gap between food waste and hunger by rescuing perishable food, transforming it into delicious and nutritious meals, and sharing with the food insecure.

“Even if the federal workers are not starving yet, and they likely are not, we want to let them know that somebody cares,” said Suzy DeYoung, founder and executive director of La Soupe.

DeYoung founded LaSoupe in 2014 and it became a nonprofit 501(c)(3) organization the following year.

LaSoupe has rescued more than 725,000 pounds of food that it transformed into free meals for local children and families with food insecurities. La Soupe distributes the meals through a “sharing network” of schools, food pantries, and community organizations.

Any leftover meals from the event for federal workers will be distributed through La Soupe’s sharing network.

Cincinnati State’s Midwest Culinary Institute has long been one of La Soupe’s partners. Students and staff at the Midwest Culinary Institute regularly volunteer to take produce rescued by La Soupe and make various soups that can be donated.

“Part of our mission as a community college is to support local nonprofits that serve others, so we are very happy to partner with La Soupe on this event for federal workers,” said Chef Jason Lafferty, associate dean and executive chef of Cincinnati State’s Midwest Culinary Institute.

College employees who would like to assist the visitors who will be coming to campus should get in touch with Chef Lafferty (jason.lafferty@cincinnatistate.edu).

"Food insecurity is an everyday problem for a lot of people in our community,” said Grace Yek, a local food writer, speaker, and educator who is helping to organize the event for federal workers. “With this event, we hope to feed those who don't normally need this kind of help."

Other local organizations supporting the event include Sysco Cincinnati, Crosset Co., SugarCreek, Master Provisions, 80 Acres Farms, Servatii's, Sixteen Bricks Bakery, and Deeper Roots Coffee.

DeYoung was inspired to create the free meal event for local federal employees after learning about the "Chefs for Feds" initiative that celebrity chef Jose Andres established for government employees in Washington, D.C. DeYoung is a member of Andres' "World Central Kitchen" organization.

Article by Richard Curtis, Interim Media/Communications Coordinator, Cincinnati State

Center for Teaching & Learning Open House is Jan. 25

The Center for Teaching and Learning (CTL) is open again!

Faculty and staff members are invited to learn more about plans for the re-opened CTL during an Open House at the CTL (Main 217) on Friday, Jan. 25, from 10 a.m. to 2 p.m.

CTL Director Julianna (Julee) Johns, Professor of Biology and a 2017 House-Bruckmann Faculty Excellence Award recipient, said plans for Spring semester CTL offerings include college-wide opportunities for seminars, round tables, learning series', and workgroups.

Julee said a schedule of CTL-sponsored events will be posted soon.

Currently, there are three primary ways to use the CTL:

  • Make an appointment to talk about a topic you would like the CTL Director to help develop, troubleshoot, or discuss.
    Appointments times are Mondays and Tuesdays from 10 a.m. to noon, and Fridays from 3:30 to 5 p.m.
     
  • Visit the CTL during walk-in hours, to talk to the CTL Director about ideas centered on teaching and learning, or to complete brief activities (15-30 min.) facilitated by the CTL.
    Walk-in hours are Mondays from 1 to 2:50 p.m. and 4:30 to 6 p.m., and Thursdays from noon to 1 p.m.
     
  • Request use of the CTL as a learning space to foster creative development of ideas (not necessarily director-led).

To make an appointment or to schedule the CTL space, send email to CTL@cincinnatistate.edu or to julianna.johns@cincinnatistate.edu, or call 569-1724.

(click the schedule below to see a larger view)

Welcome, new HPS faculty members

The Health & Public Safety Division welcomed three new faculty members who joined the College in Spring semester:

Lindsey Stewart is a new member of the Nursing faculty. She has a BS in Molecular Biology from Loyola University, a BSN from Cleveland State University, and an MSN from Case Western University.

Lindsey's professional experience includes working in Medical/Surgical and Neonatal Intensive Care nursing in Cleveland, OH, and work as an RN and Nursing Instructor in Seattle, WA. Lindsey's office is HPB 330.

Tricia Trimble, also a new member of the Nursing faculty, earned a BSN from the University of Cincinnati and an MSN in nursing education from Xavier University. Tricia is a Certified Pediatric Nurse.

She has been an adjunct instructor at Cincinnati State and Xavier University and has worked as an RN and CPN at Cincinnati Children's Hospital Medical Center since 2001. Tricia’s office is HPB 326.

Jennifer Tyler has joined the Practical Nursing Certificate (PNC) faculty. She holds a BSN from Indiana University and an MSN from the University of Phoenix. She has teaching experience in the Practical Nursing program at Cincinnati State as well as Hondros College.

Jennifer has 20 years professional experience, including working in the step-down unit at West Chester Hospital and as care coordinator for Tri-Health. Her office is HPB 347.

Fitness Center announces expanded hours

Starting this week, the Fitness Center on Clifton Campus has expanded hours:

  • Mondays & Wednesdays - 9 a.m. to 8 p.m.
  • Tuesdays & Thursdays - 10 a.m. to 8 p.m.
  • Fridays - 10 a.m. to 6 p.m.

I-75 & I-74 Construction Update (Jan. 23-24)

The Ohio Department of Transportation has scheduled projects near the Clifton Campus on Jan. 23 and 24.

  • Wednesday, Jan. 23: Work will take place in the infield of the Harrison Avenue to west I-74 ramp; trucks will be entering and exiting the infield from the ramp between 7 a.m. and 4 p.m. Traffic will be maintained.
     
  • Thursday, Jan. 24: Closed right turn lane at the Harrison Avenue/Rybolt Road exit from east I-74 from 7 a.m. until 4 p.m. Traffic will be maintained.
     
  • Thursday, Jan. 24: Various lane closures on south I-75 from Mitchell Avenue to the I-74 split from 8 p.m. until 6 a.m. Friday, Jan. 25. Also, short-term full closures on north and south I-75 in this area for equipment relocation between midnight and 4 a.m.
     
    In addition, single lane closure on west I-74 from the I-75 split to Montana Avenue from 8 p.m. until 6 a.m. Friday. Also, short-term full closures on east and west I-74 in this area for equipment relocation between midnight and 4 a.m. Friday.

Arrow boards and/or signs will be in place to alert motorists of the work zone and lane closures.

All work schedules depend on the weather.

For ongoing traffic, construction, and and weather-related information, please check www.OHGO.com.

in the know
Today's Chef Choice
Daily Hot Lunch Specials ($7 each)
  • Sep. 13: Chicken Cord Bleu + Rice & Broccoli
  • Sep. 14: Beef Burritos + Corn
  • Sep. 15: Meat Lasagna + Broccoli & Garlic Bread
  • Sep. 16: Hoagie + Tater Tots
  • Sep. 17: Pork BBQ + Slaw & Mac&Cheese

Fall Semester 2021

Overlook Cafe

  • M-Th 11 a.m. - 6 p.m.

  • F 11 a.m. - 2 p.m.

Bakery Hill

  • M-F 7:30 - 11:30 a.m.

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