Issue 30, December 4, 2014 - Grand Valley Lanthorn

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SPECIAL ISSUE: COMMENCEMENT

Lanthorn G R A N D VA L L EY

GV TEAMS TRAVEL TO LOUISVILLE FOR DII FALL FESTIVAL SEE A7

ST U D E NT- R U N P U B L I C AT I O N S / / P R I N T . O N L I N E . M O B I L E / / L A N T H O R N . C O M

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THUR SDAY, D ECEM BER 4

NO. 30

T. Haas raises a glass to grads BY HANNAH LENTZ HLENTZ@LANTHORN.COM

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GV, RED PROJECT EDUCATE STUDENTS ON WORLD AIDS DAY

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| EMILY FRYE

BARNETT SPEAKS ON BASKETBALL CAREER, JOURNEY TO GV

ver 260 students RSVP’ed for Toast with T. Haas this year, double the number of students who attended last year’s event. Toast with T. Haas is a celebratory champagne toast open to all students graduating in December of 2014. The event started last year and is a time for graduating students to look back at their time at Grand Valley State University and learn about ways to stay connected to the university after graduation. “This event is designed to celebrate the accomplishments of students that have culminated in graduation,” said Liz Collver of University Development. “Additionally,

I want students to leave the event feeling inspired by the community of Laker alumni they are about to join. Hopefully, many leave thinking about how they can stay connected as Lakers for a lifetime in the years to come.” Occurring bi-annually, there is one toast for students partaking in the December commencement and one for students taking part in the April ceremony. The fall graduation toast was held in the Eberhard Center on the Pew Campus on Dec. 1 and included statements from Student Senate President Andrew Plague, Grand

STUDENTS PAIR UP WITH MENTEES FOR PALS PROGRAM SEE A6

Valley Alumni Association President Mike Tappy and university President Thomas Haas. Preceding the toast, a video was shown recapping and remembering the years that the graduates had experienced during their time at the university. During the video, organizations across campus and alumni organizations across the country wished students good luck in their endeavors following graduation. During his speech, Tappy focused on the idea of remaining connected to the university after graduation, something that he has done since his graduation from GVSU in 1978. “What I didn’t know when I graduated was how much you remain a Laker after you graduate,” Tappy said. “When we say that you are a ‘Laker for a Lifetime’ we really do mean it.” Haas also had a statement for graduating seniors at this event, focusing on the achievements of upcoming graduates. “You’ve been successful in the classroom and in aspects such as internships and other experiences, and you’ve matured and made relationships that will last for a lifetime,” Haas said. “A ‘Laker’ is an individual who understands that they are going to be successful because they have been successful at Grand Valley, and I am proud of every one of you.” Following the toast, desserts were provided to students as well as a chance for networking and communication with fellow graduates and university personnel. “As college students, we are always looking toward the end of something, whether it be the end of a semester or the end of a year,” Plague said. “This event is the end of something, but it is also the beginning of something for you as well.” Seniors graduating in April of 2015 will have the opportunity to attend this event on April 15, and registration will open in early March. Students must RSVP to attend the event and must also have a form of identification on them when attending the event.

CONGRATULATIONS: President Thomas Haas raises a glass of champagne with soon-to-be graduates of

Grand Valley State University. This is the second year that the event Toast with T. Haas has been held.

GV students display entrepreneurship outside of classes Medical start-up company creates innovative devices BY DREW HOWARD DHOWARD@LANTHORN.COM

rand Valley State University students Leah Bauer and Kathryn Christopher are now engineering fellows with the National Center for Engineering Pathways to Innovation after their impressive work on their medical device start-up company Fluition. The National Center for Engineering Pathways to Innovation is a nationwide network of students that aims to prepare those initiated with the skills and abilities to compete in today’s ever-changing workforce. Christopher and Bauer were encouraged by Kevin McCurren, executive director of the Center for Entrepreneurship and Innovation, to apply for the University Innovation Fellows program. “McCurren came to us and told us there is a program run by Stanford that aims to teach the people involved on how to bring entrepreneurship to their schools,” said Christopher, a GVSU senior and Fluition CEO. “Through the program, we hope to bring together students from the biomedical sciences to try and create more start-up companies. “West Michigan has a vibrant biomedical community, and the programs at GVSU are great. We want a

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ACCOMMODATING NEEDS: GVSU student Delando Davis Wright (right) purchases a meal from River Landing in the Kirkhof Center. Campus

dining is planning for renovations to Fuel, under Fresh Food Company, because of the increase in traffic in these restaurants this year.

More changes ahead for campus dining GV discusses plans for expansion, revamping food options BY STEPHANIE BRZEZINSKI ASSISTANTNEWS@LANTHORN.COM

any changes are in the works for Grand Valley State University’s campus dining. Students will continue to have more food options as campus dining expands and renovates its buildings on the Allendale Campus. One of these changes involves Fuel, a campus restaurant located underneath the Fresh Food Co. in the Commons.

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Ryan Jones, campus dining senior food service director, said Fuel has seen a 20 percent increase in traffic so far this year. “We are in preliminary discussions with facilities planning for fall of ’17 expansion to Commons,” Jones said. “We’re still looking at our options, but there will be an expansion to that building.” He explained that campus dining is planning to push the entire Commons building out to where the current walkway is and add some retail

space in the Ssoutheast corner. They are also looking to add more seating upstairs in Fresh Food Co. In addition, campus dining is conducting focus groups to discuss whether it is beneficial to make the whole Commons building all-youcan eat. “They’re just talks right now,” Jones said. “ We are just trying to figure out what’s best for the student body and what do you guys want to see more of versus what we like building.”

Deb Rambadt, campus dining marketing manager, agreed with Jones that expanding is necessary. “Students recognize that there’s a need there,” Rambadt said. “The university recognizes that need too.” Melissa Rentfrow, campus dining social media manager, highlighted another change to the menus on campus: vegetarian and vegan food options. She said the biggest issue is making students aware that they have SEE DINING ON A2

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