Mar. 9, 2016 | The Reflector

Page 1

CMYK

THE OFFICIAL STUDENT NEWSPAPER OF THE UNIVERSITY OF INDIANAPOLIS

JAZZ ENSEMBLE > See Page 6

VOL.

94

I S S UE 9

MARCH 9, 2016

reflector.uindy.edu

Sarah Urist Green visits UIndy Creator, curator and host of “The Art Assignment,” a web series that introduces artists and teaches art history, discusses her project with students By Cassie Reverman DISTRIBUTION MANAGER Sarah Urist Green, creator of “The Art Assignment” and wife of author John Green, spoke at the University of Indianapolis on March 3 to discuss the project and her involvement with it. “The Art Assignment” is an educational web series produced in partnership with PBS Digital Studios that introduces innovative artists and teaches how art history is still relevant today, Green said. Before starting “The Art Assignment,” she worked as the curator at the Indianapolis Museum of Art for six years and attended Columbia University for her master’s degree in art history. Green said that “The Art Assignment” posts a new video each week, with a new assignment video posted once a month. “We don’t just make assignment videos, but also videos that talk about issues around contemporary art and why certain popular artists are still relevant, and other things like how to visit a museum,” she said. Green said the idea behind the project “was mostly to find a way to reach people who don’t go to museums, who are creative and are making things and wanting to share them online, and give them context to what they are doing and show them people who have successful careers in art.” Freshman art therapy major Kyle Agnew said he attended the event because he had previously heard of Green and her work. “I decided to come because I have heard of Sarah Green and her Art Assign-

Photo by Cassie Reverman

Green visited the University of Indianapolis on Thursday, March 3 at 7 p.m. She spoke about “The Art Assignment” and her involvement in the art community. ment before,” Agnew said. “I watched her videos, and I just think her whole concept is very interesting, and I want to be involved in it.” Green said that “The Art Assignment” is open to anyone who is interested in participating. “I think it encourages cross disciplinary thinking,” Green said. “We have people that are chemists. We have a chemist in Tel Aviv who has submitted work. I think it’s great that someone who works in a completely different field can sort of think about these assignments in

Students to schedule two semesters at once By Ashlea Alley ONLINE EDITOR Registration for seniors begins on March 28, with underclassmen registration right after. Although registration is only a month away, many changes are to be expected, one of those being multiterm registration. According to Registrar Kristine Dozier, one of the benefits of multi-term registration is that it gives students the possibility of more sections for waitlisted courses. “I think a lot of students—once they register for classes—they might feel a little hopeless,” Dozier said. “We’re hoping that this [multi-term registration] will help relieve a little of that angst. Now we have eight months to prepare.... So this first year will give us an idea on where we can get better at our schedule planning in order for students not to be upset when they don’t get into the classes they want.” Director of the Center for Advising and Student Achievement Lela Mixon said a benefit of multi-term registration is the ability to create a plan for a year. “We’ve been slowly but surely trying to incorporate comprehensive academic planning,” Mixon said. “We have been working with Student Affairs, some academic units and others on campus to create a pilot of a Greyhound Plan.” According to Mixon, a Greyhound Plan is a way for students to think big about what they want to accomplish throughout their college career. Dozier said that the decision to schedule a full year was not solely based on one person’s perspective, but more on a collective perspective from a few years ago. According to Dozier, the Educational Advisory Board, a nonprofit organization that does data studies on institutions, kept returning to the idea of multi-term registration, so the administration started thinking more about it for the long term. She said the University of Indianapolis

OPINION 2

campus is the right size for this transition. Junior nursing major Caitlyn Armbruster said scheduling a full year does not bother her. “I like the opportunity to be proactive about your schedule and meeting with people for the whole year rather than just a semester,” she said. “You can look at more options, and you get to see if you have the ability to graduate early or the ability to fit other things in your schedule. And you might not have known that if you just [had] planned one semester.” Sophomore community health major Anna Buttgen has reservations about multi-term registration. “I don’t like it because I feel like too many things could happen between now and next spring,” she said. “I can see why administration thinks it’s a good idea, though.” Multi-term registration will only be available for sophomores, juniors and seniors. Incoming freshmen will register for the first semester at their orientation day and then again in mid-October for the second semester, according to Dozier. She said this may be an inconvenience for freshmen, but since the learning curve is so steep coming to college, doing this will put less stress on them. Multi-term registration will be a learning process for everyone, Dozier said and she wants to make sure students are comfortable with asking questions. “I figured students might have a lot of questions about financial aid, billing and how does this change?” Dozier said. “It’s not really changing anything you do besides just scheduling for an entire academic year. They still have a deadline each semester for their bills, and financial aid will still be packaged one semester at a time.” For more information or to ask questions, students can email Kristine Dozier at dozierk@uindy.edu or Lela Mixon at lmixon@uindy.edu.

SPORTS 4

ENTERTAINMENT 6

their own way.” Green also has seen other benefits come out of this project that have personally helped her. “I’ve gotten to know a lot of artists that I wouldn’t think of for the museum environment or for the particular museum I was working with,” Green said. “I’ve also gotten to work with a very wide range of artists that I wouldn’t get to work with in a museum setting, and I would’ve only been able to work with a handful of artists. I’ve done 24 different assignments in the past two years. So for me, I get to meet all

these amazing artists and get to have a great experience with them.” Green’s talk also helped freshman political science major Sarah King. “Her journey surprised me,” King said. “She went from not liking her [college] classes in undergrad to going to be a curator. It just gives me hope.… There are a lot of artists working everywhere, and they influence all of our areas of life that you’re not super aware of all the time. It’s not always a bunch of super-famous people in museums.” Agnew’s view is that art does not have

14 meal plan is the most popular, covering 32% of students

Have you visited the Health Pavilion food options? Why not? - Too far; Yes =18% don’t have a reason to go there

to be just a private thing. “Art can be something very interactive. It might not feel like art, but like the fake flyers and everything, it’s a very public idea,” Agnew said. “But you can really involve everyone of all ages.” Green has several goals for the project’s future that include growing the audience and showing what opportunities are available out there. “I want to grow our audience and reach people who don’t necessarily think of themselves as interested in art,” she said. “I want to spread the word to educators and art students who aren’t in school and who don’t have people giving them assignments. I want more people to find this resource and use it.… I think that there’s a certain audience that watches a lot of YouTube videos and knows how to find new things, but I don’t really think that there’s a built-in art community on YouTube. So for me, I like to go speak to students to help them be more aware that it exists and that there is a platform for presenting your art and thinking about it in the context of the Internet.” Out of all the projects, Green said her favorite is one of the more recent ones. “I think I would say Nathaniel Russell’s fake flyer,” she said. “I think it’s a language we all know and understand on a college campus, and it’s a very easy thing to accomplish, and it uses materials that everyone has access to, and you don’t have to overthink yourself. You can approach it and can have fun with it, and you don’t have to take a serious stance on it.” More information about “The Art Assignment” is available on its YouTube channel at The Art Assignment or at theartassignment.com.

Have you visited the Library food options? Yes =14%

No = 86%

No = 82%

Why not? - Have not had a chance yet; too new

Overall satisfaction with their Meal Plan: Very Satisfied = 5% Moderately Satisfied = 35% Neutral = 23% Moderately Dissatisfied = 10% Very Dissatisfied = 5% Don’t have a meal plan = 22% How can UDS increase student satisfaction? More Choices of Plans, Weekend Variety, Fresh Fruit, Swipes for Everything, Use Meal Plan Off-Campus Graphic by Kyle Dunbar

UDS survey reveals food satisfaction By Nicole Monday ENTERTAINMENT EDITOR UIndy Dining Services sent out a campus-wide email inviting faculty, staff and students to participate in a survey about the Dining Services on Jan. 20. The survey featured questions over what people enjoy, what can be improved and how UDS can increase satisfaction. The survey yielded data from approximately 526 students, 53 faculty and 69 staff. Vice President for Student and Campus Affairs and Dean of Students Kory Vitangeli helped create the survey and sent it out. Vitangeli said that the questions were based on other surveys used around the nation. “We looked at some national surveys of just food service at different colleges and universities and [had] just taken some questions from there,” Vitangeli said. “These questions are pretty similar to what colleges and universities ask just in terms of gauging food service satisfaction.” The survey asked many open-ended questions, such as likes and dislikes about UDS and how UDS can increase satisfaction. One of the common responses among all three categories was about fresh fruits and vegetables. Most people who took the survey said that they enjoy the fresh fruits but also wish there was more of a selection to choose from. Executive Chef and Director of Food

Service Operations Sean Emrick employs several different techniques to ensure freshness and quality of food. “We have temperatures that are taken at the time of preparation, at the beginning of service and then throughout service. Each station has a log, and they [staff members] log that information,” Emrick said. “Plus, we recently had all our line leads and cooks ServSafe certified. That’s a program that teaches everything to do with food handling.” Among the most popular food choices at UIndy are the chicken breast, specifically the grilled chicken. Emrick received feedback in regard to the chicken, that caused a change in presentation. “We go through approximately 20 cases—200 to 250 pounds of boneless, skinless chicken breast—a day,” Emrick said. “This school year, some of the feedback I received about the grilled chicken was that they [the consumers] have butter knives, and the chicken was hard to cut up. So that’s why we went to having the diced [chicken] for everyone, too.” Vitangeli said that the feedback from the survey will help to gauge what needs to be improved, and changes will continue to be made based on the feedback. “We already have, since the beginning of the semester, started looking at them [the issues], and they [staff members] have been doing a really good job of labeling and trying to change up the free zone,” Vitangeli said. “We’ve

added gluten free breads to the grill areas, so that people can eat in those areas. And [we are] just looking and making sure that we are changing up and looking at presentation.” Despite all of the things that people wish to see improved, Vitangeli is happy with the survey results and wants to continue improvements. “What made me feel good is that these are all issues we have looked at—both the dining services and the university—and that we are constantly striving to improve them,” Vitangeli said. “Our goal is to continue to improve satisfaction, because we want people to enjoy eating on campus.” Emrick said that he loves what he does and is always open to feedback. “I just want the students to know that UDS takes a lot of pride in what we do and that we are here to serve the students,” he said. “I have an open-door policy. I love what I do, and I want to make sure that we are giving the students everything that they want and enjoy and a good variety.” Vitangeli said she also appreciates the feedback and wants students to feel comfortable eating around campus. “I’m open to feedback at any time,” she said. “I would love to hear from more people who didn’t get a chance to fill out the survey.” Vitangeli said that another survey will be sent out at the end of the semester, and she hopes to continue to send out surveys every coming semester.

FEATURE 7 Taste of the World > See Page 3 Art Gallery > See Page 6 Wrestling > See Page 4


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.