8 minute read
University names new ombuds
In an eff ort to expand assistance to employees seeking to resolve workplace issues, Colorado State University has hired a new full-time ombuds.
Melissa Emerson, a confl ict resolution practitioner who worked in CSU’s Division of Student Aff airs for nearly 15 years, is the new university ombuds designated for administrative professionals and state classifi ed personnel. The Offi ce of the Ombuds provides confi dential workplace issue assistance to university faculty, administrative professionals, state classifi ed personnel and other employees. Emerson joins Kathy Rickard, the faculty ombuds who also is an associate professor in the Department of Psychology, in the offi ce located in the General Services Building.
“We know that confl icts are part of every single workplace,” Emerson said. “When we can we can assist with confl ict prevention, navigating challenging times and having those diffi cult conversations so employees have a better workplace, then that’s a win for the university as a whole.”
Emerson, who earned her graduate degree in confl ict analysis and resolution, spent more than a decade helping lead CSU’s Student Resolution Center, where she expanded confl ict resolution services and added three additional full-time staff members.
In her new role, she is looking forward to working with the campus community and letting them know about the services of the Offi ce of the Ombuds.
Rickard, who has been faculty ombuds for several years and is a member of the International Ombudsman Association, said Emerson’s experience and skills are a valuable asset to the offi ce. By Joe Giordano
“Her formal training in mediation from a variety of perspectives is going to be really useful,” Rickard said. “She’s managed an offi ce. She’s grown an offi ce. She has a vision. She is interested in making the ombuds offi ce more visible, and I’m excited to have her as a colleague.”
O¢ ce of the Ombuds
The university ombuds position was previously a half-time position, with the other half focused on the Employee Assistance Program.
According to Emerson, her position helps to address workplace concerns of employees with problem solving and confl ict management. She added that the Offi ce of the Ombuds is neutral, informal and independent, which means it does not advocate for any individual or entity and attempts to help employees resolve concerns at the lowest level possible.
Emerson, who started in her new role at the end of January, said the offi ce doesn’t report on cases to any administrator of the university except as aggregate data that protects visitors.
“The integrity of this program is based on the foundation of confi dentiality, and we are not going to share out what they say,” said Emerson, who also is a member of the International Ombudsman Association and the Association for Confl ict Resolution. “We empower employees to make decisions on how they are going to navigate whatever the challenge they may be facing.”
Contact the Offi ce of the Ombuds
The Offi ce of the Ombuds off ers confi dential assistance to university faculty, administrative professionals, state classifi ed, and other employees of Colorado State University who seek help in resolving workplace issues. Phone calls are encouraged for setting appointments.
• University Ombuds: (970) 491-1527 For administrative professionals, state classifi ed personnel and other employees • Faculty Ombuds: (970) 491-5121 • Website: ombuds.colostate.edu • Address: 316 General Services Building
Sign up to volunteer for CSU MURALS 2020
The MURALS (Multicultural Undergraduate Research Art and Leadership Symposium) program is seeking volunteers to help support students of color as they present their research during the annual one-day symposium.
Faculty and staff volunteers are needed on Thursday, March 26, in the late afternoon and all day on Friday, March 27, the day of MURALS presentations.
Volunteer orientation sessions will be held just before MURALS, so plan to attend the one that fi ts your schedule:
• Tuesday, March 24, 10-11 a.m., LSC Room 328-330 • Wednesday, March 25, 4-5 p.m., LSC Room 324 • Thursday, March 26, 12:30-1:30 p.m., LSC Room 324
Interested volunteers can sign up for both a time slot and an orientation session at this Sign-up Genius site: signupgenius.com/go/70a054bafab2ba4fb6-murals
CSU COOKS: Cherry banana ice cream
By Kendall Regan Nutrition Center
Looking for a fabulous new place that has a wonderful atmosphere and also serves authentic and delicious Mexican fare? Look no further than Uno Mas Taqueria y Cantina located just a half-block west of College at 120 Olive Street. Owner, Patrick White, a successful restauranteur in Denver wanted to bring his concept of elevated street tacos, along with specialty tequilas and drinks, traditional tortas, appetizers, and classic Mexican desserts to Old Town. Uno Mas Taqueria y Cantina is one of those cool little hole-in-the-wall gems that people are now starting to discover... Once people taste their amazing locally sourced smoked meats and delicious margaritas they keep coming back for more! This month’s “Pairing Pick” features their Duck Confit Tacos paired with an Omligo Diablo Benhez Mezcal. Their Duck Confit Tacos are served on raquelitas organic white corn tortillas and then topped with Salsa Verde, fresh-diced Jalapeno and fresh mango.
Get $5 o $25 when you show your CSU ID!
Using less than 10 ingredients, this is a quick and easy ice cream recipe from the Kendall Reagan Nutrition Center that you can make in only fi ve minutes. Make this your own by adding di erent frozen fruits or milk of your choice.
Serving size: 1 cup Yield: 5 cups
Ingredients
• ½ cup coconut cream • Juice from half a large orange • 3 pitted Medjool dates • 1 tablespoon vanilla extract¼ teaspoon sea salt • 2 cups frozen cherries • 2 frozen bananas, diced • ½ cup coconut or almond milk
Directions
1. Blend coconut cream, orange juice, dates and vanilla in a blender. 2. Add in the cherries and diced bananas. 3. Blend everything together at a high power on the blender. You may have to mix in some of the frozen pieces between blending to get the whole mixture smooth. 4. Add milk until you have reached the desired consistency. 5. Let fi rm in the freezer for 30-60 minutes before serving. Enjoy!
Nutrition Information / Amount per serving:
• Calories 233 • Protein 2 g • Total fat 5.6 g • Total Carbohydrates 46 g • Saturated fat 4.5 g • Dietary Fiber 3.5 g • Cholesterol 0 mg • Sodium 30 mg • Sugar 37.5 g • Added Sugars 0 g
To learn more about nutrition, recipes, and what we do at the Kendall Reagan Nutrition Center, visit nutritioncenter.colostate.edu.
PATRICK’S PAIRING PICKS
This month’s Cocktail Pairing is their delicious Omligo Diablo Benhez Mezcal with fresh orange and lime juice, Hibiscus agave syrup, a touch of soda water and topped with Hibiscus flower... the perfect pairing with their Duck Confit Tacos. Uno Mas offers a carefully curated selection of 70+ of the best artisanal smallbatch tequilas and mescals. Their collection includes many lesser-known authentic tequilas and they encourage suggestions for additions.
DAILY HOURS Sunday – Thursday Friday & Saturday 11 a.m. – 9 p.m. 11 a.m. – 10 p.m.
HAPPY HOUR $3.00 TACOS Monday – Friday Saturday & Sunday 11:30 a.m. – 5 p.m. 2 p.m. – 7 p.m.
Top 5 Irish Imported Liquors and Liqueurs for your St. Paddy's Day Celebration
1) Glendalough Double Barrel Whiskey- A craft distilled Irish whiskey guaranteed to blow you away with both barrels. Sweet honey and smooth vanilla notes will float you up to heaven, then ginger spice and a touch of almond will bring you back down with an earthy finish. Double barrel means double aged; first in American bourbon barrels, second in oak wine casks from the small Spanish town of Montilla. ($34.99) 750ml
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2) Saint Brendan's Irish Cream- A wonderful choice for discerning Irish cream lovers. It's crafted in one of the oldest dairies (in Derry, Ireland) by combining fresh cream and Irish whiskey. Perfect for enjoying on the rocks or with whiskey. Named after Saint. Brendan the navigator, this choice will see you safely to a good time on St. Paddy's Day. ($19.99) 1L
3) Tullamore Dew- This Irish whiskey is aged to perfection in bourbon and sherry barrels and has been a defining spirit of Ireland since 1829. Tullamore boasts the reputation of being the world's only triple distilled, triple blend, triple matured whiskey, and its fine taste has won the brand some major awards. ($24.99) 750ml
4) Bailey's Irish Cream- An Irish Cream classic, Baileys has the added bonus of having a variety of flavors to choose from- including espresso creme, almond, and caramel. An Irish coee with Bailey's is the perfect way to cozy up on a rainy March day, the Irish have been doing it for centuries. ($32.99) 1L
5) Jameson- No list of Irish liquor would be complete without the iconic Jameson line of whiskies. The whiskey is aged for a minimum of four years in oak casks and is renowned for its smoothness. Try the new IPA edition (aged in stout beer barrels), or the Jameson Cold Brew (whiskey blended with cold brew coee). ($26.99) 750ml
Try Before You Buy In-Store Tastings!
Beer Tastings Friday Afternoon Saturday Afternoon Wine Tasting
from 3-6:30 in-store! from noon to 3:45 in-store!
With valid I.D. Select brands featured.
