Monday, 04 Apr 2011
VEISHEA: Button and Merch Sales
Get your $5 buttons to eat at campus bbq's free during VEISHEA week.
Buck Bowling
$1 bowling, $ 1 shoes, and $1 soda!
Horticulture seminar
"Mobile Videoconferencing Technology," Mark Hoffmann, ISU horticulture.
ISU Flute Ensemble
Sonja Giles, director
Photo Field Trip: Brookside Park
Come and take beautiful pictures of Brookside Park and the Skate Park, with Dan Neubauer.
Intermediate Glass Beads
Want to make larger glass beads without all the weight? Try your hand at hollow beads!
Tote Bags
Make a reversible tote bag out of a t-shirt!
Hansen Lecture: Science and Children
"Science and Children: A Natural Fit," Karen Worth, instructor and project director at Wheelock College, Boston, Mass. She will discuss ways that teachers can tap children's natural curiosity to facilitate their science learning by doing it.
Jesus Christ as Seen through His Closest Relationships
"Who Do You Say I Am? Jesus Christ as Seen through His Closest Relationships," Anne Clifford, ISU philosophy and religious studies. Her talk explores Jesus Christ's most intimate relationships in response to one of the core questions he raised in the Gospels, "Who do you say I am?" The Msgr. James A. Supple Chair Lecture.
Science and Children: A Natural Fit
Karen Worth is a faculty member at Wheelock College, where she teaches early childhood and elementary education with a focus on science education. She worked for twenty-five years as a senior research scientist at the Education Development Center and has also served as an advisor to the PBS programs Curious George and The Cat in the Hat Knows A Lot About That. The Barbara E. (Mound) Hansen Lecture Series.
Modernist Cuisine: The Art and Science of Cooking
Chef Chris Young has earned a reputation for his ability to apply science and technology in the kitchen. He opened the experimental kitchen at The Fat Duck restaurant in Berkshire, England, working under world-famous chef Heston Blumenthal. He is coauthor of the six-volume Modernist Cuisine and has written extensively on the science of food and cooking for The Fat Duck Cookbook and scholarly journals. National Affairs Series.