Elevations

Eunice Foote presented evidence in 1856 that carbon dioxide in the atmosphere contributed to retaining the sun's heat.

Dr. Kevin Cordi is a teacher and a national storytelling champion. His book, "You Don't Know Jack," traces the history of the character called Jack down through the ages.

Dr. Pamela Grimm, chair, discusses the Faculty Senate’s role in navigating Kent State University through the pandemic.

A discussion with Christopher J. Woolverton, PhD on his past work with infectious disease and the factors that lead to the current pandemic.

We spoke with Kent State President Todd Diacon on the challenges the institution is facing in light of the ongoing pandemic. Diacon became Kent State University's 13th president in July 2019. He is a tireless advocate for student success and has more than 30 years of experience in higher education leadership.

The Quasar Energy Group has been tasked with hauling away Kent State University's food waste that was ground up through the Grind2Energy system. The food waste will then be fed to Quasar's anaerobic digester.

Kent State University is adding a Grind2Energy system in the dining area of it's new Design Innovation Hub. No food scraps pre- or post-consumer will go to a landfill, but rather will be ground and stored until it is trucked to a processing system that will turn those scraps into energy and soil enhancers. We spoke with Kent State University's Sustainability Manager, Melanie Knowles, and Grind2Energy Business Development Lead, Heather Dougherty, about how the system works.

Lisa Audet, Ph.D. is an Assistant Professor in Speech Pathology and Audiology at Kent State University. She is a former Provost Faculty Associate in the Division of Diversity, Equity and Inclusion where her work focuses on developing successful experiences for college students with ASD, and increasing diversity within Speech Pathology and Audiology.

Dr. Sara Bayramzadeh, Coordinator of Kent State University's Healthcare Design Program in the College of Architecture and Environmental Design, is leading a cross-disciplinary team that received a grant to conduct research into level 1 trauma centers. With participants from across the University, and with research partners including Cleveland Clinic - Akron General, Dr. Bayramzadeh is beginning a deep look at how to make that place to where the most critical emergencies come, operate even better.

Students run Kent State's Campus Kitchen, which recovers food from area sources and provides that food to local folks who are in need. The Kitchen provides or supplies food pantries and meals, all accomplished by student volunteers. One such distribution is the weekly Tuesday dinner at Kentway Senior Affordable Apartments.