May 14, 2019

Feature Stories



Eat Healthy

Culinary Fundamentals will Change the Way the World Eats by Holly Miller ’19

During a busy production day in one of the Cuisinart Center for Culinary Excellence’s culinary labs, 18 first-year students demonstrated more than their culinary skills. The course, Culinary Fundamentals, is designed for students to gain skills in essential techniques from grilling to sautéing, and baking to braising, while producing and tasting complementing contemporary sauces, including béarnaise and classic tomato. Read morefdqyxzwsvzcxcdztwtaqcdzztzyurudwzddu.

Photos of the Week


If it's Asparagus, it Must Be Spring
Asparagus, a rite of spring, was the star at Asparagus Fest, held Saturday, May 4, at Four Town Farm, a 150-acre fifth-generation family-run farm, located where the four towns of East Providence, Barrington, Seekonk, and Swansea meet.

Maureen Pothier, department chair and associate professor, College of Culinary Arts, led a brigade of JWU faculty and students who volunteered to serve up a variety of dishes featuring the herbaceous, perennial plant that grows into a spear between 39–59 inches tall. She is a member of the board of directors of Farm Fresh RI, the event sponsor, and was joined by JWU colleagues, Rizwan Ahmed, Gill Stansfield, Russ Zito, Michael Makuch, Matt Britt, and Valeria Molinelli, who created bright and tasty recipes. Faculty members Jennifer Parisi and Jennifer Broderick of JWU’s Beverage & Dining Services also participated, adding a professional pour to the celebration.

It was an impressive example of how JWU is changing the way the world eats. Here's a sample of the recipes that were presented:

Senior Send-off
More than 300 members of the class of 2019 attended the university’s first Senior Send-off celebration on May 13, along with many faculty and staff. Due to the weather forecast, activities were moved into the Wildcat Center. The class was officially welcomed into the alumni community by Lori Zabatta ’95, director of alumni relations, and Cheyenne Thompson ’19 was the student speaker.

JWU Newsmakers

On The News with Gene Valicenti on AM630/99.7 FM WPRO, Tim Howes, associate professor in the College of Business, discussed Burger King’s new #FeelYourWay campaign which aims to spotlight mental health by giving consumers the option of purchasing meals that align with their emotions. Howes also joined Mark Herz on WGBH Boston radio to review the merger of Boston Brewing Co. and Dogfish Ale.

Michael Sabitoni, CHE, department chair and associate professor, College of Hospitality Management, offered industry expertise and personal customer experience for an interview with FSR Magazine. Read his perspective following recent closings of an iconic brand of restaurants in Can Friendly's Rediscover the Magic?

Campus Announcements

Academic Appointments
In a recent memo from Provost Billye Auclair, Ph.D., she announced the appointments of Michael Fein, Ph.D., as dean of the John Hazen White College of Arts & Sciences, and Laura Galligan, Ph.D., as interim dean of the College of Health & Wellness, both appointments effective July 1, 2019. Read more.

Fire Pump Testing
Consistent with NFPA regulatory requirements, Facilities Management will be performing annual testing of the fire pumps at Snowden Hall, Xavier Academic and the John Bowen Center for Science and Innovation (CSI). These tests will occur on Monday, May 20, at approximately 7am for Snowden; 8:30am for Xavier; and 10am for CSI.

You may notice some water discoloration in the buildings and buildings surrounding the area as a result of these tests. Please do not be alarmed, as this discoloration is anticipated. We will also be flushing the domestic water lines in the buildings to keep this discoloration to a minimum as much as possible. We apologize in advance for any inconvenience this may cause. If you have any questions, please call Andre Vafiadis in Facilities Management at 401-741-3287.

Eat Healthy

Looking for a healthy twist on a classic dish or something you haven't tried before?

Find what you're looking for in JWU’s library of recipes.