Poet Kelly Zen-Yiue Tsai recites one of her spoken-word poems about Barbie Dolls and negative body image. Tsai spoke to students as part of "Cafe Soul: The Essence of You," a program sponsored by Diversity Advocacy. Shehas been featured in over 500 performances worldwide at venues including the White House, Nuyorican Poets Cafe, House of Blues, Apollo Theater, Kennedy Center, Lincoln Center, and three seasons of the award-winning "Russell Simmons Presents HBO Def Poetry." (Photo by Ethan Loomis / Staff Photographer)
ISU Wellness offers SEVEN steps to a healthier you
While exercising and consuming nutritious foods is often advocated by health experts, there are other aspects involved in becoming a healthier person. SEVEN is an annual program sponsored by the Illinois State University Health Promotion and Wellness office to educate the campus on the many paths to achieve overall health and wellness.
Nursing and health fair matches students and employers
Career fairs such as Nursing and Health Professions Fair held Tues, Oct. 30 in the Brown Ballroom, give students an opportunity to learn more about their future career field as well as to market themselves to potential employers. With the job market as diminished as it currently is, many graduating students are concerned about finding a job post-graduation.
Career fairs such as Nursing and Health Professions Fair held Tues, Oct. 30 in the Brown Ballroom, give students an opportunity to learn more about their future career field as well as to market themselves to potential employers. With the job market as diminished as it currently is, many graduating students are concerned about finding a job post-graduation.
Restaurant uses local food in high-class cuisine
In today’s hamburger-and-fries culture, grease and salt smother many of the menu items in local restaurants. While some establishments are content to serve such food, others are now focusing on healthier options for their customers. Ken Myszka, CEO and executive chef of Station 220 in Bloomington, has cooked up a plan to deliver fresh produce from the farm to your fork at a pace that gives a whole new meaning to the term “fast food”.
In today’s hamburger-and-fries culture, grease and salt smother many of the menu items in local restaurants. While some establishments are content to serve such food, others are now focusing on healthier options for their customers. Ken Myszka, CEO and executive chef of Station 220 in Bloomington, has cooked up a plan to deliver fresh produce from the farm to your fork at a pace that gives a whole new meaning to the term “fast food”.
Join us on Facebook
Follow us on Twitter