Summer 2019 - Michigan State Universityour summer student employment, a look at RHS building namesakes, fun facts about our Corporate Kitchen and Commissary, and a spotlight on the

Summer 2019

A publication of The Division of Residential and Hospitality Services at Michigan State

SERVING STATE | SUMMER 2019 2 SERVING STATE | SUMMER 2019 3

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THE PRIVILEGE AND RESPONSIBILITY OF DELIVERING OUTSTANDING SPARTAN EXPERIENCES A MESSAGE FROM THE VICE PRESIDENT FOR AUXILIARY ENTERPRISES

We have hit the dog days of summer in East Lansing. Life is moving at a slower pace, parking is available around town, construction at what seems like all entrances to campus makes us take detours and there are no waiting lines at our favorite places to eat. It gives us time to reflect on the past academic year and prepare for the class of 2023 to arrive on campus in late August.

This year, students are coming to campus for the inaugural New Student Orientation. This new program is designed to connect incoming students and their families with resources and opportunities and to begin assisting students in their transition to the university. Every new Spartan will begin their story with this journey, and we will greet them in Snyder/Phillips. Our teams are hard at work preparing to deliver outstanding Spartan experiences for each Spartan who walks through our doors.

As a land-grant institution, we provide students with the ability to improve and empower their lives and their family members’ lives. By attending Michigan State, students learn both formally in the classroom

and informally in the workplace, which could be a residence hall, a dining hall, Kellogg Hotel & Conference Center, or one of the many offices around the division. Our students are exposed to new ideas, a diversity of people and cultures, arts and entertainment, and meaningful civic activities. These experiences help shape the lives of future educators, doctors, businesspeople, engineers, farmers and bright minds who will take on occupations not yet discovered.

Students are also stepping onto a campus under long-awaited new leadership. Dr. Samuel Stanley Jr. was appointed by the MSU Board of Trustees as the 21st president of Michigan State University. The president-designee earned his bachelor’s degree from the University of Chicago and his medical degree from Harvard and completed his residency in Boston; he has been the president of Stony Brook University in New York for the past decade. Dr. Stanley is committed to building on the work that has already been done to create a culture of diversity, equity, inclusion, accountability and safety on

Vennie GoreVice President, Auxiliary Enterprises

“OUR STUDENTS ARE EXPOSED TO NEW IDEAS, A

DIVERSITY OF PEOPLE AND CULTURES, ARTS AND

ENTERTAINMENT, AND MEANINGFUL CIVIC ACTIVITIES.

THESE EXPERIENCES HELP SHAPE THE LIVES OF FUTURE

EDUCATORS, DOCTORS, BUSINESSPEOPLE, ENGINEERS,

FARMERS AND BRIGHT MINDS WHO WILL TAKE ON

OCCUPATIONS NOT YET DISCOVERED.”

our campus. Our division is ready to follow his lead.

This issue of Serving State provides a glimpse into some “behind-the- scenes” and history of RHS, including our summer student employment, a look at RHS building namesakes, fun facts about our Corporate Kitchen and Commissary, and a spotlight on the 10th dining hall, Thrive at Riverwalk Market at Owen Hall.

We have the privilege and the responsibility to enhance the educational attainment of our students. We accomplish that through delivering outstanding Spartan experiences. DOSE is what we do, and persistence, retention and academic success are why we do it.

SERVING STATE | SUMMER 2019 5

DIVISION OF RESIDENTIAL AND HOSPITALITY SERVICES Auxiliary EnterprisesCulinary ServicesResidence Education and Housing ServicesSpartan Hospitality Grouprhs.msu.edu

Serving State is an online publication for guests and partners of the Division of Residential and Hospitality Services at Michigan State University. Our goal is to share divisional news and initiatives with Team MSU. Serving State is produced by the Residential and Hospitality Services Creative Services Team, 550 S. Harrison Road, Michigan State University, 517-353-1694.

Editors Casey Bye, Ilene Davis

Design & Layout Elizabeth Ayres, Linda Beach, Libby Singh

Photography Charles Benoit, Hannah Holliday, Samantha Lewakowski

Contributing Writers Leah Ball, Casey Bye, Ilene Davis, Chelsey Eimer, Hannah Holliday, Samantha Lewakowski, Brianna McClendon, Isobella Medina

On the cover: Shaw Hall, circa 1950s

MICHIGAN STATE UNIVERSITYInvites You to Try an All-new Dining ConceptMSU’s Culinary Services team has partnered with Kitchens with Confidence to develop Thrive, a dining experience that is sesame-conscious and certified free from the Big 8 allergens (milk, eggs, soy, wheat, peanuts, tree nuts, fish and shellfish) plus gluten.

Thrive offers a full menu of allergen-free dishes in an all-you-care-to-eat setting. For only $10.50, guests can dine safely with the assurance that our team of professional chefs and dietitians have created thoughtful menus with a host of options to please even the most discerning diners.

Located in Owen Hall, Thrive opens in July and will serve students as well as the community.

If you have questions or would like more information, please contact Culinary Services at 517-884-0660 or [email protected].

CONTENTSIN THIS ISSUE

3 THE PRIVILEGE AND RESPONSIBILITY OF DELIVERING OUTSTANDING SPARTAN EXPERIENCES A MESSAGE FROM VPAE VENNIE GORE

6 TOP 10 FUN FACTS ABOUT THE CORPORATE KITCHEN AND COMMISSARY

8 OUR PLEDGE AND PROMISE: DIVERSITY AND INCLUSION, EQUITY AND SOCIAL JUSTICE 9 A NEW DINING HALL WILL HELP STUDENTS THRIVE 10 WHAT’S IN A NAME: RESIDENCE HALL BUILDING NAMESAKES

18 RHS STUDENT EMPLOYEES SPEND SUMMERS GROWING

20 MEET RHS INTRODUCING OUR TEAM MEMBERS

10

SERVING STATE | SUMMER 2019 7 6 SERVING STATE | SUMMER 2019

The MSU Culinary Services (CS) Corporate Kitchen and Commissary resides in McDonel Hall. Not familiar with a food commissary? They provide everything from storage space for food and supplies to cooking facilities that aid in food prep for sale and consumption.

prepares and delivers products to 22 dining locations across campus The team currently prepares and delivers products to 22 dining locations across campus, including QUE at Crossroads Food Court in the International Center, all Sparty’s stores and Sparty’s Market at 1855 Place. In addition to supporting retail areas, the Eat at State ON-THE-GO Food Truck operates out of McDonel Hall, serving lunch and late night during fall and spring semesters and lunch during the summer, as weather permits.

Many of the Combo-X-Change grab-and-go items in the deli area and food served from the grill at Sparty’s Market come from the CS Corporate Kitchen. Next time you snag your favorite salad or stop in for a yogurt parfait, you’ll know exactly where it came from — right on campus.

entrées, wraps, salads and parfaits

combo-x-change grab-and-go

fall welcome picnic specialty entrée Each year, when the Fall Welcome Picnic held in conjunction with Sparticipation comes around, the team at McDonel assists by preparing the specialty dietary entrée. In fall 2018, 2,400 quinoa salads were made for the welcome picnic.

resides in mcdonel hall

During the 2017-18 academic year, 19,333 entrées, 211 wraps, 20,401 salads and 9,108 parfaits were produced in the kitchen for Spartans across campus to enjoy!

The kitchen and dining room space is used for a widevariety of events. For example, when recipes were in development for Sparty’s Market and QUE at Crossroads Food Court, tastings were held in the hall to gather feedback. More recently, they hosted several tastings to prepare for the opening of Thrive at Riverwalk Market at Owen Hall.

The Corporate Kitchen and Commissary provides employment opportunities for about 40 students on campus. This includes those interested in related fields like hospitality business or food science and nutrition.

As part of the menu development process for dining locations on campus, recipes are tested in the McDonel kitchen. Since December 2018, nearly 120 recipes have been assessed and about 250 have been entered in the FoodService Suite software system.

menu development process

The Corporate Kitchen and Commissary team delivers outstanding Spartan experiences to partners across campus. From supporting special events at Hubbard, like the annual Dr. Martin Luther King Jr. Endowed Scholarship Community Dinner, to collaborating with the University Activities Board on Get Globed, the crew at McDonel serves as a central, well-oiled machine, helping the campus community bring their special occasions to life.

partners across campus

Speaking of hosting events, the CS team is working toward having the space certified by the American Culinary Federation (ACF). As an ACF-sanctioned site, the location would serve as a place for people to take practical exams for a variety of certifications. CS already hosts the internal competition for the National Association of College and University Food Services (NACUFS) Culinary Challenge at McDonel, allowing chefs across campus to gain experience with a timed cooking challenge. Each year, the winner has the opportunity to represent MSU at the NACUFS Midwest Regional Conference.

acf-sanctioned site

corporate kitchen and commissary employment opportunities

dining space usage

MICHIGAN STATEUNIVERSTIY

Sparty


Residence Education and Housing Services’ (REHS) Associate Director for Diversity, Equity and Inclusion Sharon Chia Claros discusses diversity, inclusion, equity and social justice within RHS.

RHA CHIEF OF DIVERSITY AND INCLUSION STUDENT ADVOCATE NAMEDCongratulations to Sarah McConville on being named the Residence Hall Association’s chief of diversity and inclusion! McConville is a junior at MSU studying social relations and policy at James Madison College. This role is a student advocacy position, which will allow her to promote what the multicultural community at MSU needs as well as speak on behalf of her peers.

“REHS is excited to have Sarah on board as our RHA chief diversity and inclusion officer. Sarah’s ability to build relationships across difference will be an asset to our residential communities,” Chia Claros said. “Her passion for diversity, equity and inclusion will strengthen the capacity of our Black Caucuses and LGBTQ+ Caucuses as well as connecting our students to our CORES and COPS groups. She works in solidarity with everyone, and her strength, passion and purposeful vision to create inclusive communities will leave a positive legacy for our current and future residents who live on campus. McConville will be working with the caucuses to improve relations and gain better insight to what those communities need.”

A GUIDE TO MANAGEMENT AND MENTORING Chia Claros also recently had a case study proposal accepted, and it will soon be published. She, along with Assistant Director for the Multi-Racial Unity Living Experience & Intercultural Aide Program (MRULE-ICA) Maggie Chen-Hernandez, Division of Student Affairs, and Advisor for Dow STEM Success Program Jonglim Han Yoo worked to put this proposal together, making it a collaborative project.

“Identity Conscious Student Affairs Supervision: A Guide to Management and Mentoring” focuses on identity consciousness as a skillset. “The three of us working on this believe that identity consciousness is important in the workplace,” Chia Claros said.

She continued, “One of my favorite quotes that I try to live by is ‘We must always attempt to lift as we climb’ from Angela Davis. I believe that lifting as we climb is our individual and collective responsibility. Recently, my MSU colleagues (Chen-Hernandez and Han Yoo) and I successfully submitted a case study proposal for the forthcoming book, ‘Identity-Conscious Student Affairs Supervision: A Guide to Management and Mentoring.’ We are excited to share our experiences as APIDA [Asian, Pacific Islander, Desi American] women navigating predominantly white spaces throughout our professional journey. The case study we submitted will hopefully encourage other professionals to think about the importance of identity consciousness as a skillset so they can validate the experiences of those around them and never forget that ‘we must always attempt to lift as we climb.’”

The team continues work on this project and hopes to have more to share soon.

PATRICIA ENOS MENTORSHIP AWARDChia Claros was recognized for her many achievements in her exceptional work to increase diversity and inclusion on campus. Recently, she was honored with the Patricia Enos Mentorship Award.

This honor acknowledges her as an exceptional mentor who has dedicated her time, effort and passion to students by increasing student relations and giving comfort to those who need it.

The idea for an allergen-free dining hall came to Registered Dietitian Gina Keilen from parents who had expressed a desire for their Spartans to thrive and not just survive while dining on campus.

Michigan State University’s Culinary Services (CS) responded by opening a tenth all-you-care-to eat dining hall — Thrive at Riverwalk Market at Owen Hall. The previously established Riverwalk Market will now thrive and feature three venues beginning July 2019. Thrive is committed to being sesame-conscious and free of the Big 8 allergens (milk, eggs, soy, wheat, peanuts, tree nuts, fish and shellfish) plus gluten.

“Since, I’ve been on campus, it’s been an almost 175% increase every year of people who contact me with some sort of allergen,” Keilen says. “Allergens continue to increase, and it’s becoming more forward facing and severe as time goes on.”

Currently, Holden and Holmes dining halls are deemed nut-conscious but not entirely nut free as CS does not do allergen testing in these locations. Thrive will be the first venue where the allergens simply aren’t there.

Owen is a prime hall for the venue due to the large amount of foot traffic and its location in the center of campus.

“When we say allergen free, it means everything from the serving counter on back through the kitchen won’t have any of those allergens in it,” Keilen says. “We have test strips that we will do to make sure the allergens aren’t there and everything is in compliance.”

CS will be partnering with a third-party company, Kitchens with Confidence, to run audits and track the progress of Thrive.

Everyone will be welcome to eat at Thrive, and the team is encouraging family, friends and MSU team members to try the mainstream food creations.

Chef Jordan Durkin will be in charge at Thrive. Durkin previously interned with Keilen and applied for the job looking forward to the creativity involved.

“We want to take everyday food and make it something someone who has those allergens can still eat,” Durkin says.

“One of the big things we’re doing is a chicken tender. Most chicken strips have egg, wheat and gluten in them, and we figured out a way to get rid of those by using a gluten-free panko crust.”

Three tastings have been held at McDonel Hall’s corporate kitchen and MSU team members and students were invited to try new menu items, including smoked and rotisserie meats, chipotle lime pork tostados, grain bowls, noodle bowls, vegan “crab” cakes, risotto bowls, and mac and “cheese.”

“That’s part of the fun, making people unaware of the food being allergen free,” Durkin says. “We’ve

created a gumbo, taking the flour, butter and shellfish out of the gumbo, and people couldn’t tell the difference.”

Since Sparty’s is currently a part of Riverwalk Market, the CS team is also considering unique allergen-free product options for the location in order to accommodate those dining at Thrive. With safety as top priority, planning is necessary to avoid cross contact.

“When you bring in donuts and bagels from Sparty’s, people won’t be able to come into the kitchen with that,” Durkin says. “With summer, we’re shut down and a company is cleaning the place floor to ceiling to ensure we start with a fresh slate.”

Thrive will offer the campus community a unique dining experience they can share with anyone they choose.

“We want the person who has these allergies to eat there but bring their friends, their family – bring whoever they’d like – and have a meal like they would anywhere else,” Durkin says.

Thrive will be open Monday through Friday for both lunch and dinner with operation hours of 11 a.m.–7 p.m. throughout the academic year. A soft open for the new allergen-free dining hall is scheduled for July 8. The remainder of the summer, Thrive will be open 11 a.m.-2 p.m. for lunch.

New Dining Hall Will Help Students Thrive

8 SERVING STATE | SUMMER 2019


Residence Hall Building Namesakes

Michigan State University was founded in 1855 and opened in the midst of a forest with just three buildings to its name. Fast forward to 2019. None of the original buildings remain, but the campus has expanded to 5,200 acres of land, only 2,000 of which have been developed. 164 years. 5,200 acres. 566 buildings. Approximately 576,000 living alumni worldwide, many of whom lived on campus during at least part of their education at MSU. Enjoy this virtual walk through campus, and learn about the unique history of each residence hall’s namesake.

WHAT’S IN A NAME: RIVER TRAIL NEIGHBORHOODRed Cedar River

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VAN HOOSEN HALL

MCDONEL HALL

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SHAW HALL was built in 1950 and is named for Robert Sidney Shaw, MSU’s 11th president, who led the university through the Great Depression.

1963

MCDONEL HALL was opened in 1963 and named for Irma and Karl McDonel. Karl was secretary to the State Board of Agriculture, which is now the MSU Board of Trustees.

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OWEN HALL was built in 1960 and is named after Floyd Owen, class of 1902, who provided part of the funding to build the hall.

1957

VAN HOOSEN HALL was built in 1957 and named for Dr. Sarah Van Hoosen, a fifth-generation farmer and a leading genetic researcher who donated land to MSU.

SHAW HALL



1937

WILLIAMS HALL was reconstructed in 1937 after the original hall burned down. The hall is named after Sarah Williams, the wife of MSU’s first president.

1931 1939

MAYO HALL was built in 1931 and is named after Mary Mayo, who started women’s courses at MSU. Originally known as the Sylvan Lodge, the hall was located in a small park, the remains of which can be seen in a group of trees east of the building.

CAMPBELL HALL was opened in 1939 and is named after Louise Campbell, who led MSU Home Economic Outreach in the 1920s and began the practice of teaching and training for rural women.

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YAKELEY HALL was built in 1948 and is named after Elida Yakeley, who was the secretary to President Snyder from 1903 to 1908. During her time at MSU, Yakeley became the first registrar, a position she held for 30 years.

1948 1947

GILCHRIST HALL was built in 1948 and is named after Maude Gilchrist, who was a graduate of Michigan’s Agricultural College (the former name of MSU) and the dean of the Women’s Department.

LANDON HALL was built 1947 and is named after Linda Landon, the first female instructor at MSU.

NORTH NEIGHBORHOOD

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1939

ABBOT HALL was built in 1939 and is named after Theophilus Abbot, president of MSU from 1862-84.

1940

Suit and Tie All men who would like to eat in the Abbot Hall dining facility are required to wear suit coats and ties to do so.

1947

SNYDER HALL was built in 1947 and is named after former MSU President Jonathan L. Snyder.

1938

MASON HALL opened in 1938 and is named after Stevens T. Mason, the first governor of Michigan.

1947

PHILLIPS HALL was built in 1947 and is named after T. Glenn Phillips, MSU class of 1902, who developed the master plan for the growth of campus in the 1930s and 1940s.

PHILLIPS HALL

SNYDER HALL

MASON HALL

ABBOT HALL

12 SERVING STATE | SUMMER 2019 SERVING STATE | SUMMER 2019 13


BRODY NEIGHBORHOOD

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BAILEY HALL

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BUTTERFIELD HALLRATHER HALL

1956

EMMONS HALL opened in 1956 and is named after Lloyd C. Emmons, the dean of the School of Science and Arts.

1953

BUTTERFIELD HALL opened in 1953 and is named after Kenyon Butterfield, an MSU graduate who also served as president of the university between 1924 and 1928.

1956

BAILEY HALL opened during the 1956-57 school year and is named after Liberty Hyde Bailey. A professor of agriculture and an MSU alumnus himself, Bailey planned the first horticulture laboratory building in the nation.

1956

ARMSTRONG HALL opened in 1956 and is named after W.G. Armstrong, a former student, farmer, and member of the MSU Board of Trustees.

1954

RATHER HALL opened in 1954 and is named after Howard C. Rather, an MSU alumnus and professor of farm crops.

1954

BRYAN HALL opened in 1954 and is named after Claude Bryan, dean of Veterinary Medicine in the late 1940s.

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SOUTH NEIGHBORHOOD

WONDERS HALL

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1963

WONDERS HALL opened in 1963 and is named after MSU benefactors Wallace and Grace Wonders. Wallace received his Bachelor of Science degree from MSU in 1902.

1961

CASE HALL was built in 1961 and is named after Sarah and Albert Case. During their time at MSU, Sarah was an instructor and Albert was the 1901 State Agricultural College football captain, earning his bachelor’s degree in 1902.

1967

HOLDEN HALL opened in 1967 and is named after James and Lynelle Holden. James became a State Agricultural student in 1889.

1963

WILSON HALL opened in 1963 and is named after MSU benefactors Wallace and Grace Wonders. Wallace received his Bachelor of Science degree from MSU in 1902.


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EVERYTHING IN BETWEEN

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BRESLIN CENTER

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COWLES HOUSE was completed in 1857, making it MSU’s oldest building, and was one of four homes built to house the earliest faculty members and administrators of MSU.

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1855 PLACE was built in 2017 and named after the year the Agricultural College of the State of Michigan, later MSU, was founded.

1989

BRESLIN STUDENT EVENTS CENTER was named in honor of Jack Breslin and dedicated in 1989. Breslin, a Battle Creek native, served his alma mater as a distinguished student leader, honored athlete, top administrator and relentless advocate.


1965

HOLMES HALL opened in 1965 and is named after John C. Holmes, a Detroit horticulturalist.

1964

AKERS HALL was built in 1964 and is named after Forest H. Akers, an MSU student from the early 1900s and later became the vice president of the Dodge division of Chrysler Corp and served on the Board of Agriculture for 18 years.

1966

HUBBARD HALL opened in 1966 and is named after Bela Hubbard, a Detroit farmer and geologist whose proposal for an agricultural college led to the creation of MSU.

RHS STUDENT EMPLOYEES

When summer vacation hits, Michigan State University’s Spartans scatter in a number of directions. Some travel to other cities for internship opportunities while some spend time at home. For others, Residential and Hospitality Services (RHS) remains their home base during the summer months.

RHS currently employs an average of 3,400 student team members throughout the summer in various roles across the division.

David Bauer III, worked over the summer of 2018 in Human Resources as a member of the Culinary Services and Retail Services’ Onboarding Team and gained experience in a career field he’s grown to love.

“I started working at Sparty’s in the late summer of 2017 and really quickly moved into Human Resources working on the onboarding and hiring team for all of retail services,” Bauer says. “I hire for all six units.”

Over the summer, Bauer worked hiring events in cities such as Troy, Detroit and Ann Arbor.

“Working in the summer is a large opportunity to show off RHS as a whole,” says Bauer, a graduating senior studying theatre management and nonprofit management.

Miranda Tolsma, a graduating advertising senior spent her summer working as a student graphic designer in Creative Services. Her hours were dedicated to designing

pieces for Live On, Culinary Services, the MSU Union and the University Activities Board (UAB).

“Being able to work a full 40 hours over the summer is so nice,” Tolsma says. “Plus, I was living in Charlotte, Michigan so it was super close and convenient.”

Since Tolsma was hired at the end of

her spring semester and used the summer to establish a rhythm in her new role, adding classes to the mix felt comfortable.

SPEND SUMMERS GROWING“If I hadn’t worked for RHS over the summer, I would

have jumped into a new job in the fall,” Tolsma says. “And I think that with new classes would have been a lot to take on at once. I had this period to adjust and get used to my job and the new responsibilities, so when fall semester classes started, I knew what was going on.”

Working for RHS over the summer, allowed both Bauer and Tolsma the opportunity to get closer with colleagues and fellow student team members.

“I really like building relationships where I’m at in the moment,” Bauer says. “I always live by the saying, ‘Know where your feet are,’ which means keeping and maintaining the relationships I have.”

During winter, spring and summer breaks, students are able to work up to 40 hours a week, allowing them more time with their team. During the fall and spring semesters, students are limited to 29 hours per week.

Overall, Tolsma and Bauer’s summer employment with RHS proved rewarding as they pursue careers in their respective fields.

“I will never forget the helpful feedback I’ve gotten from RHS full-time employees and will always be more critical of my design choices moving forward in my career as a graphic designer,” Tolsma says.

“All the students in our department definitely got closer over the summer since we were here so often,” Tolsma says.

RHS student employees not only impact their respective units during summer employment, they also help change other students’ on-campus job experiences.

“I only see these students in the beginning process. I’m interviewing them, doing their paperwork and sometimes orientating them to their job,” Bauer says. “But then I don’t see them again afterward. So whenever I visit a Sparty’s site or I go to basketball game and I see the student successful and working, I think, ‘I was a part of their journey to being successful in retail.’”

SERVING STATE | SUMMER 2019 19 18 SERVING STATE | SUMMER 2019


MEET RHSINTRODUCING OUR TEAM MEMBERS

CAN YOU DESCRIBE YOUR ROLE? I am in charge of all of the restaurants in the Union Food Court and also QUE in the International Center. I am in charge of making sure staffing levels are OK, inventory is coming and going like it should, and maintaining the proper procedures for ringing up food, cash handling and food safety. And I bounce back and forth from the restaurants.

WHAT’S YOUR FAVORITE PART ABOUT BEING AN RHS TEAM MEMBER? I like Michigan State because of the students. I feel like I can have more of an impact. The kitchen, for me, is like second nature. It’s what I’ve always done. Me being a mentor to the students is really rewarding.

WHAT HOBBY WOULD YOU LIKE TO GET INTO? Collecting something. I love antiques, but I’d love to collect something more specific.

WHAT JOB WOULD YOU BE TERRIBLE AT? I worked at a bank, and I was terrible at it because you had to sit still. But I was so bored.

WHAT IS YOUR FAVORITE DRINK? Diet Coke.

WHAT IS YOUR FAVORITE MEAL? Meatloaf.

WHAT SONG DO YOU KNOW EVERY WORD TO? I have a baby right now, so “Baby Shark” plays in my head over and over.

MEET MICHELLE PEIFFERHOMETOWN: Carson City, Michigan

JOB TITLE: Assistant Food Courts Manager

TIME AT MSU: Four months

ARE YOU TYPICALLY EARLY OR LATE? Right on time. WHAT DO YOU WISH YOU KNEW MORE ABOUT? I wish I knew more about the stock market.

WHAT ARE SOME THINGS THAT ARE GUARANTEED TO MAKE YOUR DAY BETTER? When my work shift runs smoothly and everyone shows up for their shifts. When my kids are nice to each other and when it’s nice outside.

WHAT DOES YOUR IDEAL WEEKEND LOOK LIKE?Doing nothing, lying on the couch, chores are done, laundry and dishes are caught up. Spending time outside.

WHAT IS THE BEST BOOK YOU’VE EVER READ? “The Help.”

WHAT’S THE FARTHEST YOU’VE EVER BEEN FROM HOME? I have been to Cancun, Mexico.

WHAT COULD YOU GIVE A 40-MINUTE PRESENTATION ON WITH NO PREPARATION? The attitude of a 12-year-old kid; 40 minutes no problem.

WHAT IS SOMETHING YOU THINK EVERYONE SHOULD DO AT LEAST ONCE IN THEIR LIVES? They should go on a trip alone, even if it’s only for two or three days. Anywhere.

WHAT’S THE BEST WAY TO START A DAY? Cup of coffee.

CAN YOU DESCRIBE YOUR ROLE? My job is to help get our various venues ready for different athletic and sometimes academic events, to make sure our food services are ready to go and to serve all of our customers.

WHAT HOBBY WOULD YOU LIKE TO GET INTO? I would like to get handier with cars, like more mechanically inclined, I guess; work on my Jeep more.

WHAT JOB WOULD YOU BE TERRIBLE AT? A police officer because I am not great at confrontation.

WHAT IS YOUR FAVORITE DRINK?Black Cherry Propel was my number one beverage on Facebook a year ago, so Black Cherry Propel.

WHAT IS YOUR FAVORITE MEAL?Chicken Pad Thai.

WHAT SONG DO YOU KNOW EVERY WORD TO? The Michigan State Fight Song. ARE YOU TYPICALLY EARLY OR LATE?On time — 8 a.m.!

WHAT IS YOUR FAVORITE KIND OF MUSIC? I like to rock.

WHAT IS THE BEST BOOK YOU’VE EVER READ? “To Kill a Mockingbird.”

WHAT TV CHANNEL DOESN’T EXIST BUT REALLY SHOULD? Cycling specific channel.

MEET DYLAN KRUPP HOMETOWN: Grand Rapids, Michigan

JOB TITLE: Operations Coordinator at MSU Concessions

TIME AT MSU: Graduated in 2013, but has been in this position for three years.

WHAT DOES YOUR IDEAL WEEKEND LOOK LIKE?Going for a long bike ride and going out for food and non-alcoholic beverages with friends and family.

WHAT ARE SOME THINGS GUARANTEED TO MAKE YOUR DAY BETTER?Petting a dog – any kind. Or caffeine.

WHAT’S THE FARTHEST YOU’VE EVER BEEN FROM HOME?Cologne, Germany.

WHAT COULD YOU GIVE A 40-MINUTE PRESENTATION ON WITH NO PREPARATION?Bicycle maintenance.

WHAT IS SOMETHING YOU THINK EVERYONE SHOULD DO ONCE IN THEIR LIVES? Go to the Kentucky Derby.

WOULD YOU RATHER GO HANG GLIDING OR WHITEWATER RAFTING?Definitely whitewater rafting. [I’m] terrified of heights.

WHAT’S THE BEST WAY TO START A DAY? Coffee. WHAT IS YOUR FAVORITE PART ABOUT WORKING FOR RHS? I love contributing to the positive reputation that Michigan State has with alumni and guests from all over the country and all over the world. Working at sporting events, you have people coming from schools all over the country, and I just love it when we hit it out of the park, do a great job and show people that Michigan State is the greatest place to be!



CAN YOU DESCRIBE YOUR ROLE? I design and write for DOSE Weekly, which is the publication that comes out every week. I also tag RHS posts on social media and filter them through a software called Sprinklr. I also write for the RHS website, which allows me to work on my writing skills and is a big reason why I wanted this job.

WHAT’S YOUR FAVORITE PART ABOUT BEING AN RHS TEAM MEMBER?The people. Everybody was so welcoming and nice to me when I first got here. I love all three of my bosses, Chelsey, Kat and Vennie. They are just great people and are always there to help me.

WHAT HOBBY WOULD YOU LIKE TO GET INTO?I wouldn’t mind thrift store shopping. A lot of my friends find really great outfits.

WHAT IS YOUR FAVORITE DRINK?White Chocolate Mocha from Starbucks with soy milk no whip.

WHAT IS YOUR FAVORITE MEAL?Thanksgiving meal with my family; collard greens, my mother’s mac and cheese, candied yams, ham and my grandma’s dressing. I wait for that meal every year.

WHAT SONG DO YOU KNOW EVERY WORD TO? Every single Drake song there is or anything by J. Cole.

WHAT DOES YOUR IDEAL WEEKEND LOOK LIKE?Hanging out with my friends, getting my nails done, sleeping and going to church.

MEET ALEAHA SMITH HOMETOWN: Shelby Township, Michigan

JOB TITLE: Communications Assistant

TIME AT MSU: Four months

WHAT ARE SOME THINGS GUARANTEED TO MAKE YOUR DAY BETTER?Every time I get a text from my friends, it makes me feel so loved. Also making lists and highlighting the things I get done.

WHAT TV CHANNEL DOESN’T EXIST BUT REALLY SHOULD? A TV channel dedicated to the old Disney Channel with shows like “Suite Life of Zac and Cody,” “Even Stevens,”

“That’s So Raven” and “Lizzy McGuire.” Everything from “Good Luck Charlie” and older.

WHAT IS THE BEST BOOK YOU’VE EVER READ? “The Giver.” It really made me sit and think. In my opinion, the book is way better than the movie.

WHAT COULD YOU GIVE A 40-MINUTE PRESENTATION ON WITH NO PREPARATION?How to play Sudoku. I’ve taught probably eight of my relatives how to play it.

WOULD YOU RATHER GO HANG GLIDING OR WHITEWATER RAFTING?Whitewater rafting because I can see what’s in front of me and water is more predictable.

CAN YOU DESCRIBE YOUR ROLE? I’m the first person in this role, and my day-to-day is filming and editing a variety of content to help tell the Live On stories of students here. So, through video and digital media, I help tell those stories of what it’s like to live and eat here on campus. WHAT’S YOUR FAVORITE PART ABOUT BEING AN RHS TEAM MEMBER?I went to Central Michigan University and used to work in Clarkston, so I didn’t go to school here, but I think my favorite part about MSU is the culture. The campus is beautiful, the people are nice and welcoming.

WHAT HOBBY WOULD YOU LIKE TO GET INTO?I’m a videographer, but I’m starting to look more into photography to enhance my skill set.

WHAT JOB WOULD YOU BE TERRIBLE AT? What I like about the creative work I do is it’s not the same every day. I don’t love it when it’s always the same schedule, so I would be terrible working on an assembly line.

WHAT IS YOUR FAVORITE MEAL?A meal I’ve never eaten. There is a place in Clarkston, called Honcho, which had a General Tso’s burrito and I missed it. My favorite pizza is pepperoni, feta and banana peppers.

WHAT DO YOU WISH YOU KNEW MORE ABOUT?The world, travel, the meaning of it all. WHAT IS YOUR FAVORITE KIND OF MUSIC? I grew up in a household equal parts classic rock and my mom listening to Barbra Streisand. I kind of like all music.

MEET KEVIN SMITH HOMETOWN: Mount Pleasant, Michigan

JOB TITLE: Digital Content Manager for REHS

TIME AT MSU: Five months

WHAT ARE SOME THINGS THAT ARE GUARANTEED TO MAKE YOUR DAY BETTER?The sun; an unexpected message from an old friend; positive attitudes; a walk on the beach.

WHAT COULD YOU GIVE A 40-MINUTE PRESENTATION ON WITH ABSOLUTELY NO PREPARATION?I spoke at the Michigan Association of Broadcasters Conference a couple of years ago. I thought it was a panel discussion, and it wasn’t, so I showed up 10 minutes before to find out I had to give a presentation. But I went on about social media stats and techniques. So, anything about my job I could go on for 40 minutes easily.

WOULD YOU RATHER GO HANG GLIDING OR WHITEWATER RAFTING?I would hang glide onto a raft and whitewater raft down the river.


MEET RHSINTRODUCING OUR TEAM MEMBERS

Documents

Summer 2019 - Michigan State Universityour summer student employment, a look at RHS building namesakes, fun facts about our Corporate Kitchen and Commissary, and a spotlight on the