Gouda, Cheddar and Provolone on Fresh Backed Wheat Bread
(Contains Wheat, Milk, Soy)
Hummus, Roasted Red Peppers, Onion, Cucumber, Spinach and Feta on Fresh Baked Wheat Bread
(Contains Wheat, Milk, Soy, Sesame)
Lettuce, Tomato, Cucumber and Carrot with Vegan Ranch and Buffalo Sauce in a Wheat Wrap
(Vegan | Contains Wheat, Soy)
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Kent State University’s Brain Health Research Institute (BHRI) and Wick Poetry Center are joining forces with the School of Theatre and Dance for a performance of poetry that will celebrate the potential of human creativity.The performance is the first in a series of brain health events scheduled to take place in October, culminating in the institute’s annual neuroscience symposium on Oct. 23-24. The dance event, which is free and open to the public, is at 4 p.m. on Oct. 1, in the first-floor lobby of the Integrated Sciences Building, featuring four graduate studen...
David E. Silva participated in The John and Fonda Elliot Design Innovation Faculty Fellows Program, a six-week intensive fellowship with the Design Innovation Initiative that ran through July 11th. The program embodies DI's core mission of fostering interdisciplinary collaboration, connecting design, innovation and technology while serving as an incubator for cross-university projects.Silva's fellows project built on previous work done by the Interdisciplinary Projects courses with the Depthkit volumetric cameras and operated on two fronts: an internal campus goal and an external industr...
Art Without Limits is returning to Kent State.This day-long event will focus on arts entrepreneurship and developing an entrepreneurial mindset in the arts. Speakers will share their experiences and interact with attendees to hone skills and broaden networks.Guests will hear from guest speakers in the fields of Theatre, Fashion, Art, Game Design, Dance, Music, Visual Communication Design and Marketing/Branding! These presentations on arts entrepreneurship are designed to benefit students, alumni and the public alike....
