Office of the Vice President for Global Communications

Wednesday, May 16, 2012

In the final installment of LSA's series of mini-lectures on Shakespeare, Ralph Williams, Arthur F. Thurnau Professor Emeritus and professor emeritus of English, explores the language of feeling in Shakespeare's works. Using examples from "King Lear" and "The Tempest," he examines the connection between our sense of touch and our ability to empathize with others. Watch previous lectures in the series.

CAPS to host student mental health symposium on Saturday
Counseling and Psychological Services will host a symposium on college student mental health from 8:30 a.m.-3:30 p.m. Saturday in the Kuenzel Room of the Michigan Union. "Generation (Dis)Connected: Resilience and Challenges to Mental Health" is free and open to all interested faculty and staff, although pre-registration is required.

Ford School offers video series on current events and research
Whether it is the shifting opinions on climate change, Michigan governmental reforms or austerity moves among the European Union, topics of public interest are covered in Policy Points, a new video series from the Gerald R. Ford School of Public Policy and produced by the News Service. It offers short segments on current events or recent research by a Ford School faculty member.

REMINDER: Nominations for DDLA recipients being accepted through June 8
The nomination deadline for the Distinguished Diversity Leaders Award has been extended through June 8. Co-sponsored by the Office of the Provost and University Human Resources, the award recognizes individual staff members and teams that have demonstrated extraordinary achievement in supporting diversity at the university.

The Michigan Difference

From homegrown to smartphone
Food banks are known for often lacking fresh produce, instead opting for shelf-stable, non-perishable foods. An article in LSA Today tells how U-M alumna Susan Evans and former LSA faculty member Peter Clarke want to help low-income families provide fresh, nutritious meals. For two decades they have worked to get fruits and vegetables into food banks. The final step in the mission: to show food bank clients ways to use all the fresh produce that is available. Evans and Clarke have developed a smartphone tool that customizes meal options for clients based on available produce.