Humpty Dumpty had a great fall | On Wednesday, students in a Dementia Care class learned about chronic traumatic encephalopathy, which people can get when they receive severe or repeated trauma to the head, and it can lead to dementia. Students mimicked this trauma with eggs (the brain), cushioning them as best as possible with whatever packaging they brought from home. Then they dropped their brains from the second story at the Coliseum Campus and assessed damage.
Fall 2016 marks the third semester for Healthy Essence, the student-run massage clinic at Ivy Tech Community College Northeast. It will open Sept. 16 with the following hours:
- 3:30, 5, and 6:30 p.m. Mondays
- 12:30, 2, and 3:30 p.m. Tuesdays
- 2, 3:30, 5, and 6:30 p.m. Wednesdays
- Noon, 1:30, 3, 4:30, and 6 p.m. Fridays
- 10 and 11:30 a.m. and 1, 2:30, and 4 p.m. Saturdays
The hour-long full-body relaxation massage will be from a student in Ivy Tech Northeast’s Therapeutic Massage program. Massages run $25 for the community and $20 for Ivy Tech employees and students, military personnel, and those 55 and older. Tips are not accepted, but those who wish to tip can choose to donate to a charity chosen by the students.
To make an appointment, email email@example.com or call 260-480-2094.
I just finished slurping up my free Dr. Pepper from Wrap ‘n’ Roll–did you get one, too?
It and the Blue Bamboo, the two on-campus eateries on Coliseum and North campuses, respectively, have some great welcome-back freebies throughout the week. Today was soda. Still to come:
- Tuesday: Coffee
- Wednesday: Cookie
- Thursday: Chips
- Friday: Fruit
Be sure to check out the new items, too. At the Wrap ‘n’ Roll, I spied some Devil’s Food cookies, those incredible caramels with white cream in the center (also known as Bull’s Eyes), and a pretzel bun burger.
Those who’ve taken classes here before know this kind of stuff is the norm around here. From WOW Wednesdays to pancake breakfasts, students always come first. Those of you who are new here: You’ll learn. And you’ll love it.
Lots of luck this week, all!
Ivy Tech Community College Northeast is pleased to announce the summer 2016 Dean’s List. The Dean’s List, prepared and published each term, gives recognition to students who:
- Are degree-seeking.
- Achieve a minimum 3.50 grade point average in non-academic skills advancement courses with no Ds or Fs.
- Earn six or more Ivy Tech credits during the semester.
- Have earned at least 12 non-academic skills advancement credits during their course of study.
Ivy Tech Community College Northeast’s student body represents a tapestry of diverse individuals. Regardless of their age, race, or socioeconomic differences, each has a desire for a better future. And such a journey often begins with attending college.
Brock McPeek, Andrew Smittie, and Joe Wood did just that at Ivy Tech Northeast. And while their desires were similar, the roads they chose to attain their goals could not have been more different.
Beginning fall 2016, Ivy Tech Community College Northeast will offer IvyLiving classes, non-credit enrichment classes geared toward the community. The first IvyLiving course will be Homebrewing 101.
To determine which classes to offer, Aja Michael-Keller, the College’s director of Events, Enrichment, and Conferencing, reviewed similar programs in the region and found areas that could be expanded upon.
“As the number of small and independent craft brewers increases across the country, more and more people are becoming interested in homebrewing,” Michael-Keller says. “IvyLiving is a great way to learn the craft from an expert in the field, and we even provide all your materials.”
Homebrewing 101 will meet from 9 a.m. to 1 p.m. Sept. 24 and Oct. 8 at the CookSpring Shared Kitchen at The Summit, 1025 W. Rudisill Blvd. To learn more and sign up for classes, visit IvyTech.edu/northeast/living.
The second IvyLiving class, to be offered in October, will be Artistic Welding. Registration is not yet open.
Ivy Tech Community College Northeast and Citilink have reached an agreement to extend campusLink shuttle service for the 2016-17 school year. The free service is available to students, faculty, staff, and the general public beginning Aug. 22.
In campusLink’s seven years of service, it has provided 326,955 trips for riders, averaging 46,707 each academic year.
“The campusLink bus service is important to Ivy Tech Northeast, as we know many of our students rely on it for transportationbetween classes on our Coliseum and North campuses in Fort Wayne,” says Ivy Tech Northeast Chancellor Jerrilee K. Mosier, Ed.D. “Our strong partnership with Citilink is now entering its eighth year and is aimed at creating a better student experience.”
Times and route services will remain the same as the 2015-16 academic year, but it’s always important for riders to schedule trips accordingly. Service will be during Ivy Tech Northeast’s fall and spring semesters, Monday through Friday from 7:30 a.m. to 6 p.m. There is no shuttle service on Saturdays, Sundays, Martin Luther King Day, Thanksgiving Break, Winter Break, or Summer Break. Bus riders are able to plan their trip and track the real-time location of their bus using Citilink’s RouteShout app or RouteWatch, available for download from the Citilink website at fwcitilink.com/RouteShout.
The route for the campusLink shuttle includes four scheduled stops with service every 20 minutes
- In the roundabout on Ivy Tech Northeast’s Coliseum Campus, in front of door 3.
- Along Anthony Boulevard at Ivy Tech’s Coliseum Campus west entrance, which is also a transfer point for standard Citilink service (Route 3).
- At the corner of St. Joe Road and Dean Drive at Ivy Tech’s North Campus main entrance, which is also a transfer point for standard Citilink service (Route 3).
- At the south entrance of Harshman Hall on Ivy Tech Northeast’s North Campus. There is a transfer point for standard Citilink service at the west entrance of Harshman Hall (Route 4).
As in the past, discount bus passes for Citilink’s standard public transit service across Fort Wayne will be made available for purchase to Ivy Tech Northeast students and employees at the Ivy Tech Bursar in the Express Enrollment Center at the Student Life Center on the North Campus. The 31-day, unlimited trip pass runs $36, down from the regularly priced $45 pass.
Funding for the campusLink service is made possible through the joint agreement between Citilink and Ivy Tech Northeast.
For more detail on the service and route, visit fwcitilink.com/campuslink or call 260-432-4546.
One morning this past winter, Stacey Grimm awoke to a discouraging sight outside her Fremont, Ind. home: a heavy snowfall that threatened widespread road closures. With her husband away on business, Grimm took control, sliding into her red Columbia sports coat and insulated snow pants and spending the next two hours shoveling her long, rural driveway—a necessary task before she could begin her one-hour commute to Ivy Tech Community College Northeast for an 8 a.m. nursing exam.
She arrived early. A less-committed student would have slept in altogether.
“I’m a bit of a perfectionist on certain matters,” says Grimm, a spring magna cum laude graduate with a 3.84 GPA.
This mix of work ethic and persistence illustrates who Grimm is and why she was selected for the 2016 Melvin L. Curtis Award for Academic Excellence during Ivy Tech Northeast’s 46th annual Commencement ceremony at Memorial Coliseum on May 6. The award is the College’s highest honor for a graduating student based on academic achievement, community-service participation, and personal qualities.
Nursing faculty nominated Grimm because she excelled in clinical and didactic coursework, and she understood the complete role of a nurse and the teamwork required for optimal patient outcomes.
“She is a very kind person and exudes a quiet strength,” says Maria Hines, assistant professor of nursing. “She has a great ability to see actual problems for patients as well as potential ones. This is a great strength, especially in a newly graduated nurse.”
Nursing represents a career change for Grimm. For six years, she taught in both fourth-grade and kindergarten classrooms for Fremont Community Schools. But now, she has chosen to expand her commitment to helping others by joining the healthcare field.
“It is even better that part of a nurse’s role is to teach patients and family members,” Grimm says. “As a result, I get to call upon skills from my previous degree and career.”
While pursuing an Associate of Science in Nursing, Grimm served as a nurse technician at Cameron Memorial Community Hospital in Angola, Ind., assisting registered nurses to gather patients’ vital signs and educate patients on topics such as safe approaches to walking and best practices for hygiene. Grimm also volunteered to teach a safe sleep class at Parkview Health, showing expectant mothers how to ensure their newborn slept in the safest environment and position possible.
Grimm’s dedication toward patient care comes as no surprise to Hines, who taught her in several nursing classes.
“Her potential for professional growth is limitless,” Hines says. “I think everything I feel about her can be summed up in a sentence: If I am ever in the hospital, I hope Stacey is the nurse who takes care of me.”
As Grimm accepted her award at the Commencement podium and shared a few words of gratitude, she scanned the crowd to make eye contact with her sons, Adler, 5, and Mick, 3.
“The best feeling was seeing my two sons elated and cheering for me when my name was announced,” Grimm says. “They are young and did not understand all of the aspects of me going back to school. However, they did see me studying all of the time and working hard to achieve this goal. If nothing else, I was able to model for my children the importance of hard work and sticking with the goals you want to achieve.”
(Click on image to zoom in and view slideshow)
More than 700 associate degrees, certificates, and technical certificates awarded
Keynote Address Speaker
Kevin Wall, activist, investor, new media entrepreneur, producer, and Fort Wayne native
Commencement Student Speaker
Elizabeth Powers, liberal arts/Accelerated Associate Program (ASAP)
Outstanding Student Awards by School
- Rebecca Marshall, School of Applied Science & Engineering Technology
- Faith Robison, School of Business
- Suzanne Sherk, School of Computing & Informatics
- Corey Smith, School of Education
- Ashley Perkins, School of Fine Arts & Design
- Renea Counterman, School of Health Sciences
- Rachel Mitchell, School of Liberal Arts & Sciences
- Stacey Grimm, School of Nursing
- Angela Helms, School of Public & Social Services
- Robert Dyer, School of Technology
Melvin L. Curtis Award for Academic Excellence
Stacey Grimm, nursing
Larry Lee Award for Excellence in Instruction (Full-Time Faculty)
Christine Barlow, assistant professor of life sciences
Adjunct Faculty Award for Excellence in Instruction (Part-Time Faculty)
Nikki Kyle, respiratory therapy instructor
Honorary Degree Recipients
Associate of Science in College and Community Service
Dennis Kruse, Indiana Senator–14th District
Tim Borne, founder, Asher Agency
Criminal justice student wins second Ink Cloud poetry contest
There is no single word for the/bend of the wishbone the/pull until the break/in which one person loses/and one person wins
It’s the first stanza in “Wishbone,” a poem by Kelsey Hosier, a criminal justice student at Ivy Tech Community College Northeast. It’s also the introduction to the first place poem in Ink Cloud, the College’s poetry contest.
In its second year, Ink Cloud received a total of 62 student entries, which included some artwork. A group of judges reviewed all poems—authors’ identifying information was removed—and discussed their favorites to select a winner.
“Sometimes a poem ranks high because the student chose a difficult poem structure and executed it well,” says Sarah Ellsworth-Hoffman, the Ivy Tech Northeast librarian who organizes and coordinates Ink Cloud. “Sometimes a poem ranks high because it resonated personally with a judge.”
Hosier first became interested in poetry in the sixth or seventh grade. A teacher assigned a poetry project and read the class the poem “Love That Dog,” poems written from a middle schooler’s perspective.
“I thought it was really cool, and I thought, ‘Hey, I could do that,’” Hosier says.
“Wishbone” came from another poetry project—this time, given as a creative writing student at Ivy Tech Northeast. The assignment: to find a poem in the textbook and mimic the style. Hosier chose Tony Hoagland’s “There Is No Word,” a poem best summed up by the stanza, There is no single, unimpeachable word/for that vague sensation of something/moving away from you.
Hosier calls herself indecisive, and “There is No Word” made her realize that there is also no word for the feeling right before a difficult choice is made.
It’s that topic that so stuck with the judges, Ellsworth-Hoffman says.
“‘Wishbone’ ranked high with many of the judges because of the cleverness of a poem about a feeling that does not have a word, yet many of us have felt that feeling,” she says.
The Ink Cloud competition is hosted in April, National Poetry Month. This year, for the first time, the library also hosted a faculty competition, which the winning students judged. They selected “To Virginia,” by David Rudny Winn, a morning library clerk.
Serving as judges was something of a learning experience for the student winners: Some were looking for “the correct answer” when Ellsworth-Hoffman asked why they selected a particular poem, she says.
“I explained to the student committee that they would not have a wrong answer and to go with what poems resonated with them,” she says. “It is acceptable to choose a poem as a favorite just because you like it. But we talked in our meetings about what that meant. Did the poems make you see something, create images in your mind as you read? Did you relate to it and you felt emotion? What parts did that? What parts did you not enjoy?”
by Kelsey Hosier
There is no single word for the
bend of the wishbone the
pull until the break
in which one person loses
and one person wins
The wishbone left broken
the loser left staring at
broken bones theirs
lighter seeming more hollow
than it did before
What’s left can’t be saved
the loser holding on to remnants of
this bone once alive
now dried to the point of brittle memory
It’s a shame that
No single name
Was given to this feeling
That even now
—as this feeling was once strong—
I can’t call out to it
whisked away with
the memory of when
the wishbone was first whole
Former student finds second calling through Ivy Tech
The Civil War is often called America’s bloodiest conflict, where roughly 2 percent of the population died due to wounds or illness.
Through amputation, surgeons and makeshift surgeons saved 60,000 men who likely would have been part of that 2 percent. This left tens of thousands without limbs. The government turned to Dexter–Russell Inc., the country’s oldest knife company, for an answer.
The question? Can you create a utensil to help some of the maimed Civil War veterans eat?
The result? A knife/fork combination (modern version pictured below). The curved bottom of this flat metal piece serves as the knife. One end of the hyperbola attaches to the wooden handle. The other separates into three fork tines.
Dexter–Russell opened its doors in 1818, and it still makes a version of that knife/fork combination. One is on display on the Dexter PROTOUR, a 30-foot RV that travels across the country to teach culinary students about Dexter equipment. Last semester, Ryan Trinkofsky parked the RV outside Ivy Tech Community College Northeast’s Coliseum Campus. It was the first time he’d visited Ivy Tech Northeast since he took classes about a decade ago.
Trinkofsky, a Florida native, joined the Fort Wayne Philharmonic in 1997, when he graduated from the Cleveland Institute of Music with a specialty in percussion. He commuted the three or so hours from northeast Ohio for shows and practices for two years, until he signed a contract with the Phil and moved to Fort Wayne.
Trinkofsky had been a lover of music since he was a kid, he says—and he was also a lover of cooking.
“Ever since I was 10, I was always cooking and playing,” he says. “Music seemed to be more in the forefront, but I was coming home in middle school and starting dinner.”
Eventually, friends pointed out: “You seem to talk more about cooking than music.” They were right, he realized, and he signed up for three classes in Ivy Tech Northeast’s Hospitality Administration program: Sanitation and First Aid, Basic Food Theory and Skills, and Introduction to Baking.
The experience was so great, Trinkofsky says, he retired from the Phil, moved back to Florida, and enrolled at the Lincoln Culinary Institute in West Palm Beach to get a degree in culinary arts.
Trinkofsky’s experience—turning to a community college for a career change—is not unique, says Joe McMichael, the College’s director of Career Development: The average age of an Ivy Tech student is 26, which means adults are enrolling in community college years after they graduate high school and have held a job or two. About half of those returning adult students look to advance in their current positions; the other half is looking for a career change entirely, like Trinkofsky.
The College offers a number of resources to help those students. One of Career Development’s most useful tools for second-career students is the Indiana Career Explorer assessment, McMichael says. It looks at students’ strengths and weaknesses and matches those students with potential careers based on three assessments that look at students’ interests, values, and areas
“Say a student wants to be a nurse, but they’re not doing well in class,” McMichael says. “They will take the test, and nursing might show up (as a good career match), but so will human services or teaching.”
It makes sense that someone who succeeds in music would also succeed in food, like Trinkofsky: Both require people skills and creativity, McMichael says.
“All the things that make you a great musician translate to make you a great chef,” Trinkofsky says, ticking off on his fingers: dedication, passion, professionalism, technique.
As a culinary student in Florida, he got involved with the American Culinary Federation, the continent’s premier professional chefs’ organization, sitting on its board for two seasons. He entered competitions, winning the San Pellagrino Almost Famous Chef in 2013, where he met a representative for Dexter–Russell.
Throughout Trinkofsky’s professional career, he stayed in touch with that rep. As he was settling into a role as a private chef in West Palm Beach, Fla., the Dexter rep called him and said the company had a position open.
“You can’t go wrong working for a 200-year-old company,” he says. “They’ve gotta be doing something right.”