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spacer spacer May 2005 Newsline photo by Hal Berntsen

News, views, and connections
for the Keene State College community

It's a transition time on campus, that breathing space between Commencement and summer school. This issue of KSC Newsline brings campus news, reports on student and faculty achievements, a new "Ask the Owl" memory-jogger, and even recipes! (For information on subscribing or opting out, please scroll to the end.)

In the Works Open Mike Mark Your Calendar
Ask the Owl We'd Like to Hear From You      
Newsline Archive

In the Works

The Word along Appian Way:

  • There's an extra transition happening this spring as Dr. Y finishes out his term as president of the College and prepares for the arrival of Dr. Helen Giles-Gee on July 1. Dr. Y presided over Commencement on Fiske Quad on a cool and cloudy May 8 (hey, it didn't outright rain). The ceremony honored 857 graduates, bestowed an honorary doctor of sciences degree on freshwater biologist Sandra Postel, and recognized Dr. Y's accomplishments and legacy.
  • Just before Commencement, we learned that a KSC student had won second place in a prestigious national competition sponsored by the American Institute of Architects. Chad Wanstreet, a junior in the architectural technology program, was lauded for his work in designing a visitor center for the Monocacy National Battlefield, a Civil War site in Maryland. Chad, whose major is music theory, received $1,500, plus an additional $275 for the AIA student chapter on campus. Read more and see samples of Chad's design boards here.

100 Articles Later: Jerry Jasinski Passes a Publication Milestone
Jerry Jasinski, professor of chemistry, has made a career out of teaching undergraduate students and conducting research in the field of physical/inorganic chemistry. He reached a career milestone recently with the publication of his 100th research paper, with collaborators from the University of Ioannina, Greece.

"In my view, teaching and scholarship can't be separated," says Jerry. "It's possible to integrate both, by involving students in the research."

Jerry, who began working at Keene State in 1978, is a leader in the use of X-ray crystallography. His work touches on anticancer drugs, semiconductor materials, and other diverse areas of chemistry. More than half of Jerry's papers were co-authored by Keene State students.

Many of his students have continued with careers in medicine, teaching, industry, and research and with advanced degrees through the master's and doctorate level.

Jerry's commitment to research was recognized by the College in 2001, when he was honored as the first recipient of the KSC Award for Faculty Distinction in Research and Scholarship. He earned master's degrees at UNH and at Worcester Polytechnic Institute and received his Ph.D. from the University of Wyoming.

Patrick Eggleston photo Faculty Research: Diatoms – Jewels of the River
You have to be willing to splash around in rivers just to collect them, and you need a microscope to see them. According to Patrick Eggleston, professor of biology, it's worth the effort.

Scientists have long been struck by the beauty of these organisms, which are sometimes nicknamed "jewels" of the river or sea. The cell walls of the tiny organisms are made of silica, the main component of glass. Each of the 6,000 or so known species of diatoms has a unique pattern on its shell, which helps in its identification. The species Pinnularia interrupta resembles a rolling pin; Eunotia serra tetradon looks like a comb.

So far, Patrick has identified 127 species of diatoms in the Ashuelot River, many of which he has photographed using a research microscope camera. His work recently received national attention when his photograph of the species Eunotia serra was one of 16 published on the cover of the January 2005 issue of the Journal of Nanoscience and Nanotechnology.

In Karrie Kalich's Kitchen: Cooking Up a Community Storm
This past semester, students in Instructor Karrie Kalich's Health Science 217 - Applied Nutrition Science Lab - learned how to plan healthy meals, shop for the ingredients, make a wide variety of foods from scratch, and pass their knowledge along to others. As part of the service-learning component of the class this semester, the students partnered with individuals with disabilities from Monadnock Developmental Services. First, the KSC students talked with the MDS clients to find out about food likes and dislikes. Together, each team planned a simple meal to prepare together, working within a modest budget of $7 to $10 per meal. They shopped for the ingredients and started to cook.

Karrie Kalich photo The KSC students worked hard to devise appropriate ways of teaching their partners how to cook, coming up with large-type recipes for the vision-impaired, instructions illustrated with cartoons and photographs, and other creative approaches. In the lab kitchen in Joslin Hall near the end of the semester, onions sizzled in frying pans and blenders whirled as the students and their new friends cooked together. One blind woman learned to chop walnuts with the guiding hand of a student over hers to get the feel for the way the chef's knife rocked on the board. Before long, plates of food were on the table and the whole group sat down for a meal together, passing the Lean, Mean, & Steamin' Burritos, Three-Apple Chicken-Walnut Salad, Banana-Orange Smoothies, and other healthy, homemade foods. "By teaching others how to cook, the people who take this class transform from being students into professionals," said Karrie, justly proud of her class.

For recipes developed by HLSC 217 students, click here.

Ask the Owl
Newsline's Question of the Month
Don Bodwell '74 asks, Who were the sisters who worked in the Commons in the late 1960s and early '70s? They baked all desserts from scratch, including chocolate éclairs and cakes.

If you know the answer, please e-mail Susan Peery at We'll draw one name from among all the correct answers and will send the lucky winner an official KSC baseball cap.

Answer to last month's question.
Alicia Barnett asked, What was the name of the well-loved elderly dorm mother at Huntress Hall around 1970?

We were delighted that so many of you remembered … Mrs. Dixon! A genuine Keene State alumni baseball cap is on its way to Judy Lavoie-Hurd '73, who wrote, "Everyone knows Mrs. Dixon! But do you remember that you had to introduce your date to her or she would stand in front of the door? If she didn't like your date, she would wait up for you, and she would flash the lights if you stood on the porch too long saying good-night. And she loved to tell your fortune with tarot cards.

Please continue to send your memories around food and the dining commons to We'd like to publish a round-up of your answers this fall when the new Zorn Dining Commons opens. We'll send something special, we promise, to anyone whose food memory is published. Maybe some of those éclairs?

Ask the Owl graphic    Suggestion graphic

Mark Your Calendar

For details on all events, go to

Open Mike
Mike Maher photo Mike Maher, director of Alumni and Parent Relations, puts out the College welcome mat. You can even stay overnight at the Barry Alumni Center. (Mike will make a pot of coffee.)

I like to talk about Keene State being your home - your intellectual home, the place you grew up, the starting point of so many friendships. Regardless of when you graduated, you spent enough time here and invested enough of yourself for it to feel like home.

Please think about visiting more often. To make your trip easier, stay in one of the alumni guest rooms ( in the Barry Alumni Center. Our rooms aren't fancy, and you have to share a bath, but they are clean and comfortable and, best of all, they are inexpensive. I tell our alumni it is like a bed and breakfast without the breakfast, but if you are here on a weekday I will have a cup of coffee with you.

Watch the KSC web site for events and programs that are of interest and keep an eye on what is going on in the city as well ( Make the trip home to Keene to enjoy a play, a concert, an art exhibit, or a lecture. Maybe you could work in a combination of these events. Not only will staying in the Alumni Center save you money, it will truly make you feel at home.

We'd Like to Hear from You
KSC Newsline is sent monthly by e-mail because it is fast, up-to-date, and (let's be honest) saves on printing and postage. We hope it will be a good way for you to stay current on campus life and feel connected to the College community.

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Recipes from Health Science 217: Applied Nutrition Science Lab
Courtesy of Karrie Kalich, her students, and MDS clients

Banana-Orange Smoothie
6 ice cubes
2 medium bananas
1 cup low-fat vanilla yogurt
1 cup orange juice
Place ice in blender, followed by bananas. Spoon in yogurt and pour in juice. Blend on high for about 15 seconds, until smooth. Makes 2 to 3 servings. Enjoy!

Three-Apple Chicken-Walnut Salad
16 ounces boneless, skinless chicken breast
3/4 cup diced Gala apple (about 4 ounces)
3/4 cup diced Red Delicious apple (about 4 ounces)
1/2 cup diced Granny Smith apple (about 3 ounces)
1/2 cup thinly sliced celery
3 tablespoons chopped pecans, toasted
1/4 cup light mayonnaise
2 tablespoons reduced-fat sour cream
1-1/2 teaspoons stone-ground mustard
1 teaspoon minced fresh or 1/2 teaspoon dried tarragon
1/4 teaspoon salt
1/8 teaspoon ground pepper

Place chicken in a small saucepan and cover with cold water. Bring to a boil. Cover, remove from heat, and let stand for 15 minutes. Drain, cool, and coarsely chop chicken. Combine chicken with apples, celery, and pecans in a bowl and toss gently. Whisk together mayonnaise, sour cream, mustard, tarragon, salt, and pepper. Pour dressing over chicken mixture and toss gently to coat. Cover and chill for at least 30 minutes before serving. Makes 4 to 6 servings.

Lean, Mean, & Steamin' Burritos
1 cup quick-cooking brown rice
4 to 6 whole-wheat tortillas
1 tablespoon olive oil
1 medium sweet onion, diced
1/2 green pepper, diced
one 15.5-ounce can pinto beans, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
one 14.5-ounce can diced and seasoned tomatoes, slightly drained
1/2 cup shredded low-fat cheddar cheese

Preheat oven to 250°F. Cook rice according to package directions and set aside one cup of the prepared rice. (Save the rest for leftovers.) Wrap the tortillas in aluminum foil and place in the oven for 10 to 15 minutes. Heat olive oil in a medium frying pan over medium heat. Add onions and peppers and sauté for about 5 minutes. Add the beans, prepared rice, cumin, chili powder, and garlic powder. Stir and cook for about 5 more minutes. Add the tomatoes and cook for another 2 to 3 minutes. Remove the tortillas from the oven. Working with one at a time, spoon about 3/4 cup of the cooked mixture onto the tortilla, top with the cheese, and wrap up. This recipe makes 4 to 6 servings, depending on the size of the tortilla.


Updated: May 30, 2006 KSC Photos on SmugMug Subscribe to the KSC RSS news feed Keene State on Facebook Keene State on Twitter Keene State on YouTube

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