Professor of English and Associate Dean for Academic Programs and Student Affairs Dr. Sally E. Parry will retire after 33 years of service to Illinois State University. A retirement reception will be June 23.
Thirty Illinois State students and trip leaders traveled to five different locations in Tennessee, Arkansas, and Michigan to serve communities in need May 9-15 for Illinois State’s annual Alternative Spring Break (ASB) service trips.
Museum Studies, ANT 374, taught by Dr. Kate Driscoll, meets every spring to examine “the history, organization, and administration of museums as well as the methods of acquisition, preservation and exhibition of artifacts”[ANT 374 syllabus, Kate Driscoll, Spring 2021].
Each year the department recognizes its students who attain high levels of academic achievement. Despite the challenges that are common to all and unique to some, human resilience has brought us successfully through another year.
Sociology alum runs for Bloomington City Council Kelby Cumpston, a sociology alum from 2013 and resident of Bloomington’s west side, recently ran as a Bloomington City Council candidate representing Ward 7 against Mollie Ward. The driving support behind his campaign and three other joint candidates was the newly formulated and progressive People’s First Coalition. A
Before he joins virtual audiences for events centered on “The (R)evolution of Indigenous Food Systems of North America,” Chef Sean Sherman, founder of the company The Sioux Chef, took part in a Q and A from Illinois State faculty members.
Students explore how alumni are making an impact in their communities, learn about their careers, and identify career paths.
This study asks, “What is the experience of people of color in a modern U.S. circus?” It is primarily concerned with granting performers of color control over telling their own story.
The goal is to visually document and explore the effects of the current pandemic on our lived experiences.
Founder of the company The Sioux Chef, Sean Sherman will share his journey of reviving and reimagining Indigenous cuisine. Events include a Normal Food Summit and a cook along with Chef Sherman.
