Cooperstown is usually the place where all-stars finish their careers. But for the young women and men, including Bruno Rosa and Jason Rose of Berry College, who comprise the 2018 Frank and Peggy Steele Internship Program for Youth Leadership Development, the start of a new chapter in their professional lives is just beginning at the National Baseball Hall of Fame and Museum.
Nineteen college students arrived in Cooperstown this week to begin a 10-week study in a variety of disciplines at the National Baseball Hall of Fame and Museum between now and Aug. 10.
The Class of 2018 includes Bruno Rosa, a senior at Berry College from Naples, Fla., who is interning in the Hall of Fame’s multimedia department. “It’s a great honor,” Rosa said. “This is my first internship in college, and I’m excited to not only develop my skills but learn new ones along the way. Also building connections, not only with the interns, but also people that are in the industry that I’m striving to one day be in.”
Joining him from Berry is Rose, who is working in membership.
Now in its 18th year, the Frank and Peggy Steele Internship Program for Youth Leadership Development offers college undergraduate and graduate students an opportunity to work alongside Museum and Library staff members to gain hands-on professional training in a field that closely matches the student’s major. Interns craft leadership and communication skills by attending career seminars hosted by Hall of Fame staff and community leaders, as well as participating in thematic public speaking in the Museum, and research and writing assignments that directly relate to the Museum’s mission.
In addition to completing 40 hours of work each week, interns will participate in a number of career seminars during the program, on topics such as networking, public speaking, community leadership, business etiquette and creating an innovative leadership style. In addition, every intern will host artifact spotlights – brief public presentations with in-depth stories about items in the Museum’s collections – in the Museum throughout the summer.
Applications for the 2019 Frank and Peggy Steele Internship Program will be due on Jan. 31, 2019 and will be available beginning this fall at www.baseballhall.org/education
Floyd County Board of Education: Called meeting at 8 this morning in superintendent Dr. John Jackson’s office to approve personnel changes.
Six Berry College students have earned thousands of dollars to conduct research in the upcoming academic year. This year’s Richard Scholars are Jack Stucky and Jenny Coelho; Synovus Scholars are Paolo Francisco, Madison Barshick and Luke Buttram and the Kirbo Scholar is Mikayla Camacho.
- Stucky, an animal science major, will work with Assistant Professor of Animal Science Laura Flatow to determine if freezing affects antibody concentrations in the colostrum fed to newborn dairy calves.
- Coelho, a biology major, will work with Assistant Biology Professor Angela Poole to investigate the coral immune system by studying the functions of certain genes.
- Francisco’s project involves using acoustics to represent the phenomenon that occurs to electron energy levels when a single atom of one element is introduced into a solid made of multiple atoms of another element. Assistant Professor of Physics Shawn Hilbert will mentor Francisco, a dual-degree engineering major.
- Barshick will focus on decreasing fly populations in livestock areas by creating a biological pesticide product. She will work with Assistant Professor of Biology DeLacy Rhodes.
- Buttram, an English major, will test the notion that inefficiency within electron exchange leads to cellular damage. He will be under the mentorship of Assistant Professor of Inorganic Chemistry Kevin Hoke.
- Camacho, a psychology major, will work with a variety of participants to better understand if visual or auditory impairments affect how people respond to different types of stimuli. She will work under the guidance of Assistant Professor of Teacher Education Thom Ratkos.
The Richards Scholars program is designed for junior and senior students and awards $5,000 to students and $1,000 to a faculty mentor. The Synovus Sophomore Scholars Program awards $2,000 to rising sophomores and $500 for faculty/staff mentors. The Kirbo Scholars Program awards up to $1,250 to students.
Berry College’s student-run multimedia website, Viking Fusion, was recognized in three categories of the Student Production Awards as decided by the Southeast Chapter of the National Academy of Television Arts and Sciences. The awards recognize the best student video production in 23 categories. Viking Fusion’s recognitions:
- Eric Jackson, winner in the photographer category, for “The History Project”
- Madelin Ryan, nominee in the general assignment light news category, for “Pet Housing Welcomes Unorthodox Furry Friend”
- Bruno Rosa and Allie Pritchett, nominees in the sports category, for “Berry Football Secures Conference Championship”
- Victoria Pierce and Allie Pritchett, nominees in the sports category, for “Tim Tebow Trading Touchdowns For Homeruns”
Eric Jackson (18C) also won in the photographer category in 2017, along with alumnus Chris Scott (17C). Allie Pritchett (18C), a double nominee in the sports category this year, and Madelin Ryan (18C) were also recognized last year in the same categories.
The Student Production Awards were held on Saturday, June 9, at SCADShow in Atlanta.
Georgia Northwestern Technical College’s Culinary Arts program is inviting the community to attend special international summer dinners at the Woodley Culinary Arts facility across from the Floyd County Campus in Rome in late June and early July.
The dinner’s inclusive menu price will range between $18 and $22. The pre-fixed menu for each dinner will include choices of appetizers, soups or salads, entrées, and desserts at a set price.
The Culinary Arts program is only covering the cost of the groceries purchased to prepare the dinners with the set price. Only cash or personal checks will be accepted.
Dinners will be served at three different seating times 5, 5:45 and 6:30 p.m. Each seating will be a minimum of 24 patrons and maximum of 30 patrons. All guests should arrive 5-10 minutes before their seating time.
Reservations are required and guests will be seated by the Maître d’ upon arrival. To make reservations, contact Chef Greg Paulson at (706) 295-6880.
Each dinner will be developed, planned, prepared, and supervised by Culinary Arts students. The dinners will be served by tableside service staff and are not buffets. The dinners will be served on select Tuesday evenings. The following dates and selected cuisine for the upcoming dinners are:
- Tuesday, June 19, French Cuisine
- Tuesday, June 26, Spanish Cuisine
- Tuesday, July 3, Mediterranean Cuisine
Menus for each dinner will be posted on www.gntc.edu under “Upcoming Events” closer to the service dates. For reservations or more information, contact Chef Greg Paulson, director of GNTC’s Culinary Arts program, at 706-295-6880.