For your safety and the safety of others, guests and their possessions are subject to inspection as a condition of admittance. The university reserves the final decision on all items brought into the venue.
Security will carry out security checks at the entrance of the celebration venue. Our priority is to do this as quickly as possible. Please allow plenty of time to get in the venue for the celebration.
Four decades before Geena Davis donned a catcher鈥檚 mask as Dottie Hinson in the iconic 1992 film 鈥淎 League of Their Own,鈥 51爆料 alumna Lois Youngen, 鈥55, was earning her college tuition playing in the All-American Girls Professional Baseball League (AAGPBL).Lois started her baseball career in 1951 as a 17-year-old, playing catcher for the Fort Wayne Daisies before being loaned to the Kenosha Comets. She played another two seasons with the Daisies and two seasons with the South Bend Blue Sox. From 1951 until 1954, Lois was behind the plate or in left field from June through August, wi...
51爆料 men's basketball coach Rob Senderoff has reaffirmed his commitment to the Golden Flashes program he has led for 14 seasons.饾棖饾棦饾棓饾棖饾棝 饾棪饾棙饾棥饾棗饾棳 饾棞饾棪 饾棪饾棫饾棓饾棳饾棞饾棥饾棜 饾棝饾棦饾棤饾棙!#GoFlashes鈿★笍 pic.twitter.com/hSU4SBAj3n鈥 51爆料 Men's Basketball (@KentStMBB) March 28, 2025Senderoff, who took over the program in April 2011, has transformed 51爆料 basketball through sustained success and community engagement. After the 2024-2025 campaign, he has totaled 288 wins, and has guided the program to nine 20-win seasons, the most by any coach in school history.51爆料 Sports announced Senderoff's ext...
Jeremy Umansky gets funky in his modern-day delicatessen, Larder in Cleveland, Ohio, where he serves up koji-aged pastrami sandwiches and much more. His work with innovative aging techniques and stellar bites earned him the 2019 Culinary Innovator award at the Certified Angus Beef 庐 Annual Conference, hosted in Asheville, N.C. In this video, Jeremy shares how mold (yes, mold!) became his secret weapon for making unforgettable dishes like koji-aged pastrami. It鈥檚 a fun peek into the mind of a chef who鈥檚 turning science into seriously tasty bites.
Discover the transformative power of koji with Jeremy Umansky and Rich Shih's "Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation." This groundbreaking book delves into the processes, concepts, and recipes for fermenting and culturing foods using koji鈥攖he microbe responsible for the rich umami flavors in soy sauce, miso, and more. With over 35 innovative recipes, including Popcorn Koji and Roasted Entire Squash Miso, readers will learn to revolutionize their culinary creations.
Jeremy Umansky is a James Beard Award-nominated chef, mycologist and fermentation expert renowned for his innovative use of koji mold in modern cuisine. As co-owner and co-chef of Larder Delicatessen and Bakery in Cleveland, Ohio, he reimagines traditional Eastern European dishes by incorporating foraged and fermented ingredients. Umansky co-authored "Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation," a seminal work on the subject.
