Students First

Despite her multitude of duties as a director of Kent State University’s Women’s Center, Cassandra Pegg-Kirby remains focused on one key mission: Keeping the center open and relevant. “Women’s centers are not always thought of as necessary since women are in the majority now,” she said.

While research has shown the effectiveness of creating a sense of belonging for undergraduate students, the graduate student experience is different, according to three Kent State administrators who have authored an article on the topic for Inside Higher Education.

In honor of Pi Day, students, faculty and staff gathered for the Slice of Pi event to sample ice cream and pizza pies from dining locations across campus. 

Students filed into the conference room in the Williamson House on Friday, March 15, to learn about how to negotiate pay and combat the gender wage gap.

Design Innovation is about sharing, stitching together extracurricular, cross-disciplinary and collaborative design innovation projects and experiences and sharing them with the Kent State University community. On March 11, the stitching was literal.

The Living in The Arts Living-Learning Community, located in Prentice Hall, opened the doors to its new and improved studio space with an open house to explore and learn about all the new attributes of the updated creative studio.  

Aligned with Women's History Month, the Design Innovation Fellows hosted The Feminine Urge to Inspire workshop to explore the inventions and inspiration of women

University Culinary Services offers meat-free menu items in March as part of National Nutrition Month and an increased commitment to offering plant-based options. 

University Culinary Services gave Flashes the opportunity to sample three unique ice cream flavors and offer suggestions on what to name them.

Registered Dietician Sarah Korzan wants to share nutrition information to help Flashes improve their diets and lead healthy livestyles.