March 2016
New Path for ACC p. 4
Three -Time
Cancer Survivor Shares Story p. 5
Food at Last! p. 8
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2 | ACCENT
Contents New Path for ACC....................... 4 On the Record.............................. 5 Photo Story...................................6-7 Food for Thought....................... 8 Riverbat Games...........................9
The Student Voice of Austin Community College
Contributors
Business Clerk
• Malinda Baum • Destinee Buchanan • Avery Callaway • Molly Farr • Nohra Johnston • Kimmy Rivera • Gaius Straka • Irvianne Torremoro
• Ryan Fontenette-Mitchell
To Submit a Story Idea, Comment or Correction:
Photo Editor • Joseph Lee
Adviser • Era Sundar
To Place an AD: • accent@austincc.edu
• editor@austincc.edu Contact us: Accent Austin Community College 4400 College Park Drive, Room 2107 Round Rock, Texas 78665 Phone: 512-223.-0122
To
Apply for a Position:
• theaccent.org/openings
On the Cover: Illustration by Alanna Hollyway depicts ACC’s move toward the Guided Pathways system where ACC’s previous 180 degrees and certificates will be reorganized into 10 areas of study or ACCtion paths.
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Guided Pathways
ACC Explores New Initiatives for Success in Higher Education by Molly Farr and Malinda Baum ACC is embarking on a new system to help students achieve their goals of receiving college degrees and certifications. The new approach to student success is called guided pathways. The book by Dr. Davis Jenkins, “Redesigning America’s Community Colleges: A Clearer Path to Student Success” is being used by ACC as the launching pad for restructure. In 2015 ACC put together a committee of faculty, staff and students to assist in researching and developing a guided pathways program to streamline student success and completion for their career paths. Last year, members of the Futures Institute went to Miami Dade College to see how the guided pathways program is used there and what was put into action. “The college saw the good, the bad and the ugly during their transition process,” ACC Futures Institute member Laura Lucas said. The reasoning behind Miami Dade’s decision to do guided pathways, was to put a better education system in place since a bill was passed by the Florida State Legislature for clearer guidelines in higher learning. The futures institute report outlines the differences and effects of the new course structure for students. According to the report, Miami Dade College has funneled all of its majors and career fields into eight meta majors. This change is seen on multiple levels, including three-tier advising, course sequence guides and communities of interest--networks of similar interest to promote student engagement. First year courses like Student Success may be designed around the meta-majors. Career coaching and mentoring to help finish a degree plan will be added to traditional advising at the college entry level and student enrollment will be delivered in a way that complements student career interests. “As long as guided pathways doesn’t hinder me from finishing and transferring to UT Austin 4 | ACCENT
in time, then I like the idea of ACC’s end goal,” Amanda Bednarz, a general science major at ACC said. Students can learn more about the Futures Institute and guided pathways at one of the Campus Advisory Committee meetings. The Futures Institute is committed with its main focus being to improve student experiences, progress, and completion. “I was able to go to Sinclair Community College, where the program has already been put into action,” Student Life Coordinator and Futures Institute Member Vanessa Malo said. “This was a valuable learning experience for the committee, because it was an opportunity to learn — see student success and gain ideas and insights so the institute could put the best practices into place. Malo said the institute members wanted to understand the needs of the students and do research for the development and transitioning so the program can be effective at ACC. “By going to Sinclair community college, we saw how they were able to improve their graduation and completion rates by using guided pathways, and the overall persistence rate for students increased. They were able to understand and solve the problems for why students were dropping out and not going on to graduate.” According to Malo, guided pathways uses a balanced, rigid, yet clear style of structure compared to the cafeteria style advising system some colleges use. However, guided pathways should not be limiting. Malo said students will have more choices than they had before, and it will be more cohesive by involving networks which will centralize the student with others in the same areas of interest. “I think the best thing about this program is the words ‘guided pathways,’ Malo said. “It is a clear path and the camaraderie developed is the coolest, as they provide the student with the help they need. This lets them know they are not alone on their path, but in a group that progresses
together.” Malo said this approach benefits students by answering the questions of “how do I function in college? Why am I here, and how am I going to get there?” Guided Pathways is meant to help students from the start. According to a letter published in the Future’s Institute Report by Dr. Charles Cook, Provost and Executive Vice President for Academic Affairs, ACC plans to address the admission application process, orientation and advising. Instead of having student choose among the 180 awards (degrees and certificates) that the College currently offers, students will choose one of the 10 areas of study listed below. The meta-majors at ACC will be called Areas of Study and are as follows: 1. Arts, Digital Media, and Communication (includes fine arts) 2.Business 3. Computer and Information Science 4.Culinary, Hospitality and Tourism 5. Education and Social Services 6. Health Sciences 7. Liberal Arts (includes Humanities, Social and Behavioral Sciences 8. Manufacturing, Construction and Applied Technologies 9. Public Services 10. Science, Engineering and Math The full Future’s Institute Report may be found at www.austincc.edu/offices/provost/programs-and-initiatives/futures-institute/recommendations. Students can enter their ideas, thoughts, and concerns about guided pathways on the ACC Futures Institute feedback webpage.
Accent
On the Record
Danielle Beverly
by Malinda Baum
In addition to being an ACC student and co-host of the Student Life Chronicle broadcasts,
Danielle Beverly is a wife, mother and co-founder of The Eric R. Beverly Family Foundation that promotes breast cancer awareness and raises money to help survivors. She is also a three-time survivor of breast cancer. Beverly spoke with Accent about her experiences.
Photo by Joe Lee ACCENT: What are you studying at ACC? BEVERLY: Television communications. Back in 2003 I made it to the finals of the ESPN Dream Job competition. But having received my breast cancer diagnosis during the competition, I had to put my dream on hold. Then came a family and a second and third diagnosis. So, 13 years later, I am now chasing the dream.
with reconstruction so I wouldn’t have to take the drugs.
something to look back on after you’ve gone through the experience.
ACCENT: You were diagnosed the third time when you were 36 weeks pregnant with your daughter. What was the most surprising thing you’ve learned from your experience?
ACCENT: Many cancer patients think that life will return to the way it was prior, what are your feelings on that?
BEVERLY: That more people are being diagnosed younger and younger. I can’t even tell you how many people I know that were under 40 when they had their first or second diagnosis. ACCENT: What advice would you give to someone who’s been newly diagnosed?
I look at it as a blessing in my life, because I feel like I am a better person for having gone through it.
ACCENT: Did your diagnosis affect your decision to have a family? BEVERLY: When I was diagnosed we were in the process of wanting to start a family. My options were to take a drug called Tamoxifen for five years. When you are on that drug, they do not want you to get pregnant. So I elected to have a bilateral mastectomy
BEVERLY: Be your own advocate. Don’t rely on your doctors, your spouse, or a family member. You have to take control of the situation. Stay prayerful and have faith. Journal during your experience. Take videos and photos. You’ll be happy to have
BEVERLY: I like my new life actually. I was 29 when I was diagnosed. I don’t think I would be the person I am — the mother, wife, friend, philanthropist, child of God. I look at it as a blessing in my life, because I feel like I am a better person for having gone through it. ACCENT: How is your health now? BEVERLY Overall, I’m pretty healthy. In 2011 I had a pulmonary embolism which caused concern. I’m on medication and probably will be for the rest of my life. I wish this cancer journey were a sprint but it’s a marathon and I’m in it for the long run. Danielle’s work as host of the Student Life Chronicle can be seen at bit.ly/accentslc. For more information on The Eric R. Beverly Family Foundation please visit beverlyfamilyfoundation.org Editor’s Note: This interview has been condensed and edited.
Enter the exciting world of student media production
ei c n e i r e p x e gain
n
m s i l a n r u Jo marketing
Event Coverage
photography
MULTIMEDIA BROADCASTING Contact us • editor@austincc.edu • theaccent.org/openings/ • Twitter - @theaccent • Facebook - AccentNews March 2016 | 5
Going to the Zoo?
Photo Story by Megan Miller
A caretaker trains black bear cubs at the Austin Zoo and Animal Sanctuary where 3 black bear cubs were rescued from Oregon. Feeding and training sessions are held at 1:30 p.m. daily.
Austin Zoo and Animal Sanctuary has been operating for 25 years. The zoo is home to over 350 animals of over 100 species. The mission is to assist animals in need through rescue, rehabilitation and education.
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Black bears can hibernate for up to seven months.
Students, teachers and chaperones enjoy an outdoor picnic at the zoo. Many zoo patrons can be seen with over 200,000 individuals visiting annually, including tens of thousands of students and teachers visiting on field trips.�
Various primates can be seen at the zoo and animal sanctuary including one of many spider monkeys. Primate feeding and training occur at 11:30 a.m. daily.
Audrey, a caretaker, answers questions and educates students on a field trip with Winkley Elementary about the lioness Amara.
Lionesses do most of the hunting.
A young girl is excited to feed the goats at the petting and feeding area which had its humble beginning as a goat farm.
This lion is one of the few lions that the Austin Zoo and Animal Sanctuary have rescued. It has been through some very rough times but is now getting better through rehabilitative care given by the zoo.
Numerous peafowl can be seen throughout the grounds. This peacock spreads his plumes for display in hopes of attracting a peahen.
In 1900 the tiger population of India was estimated at 40,00050,000. By 1972, this number had dropped to 1,850. A student with Hemphill Elementary visits the zoo on a fieldtrip and anxiously waits a view the Bengal tigers.
Shadows are cast and even the roosters relax as the day comes to a close. The zoo operates year round and is open to the public daily from 9:30 a.m. – 6 p.m. (5:30 p.m. during winter).
March 2016 | 7
Dining Options Give Students Food for Thought Article by Molly Farr Photos by Malinda Baum
Bringing a lunch to school has become the norm for many at the Cypress Creek campus since Simon’s Café closed. Simon’s had been operating on a month-to-month basis after its 10-year contract ended and then it closed abruptly in fall 2015. While Student Life has stepped up to try and fill the demand for coffee and snacks, some students are concerned. “This has been a real problem and was brought up at the Campus Advisory Committees meeting last fall,” Student Government Association Senator Garrett Grimmett said. “We encourage students to voice their concerns at the SGA meetings and they can always talk to a campus senator to let them know their opinions on food.” Samantha Loomis, a studio art major, who was eating a sandwich from Subway at a lunch table on campus said, “I used to go to Simon’s Café during my breaks and in between classes as a quick grab8 | ACCENT
and-go. But now I am hungry before class, and have to think to myself, ‘I wish I packed something to bring with me to school.’ ” ACC Vice President of Finance and Administration Neil Vickers, said that plans to bring in Austin Cafe as a new food option have been sketched out for renovations in early March. Their primary food offerings will include pizza, wraps and subs, plus a variety of other items like smoothies and snacks. “We had a shift in thinking. Each campus is unique and different, and the level of service needs to be tweaked in regards to size and traffic. For instance, the Pinnacle and Elgin campuses are much smaller and have different needs,” Vickers said. Since Cypress is a busier campus, it will receive an Austin Café. Other campuses like Highland have Tropical Smoothie as a vendor and many campuses have vending machines and kiosks.
Illustration by Nohra Johnston
“Knock it off you guys! I said I wanted to have some snacks between classes, not wear them!”
Riverbat Games 1
2
3
4
Puzzle #1
5 6
7
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Puzzle #2
9
ACROSS 3. Department offering weight training: Health and ____. 6. Test of student knowledge. 7. Literary ____ House is a monthly poetry showcase of ACC talent. 8. ACC’s current president. 9. New academic system at ACC: ____ pathways. DOWN 1. An ACC student attended this presidential event: State of the ____ Address. 2. ACC’s highest academic honor. 4. Soon to be ACC’s newest campus. 5. ACC initiatives to save the environment. 7. Monthly web series sponsored by Student Life.
Puzzle #3
Word Bank: Chronicle, Coffee, Exams, Green, Guided, Kinesiology, Leander, PSAA, Rhodes, Union Puzzle #1
Puzzle #2
Puzzle #3
March 2016 | 9
ACC Finds Poetry Buzz at Literary Coffee House by: Molly Farr Featured poet and art professor David Thornberry drew one of the biggest laughs of the night as he shared his poem about a bear in Yellowstone Park. In his poem, “We live in Wyoming,” Thornberry said he had to hike through an orange lake of bison urine to get through the mountains. He described how the boots he wore through this ordeal were so soaked from the potent liquid, that they completely fell apart. “The best poetry illustrates an idea with language,” Thornberry said. Thornberry sees himself as a nature lover and is working on his upcoming and 28th chapter book “Heroes. ACC professor Joe Hoppe, a hot rod enthusiast with a red beard, read his poem “Hot Rod Gol-
gotha” which was inspired by Allan Ginsburg’s “Howl.” Hoppe said that getting published is difficult and that he was able to get his book “Diamond” Plate published because of luck and having some good friends. “Nobody in the United States is making a living exclusively off of poetry,” Hoppe said. The Literary Coffee House brings together a community of writers, including noteworthy professors, published authors, creative writing students and novices. It provides exposure to writers, students, and those who want to learn and gain experience in writing and performance on a stage in front of a microphone. These events at Austin Java promote learning in a relaxed environment. Students can sit back
with a beverage and watch their professors spill forth their inner thoughts. ACC’s Creative Writing Department and professor John Herndon host Literary Coffee House each month at the Austin Java Cafe near the Rio Grande Campus to celebrate literature with students, faculty, staff and the community. “As host, I will be working to make sure everyone has an opportunity to share an experience of literature,” Herndon said. For more information on Literary Coffee House check the Arts and Humanities calendar at austincc.edu or contact professor John Herndon at jherndon@austincc.edu.
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Jason Isbell Debuts New Music at ACL Live by Irvianne Torremoro Jason Isbell kicked off his current tour with two nights at Austin City Limits Live on February 11 and 12 to much anticipation from the crowd. Isbell is touring with his band, The 400 Unit, which includes his wife and proud Texan Amanda Shires playing the violin. The venue was filled to the brim with avid fans of Isbell as well as for the opening act, Shovels and Ropes. The two-piece band, consisting of husband and wife duo Michael Trent and Carey Ann Hurst, combine folk, country, and punk rock in their music. They gleefully hyped the crowd for what was to come from Isbell. After a short intermission, Isbell took the stage with Shires as well as the rest of The 400 Unit by
his side. They opened with “Palmetto Rose” off his newest album “Something More Than Free” which is full of the Americana/folk vibe that he’s known for. The crowd sang along to every song afterward. Isbell also performed songs by the Drive -By Truckers, having been a member of the band for six years prior, which was exactly what his longtime fans wanted. Isbell performed a heart wrenching rendition of the well-known single, “Cover Me Up,” saying that he wrote the song for his wife before they married. As he strummed his guitar, Shires lovingly gazed at her husband while playing the
Restaurant Review: Nightcap by Irvianne Torremoro
• 1401 W 6th St, Austin, TX 78703 Cleverly pairing cocktails and desserts is the newly opened Nightcap, nestled in the historic Clarksville district. Austin has jumped on the dessert-bar bandwagon with Nightcap leading the pack among the plethora of restaurants. Christin RowanAdams, formerly of now defunct Kenichi, has renovated this former chiropractor’s office into a cozy space. Desserts such as the cookie du jour and coffee & donut stand out on the menu. The components of the coffee & donut work well together, with the coffee panna cotta served in a quaint coffee mug topped with cardamom cream and served with crispy ham and ricotta beignets. The cookie du jour is worth the fifteen minute wait because the cookies are baked to order. A cream cheese filling is sandwiched between two peanut butter cookies and served with malt chocolate milk on the side.
Though desserts are the main focus, a short list of savory options is also available. Offerings range from small plates such as the fennel pretzel served with garlic dill butter and sunchoke veloute (sauce of French origin pronounced vel-oh-tay), to larger dishes such as the seared Atlantic salmon. The sunchoke veloute was memorably flavorful though the presentation wasn’t as impressive. The creamy potatosunchoke veloute is poured tableside over pickled grapes, granola, buddha’s hand (a citrus closely related to lemon) and tarragon. The cocktail program has takes on classics like The Awesome Hot Toddy made with honey bourbon and “grandma’s Hot Toddy recipe” along with experimental drinks such as the Punch Drunk Love, composed of bourbon, almond milk, and lavender syrup. If one has a major hankering for sweets over savory, Nightcap is highly recommended.
accompanying violin. Some audience members were brought to tears by the duo’s dynamic. Once the set was seemingly over, the crowd lingered hoping for an encore. The 400 Unit gladly performed another crowd favorite, “Flagship,” as Isbell strummed his acoustic alongside Shires and their keyboardist. This was the way to end the show — the acoustic guitar and violin stripped and raw, which is what Isbell is known for. As the duo and the rest of The 400 Unit took a bow after their encore, the crowd roared with cheers, cementing the fact that Isbell is a force to be reckoned with.
Restaurant Review: Geraldine’s
by Irvianne Torremoro
• 605 Davis St, Austin, TX 78701 Geraldine’s is nestled in the heart of the Rainey Street district in the new Hotel Van Zandt. The sprawling space is dimly lit with beautiful art deco pieces overlooking the pool deck. The cuisine is southern fare influenced strongly by local ingredients. Chef Frank Mnuk, formerly of Uchi, has brought his skills and creativity to his Austin inspired menu and Chef Callie Speer is at the helm of the pastry team after leaving Swift’s Attic on South Congress. They pride themselves on family style dinners. Speer’s skills shine with the cultured butter plate, made in house, and paired with a variety of delectable breads such as lavash, seed popover and country bread. The plate is accompanied by pickled vegetables. The cured meat plate displays Geraldine’s versatility with a carefully thought out array of meats such as the country pate,
chicken liver mousse and house made ham. Chef Mnuk has fun with the smoked yellowtail tacos by presenting them on a contraption that holds each straight up,. The taro root taco shell is filled with smoked yellowtail, thai tomatillo sauce, candied garlic and cilantro. The smoked short rib is the one of the stars of the menu paired with edamame jalapeno sauce, pickled carrots, cucumbers and Japanese seasoning. The cocktails are just as fun and innovative as the food menu, playing with classic cocktails such as Boulervardier as well as experimental libations like Willie’s Cup, which comes in a silver tin cup dressed with a little red bandana in homage to Willie Nelson. It’s made with double rye whiskey, house made hemp seed milk and sage. Geraldine’s is well worth the trip to Rainey street. March 2016 | 11
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