College Life: Fall 2021

Fall 2021

Once again, the fall semester begins.

With new challenges, new guidelines, and lots of catching up to do...is life back to how it was before?

www.OswegoCollegeLife.com

Normal life is back...or is it?

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Oswego is set to create the nationʼs premiere broadcasting and graphic design facility

Electric scooters soaring around the Port City P.2

Student-run digital publication brings authors from around the world in most recent issue

Clubs and groups vital to Oswego experience.

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What are the 5 most mouthwatering places to get breakfast in the Port City? We find out.

Sophomores help students adjust to COVID-19 living.

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Red Sun Fire Roasting Co. in Oswego sizzles!

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Mayor William Barlow, from left, Matt Fragale, fleet manager of Bird scooters for Oswego, and an unidentified scooter user in front of Oswego City Hall in July.

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Fall 2021

Bird Electric Scooters Soaring Around the Port City They have gotten a lot of usage since coming to town on July 4

By Steve Yablonski

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swego has partnered with shared electric scooter company, Bird Rides (www.bird.co), to bring e-scooters to the city. People have already put the vehicles to good use.

“The scooters have been a big hit,” Mayor Billy Barlow said. “They have gotten a lot of usage since they first went into service on Sunday the July 4th.”

The scooters are available through a mobile phone application and riders pay to use the scooter per minute, at no cost to the city.

Residents download the Bird app to their mobile phone, locate a scooter in the city through GPS or at designated pick-up locations (Wright’s Landing, Breitbeck Park, Oswego City Hall, Lakeside Park and others).

They can ride scooters throughout the city. Rides cost $1 to start, 39 cents a minute after that.

“We’ve received some great feedback and a simple drive around town shows kids and adults using the scooters having a blast,” the

Scooter parked outside the Oswego County Board of Elections at East Seneca Street. Users can pick up the electric scooter at various locations, use it and drop it off anywhere in the city.

mayor added.

The scooters can be used on roads and in bike lanes.

They have a maximum speed of 15 mph.

Riders are required to be 18 years old and older to access the scooters. They are also encouraged to wear a helmet on every ride and required to obey all standard rules of the road.

“I believe, given our recent improvements, new attractions and infusion of residents living downtown,

e-scooters offer a great form of fun recreation while also providing a viable, accessible transportation option to residents,” Barlow said. “It is great to see and I expect usage to only increase as more people hear about them, learn how to use them and especially once college students return to the area next month.”

The city has started with 50 scooters. They are GPS’d and tracked daily; so stealing a scooter is not possible.

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College Life

ABOVE The first floor of the Hewitt Union will have a high open area with classrooms, faculty offices, a skylight and a prominent television studio suite that includes a newsroom and control room to showcase the college’s historic strength in broadcasting.

Oswego to Create Nationʼs Premiere Broadcasting and Graphic Design Facility $65 million project to transform Hewitt Hall Submitted by SUNY Oswego

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UNY Oswego has recently launched a $65 million campus renovation project to turn the former Hewitt Union into a nationally competitive hub for its School of Communication, Media and the Arts.

The transformed Hewitt Hall will serve as the new home for the college’s renowned broadcasting and graphic design programs.

Developed with input from students, faculty and other stakeholders, the renewed Hewitt Hall has a target completion date of fall 2023 to host classes, labs, events and related activities that will further elevate the media arts programs in Oswego’s School of Communication, Media and the Arts.

Exterior renovations are expected to be completed in 2022.

“When complete, Hewitt Hall will become a facility where the very best students and distinguished faculty in the nation will come to find a transformative, state-ofthe-art hands-on learning and teaching space,” said SUNY Oswego President Deborah F. Stanley. “It adds to a sweeping $850 million renewal program that has made our campus increasingly competitive in our academic programs and further promotes the academic excellence that exists at Oswego.”

The ultimate goal is to provide the most technologically advanced facility in the nation for communication and graphic design programs.

This project, akin to the college’s renovations of Tyler Hall in 2019 that brought the fine and performing arts

programs together, and Wilber Hall in 2018 that collected all School of Education departments, will unite the remaining SCMA departments under one roof.

The first floor will have a high open area with classrooms, faculty offices, a skylight and a prominent television studio suite that includes a newsroom and control room to showcase the college’s historic strength in broadcasting. The ground level will contain most of the other broadcasting, audio and podcast studios and technology spaces. The second floor will focus on graphic design with collaborative workspaces that will resemble a professional environment more than traditional classrooms.

A soaring, updated and airy two-story ballroom will provide a performance space

for a range of campus events.

The building will offer spaces like virtual reality studios that address the interdisciplinary nature of advanced visual technology. Hewitt Hall’s other showcase spaces will include a gallery, screening room and the naturally lit “collaborative core” as a central feature.

ʻWarm, invitingʼ “The new Hewitt will be a warm, inviting, contemporary space where students will want to work and learn — inside and outside of class time,” said communication studies faculty member Michael Riecke, who represents that department in the planning group.

“Media production labs, designed with teaching in mind, will increase student access to industry-standard

software applications and improve the delivery of instruction,” Riecke added.

“The newsroom will allow for increased and improved collaboration and innovation between students and faculty. The space is designed to support instruction and to simulate the functionality of a contemporary, digital-first, newsroom.”

“Students will have practical, hands-on experiences that will be comparable to industry and give them the experience they need to succeed after graduation,” said Kelly Roe, chair of the art department and another key steward of the project.

“Our students, faculty and staff will be proud of showcasing all the different types of work that happens in Hewitt,” Roe added. “It’ll definitely be a place people will want to come to.”

Fall 2021

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College Life learn from mentor teachers.

“That first year I became involved in the New York State Technology Education Association, NYSTEA, (now known as the New York State Technology and Engineering Educators Association) joining the executive board shortly after. My work with NYSTEA led to opportunities to work with the New York State Education Department to advance instruction and assessment in technology education as well as the MST (math, science, technology) movement,” she said.

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A Class at SUNY Oswego Changed Her Life

Now as a professor at the college, Karin Dykeman hopes to inspire the next generation of educators

By Steve Yablonski

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UNY Oswego technology education students and schoolchildren had the opportunity recently to connect for handson lessons via the first-ever virtual STEM 4 Kids and Young Inventors programs.

The Oswego Technology Student Association and the department of technology launched STEM 4 Kids — for kindergarten through third grade in 2012. When participants and parents asked for more opportunities for older children, the team added Young Inventors for fourth through sixth graders, all of which provides experience to future teachers in the technology curriculum’s “Teaching Methods” course.

Karin Dykeman is one of the Kids Tech program coordinators from the technology education faculty.

The programs are a beneficial teaching and learning experience that provides rich “hand-on, minds-on” STEM lessons and activities for elementary schoolchildren and their families from Oswego County.

She teaches education sequence courses as well as technical writing and literacy. Her first year in higher education has been an active one earning a $7,000 grant, getting accepted into a higher education leadership program, serving on school and college level committees, teaching six courses, and co-facilitating Oswego

KidsTech.

She resides in Tully, south of Syracuse, with her family, including a very spoiled cat and miniature schnauzer.

A college-bound girl “I grew up in the rural upper Hudson Valley with a large, close-knit, self-reliant extended family. If something broke, we couldn’t afford to buy a new one, so we fixed things ourselves; no outside plumbers, carpenters or mechanics were hired.

In high school, I was counseled out of taking what were then ‘shop’ classes or attending BOCES programs.

I was a college-bound girl; I didn’t need that stuff,” she said.

Not many people she knew had gone to college; even fewer had finished a four-year degree.

“I had dreams, but little direction,” she said.

She ended up at SUNY Oswego for the first time in 1987 as an undergraduate enrolled in the Honors College.

She chose Oswego because it had 12 of the 15 things she thought she might major in, “and I liked the campus and lake,” she said.

After spending her first semester doing little other than writing papers, she decided she needed to take a class that would let her use her hands to do something other than type.

None of the art classes fit her schedule. In browsing

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AT A GLANCE Assistant professor Karin Dykeman joined SUNY Oswego’s Technology Department in August 2020. the other offerings, she came across the listings for the technology department.

“The only course that fit my schedule was metals production and processing.

I hadn’t done much work with metal in the past, but it sounded more interesting than writing papers. So, I signed up,” she said, adding, “That course changed the direction of my life. The work was fun and challenging and led directly to a job which involved teaching this fun and challenging stuff to others. I was hooked and changed my major.”

After graduating, she went right to work both teaching and continuing to

In those first several years, she also earned her master’s degree in elementary curriculum and instruction, which was “an unusual direction for a technology education teacher.”

“However, I realized how important it is to nurture and build on the innate curiosity, creativity and fearlessness children come to school with, and wanted to learn more about how to do that,” she said. “Technology education is the perfect vehicle, delivering integrated, transdisciplinary projects which engage children and take advantage of all those qualities.”

After a few moves early on, she ended up teaching in the Liverpool school district.

She spent 24 years there, teaching a variety of courses from digital photography to material processing, but mostly introductory design and college-level engineering courses.

“In addition to my work in the classroom, I have been involved with high school students in extracurricular robotics programs for about 15 years, implemented a K-12 extracurricular robotics program in my home school district, provided numerous STEM activities through community organizations and worked on numerous

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districts, state and national level curriculum and assessment projects,” she said.

Toward the end of her career there, she was selected as a New York state master teacher and earned a post-master’s degree certificate of advanced study in educational leadership.

Back to Oswego “When the chance came to teach at SUNY Oswego in the program that gave me my start, I was intrigued but hesitant,” she admitted. “Did I really want to make a change at this point in my career?

Was I willing to start over?

The challenge and allure of helping future teachers get off to a good start and sharing what I’ve learned about teaching and learning won out and I was fortunate to be selected to become a part of the technology department once again.”

In the last 13 months, she has taught six different courses focused in the department’s education sequence. Two graduate courses (history and philosophy of technology education, and assessment in technology education) and four undergraduate courses (technical writing and literacy, introduction to teaching technology education, introduction to technology education curriculum, and teaching methods for technology education).

“Our goal is to deliver the STEM 4 Kids program in-person in the fall. However, we will do whatever it takes and return to remote if necessary,” she said.

A recent gift from National Grid will enable them to expand the program to offer both in-person and remote sessions each semester.

“The move to remote instruction last year was challenging, but allowed us to reach an audience broader than ever before,” she said.

Prior to 2020, STEM 4 Kids has engaged hundreds of elementary students from across the greater Oswego County area in STEM enrichment programs each semester. The shift to remote instruction allowed them to reach beyond the local area, including students from the North Country, Hudson Valley and Western New York.

“The program expansion, due to National Grid’s gift, will allow us to maintain both the remote and in-person programs, involve college students in all our education sequence courses, continue to reach local Oswego area students and expand the number of remote learners across the state and beyond,” she said.

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As SUNY Oswego’s chief student affairs officer, Kerr will serve as a member of the President’s Council; oversee Auxiliary Services, Campus Life, Counseling Services, Health Services, Intercollegiate Athletics, Residence Life and Housing, and Student Conduct.

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Kathleen G. Kerr Joins SUNY Oswego Senior Leadership Team

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ducator Kathleen G. Kerr has recently joined the senior leadership team at SUNY Oswego as the college’s new vice president for student affairs. She started on her position Aug. 1.

Kerr comes to SUNY Oswego from the University of Delaware where she most recently served as the associate vice president for student life. In that position, she oversaw seven functional areas within student affairs, serving as an advocate for the student experience and committed to student success, student-learning and data-informed decision-making — all while focused on creating a welcoming and inclusive community for all students.

“Kathleen has an outstanding record of leadership in student affairs and a career-long commitment to student success,” said SUNY Oswego President Deborah F. Stanley in an announcement shared with the SUNY Oswego campus community. “Her 30 years of experience as an associate vice president for student life, and in a variety of advancing positions with-

in the office of residence life and housing at the University of Delaware have prepared her well, and position her to make immediate contributions as SUNY Oswego’s vice president for student affairs.”

Stanley added, “Dr. Kerr is a student-centered, visionary leader with a deep understanding of student development and student affairs, and is committed to cultivating an accessible, equitable and diverse environment. Our entire college community is excited to welcome her to our campus where she will lead a team in the collaborative creation and maintenance of a culture of care in the division student affairs, and across the other divisions of the institution.

“I am thrilled to join the Oswego team and energized to become a part of this thriving, inclusive campus community that puts students at the center of its existence,” shared Kerr. “I look forward to leading alongside our students, faculty and staff, working to develop and then actualize a vision for Oswego where all students who arrive graduate, thriving and poised to make a differ-

ence in the world around us.”

As SUNY Oswego’s chief student affairs officer, Kerr will serve as a member of the President’s Council; oversee Auxiliary Services, Campus Life, Counseling Services, Health Services, Intercollegiate Athletics, Residence Life and Housing, and Student Conduct; and provide leadership to strategically plan, develop and advance a strategic vision for the Division of Student Affairs while also strengthening collaborations across campus boundaries.

Her time at Delaware has spanned three decades.

Rudy's.indd 1 Initially hired as an assistant area coordinator, she advanced to director of residence life for programs and student leadership, and then director of residence life prior to becoming executive director of residence life and housing.

She earned her Doctor of Education in educational leadership from the University of Delaware; a master’s degree in college student personnel administration, and bachelor’s degree in psychology from Indiana University.

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College Life

How to Make This Your Best Year Yet

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By Deborah Jeanne Sergeant

t’s unanimous: 2020-2021 was one tough year for everyone. Here is how you can make the 20212022 school year the best one yet.

• Dig into your studies.

Your academic life is more than just about grades. Try to glean as much as you can from your classes, projects and tests while you gear up for your future career.

• Get involved on campus.

Joining in clubs, groups and projects among classmates is part of the collegiate experience. Participate with people who think similarly and some whose thinking and interests are entirely new to you. You may discover you like things you had never imagined.

• Serve others. In addition to joining clubs that are fun, can you help make your college a better place? Could you serve in a group that benefits your college town?

These opportunities can help you grow as a person and show you can work with people and communicate well.

• Get to know your roommates. College brings together all sorts of people. As you get to know your roommates, learn about their backgrounds and interests. It can be an authentic glimpse into a part of the world which you would otherwise not understand.

• Network. In addition to involvement, get to know other students in your dorm, classes and campus.

Maybe you will make lifelong friendships that will enrich your life and career.

Networking should include faculty. By following them on social media, getting to know them a little and asking for career and college advice, you can make connections that can help your future employability.

• Get off campus, too. See what your college’s town offers for culture, entertainment and fun. Learn about the businesses and organizations nearby.

• Deck out your room. Making your part of the dorm room reflect you, whether you want a cozy nest, fun place to de-stress or another theme. In addition to making the space more appealing to you, decorating your spot also helps other people learn about you. It is a great conversation starter.

• Keep your family up to date. Use whatever means your family prefers and stay in touch with them—often.

In addition to making a nice gesture, maintaining this connection to the folks and friends at home can really help you during tough times when you need support.

Even during busy weeks, a quick text or post goes a long way to staying emotionally close while you’re far apart.

If you commute from home, open up about your college experience so friends and family know how best to support you.

• Maintain balance. Say “yes” when you can but try to strike a balance between staying engaged but not too busy. Down time for rest, relaxation and de-stressing is vital to your wellbeing.

• Take care of your health.

Eating a balanced diet, exercising 150 minutes a week, sleeping seven to nine hours a night and avoiding drugs, tobacco and alcohol are important for your health.

Do right by your body to stay healthy.

• Stay positive. Regardless of what happens around you, focus on feeling thankful for what is good. Try to be as helpful and encouraging as you can to others. Positivity fosters more positivity.

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Fall 2021

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Internships Are Back

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ince the pandemic hit, numerous factors have made interning more challenging, from social distancing to economic upheaval. But as we emerge from the specter of COVID-19, internships are on the rise.

“We’ve seen an increase in both internship and job opportunities as the pandemic restrictions are lifted,” said Andrew Poole, public and media relations associate with Cayuga Community College.

He said as an example that manufacturers are offering students paid internships to ramp up their workforce.

“One of our early college high school programs is placing students in health care field experiences,” he added.

“As the restrictions are lifted, employers are getting back up to speed and developing their talent pools for longterm success, and a big part of that is identifying the right employees to bring into their businesses.”

At SUNY Oswego, Tina Cooper, internship coordinator, said that internships have been a mix of virtual and in-person.

“This has helped students who don’t have trans-

portation,” Cooper said.

She added that more SUNY alumni not local to the Andrew Poole school have covered virtual internships.

But many organizations have been slow to open up to in-person opportunities.

“We usually have quite a few at health clinics and nursing homes and residential living,” Cooper said.

“Many aren’t opening up for in-person internships. We’re working to find alternative placements.”

The school has also begun developing on-campus internships to the point where half of the students interning was on campus; however, Cooper anticipates that figure going down as more businesses reopen to accepting interns.

“Our local sites have been excellent in being communicative with us in Oswego,” Cooper said. “Many are getting back to offering internships this fall.”

Interning locally can benefit both companies and students.

“If you want Tina Cooper to live in CNY or continue living in Oswego, a lot of employers make sure their interns could become staff of their organizations eventually,” Cooper said. “They don’t want to decrease those talent pipelines.”

Some local employers require vaccination, but overall “I don’t believe it will be any harder to get an internship,” Cooper said. “I believe the hardest time is past. We’ve had an immense response from local partners who are ready to get back into it.

Many organizations are looking into what they need to do to maintain the projects they need for their businesses.

“Most employers look forward to interns. The interns bring new ideas, especially, from the perspective of a new employee. They are students who have never entered a workforce.”

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In-Person Classes: Pros and Cons

By Deborah Jeanne Sergeant

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hile online classes are nothing new, they became a staple for education when COVID-19 hit even if you wanted to attend in person. But what are the pros and cons of in-person classes? Sources from SUNY Oswego and Cayuga Community College weigh in.

PROS • Classroom dynamics.

“While Cayuga has always offered extensive online learning opportunities, our students and faculty thrive in in-person courses,” said Andrew Poole, public and media relations associate for Cayuga Community College.

“In-person courses offer the direct instructional opportunity, a free flow of ideas and theories between professors and students, easier opportunities for students to coordinate in-class projects and build strong friendships.”

While chatting online with classmates to collaborate can improve remote learning, the incidental interactions of a live class enrich the entire experience.

Attending classes together feels like a community effort.

• Traditional familiarity. For students who have never participated in online learning, engaging in this way can present a learning curve. It may seem like everyone is a digital native; however, for some students, this is new.

• Better understanding. For students whose first language is not English or who have learning or communication disabilities, learning in-person can increase their capacity to understand and participate compared with an online classroom.

• Greater access to resources. “Being on campus for courses also means easier access to tutoring and library services, which are an essential element to academic success for some students,” Poole said.

While virtual versions

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may help, humans still crave face-to-face interactions and physical books for learning.

CONS • The daily commute. For off-campus students, driving to campus every day costs more because of transportation expenses. They may also miss classes because of bad weather or car problems.

“Commuting” to the laptop is a lot easier and, in many cases, more dependable (barring tech issues).

• Too much interaction. For introverted people, going back to in-person classes means having to deal with people again instead of logging in, getting down to business and logging out.

While getting to know others may be good for personal development, it is tough for some people.

• Less personal time. Some students have time consuming obligations outside of school, such as caring for children, elderly family members or full-time work.

Attending classes in person takes more time.

• Less flexibility. Online classes allow students with a mild illness to keep up with their education. They could keep their germs to themselves without missing out on classes. While attending in person, it’s either go and expose others or miss class.

Likewise, if childcare is not available or some other family need arises, students attending in person have few options.

• Greater chance of spreading illness. Anyone concerned about contracting COVID-19 or who has a health condition worsened by illnesses like flu stands a higher chance of becoming sick if attending class live.

“At SUNY Oswego, we have a vaccine challenge and are vaccine champions,” said Tina Cooper, internship coordinator, “A lot of our students are ready to go.”

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Student-Run Digital Publication Brings Authors from Around the World Students read and vote upon work submitted by authors who are located all over the world

By Steve Yablonski

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ubnivean is an adjective meaning “situated or transpiring under the snow.” It can also be a noun meaning a “subnivean zone offering warmth and shelter.”

And, most recently, a noun meaning SUNY Oswego’s student-run publication elevating and amplifying high-caliber prose and poetry.

Soma Mei Sheng Frazier is an assistant professor in the Department of English and Creative Writing at SUNY Oswego. She developed Subnivean as part of her creative writing 313 class that coordinates the publication and awards.

Subnivean’s editorial mission is “to curate and produce bone-deep, high-caliber literary art that speaks urgently to an evermore connected international audience.”

According to its website: Housed at the State University of New York at Oswego, where four times more snow falls on our city than Manhattan, we publish four issues per year: one in fall, one in winter, one in spring, one in summer. Our hardworking SUNY undergraduate staff is nose-to-grindstone right now, bringing you high-caliber content amid the internet’s clamoring chaos.

“So, one thing that deeply impressed me, even before I joined SUNY Oswego’s faculty, was the university’s undergraduate-run print literary journal, the Great Lake Review, which has published student work since 1964,” assistant professor Frazier said. “Having founded digital publications for schools in

the past, I thought it would be terrific to develop Subnivean as an analogue to the GLR.” She created the publication to equip her students with firsthand experience in today’s publishing industry, she explained.

“I began developing Subnivean in 2019. The publication launched last October, staffed by students in my fall 2020 digital storytelling course,” she said. “The only requirements are three credits in English or creative writing or honors 204, or instructor permission.”

The magazine recently earned a nod from the national Community of Literary Magazines and Presses, as one of just four finalists in the 2021 Firecracker Awards’ Magazines: Best Debut category.

“It isn’t a venue for student work. Instead, students read and vote upon work submitted by authors working around the world,” Frazier said. “So far, we’ve received manuscripts from 48 countries and every U.S. state but one.”

Students also learn to plan and host events, and to liaise with emerging and established authors, providing them with a foothold in the national literary community.

“Hence, I’m constantly racking my brain to determine which of my own industry contacts to reach out to: e.g. U.S. poet laureate emeritus Juan Felipe Herrera, from whom I solicited some poetry to kickstart issue 1, and literary luminaries Arisa White, Daniel “Lemony Snicket” Handler and April Sinclair, whom I invited to be judges for our inaugural Sub-

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Soma Mei Sheng Frazier is an assistant professor in the Department of English and Creative Writing at SUNY Oswego and the creator of Subnivean, a digital publication already on issue No. 3.

nivean awards competition,” she said.

Daniel Handler, April Sinclair, Arisa White and the other eight authors featured at this year’s inaugural Subnivean Awards event (captured in a video at www. subnivean.org) were incredibly gracious, Frazier said.

“They complimented the publication itself; and the student MCs and hosts, who did a great job. Our contributing authors, too, have been generous with their praise for the students’ work. We’ve had no negative responses to the publication yet and possibly the most rewarding feedback we’ve received from authors is the fact that writers from around the world are submitting their stories and poems, some in response to students’ direct manuscript solicitation emails and others because they’ve found the publication on their own and deemed it a fitting first home for their

work,” she continued.

Staffing Subnivean is just one aspect of the digital storytelling class. Students in the course also survey the contemporary American digital storytelling landscape (analyzing podcasts, interactive websites, video poems and more) and complete an individual project (creating their own digital stories).

“Therefore, the grades students earn in digital storytelling represent a typical range, with on-staff work factored in as a group project grade. Beyond gaining hands-on experience in digital publishing, students learn professionalism and how to work in the collaborative manner required by most jobs in today’s literary industry. They also become a part of the regional, national and international literary communities, which requires them to consider myriad issues (including voice, brand, representation and the can-

on),” Frazier explained. “And, finally, students become equipped to apply the keen literary eye that they develop (in assessing others’ work) to their own writing. They have peeked behind the curtain, learning what editors and publishers seek and they can begin to apply that knowledge to their own creative processes.”

Subnivean is staffed, each semester, by undergraduates in Frazier’s digital storytelling course.

“One thing I’d like to do is create an analog class that allows students to return to the magazine’s staff for a second semester, advancing in their work and mentoring new staffers in gaining new skills and understandings in our a hands-on environment,” she added.

For more information about the student-run digital publication, visit Subnivean. org.

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College Life

Clubs and Groups Vital to College Experience

By Deborah Jeanne Sergeant

Post-COVID-19 Anxiety

By Deborah Jeanne Sergeant

D

espite the presence of the vaccine, does COVID-19 still deeply concern you? If so, you’re not alone.

“Some students may still worry about catching COVID,” said Andrew Poole, public and media relations associate at Cayuga Community College.

“Or that something worse will come along.”

COVID-19 has also fueled anxiety in other areas that it affects beyond health.

“Students may worry that their desired field has changed a lot because of the pandemic,” Poole said. “Or whether they will be able to earn enough to pay for their education. Or something else entirely.”

While feeling concerned about negative outcomes and making plans to mitigate them makes sense, undue worry can zap your vitality, stymie your initiative and contribute to poor sleep and overall poor physical health.

It may help to talk with a friend. Sometimes, just feeling like someone else understands about your concerns can make a difference in feeling better about them.

Making a list of concerns and ways you can do to address them can help you feel more in control and less likely to worry.

For example: 1 — Worry: The pandemic may make me less employable with my major.

• Solution: I can talk with a guidance counselor about the ways I can use my education • Solution: I can take additional schooling to make my education more useful.

• Solution: I can look at changing my major to something with a higher employment rate.

• Solution: I can look for employment that is associated with my major but not exactly what I was hoping for.

2 — Worry: I cannot earn enough money to pay for my education and I fear debt.

• Solution: I can ask the financial aid office what can help.

• Solution: I can work more hours on the weekend.

• Solution: I can check out any grants for which I could qualify.

• Solution: I can start a small business to earn more money.

3 — Worry: I am afraid I will catch COVID-19 and become very ill.

• Solution: I can follow the CDC guidelines to avoid COVID-19.

• Solution: I can get fully vaccinated.

• Solution: I can continue safeguarding my health with improved hygiene practices.

• Solution: I can support good health through proper sleep, diet and exercise and forgoing tobacco, alcohol and drugs.

By developing several options for how to address worries, you can feel empowered about the future.

Engaging in exercise, exposure to adequate sunlight, mindfulness, prayer and meditating on positive thoughts can all help reduce anxiety. For additional help, a mental health counselor can offer insights into why you feel anxious and how you can better cope with anxiety.

“The past year has been stressful for everyone, and we understand that students may still have anxiety from the pandemic,” Poole said.

“We always work to support our students’ health and have trained personnel available to speak with them and listen to their concerns and help identify solutions. Our college community is committed to supporting everyone, and we are dedicated to providing a variety of academic and social platforms to help students have a successful, safe and enjoyable collegiate experience. We continue to offer COVID-19 testing and encourage our community to follow appropriate social distancing measures and hand hygiene etiquette.”

J

oining clubs and groups in college isn’t just a fun way to pass time. It can also help you network with people important to your future and learn more about the world—and yourself.

Your new club friend may help you launch a business, meet your first employer or simply help you learn more about her culture.

“A lot of student affairs people have done research showing making a connection within the first six to 10 weeks is so important,” said Michael Paestella, assistant director of campus life for student involvement at SUNY Oswego.

He suggested student organizations as a means of becoming part of the fabric of the campus community. SUNY operates a student involvement fair to expose students to what’s available. Paestella encourages students to check out and consider joining two “no-brainers”—groups in which they would obviously feel interest—and one or two groups that focus on a subject completely unknown to them Joining groups can help you become more employable. Paestella said that beyond job-essential skills, employers seek candidates who have proven they can work with a team and communicate well with Michael Paestella

Oswego’s sororities worked together to collect items for the SUNY Oswego Toy Drive, which benefits local families.

others— just the skills students gain from joining student organizations.

“If you can’t Nsikak Ekong communicate with a diverse community or plan with those who can’t communicate with you, will you be successful?”

Paestella said.

Andrew Poole, public and media relations associate with Cayuga Community College, also said that it is important to join groups.

“Student clubs are a fantastic way to meet new friends with shared interests, apply classroom lessons to real world opportunities, support the local community through service activities, and to simply grow as a stu-

dent and person,” Poole said.

“They are also an integral part of making college an enjoyable, fulfilling experience. With so much of the past year in a virtual setting, we’re encouraging all of our students to find a club (or start one) where they can resume building those lifelong friendships that student activities always support.”

Nsikak Ekong, a second semester senior at Oswego, is a member of the ALANA Association and African Student Association.

“It’s been very helpful,” Ekong said. “I’ve met a variety of students and there have been some problems that needed solving, collaborating with faculty and administration and other students. I wouldn’t be able to do that if I hadn’t jointed that organization. We work together for a specific goal.

“Get involved. You never know what opportunities that could come up.”

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9

College Life

Tips

...for Managing Time in a Re-opening World

By Melissa Stefanec

W

ith any luck, the trajectory of life will keep curving toward normal.

Assuming this fall and winter don’t present us with additional shutdowns, most of us will resume our pre-pandemic social lives.

This pandemic has taught just how much we need each other. And, after months of social deprivation, it’s easy to indulge yourself in human interaction. After more than a year of weighing the risks of every social outing, it can be tempting to feel safe and want to say yes to everything.

The pandemic and ensuing shutdowns gave us lot more of something that was once scarce in the pre-pandemic era—time. Now, as we hope to resume our typical lives, time management becomes a skill we need to possess to navigate our personal wants and need.

What is time management? Put simply, it’s how you spend your time. People who are good at time management recognize they must take control of their schedules and be mindful how they spend their time.

Afterall, time is a precious resource, and there are plenty of things that demand it. Things like school, studying, work, family, clubs, volunteering, sports, friends and social interactions can

all demand your time.

However, if you don’t manage your time wisely, it’s difficult to achieve your goals. Conversely, if you can learn to effectively manage your time as a college student, you will have a professional and personal edge.

That’s easier said than done. Under normal circumstances, effectively managing your time can be difficult.

As a college student, managing your time after a global shutdown can feel downright impossible. However, it’s quite possible you just need a few hacks.

Here are some ideas of how to clear enough time in your schedule for your needs and wants. Start with a paper or digital planner and think about the following items: • Plot out your weekly educational obligations At the start of each week, look over your coursework and assignments and get your head around things.

(Pro tip: you will have to look at short- and long-term assignments to ensure you start assignments early enough.) When are your assignments due? How much time do you need to work on each one? When do you have to start each assignment to in order to finish on time? Use a project management hack and work backward. Look at the due dates of your work

and work backward on the calendar to make sure you have enough time to complete each assignment.

• Plot out any additional work or family obligations If you have a job or any personal obligations, fit them into your schedule. Obligations are not negotiable, so you need to understand how they affect your weekly calendar.

• Make a personal bucket list for each week Now that you have your obligations laid out, start thinking about the fun stuff.

In any given week, there are a lot of exciting things to say yes to. But saying yes to everything will likely leave you feeling strung out and depleted. So, at the beginning of each week, make yourself a bucket list of things you want to do. These should be things that will make you happy and fulfill you.

You will often find yourself wanting to do more than you have time for. When you have too many options and not enough bandwidth, it’s as good as a time as any to learn the magical art of saying no.

Don’t be afraid to say no to invitations. Your sanity will depend on it.

• Ask yourself if you really want to do something If you’re having a hard time figuring out what to say no to, ask yourself why you want to say yes to something.

Will saying yes actually mean having fun? Will it be rewarding? Will it enrich your life? Will it leave you feeling drained? Why do you want to do this activity? If you can answer some tough questions about your social opportunities, you will have some easy decisions to make.

• Get enough sleep When you are tired, even the tamest of schedules can feel overwhelming. Sleep is such an integral part of being a functional human being.

If things in your schedule are robbing you of rest, you should re-evaluate the importance of those things.

• Donʼt blow too much time on your phone There are so many ways to waste your valuable time, so watch out for derailers.

One of the worst derailers

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is your phone. Scrolling through social media, shopping, streaming videos and reading blogs are just a few things can suck time away from you. If these sorts of activities are important to you, that’s fine. Just give yourself time in your schedule for them and create healthy time boundaries for these activities.

• Make checklists Some people thrive on checklists. The satisfaction of checking something off just gives them pleasure. If you are one of those people, put all your daily obligations in checklist form. Then you can feel the sweet satisfaction of crossing things off.

• Make exercise a personal obligation Exercising will likely make you more efficient and happier. Add exercising to your list of obligations and make time for it. You won’t regret it.

• Lastly, donʼt let setbacks keep you from trying Improving your time-management skills is a life-long endeavor. When you mess up or derail your plan, don’t use that minor failure as an excuse to stop managing your time. Keep working at it, and the benefits will be all of the reward you need.

• Make yourself a daily schedule Now that you have mapped out your obligations and your bucket-list items, you can make yourself a daily schedule. Once your record this schedule, do everything you can to stick to it.

• Practice the art of saying no

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C My COVID-19 Year at Oswego College Life

Last year was tough for freshmen who had to learn to co-exist with the coronavirus.

As sophomores, some of them are now helping the new class of freshmen and transfer students find their way at SUNY Oswego

By Steve Yablonski

A

fter living through an uncertain year at SUNY Oswego, some sophomores are helping incoming freshmen navigate the end of the pandemic and beyond.

Aziz Sarimaskov and Isabelle Keefe are Laker Leaders (orientation guides).

Delaney Koehl is active in the Newman Center and also helps returning and new students.

“As someone who entered college amidst the undefeatable global pandemic, I feel like I’ve accomplished something not many have — I’ve spent my first year on campus,” said Sarimaskov.

“Moving into Cayuga Hall last August was an exciting, yet frightening part of my adulthood.”

He thought the world would fight COVID-19 and win by the end of 2020 and his first year of college would be what he’d thought it would be by the start of the spring semester.

“I genuinely believed clubs, organizations, offices would fully reopen. I thought the campus would be filled with thrilled and inspired college students,” he said.

“Unfortunately, my hopes didn’t come true.”

Unique year “Last year was definitely an interesting experience. It

wasn’t at all how I imagined my first year to go,” said Koehl. “A lot of people expressed how sad they were for other freshmen and I who were missing out on their first year of our college experience. I can’t comprehend everything I missed because last year is the only college experience I know.”

“This past year has been very… unique. I absolutely loved my first year and I wouldn’t change it for the world, even when it felt like the world was ending due to the pandemic,” agreed Keefe.

She didn’t have many friends in her first semester.

“That changed by the end of that first semester. Originally, I had three friends; by the end, I had a very close group of 10 friends,” she said. “COVID may have impacted my method of learning [having classes online the whole year] but it surely didn’t stop me from meeting friends and having fun on campus.”

She and her friends went bowling in town and attended wellness Wednesday events at Rice Creek Field Station.

“Even when it seemed like there was nothing to do, we explored campus and found the best place to stargaze [the Hidden Fields on the western edge of campus],” she said.

“Frankly, it scares me a little when people talk

Abigail Lashinsky, Isabelle Keefe and Calista Sassalos pose outside the hockey rink.

about how excited they are for things to ‘return to normal’ because I don’t know what normal is. My first two semesters were odd and different than anything anyone else experienced.

That’s normal to me,” Koehl admitted. “I felt sorry for the upperclassman who knew what college was supposed to be like and those experiences were taken away from them.”

“In the fall, all my classes, but one, were online.

That one that was entirely in-person was geology 101, the laboratory for geology 100, instructed by Dr. David Valentino,” Sarimaskov said.

Thanks to that course, he said he made many great friends with whom he’ll be pursuing his geology degree.

“We spent a lot of time by the lake, measuring strike and dip, distinguishing rocks and analyzing the soil,” he said. “In fact, during the two-week campus lockdown, our class was one of the very, very few that I had still be in person. Frankly, that helped me feel less depressed about staying in my room 24/7.”

Sarimaskov was president of the Cayuga Hall Council.

“My close friends and my roommate also participated,” he said. “Although our

hebdomadal meetings were held remotely in the first semester, during the spring, our assemblies were face-toface.”

They worked to solve issues residents had while living in Cayuga Hall and organized different online activities and social events as an opportunity for students to socialize.

A tale of two semesters “Some differences between fall and spring semesters were that in the continued on the next page

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College Life continued from previous page fall we weren’t allowed to have guests in our residence halls, even if they were fellow students. Where at the end of spring semester we were allowed to have a guest, which was wonderful,” Keefe said. “Once COVID cases started to settle on campus they opened up our options on campus.”

“Personally, I don’t believe that it was hard to adjust to anything because it was all I knew,” she added. “I didn’t know campus before the pandemic; I didn’t truly know what I was missing. I know I missed an in-person torchlight ceremony to signify my start at SUNY Oswego.

That makes me a little sad. It isn’t the end of the world, I will have one when I graduate.”

Although her first-year experience was “odd and different,” Koehl said she still enjoyed it a lot.

“As someone who gets very stressed and overwhelmed by change, I think it was actually good for me.

It allowed me to transition into college, a big change, at a slower pace,” Koehl explained. “Everyone was rightfully very cautious at the beginning of our first semester. We were very limited on what we could actually do.

The group photo was taken on a retreat for Newman Club at the Salmon River Falls at the end of the spring semester.

The other people in the photo (besides Delaney) are Melissa Dowling-Keating, Olivia Colon, Sarah Harry, Chris Brown and Mike Huynh.

I had no in-person classes.

So, I spent most of my time doing class from my dorm room and hanging out by the lake.”

“In my opinion, the fall semester was much more different than the spring semester,” Sarimaskov said.

“More students were living on campus in the fall. In the spring, we only had around 1,400 living in residential buildings. The campus looked truly soulless and heartbreaking. I’d see no more than two other students any time I was out-

side.”

There were more positive things than negative, he added.

“Most of my classes were in person in the spring semester. I took a historical geology course with Dr. Paul Agle and absolutely loved it.

Because both the lecture and lab were taught face-to-face,” he said. “At the beginning of the spring semester, I applied for multiple jobs, including resident assistant and Laker Leader positions.

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Fall 2021

Leader for the Office of New Student Orientation and a resident assistant in Seneca Hall. Both opportunities have given me chances to improve myself as an individual and grow as a leader. My Laker Leader position has shown how much I still have to do to be an influential leader throughout my life.”

Koehl is on the field hockey team. Missing her season was one of her biggest struggles.

“Field hockey is one of my greatest loves. Not being able to practice with my team was painful. We did have a few in person practices; we wore masks and were in our own six-foot box away from each other. We were broken into very small groups scheduled at different times. The few practices we had before we got shut down for two weeks were fun, but a part of me wishes we didn’t have them,” she said. “I knew I missed my sport, but I didn’t know what I was missing at the college level until I got a tiny taste of how it should be and then it was over. We had a spike in COVID cases that was over the limit. We ended up shutting down for two weeks, which was a bit scary. I didn’t have any in-person classes.”

As far as the differences between the fall and spring semesters, Koehl said it didn’t feel much different to her. Many of her friends had different experiences. They actually got to have classes in-person. But that wasn’t her experience, she added.

“We were still hoping to have field hockey practices when we made our schedules in the fall, so in order to carve out time for practices, I couldn’t fit any in-person classes into my schedule,” she said. “I still spent most of my time in my dorm room. But I found a lot of enjoyment in going to the gym and getting out, in a safe way, as much as possible. We got COVID tests every week during the spring semester, which was more frequent than the fall. Other than that, I personally didn’t experience many differences between the two semesters.”

Laker Leaders “As a Laker Leader who only experienced a COVID college year, I truly don’t know what ‘normal’ means.

What I’ve heard about ‘normal’ college life sounds wonderful,” Keefe said. “I’m preparing first years (students) as best I can by keeping them up to date about any changes and promoting all of our in-person events for this upcoming semester.”

“My primary responsibility is to ensure a smooth

C

college transition for our incoming first-year students,” Sarimaskov said. “I work closely with our newest Lakers, their families and supporters. Indeed, for them, it is certainly a challenging time to enter college after having a year-and-ahalf of the online world with states having gone into several lockdowns, businesses closing down, people losing jobs and so on.”

“Incoming first-years and transfers have had enough of remote education and I can see how excited many of them are to finally start taking in-person courses at SUNY Oswego,” he added.

Even though they are hoping for a full reopening, they don’t expect to go back to a pre-COVID world.

“I cannot say we’re going back to ‘normal.’ We’re adapting to a new ‘normalcy’ --- ‘orange is the new black,’ perhaps you can call it,” Sarimaskov said. “We, the current students, along with the incoming students, are excited to have in-person activities in the fall.”

“There are still safety precautions in place as of right now,” Keefe pointed out. “Specifically, masks must be worn in classrooms, vaccinated or not.”

“I don’t know anything different. I feel that as a group our ability to socialize and make friends was impacted the most. It’s incredibly hard to make friends with a name on a black screen during a zoom call.

Making friends during class wasn’t an option for many,” Koehl said. “From what I understand about in-person classes, everyone was seated six feet apart. It was difficult to talk to people and make friends without yelling across the room.”

She was fortunate to become friends with her teammates, “so I didn’t feel entirely alone. I know many people who did feel that way, which is very sad,” she added.

Koehl isn’t a Laker Leader, but plays a role in the Newman Club and is part of its peer ministry team.

“We’ve been spending a lot of time planning ways to welcome new sophomores and freshmen who are coming to campus and excited to meet new people,” she explained. “The Newman Center was such a blessing to me during my first year. I’m excited to welcome new people and share that gift with others. I know we are all excited to enjoy our events and mass without masks and actually seeing smiling faces!”

C

College Life

Best Places for Breakfast in Town Looking for a great breakfast? These places won’t disappoint

By Steve Yablonski

S

crumptious!

It was an appetizing assignment I couldn’t pass up. Where are some of the best places for breakfast in the Port City? Here are a few.

Where to start on this mouth-watering excursion?

• Wade’s has been an Oswego icon for like forever. They may be a bit pricey at times, but you are never going to walk out of there hungry.

• Maria’s can whip up something to satisfy every palate. If you’re a Yankee fan, you’ll enjoy the décor.

• Sherry’s Downtown Diner is a welcoming place with good food and even better service.

• Nora’s focuses on health. It serves up delicious food that is also good for you.

• Oswego Tea Company does it all; teas, good food and a whole lot more. Breakfast is served all day.

So, which is the best? I enjoyed them all. You’ll just have to visit them for yourself and decide.

Wade’s: Serving Breakfast and Memories for Decades

S

ometimes, you feel like a nice homemade breakfast. But, you don’t always feel like making it yourself.

Not a problem; Wade’s, the Port City’s landmark diner, to the rescue. They have been cooking up homestyle breakfasts for decades at their East Ninth Street location.

You can sit at the counter and watch as the food is prepared or take a seat in one of the spacious booths. If the weather is cooperating, you might choose to take advantage of the outside seating.

However, you should be patient. As one of the most popular dinning locations in Oswego, depending on what time you arrive, the line of people waiting for seating to open sometimes snakes out the door and down the sidewalk.

My recent foray was perfectly timed; there were a few empty booths to pick from. I slid into one in the

back corner and started going over the menu.

Perhaps the toughest part of a trip to Wade’s is deciding what to have. The menu has a plethora of offerings; everything from bacon and eggs to omelets and pancakes and everything in between.

After a few moments of deliberation, I opted for a pepperoni and cheese omelet and rye toast with home fries ($8.49), a side of bacon ($2.75), and coffee ($2.29).

And some corned beef hash on the side ($2.75).

The service was friendly and fast. My server filled my

coffee cup and left the pot so I could help myself, a couple times.

My order arrived within a few minutes, steaming hot.

I began by digging into the home fries and toast, to uncover the large omelet.

The portions I ordered were big, but you can get them bigger if you wish (and are hungry enough).

It took a while to finish off the platter; but it was worth it. Lunch time came and went and I was still comfortably full.

Wade’s omelets are made with two or three eggs, from around $5.99 to $6.99 for

most two-egg variety (meat lovers $11.99 - $12.99) and $6.99 to $9.99 for most threeegg types.

Pancakes range from $5.24 to $9.99, for the new cinnamon swirl pancake.

They also serve up French toast, sandwiches and a variety of extras including oatmeal and cold cereals.

Beverages, like coffee, juice and Pepsi products (one free refill) are $2.29.

Perhaps, next time, I might be hungry enough to try a Philly steak and cheese omelet ($9.99 - $10.99) or the kit and kaboodle omelet with

Fall 2021

13

College Life AT A GLANCE

WADE’S DINER Address: 176 E. Ninth St., Oswego Phone: 315-343-6429 wadesdineroswego.com three eggs ($14.99). Maybe I’ll just have room for the more traditional two eggs, toast and home fries ($4.24).

Finishing off The Lumberjack: two eggs, two bacon, two pancakes, two sausage, home fries and toast ($12.25) in on my bucket list.

You can also purchase a loaf, or two, of Wade’s famous raisin bread to take home for later.

All of Wade’s homemade bread is baked on site in their in-house bakery. The raisin bread remains one of its signature items. You can also get some white $4 or wheat or rye for $5.

For more information, visit wadesdineroswego.com

Long history Originally opened in a Pullman car in 1937 by Neal Wade, Wade’s Diner has only had four different owners.

Around 1953, Thomas Parrish purchased the diner from Wade. At the time, the diner was open seven days a week, 24 hours a day, serving breakfast, lunch and dinner.

Parrish decided it would be more economically feasible to make the diner a breakfast hotspot and it has remained open just for breakfast ever since.

In 1983, Tony Zappala, along with Joseph Clark, purchased the diner. In 2003, Clark, Zappala’s friend and business partner of 30 years, died.

Zappala sold Wade’s in July 2018 to Lance Pezzlo, his nephew and godson.

Hours: Monday-Friday 6 a.m. to noon, Saturday 6 a.m. to 1 p.m., Sunday 7 a.m. to 1 p.m.

Maria’s Family Restaurant: Serving Breakfast and Much More

M

aria’s Family Restaurant is a family owned and operated business. It serves American food, with Italian specials. It is conveniently located just north of Bridge Street on West Second Street.

Come for breakfast; stop back for lunch and dinner, too. The menu offers food for every meal.

A trove of NY Yankee memorabilia adorns the walls, with various feel good posters mixed in. A sign above the kitchen entrance proclaims: “Meals and Memories Are Made Here.”

The service is friendly and accommodating; my

Fall 2021

bacon or links.

Perhaps, if I’m hungry and feeling adventurous, next time, I may sample a couple selections here.

They also feature a lunch menu for kids and seniors, featuring a variety of burgers, chicken tenders, hot dogs and more for $5.95.

The dinner menu includes things like meatloaf topped with gravy or chopped sirloin topped with mushroom and onion gravy ($12.95 each).

Maria’s also features a seafood platter (fried shrimp, fish bites, clams and French fries) for $16.95. And Italian entrees such as spaghetti and meatballs for $10.95 or chicken parmesan with spaghetti for $14.95.

For after supper, don’t forget a big piece of pie, carrot cake, bread or rice pudding, or maybe a brownie sundae. Prices range from $4.50 to $5.95 (sundae).

Nora’s: Good Food That’s Good For You

T

ucked away along West First Street, among a variety of other eateries, Nora’s is a healthy-minded quick-service diner that focuses on soups, stews, salads, sandwiches and protein bowls, breakfast as well as lunch fare.

They offer take-home entrees and healthy sides.

Environmentally conscious, Nora’s serves clean ingredients in all its meals; good food that actually is good for you. It is quite different from most other restaurants; healthy and delicious.

OK, I stopped in a little

after 10 a.m., so it was more of a brunch instead of breakfast.

Patrons order at the counter; the food is brought to the patron’s table, inside or outside. I opted for a table at the front window.

They offer great options for vegan and vegetarian meals. Being a meat lover, I selected “Sean’s Favorite,” house-roasted turkey breast, sub oil, lettuce, tomato, onion, parmesan, pepper relish and mayo served on Italian sandwich bread ($11).

I added a coffee ($2.25) and a warm croissant with blueberry butter, with chunks of blueberries ($3.50) for a ‘dessert’ later.

Within a couple minutes after taking my seat, the sandwich arrived. I helped myself to a cup of coffee and prepared to dig in.

The sandwich was bulging with tasty ingredients.

The peppers added great flavor and just the right amount of heat, not overwhelming.

The onions and lettuce were fresh and crisp.

The prices are reasonable for what you receive. In fact, the croissant will be for later, much later.

The food available during Nora’s breakfast and lunch hours is definitely on the healthier side. It caters to a wide array of dietary preferences, including gluten free.

You can try a Southwest breakfast bowl ($10) or the nuts and berries porridge bowl ($8) or a breakfast burrito ($7).

For lunch, you can select from several protein bowls ($9.50) or a sandwich like the fried green tomato BLT ($11) or maybe a turkey and brie panini ($12). Perhaps the Havana special is more your

AT A GLANCE

AT A GLANCE

MARIA’S FAMILY RESTAURANT

NORA’S RESTAURANT

Address: 111 W. Second St., Oswego Phone: 315-216-4562 Facebook: Marias-FamilyRestaurant

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server came by a couple times patiently waiting as I scanned the menu, unable to make up my mind. It was breakfast time, but the burgers sure sounded good!

There were several regulars seated around the room, but it didn’t feel crowded due to the size of the area.

My food was very good.

The waitress was quick and friendly. Maria’s is just the spot for a quick and easy breakfast.

It’s a nice place to eat and relax with a pleasant ‘homey’ atmosphere.

The dinning room is spacious with tables in the center and a few booths lining the side wall.

The food is plentiful and reasonably priced, also.

Pancakes appeared large enough for two. So, that’s why I decided to go with the three big French toast instead. Add some sausage patties and a bagel and I soon had two large platters in front of me. All that for just $11.61.

The portions aren’t intimidatingly huge. They’re just right to fill you up and get you on your way without feeling ‘stuffed.’

I slathered some syrup on the French toast and dug in. They were thick, fluffy and delicious. They were gone quicker than I expected.

The sausage patties found their way between the bagel slices; an impromptu breakfast sandwich.

The breakfast menu for children and senior citizens ($5) offers one or two eggs with two slices of bacon or two links with toast; one small hotcake with two slices of bacon or links; or a chocolate chip or blueberry or cinnamon hot cake with two

Hours: Monday – Thursday 7 a.m. to 7 p.m., Friday and Saturday 7 a.m. to 8 p.m., and Sunday 7 a.m. to 2 p.m.

Address: 203 W. First St., Oswego Phone: 315-216-4629 Website: www.facebook.com/ norasoswego/

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Instagram: @norasoswego Hours: Monday: 11 a.m. - 3 p.m., Tuesday–Friday: 10 a.m. - 3 p.m., Saturday: 9 a.m. - 3 p.m., Sunday: Closed

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style, a pressed hot sandwich of pulled pork, Swiss, ham, pickles, mustard and ciabatta ($9.50).

They also feature chicken salads, cauliflower and chickpea stew, cauliflower or Buffalo chicken pizzas as well as others (whole and by the slice. Call ahead and they’ll make it to order); a myriad healthy choices. The “grab and go” menu features chocolate peanut butter protein balls, fruit and yogurt parfait, grapes and cheese ups and much more.

Nora’s is just about two years old and gaining popularity among locals and visitors. The only drawback that I could find is the metal chairs are not the most comfortable.

There are so many things on the menu to try; you’ll have to come back for more.

(By the way, I’m still not ready for the croissant).

Menu items, hours and prices are subject to change.

Oswego Tea Company: A Lot of Tea and Good Food, Too

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he Oswego Tea Company, don’t let the name fool you. They’ve got teas, for sure; and a whole lot more!

Breakfast is served all day.

As I pondered the menu, my server filled my coffee cup.

The build-your-own omelet starts at $6.50. It comes with home fries and your choice of toast.

You can add some cheese ($1); there is plenty to pick from. Add some meat (bacon, ham or sausage) for $2.75. And, throw some veggies in the mix ($1.25) — broccoli, onions, spinach, peppers, tomatoes, jalapeño or mushrooms (mushrooms are a veggie? Who knew?)

It sounded good to me.

So, I piled on some Swiss, onions, sausage and mushrooms. Within a few minutes, my server arrived with a large platter. Everything was fresh, hot and delicious.

I cut into the omelet, the stringy melted Swiss stretched and stretched.

The veggies were tender and crunchy and tasted great.

I selected a seat at the counter along the huge East First Street facing window.

It was relaxing to sit and watch the morning unfold outside. Early-risers strolled across the Harbor Rail Trail, vehicles rolled on East First (some still traveling at Route 481 speeds).

AT A GLANCE

OSWEGO TEA COMPANY Address: 2656, 157 E. First St. #1, Oswego Phone: (315) 343-0439 After a few bites of the home fries, I noticed they had a bit of a pepper kick.

Nice. The omelet seemed kind of small, I thought. I kept eating. Would I be hungry before noon, I wondered.

Ten minutes later, I was still eating; and another five minutes after that. Hope I can finish this, I thought.

As if on cue, my server returned to refill my coffee as I finished off the last of the omelet and eased back in my chair.

The Company breakfast (two eggs and toast) is $5 and a breakfast sandwich (scrambled eggs, choice of meat and cheese, served on a bagel, croissant, English muffin, homemade toast or biscuits — when available) is $6.

There are also frittatas, French toast (including Amazin Raisin French toast), crepes, gyro omelets, waffles, eggs Benedict, burritos and pancakes.

If you are really hungry (really) you may want to try The Kitchen Sink ($10.75), a plate loaded with home fries, bacon, ham and cheddar cheese topped with your choice of two eggs and sausage gravy with a side of toast. I’d need a doggie bag, maybe two!

Oswego Tea Company also has gluten-friendly French toast, pancakes (short and full stacks) and waffles.

Their breads (including the Amazin’ Raisin) are available by the loaf. And they can ship worldwide.

Some of the other bread options are: white, wheat, rye, honey oat, a gluten-free specialty and more.

Brunch is served Did you arrive a bit past breakfast time? Not to worry!

Hours: Thursday – Sunday 7 a.m. – 2 p.m.

Order: doordash.com They have a delicious brunch menu. It includes fare such as chicken and waffles, apple & bleu salad, crab stuffed crepes, double chocolate pancakes and more.

Soups, sandwiches, wraps and pizza highlight the lunch menu.

There’s plenty to drink; milk, juice, Coke products, a variety of teas (including by the pot), Powerade and Starbucks coffees. The tea menu is lengthy: herbal, white, roobios, fruit, green and black teas.

They have plenty of salad options and side orders to satisfy any taste. And there’s a kids’ menu for those 10 and younger.

You can also book an event in their tea room. They offer a full package of food, decorations and desserts for a stress-free event.

While “tea” is in the name, there are enough special coffees to satisfy everyone’s tastes. I opted for one with a robust caramel flavor; a perfect after-breakfast dessert!

along West First Street.

Sherry’s Downtown Diner shares an entrance with the Children’s Museum of Oswego. Go to the left into the museum; go the right into Sherry’s.

It is adjacent to the Water Street pocket park.

I was welcomed as soon as I stepped inside the spacious dining area.

There was plenty of room if I wanted to sit at the counter.

The tables are neatly spaced out. I selected a table near the large window area that provided a panoramic view of West Bridge Street. It isn’t as scenic as an Oswego sunset; but there was something comforting about relaxing watching the cars flow past, with an occasional rumble of an 18-wheeler.

You may also sit outside on Sherry’s patio along Water Street.

My server was polite and attentive, without being annoying. She poured me a fresh cup of coffee as I pondered the menu, a two-sided, laminated breakfast and lunch list of options.

I decided on a couple scrambled eggs, bacon with rye toast ($4.75), a blueberry muffin ($2.50) and coffee ($1.75).

In a matter of minutes, my order arrived, piping hot.

Good choice, it tasted great and was just enough to get me ready to face the rest of my day.

There’s just one caveat, however. Sherry’s is a bit chilly inside and your food tends to cool down rather quickly.

The eggs were light and fluffy, the bacon crisp and tasty. The two slices of toast,

cut in halves, were slathered in butter.

As I was about half way through, my server came by and refilled my coffee cup.

She said if I wanted anything else, just ask. Made me feel I’d been coming there all the time instead of being a first-timer.

Some artwork, created by local elementary students adorns the walls, adding to the comfortable atmosphere.

The diner has hard floors and walls; if there are a lot of customers, the sounds tend to get amplified. However, it isn’t overbearing.

Breakfast patrons can also feast on pancakes ($3.75) or French toast ($4.75); whipped cream, strawberries or blueberries can be added.

There is a variety of omelets to pick from as well.

If you’d like something for lunch, the menu boasts many familiar staples.

They offer a variety of soups, spaghetti, Reubens, chili, a hefty barbecue burger and several specials.

Dinner items include chicken, fish and more home cooking.

And, don’t forget dessert.

You can sample from chocolate lava cake, pineapple upside-down cake or a peanut butter explosion among others.

Sherry’s also features a kids’ menu (10 and younger) with kid-friendly items such as mac and cheese with a hot dog, grilled cheese, chicken fingers, sliders and more for $4.99 each. And, there’s one for breakfast, too.

Sherry’s is definitely a place to visit more than once.

AT A GLANCE

Sherry’s Downtown Diner: Bacon, Eggs and a Lot More

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ometimes, you get where you were going. Other times, fate intervenes.

Such was the case the other day when I headed out for some breakfast.

I was crossing the Bridge Street bridge, intent on a location on the west side of the Port City. However, just as I did, a sign at the right caught my eye: Sherry’s Downtown Diner.

The next instant, I was pulling into a parking spot

SHERRY’S DOWNTOWN DINER Address: 7 W. Bridge St., Oswego Phone: 315-207-2016 Hours: Daily: 6 a.m. – 2 p.m. and Thursday thru Saturday for dinner until 8

p.m.

Website/Social: facebook. com/Sherrys-DowntownDiner-107689274393594 Hours/menu subject to change

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Dining Out RESTAURANT GUIDE

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By Christopher Malone

Burrata panzanella appetizer.

The sous vide duck leg at Red Sun Fire Roasting Co had a crispy, delicious skin braised with orange pekoe tea. It was also covered with a raspberry and Riesling coulis.

Basking in Flavor

T

The Red Sun Fire Roasting Co. in Oswego sizzles

here’s a lot to take in when stepping foot inside Oswego’s The Red Sun Fire Roasting Co., located at 207 W. First St. Of all the times I’ve driven or walked past the façade, save the countless times saying, “I have to try this place sometime,” it’s impressive seeing its guts for the first time. I audibly uttered, “Wow,” upon stepping in.

Red Sun — how I’ll respectfully refer to this eatery with the mouthful for a name — is a lot larger than it looks. There’s a lot to take in, especially with the prominent exposed brick and murals. The atmosphere is casual and photogenic.

I was seated at a solitary table because bar space was filled up on this busy weeknight. They told me a 10-minute wait but it was only a handful.

After sitting and ordering my ommegang rare vos ($6), plus two appetizers, the Thai chicken lettuce wraps ($10) and burrata panzanella ($8), I had a little bit of a wait before the two fresh starters came out.

The burrata appetizer featured the soft mozzarella and cream ball propped up by two pieces of golden beet in the center of the plate. A ring of watercress, more beet chunks, extra virgin olive oil, and balsamic reduction graced the plate and surrounded the bulbous cheese

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ball.

The beets were cooked perfectly and, with the combination of the cheese and flavors, was nothing short of delightful. Plus, it’s great bursting the burrata and watching the deliciousness spill out.

The Thai chicken lettuce wraps is an option for the adults who love to play with their food. Four romaine leaves were stacked next to a dish of ground chicken and shallots. Also on the plate was a condiment cup of the Thai peanut sauce. The ratio of the ground chicken with the four romaine leaves was spot on. There could have been a tad bit more of the peanut sauce but that’s because it’s wonderful. The medium-thick sauce boasts a distinguishable amount of curry but it’s not overpowering.

Where there is a woodfired oven, sign me up for some pizza.

Red Sun flaunts a unique, confident list of pizzas, and I opted for the one with garlic, truffle oil, portabella, and more. It’s called the forestiere ($14), which is a French term for “of the forest.” (I definitely looked that up on Google.)

The bottom of the pizza was perfect but the edge crust was a little doughy.

After heating up the leftovers the next day for dinner (and breakfast), it crisped it right up.

When you dine, if you

prefer a crispy crust, just ask. There are no complaints about the flavor of a good garlic pie. The truffle flavor was surprisingly subdued.

Truffles can be overwhelming but this time it shared the spotlight with the mushrooms, cheeses and smoke from the oven.

Blame my lack of attention or reading the fine print too quickly, but in my haste I ordered two entrees that came with risotto and asparagus — the Chilean sea bass ($26) and the sous vide duck leg ($24). Aside from this oops, there are no regrets.

The citrus herb risotto was something to take note of, considering one of my favorite things to make is risotto. Red Sun’s is creamy and has bright piquancy thanks to the orange, lemon and whatever the chef decided to throw in there. The Arborio rice was cooked to perfection. If there’s an option to order it à la carte, do it.

No offense to the asparagus, which was sautéed perfectly, but risotto takes a little more TLC. The sous vide duck leg had a crispy, delicious skin braised with orange pekoe tea. It was also covered with a raspberry and Riesling coulis. That sauce saved the entrée because, unfortunately, the duck leg was a little overcooked. But it wasn’t dry like the Griswold’s Christmas turkey. There was still flavor to it.

The Chilean sea bass was

The Thai chicken lettuce wraps.

Citrus herb risotto is something to take note.

a nice, meaty fish. If there was any fishy pungency, it was hidden by the Moroccan basil chermoula. To best describe this wonderful sauce, it’s incredibly similar to its worldly cousins, pesto and chimichurri.

It was nice to see a different fish entree aside from salmon, which wasn’t on the menu. Enjoying this colorful, well-plated fish dish was even better.

Before tip, the bill was just under $100, which is reasonable when considering quality.

The Red Sun Fire Roasting Co. doesn’t pull back when it comes to flavor. It’s definitely worth a visit and countless returns.

Red Sun Fire Roasting Co. 207 W. First St., Oswego, NY 13126 315-343-4406 redsunoswego.com facebook.com/TheRed-Sun-Fire-RoastingCo-115475341798162/ instagram.com/ theredsunoswego/ Sun.: Closed Mon. – Thurs.: 4:30–8 p.m.

Fri. – Sat.: 4:30–9 p.m.

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SERIOUS BUSINESS

Spike in Credit Card Fraud.

How Students Can Avoid Falling For It

By Steve Yablonski

D

uring the months of the pandemic, more and more people have gone to online shopping. Credit card use is also high among college students, especially incoming freshmen who are experiencing financial independence for the first time.

However, the risk of fraud and scams has also spiked.

“There is evidence that fraud has increased significantly, especially because of the shift to online shopping.

Fraudsters are impersonating businesses through fake sites, emails and phone calls,” according to Mason Miranda, a credit industry specialist with Credit Card Insider.

There has also been a rise in coronavirus-related scams, like asking people for

bank account information for stimulus payments or to pay for vaccinations, he added.

“Keep in mind that fraudsters need specific information in order to steal your money. That includes your credit card information, Social Security number, date of birth, rent or mortgage amount or your full name,” he warned. “Never divulge any personal information.”

There are a number of different ways that scammers can get your credit card information. There are some common ones that everyone should be aware of.

“Thieves can send a message via text, email or social media with a link they hope you’ll click. These messages are often out of the blue, include grammatical errors, have irregular formatting or come from an unknown

The Biggest Resume Lies to Avoid Lying on your resume? You are bound to get caught. This is how you make the truth sound better

By Monster.com

F

inding a job is challenging enough, but when your competition is cheating with resume lies, it can make standing out even tougher.

But lies on a resume won’t get you anywhere—except maybe in hot water.

According to the Monster Future of Work: 2021 Outlook survey, 66% of employers agreed that candidates exaggerate skills and competencies on their resumes. And in a survey of 400 applicants and 400 hiring managers, HR professionals, and recruiters, Checkster found a whopping 78% of applicants stretch the truth about themselves: • 60% said they had mas-

tery in skills they had basic knowledge of • Over 50% said they worked at some jobs longer in order to omit an employer • 45% gave a false reason for leaving a job • 42.25% made up relevant experiences • 41.25% used a director title when the actual title was a manager • 39.25% claimed they had a degree from a prestigious university instead of their own Newsflash: Companies will check your credentials, and yet, the resume lies are likely to continue. Why? “I think fear is the main reason,” says Kim Isaacs, Monster’s resume expert.

“Fear of not being good

sender,” Miranda said.

Red flags • Pay attention to the email address, name or phone number you receive these messages from. If you don’t know them, delete the message immediately. Never click any links unless you’re absolutely sure of the sender.

• Most messages are geared towards scaring or exciting you into giving up your personal information.

It can be anything from winning a raffle you never signed up for, to threatening civil action for something you never did.

• Verify where the message came from and if it seems legitimate, take a minute to do research before entering in your information. Google the company it came from, search to see if

enough, fear of not measuring up to their peers, fear of not getting called for interviews. Some people will do whatever it takes to get an edge.”

More likely than not, putting lies on a resume will leave you skating along that edge. In Monster’s Grads to Candidates virtual career panel, Trevor Sherman, senior recruiter for Staples, said, “No matter what job you’re doing, if the interviewer gets the feeling or has evidence to show that they can’t trust you, that’s it.”

Whether you’re telling a little white lie or a blatant fabrication, getting caught could amount to career sabotage — especially since today’s technology and social media environments make it easier to get caught. And you will very, very likely get caught.

Monster Career Expert and former corporate recruiter Vicki Salemi told Monster’s virtual career panel, “We once had to fire someone because they lied on their resume and then we found out after they were hired.”

Three Most Common Resume Lies Job Seekers Tell 1. Education embel-

anyone else has received a message like it, and find all the information you can.

• Never enter your payment or personal information if you don’t trust the sender.

• Create accounts with unique usernames and passwords.

“It’s convenient to reuse passwords and usernames from other accounts, but this could give easy access to your credit card information,” Miranda said. “If your account was hacked on another site, like Amazon or Netflix with the same information, fraudsters could use that to log into your bank account.”

If you have an iPhone, take advantage of its password creator, which automatically generates a complicated password and saves it with your username to your phone, which is also protected, he added.

It’s a good idea to check your credit card statements monthly for unauthorized transactions. If you find anything fishy, contact your card issuer immediately.

Miranda advises finding a credit card issuer that goes above and beyond safety expectations. Some things to look for include contactless payments, fraud alerts via

Mason Miranda, a credit industry specialist with Credit Card Insider: “There is evidence that fraud has increased significantly, especially because of online shopping,” he says.

text or email, chip technology and location tracking.

Contactless credit cards are excellent alternatives to avoid skimmers and shimmers, which are devices that read your credit card information when you swipe or insert your card at a payment terminal.

Add additional security at checkout by using mobile wallets, such as Apple Pay, or digital wallets like PayPal. Both mask your credit card numbers with temporary information, in a process called tokenization. This makes it more difficult for thieves to steal your account information.

lishments. Monster.com reports that some people try to make more of a course or two they took than they should. “We’ve had someone put down Cornell School of Hotel Management on their resume, when they only took one class online,” the site states. “[The candidate] didn’t graduate from there or even attend in person.”

Better bet: Instead of fudging your academic credentials, think about what you can add to your resume to demonstrate your education. Other professional development, honors or awards, and extra coursework might be relevant, says Isaacs.

stress how committed you are to finding a job you can grow with.

2. Date deception. Another common deceit is to cover up employment gaps by “stretching dates for one or two jobs to cover a time gap, or fabricating an interim job,” according to monster.com.

Better bet: It’s sometimes a good strategy to preemptively squash concerns an employer may have about gaps on your resume, monster.com states. If you took time off to raise a family, care for a loved one, go back to school, or take on an independent project, explain your circumstances in your cover letter and be sure to

If you think you can pull one over on potential employers, think again. It’s probably true that many job seekers do get away with a slight exaggeration here, an omission there, but eventually, misrepresentations can come back to bite you.

“Hiring managers have their antennae up when reviewing resumes,” says Isaacs, “and they’re relying on background checks, reference checks, online research, social media sleuthing, and in-person interviews to determine the truth.”

3. Skill stretching. Many job candidates offer up a laundry list of technical proficiencies, but just because you used a program a few times doesn’t make you an expert. The same goes if you claim to be fluent in a language just because you took a year of it in high school.

Better bet: Only list skills that you are truly prepared to demonstrate on the spot.

How You Can Get Caught Lying on Your Resume

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tions known. Through your hard work, dedication and quality contributions, make yourself worthy of advocation. Then, advocate for yourself like no one else can.

SERIOUS BUSINESS

4 Admitting you donʼt know how to do something I’ve noticed a lot of young people are afraid to admit when they don’t know how to do something. (For the record, I’m sure I was the same way.) I wish I had known earlier that it’s OK to not know things. If you don’t know how to do something that is important to getting your job done, just say that.

Then, ask for coaching on how to do that thing. Keep seeking feedback until you’re really good at that thing.

That’s called closing the knowledge gap, and employers love it.

10 Skills… …You Didnʼt Know You Needed for Your Career

By Melissa Stefanec

W

hen you get your college degree, you’ve done something remarkable. Getting that degree proves your dedication to self-betterment. And, not to sound supercilious, but your degree also proves you’ve cleared the IQ bar.

Said more simply, getting a college degree proves you’re a certain level of smart. You should congratulate yourself.

However, as you look to your first job and a meaningful career, it will become apparent this world has a lot of smart people in it. In fact, according to the U.S. Census Bureau, in the United States, “from 2010 to 2019, the percentage of people age 25 and older with a bachelor’s degree or higher jumped from 29.9% to 36.0%.”

You’ve proved you are smart, but so has the competition. What is going to set you apart? What skills do you need to get ahead of the pack?

You need more than smarts. You need soft skills— so-called emotional intelligence or EQ. Your diploma is a representation of your hard skills.

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Your diploma may say a lot about what you can do, but it doesn’t say a lot about who you are. Soft skills are things like your personality traits, how you behave in groups, your communication style, your collaboration style and how you manage conflict.

Honing your soft skills is how you will get ahead.

After approximately 20 years of professional employment, I have some advice to offer. I’ve been privileged to work with a lot of smart people. As I watch them and my peers move through the professional ranks (or stall), there are certain skills that give people a distinct advantage.

Perhaps surprisingly, most of the skills that get people ahead have nothing to do with their IQ. Their IQ qualifies you for a job, but it doesn’t guarantee career advancement. So, in no-particular order, here is a list of the soft skills you should grow if you want to grow your career.

1 The ability to listen to feedback One of the best paths you can set yourself on is the path of the constant learner.

You should be as hungry

I’ve been privileged to work with a lot of smart people. As I watch them and my peers move through the professional ranks (or stall), there are certain skills that give people a distinct advantage. Here is a list of the soft skills you should grow if you want to grow your career.

for knowledge at 75 as you were at 18. The best professionals I know understand how much they have left to learn. Hopefully, you end up working for (and with) people who know how to give constructive feedback.

Welcome it with open arms.

Embrace that feedback.

Don’t get defensive about it.

Savor it. Ruminate on it.

2 The ability to act on feedback Feedback is perhaps the greatest tool you will be given, but it’s meaningless if you don’t employ it. After you receive constructive feedback, think about what you’re going to do with it. Put together a feedback action plan. Let that feedback make you a smarter, kinder and better team contributor (and human being).

3 Self-advocacy This one is especially important for people who are part of any marginalized group. Corporate America is not going to advocate for you. That simply isn’t how capitalism or businesses work. Even the best bosses need reminding on how they can advocate for you. Within reason, make your aspira-

5 Practicing equity and inclusion When you start hearing words like “subconscious-bias workshops” and “diversity and inclusion” listen up. Don’t roll your eyes.

Don’t think you’re above such things. Even the most well-intentioned of us have hidden prejudices and biases that puppet many of our actions. The only way to grow is to listen, read and learn.

Make diversity and inclusion an important part of your professional fabric.

6 Navigating otherʼs personal politics There may have been a time where people didn’t talk about personal politics in the workplace. We are not living in that time. You will have to learn how to interact with others when they discuss their personal beliefs. You will have to find a way to keep things respectful and be empathetic. Embrace working with people with whom you don’t personally agree with. Find a way to do this, and you will get ahead.

7 Persuasive communication skills When you land an interview, you have to know how to sell yourself. Once you are in the door, these skills are just as important.

When you have good ideas and solutions, you have to be able to communicate them to others. Whether that’s in a meeting, an email or a presentation, you have to convince other people to buy into good ideas. Look for online courses about persuasive communication. Read blogs about it. Good ideas aren’t enough anymore. You must learn how to sell those good ideas.

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8 Capitalizing on opportunities When you bosses start asking for volunteers or you see a way to add value to your team, capitalize on it.

You don’t have to be an always-say-yes person, but you have to seize the right opportunities when they arise.

That may mean working a few extra hours or stepping far outside your comfort zone, but you won’t regret it.

9 Prioritization Sometimes, there is a discrepancy between what you want to do and what you should do. Sometimes, it’s not clear what items in your work queue are the priority.

Ask for clarification. Use self-discipline and do the things that should be done, not just what you want to do.

People who know how to prioritize their work make their bosses happy and their lives less stressful.

10 Conflict resolution When you venture into the professional world, conflicts will be part of your daily life. Some of those conflicts are minor and some are major, but you have to learn how to navigate them with discipline, grace and empathy. Find ways to work with people, even the most difficult among them. Never be too proud to apologize.

Make concessions. Listen to others. Stick to your convictions (when it’s necessary).

If you learn how to navigate conflict, you will see steps on your career path that you didn’t know existed.

When you start your first professional job, remember, who you are is even more important than what you know.

Your IQ may get you in the door, but it’s your emotional intelligence that will take you places.

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Fall 2021

College Life is published twice a year by Local News, Inc., publisher of Oswego County Business Magazine. You can find us online at OswegoCollegeLife.com We publish at 185 E. Seneca St., P.O. Box 276, Oswego, NY 13126.

Melissa Stefanec graduated from SUNY Oswego in 2004.

She majored in journalism and minored in English writing arts and music.

She currently works as a digital content manager for Terakeet, an enterprise search engine optimization firm.

Copyright © 2021 Local News, Inc. All rights reserved.

Editor and Publisher: Wagner Dotto | Writers: Steve Yablonski, Deborah Jeanne Sergeant, Melissa Stefanec, Christopher Malone Advertising: Peggy Kain, Richard Annal, Roxanne Seeber | Layout & Design: Joey Sweener Looking to advertise in the spring edition? www.OswegoCollegeLife.com

To advertise in College Life, contact editor Wagner Dotto by email at editor@cnybusinessmag.com or call the Local News, Inc. office at 315-342-8020.

Fall 2021

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College Life SERIOUS BUSINESS

How to Fake Confidence

You might be surprised to learn that lots of people you admire are already doing it

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By Monster.com

hy do you need to learn how to fake confidence? Consider this scenario: Your boss asks you to plan an off-site staff meeting, a task you’ve never had to do before. You can reply one of two ways: You can say, “No problem. I’m on it,” and get busy, or you can whisper, “I have no idea how to do that,” and fret over your ignorance.

Chances are, you’d pick option one. (Good choice.)

Congratulations, you’ve just employed the “fake it ‘till you make it” strategy!

Not sure what to do in any given situation? Fake your self-confidence and pretend you know how to proceed, all the while figuring it out as you go. You may

feel like a charlatan, but it turns out there’s something very real about the benefits of faking it.

Real Confidence vs Fake Confidence Learning how to fake confidence can in fact teach you to actually be more confident. People who enter a new situation with confidence and a sense of selfworth — real or imagined — are perceived more positively and achieve a higher status in a group, according to a study by Gavin Kilduff and Adam Galinsky in the Journal of Personality and Social Psychology.

Here’s the magic: Not only will others believe in you — you may even be-

lieve in you. By practicing confident behaviors, your thoughts and feelings about your abilities will eventually become more positive.

Granted, this doesn’t happen overnight, and even top executives struggle with low self-esteem — but don’t let it sideline you. Check out the following tips on how best to fake it ‘til you make it.

Practice the Right Posture Remember when your teachers told you to sit up straight? Well, it’s time to start heeding their advice, especially as it relates to body language.

Shrinking and slouching don’t inspire confidence, and neither does getting too

comfortable by kicking back with your feet on the table.

This isn’t to say you need to go marching around with your nose in the air and fists on your hips, but standing tall not only feels good but presents well too. By making your body assume a confident posture, your mind will follow suit.

Mind Your Eye Contact To learn how to fake confidence, start with your eyes; they are a dead giveaway as to whether or not you’re feeling secure in a situation.

Looking someone in the eyes means you’re engaged; averting your eyes means you’re, well, averting the situation.

The goal is to comfortably look people in the eye without leaving them feeling like you’re staring them down. Natural eye contact humanizes you to other people, which helps put them (and you) at ease.

Pay special attention to your use of eye contact during hellos and good-byes; it’s also important to look people in the eyes through-

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out the conversation to show that you’re still present and listening.

Cultivate an Optimistic Attitude When faced with a challenge, many people confront it with an “I have to do this” mindset. Instead, reframe the situation as an opportunity: Think “I get to do this.”

That can be anything from sharing your skills, learning something new, or challenging yourself to grow.

Making the shift from “have to” to “get to” can make uplift your attitude and self-confidence.

Remind Yourself of All That Youʼre Good At It’s all too easy to dwell on all the things you don’t know—but that’s guaranteed to crush your self-worth.

Counter those negative thoughts through positive affirmations. Make it a point to remember that you do have a wealth of experience, skills, talents, and strengths that you can draw on.

Write short messages about your strengths, then read those messages throughout the day, particularly when you face a challenge. The more you’re aware of your strengths, the more confident you will feel.

Focus on Learning Over Winning

Normal Life is Back–Isnʼt It?

By Deborah Jeanne Sergeant

I

s “normal” life back? Cayuga Community College and SUNY Oswego representatives weigh in.

Here’s what Tina Cooper, internship coordinator at SUNY Oswego, has to say: • “I don’t like the word ‘normal’; however, it will be different than the pandemic campus. I’ve been able to take part in an orientation class for students coming in the fall. It will be closer to the pre-pandemic. “ • “It’s exciting to see the campus brought back to life again. As an alumnae,

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Fall 2021

seeing the campus as empty as it was, was disheartening.

Having students convene for clubs and be in-person for internships, community partnerships and volunteering will be a great moment for a lot of our students’ mental health. It will help them succeed as a person on campus. They’re coming to college for the college experience. No student wants it to be downsized, which was what needed to be done during the pandemic.”

• “I am proud at how communicative the staff has been to parents and students coming in. We have Face-

book groups available to incoming freshmen to make sure they’re getting correct information. We’re never going to say something that we know isn’t set in stone.”

• “I was a 2015 graduate.

Is my senior year going to be different from those graduating this year? Yes, but that doesn’t make it a bad thing. It’s a new normal for students and it will directly relate to whoever is starting an entry level position this year. Our students’ adaptability level will be greater than previous classes. I’ve always said that about millennials and Gen Z. They have been so adaptable with technology. For them, there are a number of hardships but their adaptability is there.”

Here’s what Andrew Poole, public and media relations associate with Cayuga

Community College, has to say: • “Our fall 2021 semester will be more in line with pre-pandemic semesters— more in-person courses, more on-campus opportunities for student groups and clubs, the return of a regular athletics schedule, and other steps that will return our college community to a pre-pandemic experience.”

• “We will of course remain vigilant against the pandemic and follow the health and safety guidelines outlined by New York state, SUNY and local health agencies. A big part of students enjoying a collegiate experience that resembles pre-pandemic semesters is their decision to be vaccinated against COVID-19.”

The way to eradicate the “faking it” part is by making it. School yourself so that you’re forced to fake it less often. Take notes at meetings, read industry blogs and the latest studies in your field, sign up for newsletters, read up on leaders in your field. Make it a goal to learn a little bit every day, and your confidence will increase along with your knowledge bank.

Extend Your Expertise Now that you know how to fake confidence, you can work toward a more positive self-image at work and in your personal life. Could you use more tips to help you excel in the workplace? Start by creating a Monster profile for free. You can sign up to get career advice and job search tips sent directly to your inbox. From salary negotiation to interview help, we’ve got you covered.

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College Life HEALTH

Youth Vaping Rates Decline But one in five U.S. teens still uses e-cigs

rettes. Also, many students switched to disposable and refillable e-cigarettes, the researchers noted.

“The evidence is clear that as long as any flavored e-cigarettes remain on the market, we will not end this youth epidemic,” Myers said.

“The FDA must act to clear the market of all flavored e-cigarettes. And it should reject JUUL’s application to keep selling its products, given the unquestionable evidence that JUUL drove the youth e-cigarette epidemic and remains highly popular with kids.”

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Paul’s Big M

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lthough the number of teens who use e-cigarettes has dropped significantly, new research suggests that vaping rates are still too high.

“This study underscores that flavored e-cigarettes, especially JUUL, have caused the epidemic of youth e-cigarette use and nicotine addiction in the U.S. and shows why the [U.S. Food and Drug Administration] and other policymakers must act now to eliminate all flavored e-cigarettes,” said Matthew Myers, president of the Campaign for Tobacco-Free Kids.

To get around bans on e-cigarettes sold to kids, there was a dramatic shift to fruity-flavored disposable e-cigarettes, such as Puff Bar, and pre-filled menthol cartridge products, which were left on the market by loopholes in U.S. Food and Drug Administration regulations, he said.

“It’s alarming that over 7% of high school e-cigarette users wrote in Puff Bar as their usual brand, although it was not named in the survey,” Myers said.

For the study, researchers from the U.S. Centers for Disease Control and Prevention surveyed more than 14,500 middle and high school students about their use of e-cigarettes.

In 2019, 27.5% of high school students and 10.5% of middle school students said they used e-cigarettes.

In 2020, those numbers dropped to 20% of high school students and 5% of middle school students. The preferred brand of e-cigarettes was JUUL, which was used by 25% of high school vapers and 35% of middle school students.

Most users got their e-cigarettes from a friend

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(57% of high school students and 59% of middle school students), reported the researchers, who were led

by Teresa Wang, from the CDC’s Office on Smoking and Health.

Flavored e-cigarettes were preferred by far among by both high school and middle school students (85% of high schoolers and 74% of middle schoolers). Fruit-flavored e-cigarettes were the most popular, followed by mint-flavored e-ciga-

In 2019, 27.5% of high school students and 10.5% of middle school students said they used e-cigarettes.

In 2020, those numbers dropped to 20% of high school students and 5% of middle school students.

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Fall 2021

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College Life

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Astronomical Contributions Earn SUNY Oswego Physics Professor Chancellorʼs Award

F

Submitted by SUNY Oswego

rom studying the scale of the universe to inspiring students across the globe, SUNY Oswego physics professor Shashi Kanbur’s far-reaching efforts earned the SUNY Chancellor’s Award for Excellence in Scholarship and Creative Activities.

“Dr. Kanbur brings excellence into the classroom where he inspires students by serving as a role model for high achievement through innovation and hard work,” SUNY Oswego President Deborah F. Stanley wrote in support of the award.

“Throughout his career at SUNY Oswego, Dr. Kanbur has been extraordinarily productive with regard to his scholarly work, presenting his research locally, nationally, and internationally.”

Kanbur’s primary area of research involves trying to determine the size and age of the universe through measuring pulsating stars.

In his 25 years of work on

this question, Kanbur and co-authors -- including Oswego undergraduates -from around the world have published nearly 50 papers in high-impact journals and presented at conferences across the globe.

“Prof. Kanbur is a prolific scholar who has published his research findings in prominent journals, has regularly mentored students at SUNY Oswego, attended local, national and international conferences, maintained a strong network of international collaborations and attracted significant research funding to SUNY Oswego,” wrote nominator Mohammad Islam, who chairs Oswego’s physics department.

Ongoing collaborations connect Kanbur and his students with scholars in Denmark, Germany, Hungary, Italy, Taiwan and the United Kingdom, Islam noted. Kanbur has earned the Chretein Award from the American Astronomical Society.

“He has brought in approximately $1.7 million in external funds to SUNY Oswego in a mix of initiatives focused on his area of scholarship and on undergraduate STEM education,” wrote Kristin Croyle, dean of the College of Liberal Arts and Sciences.

Kanbur also has mentored more than 50 students, “including several who have progressed to Ph.D.s, postdoctoral fellowships and leading industry positions,” Croyle said, adding that “15 of his undergraduate students have co-authored peer-reviewed papers with him. His scholarship is not only strengthening the field of astrophysics through new contributions, but is also building the strength of the field through encouragement and mentoring of promising new scholars.”

With his astronomy research connecting beyond borders, Kanbur received letters of recommendations from top scholars around the globe -- but perhaps the most meaningful words came from Oswego alumni propelled to success from Kanbur’s efforts.

ʻExtremely supportiveʼ

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Fall 2021

Oswego alumnus Earl Bellinger now works at the Stellar Astrophysics Centre in Aarhus University’s department of physics and astronomy in Denmark. He is one of many students who wrote letters on how Kanbur’s passion and generosity launched them into ambitious and rewarding careers.

“He is extremely supportive of his students and provides them every possible opportunity,” Bellinger wrote.

Bellinger’s collaboration with Kanbur started as a freshman working on automating a robotic telescope for the National Laboratory for Astrophysics in Brazil.

Working on international projects and visiting Brazil opened new worlds to him.

“Experiencing new cultures and also getting to participate in cutting-edge international research profoundly influenced the path I decided to take in life,” Bellinger said. “Thanks to Shashi’s guidance, I am now a postdoctoral research fellow and have worked in 11 research labs across 6 differ-

Stellar accomplishments — SUNY Oswego physics professor Shashi Kanbur has earned the SUNY Chancellor’s Award for Excellence in Scholarship and Creative Activities for a body of work that includes many publications on studying the scale of the universe and for mentoring and inspiring students across the globe.

ent countries.”

“When I first met Shashi, I was a wide-eyed high school senior, visiting SUNY Oswego after being offered admission,” wrote Oswego alumnus Daniel Wysocki, who later earned his Ph.D. and now works with a leading research group at the University of Wisconsin-Milwaukee. “My dream was to become an astrophysicist.

Seeing the cutting-edge research students were carrying out under Shashi’s supervision, I knew Oswego was the place for me.”

Kanbur’s mentorship led to an internship at NASA and research projects in Taiwan and India studying various aspects of variable stars.

“Looking back a decade later as a professional astrophysicist, I know Oswego was the right choice, and that Shashi set me on a trajectory of success,” Wysocki said.

Similarly, 2017 graduate Kenny Roffo, now a software engineer at NASA’s Jet Propulsion Laboratory, discovered his path in life meeting Kanbur at an admissions event.

“He was excited to meet me, a prospective student of physics, and after a fantastic introductory conversation, he took me to the physics lab, where we performed a reproduction of one of the greatest experiments in physics, Young’s Double-Slit Experiment,” Roffo wrote. “I had read about this experiment in school, but to see it in person, with a professor who was so clearly just as enthused as I was, was exhilarating.”

After an internship and co-op with NASA’s JPL and research internships in India and Germany -- the latter under Bellinger -- Roffo came to realize “I had achieved so much that I used to think was impossible,” he wrote.

“When I met Dr. Kanbur in 2011, he inspired me, and made me believe that I could achieve greatness. There is no question that on this promise, he certainly did deliver, and I fully believe that if it were not for Dr. Kanbur I would not be where I am today.”

Dedication to students Gregory Fieden, an Oswego alumnus who later earned his Ph.D. and teaches astronomy at the University of North Georgia, said he models his teaching, research and mentorship on his lessons from Kanbur, who he also noted as “a respected voice in the astrophysics community” whose expertise is among the best in the world.

“Shashi’s record as a leading scholar in the astrophysics community is meritorious,” Fieden wrote.

“More importantly, however, is that Shashi is fully committed to his role as a professor, advisor, and mentor at SUNY Oswego. He shows an unmatched dedication to his students, their learning, and their career success.”

While an Oswego undergraduate, Brent Meerdink, now a physics Ph.D. student at the University of Georgia, had the opportunity to collaborate on advanced astrophysics research in a partnership that included Yale University and the University of Delhi in India, an institution he was able to visit and with whose researcher he co-authored articles in top journals.

“Through Dr. Kanbur’s dedication and passion for excellence in physics, mathematics, and astrophysics, he has enabled his students to achieve their ultimate research goals,” Meerdink wrote. “Dr. Kanbur sets a

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College Life

tremendous example of dedication and passion in his academic, professional, and collegial relationships. He goes above and beyond for his students, mentees and colleagues, always willing and available to give advice, guidance and help.”

Daniel Jacob Crain, who earned his Ph.D. from Clarkson after his Oswego degree, is now a senior process engineer at Intel Corporation, which he owes to opportunities Kanbur presented.

“Without Dr. Kanbur’s fervent pursuit of research opportunities I and many other students would have been unable to grow their education beyond the normal bounds of undergraduate studies,” Crain wrote.

“Shashi’s door seemed to be always open when I stopped by to ask questions. Discussing the topic at hand with cheer and kindness, fostering an open discussion, that furthered my mastery of subjects.”

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While directing Oswego’s Global Laboratory program, Kanbur helped facilitate summer internships for more than 200 students in Taiwan, Brazil, Europe, India and Africa.

In addition, Kanbur has mentored Ph.D. students in India and supported studies of scholars around the world who share his passion for exploring the secrets of the universe.

He earned his Ph.D in astrophysics, as well as his

bachelor’s in mathematics and astronomy, from the University of London.

Between those degrees, Kanbur received a master’s in mathematical statistics from Stanford University and a diploma of mathematical statistics from the University of Cambridge.

Kanbur is also a lifelong learner in another of his passions — playing jazz saxophone. Notably “at the height of his professional career, Shashi chose to

become a beginner again,” wrote music faculty member Eric Schmitz. Kanbur has sat in with the faculty-led Oswego Jazz Project, humbly joined the Oswego State Jazz Ensemble big band and plays open mics around Central New York. “It has been inspiring to hear his progress and engage with his increasing curiosity in all things saxophone- and jazz-related,” Schmitz added.

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