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STS9 Welcomes GRiZ In Birmingham For “Frequency” Encore [Watch]

first_imgSTS9 celebrated their “Halloween Launch Off Party” last night with GRiZ, Haywyre, and The Geek x Vrv at Oak Mountain Amphitheatre in Birmingham, AL. With Sound Tribe taking center stage, they made sure to bring all the jams and an “Out of this World” transition to “Rent” finale. The electronic jam pioneers welcomed out saxophonist GRiZ for a “Frequency” encore, marking a special moment for all those in attendance who got to witness the first-time collaboration.GRiZ shared a recap video, which you can watch below:Additionally, some fans were quick to record the epic collaboration. Thanks to Instagram users @zchflmng and @y2jim, you can peep a little more of last night’s action. STS9 @ Oak Mountain Amphitheatre in Birmingham, Alabama 10/28/16:Set: March>>Moonsocket, Love Don’t Terrorize, To The World, Circus, Sun,Moon,&Stars>Inspire Strikes Back, Out Of This World*>>RentEncore: Frequency 2>3 (w/ GRiZ)*instantly jam[Photo Credit to Jim Shepherd, Setlist via The Church of STS9 Facebook]last_img read more

Mary Galvin replaces Crawford as COS dean

first_imgIn the third grade, Dr. Mary Galvin said, she was told that she was not college material; last month, she succeeded Dr. Gregory Crawford as the William K. Warren Foundation Dean of the College of Science.A chemistry major who spent her undergraduate career at Manhattanville College in Purchase, New York, Galvin said she tried graduate school for chemistry but left and decided to study polymers and materials science at the Massachusetts Institute of Technology (MIT). Though her interest in science began in high school, she said MIT cultivated her love for the subject, specifically for materials.“It was … at MIT that I realized science was very interdisciplinary,” Galvin said. “It involved communicating with people, going to meetings. … I liked that aspect of science that people are unaware of. You really meet people from across the globe, and science unites you.”Galvin said her favorite aspect of science is that it is open to everyone.“I grew up very poor, one of seven children. My father had not finished ninth grade, but they wanted all of us to go to college, and we did,” Galvin said. “And science is an area that you can come from any background, and if you work hard and have talent, you can go really far in science. … There is a meritocracy in science that to me is very attractive.”Galvin took at job at Bell Laboratories after MIT and stayed there for 14 years, she said. From there, she spent eight years developing a materials science department at the University of Delaware. She has also worked for Air Products and Chemicals, Inc., and the National Science Fund.Galvin started the next phase of her career Aug. 17, as Dean of the College of Science at Notre Dame.“This a special place,” Galvin said. “I was impressed with the University’s commitment to science and to engineering and to research and how that can enhance undergraduate education, how it can make a difference in solving many of the problems we face in society from health to energy to sustainability.”Galvin said she believes she is a good fit for the dean position because she has dealt with different disciplines that fall under the College and that she hopes she can use the position to have a positive effect on students and faculty.“Really what I want to do is work with the faculty, who are very talented, to allow them to reach the dreams that they and the administration have set for being a really top research university,” she said.Tags: College of Science, galvin, mary galvinlast_img read more

Savory Scents.

first_img We can look at fresh produce and just taste how good it is by the fragrance it gives off. It’s basic biology that through taste receptors, a person can taste four flavors:sweet, sour, salty and bitter. However, the average person can distinguish up to 10,000smells. We’re not quite as good as the bloodhound, which can detect more than 400,000smells. But we do all right.Just out of my office last spring was a bank of native azaleas — yellows and oranges,pinks and whites. Every time I went out I just had to go by and enjoy the fragrance. Justdown the way are several giant magnolias. Since I was a kid, magnolias have drawn me. Ijust can’t pass them up without getting my nose yellowed.In horticulture, we try to enhance the quality of life by giving people fruits, flowersand vegetables for consumption and beauty. Fragrance is often a part of that pleasure.Horticultural fragrance enters the picture in many ways. Fragrance’s interaction withtaste is one of the most delightful. Smell How Good It Will TasteWe look at a fresh, ripe peach and can just taste how good it is by the fragrance itgives off. We brush by a rosemary bush, and it reminds our taste buds of savory lamb orpork, just out of the pan and juicy. I ask kids if they like basil, if they like thesmell, if they’d eat it. Usually the answer is no. But their response changes when I tellthem they often eat it on pizza.We say the first tomato of the season tastes great, though many people put on salt orother seasonings, which become the dominant taste.Exploding FragranceAs we taste that first tomato, we’re tasting the sweetness of the sugars (yes, it doeshave sugars) and the sour part from the acidity. But most of what we “taste” isthe fragrance that explodes inside the mouth when we bite into the fruit. Taste andfragrance or smell combine to give us the entire experience of eating that first greattomato.Now, if you add basil leaves under that tomato with mozzarella cheese on top and placeit all on wonderful Italian bread that has been rubbed with olive oil and garlic and thentoasted — that gives you all the taste and fragrances you can stand or will need for awhile.center_img Photo: Peggy Greb, USDA-ARSlast_img read more