Register today for the Burchfield Sites Bus Tour and Brunch on Sunday, April 14, part of Cycles at the Center. Visit the places that Charles E. Burchfield lived and worked, and see firsthand the sites he painted in Buffalo with Nancy Weekly, head of collections, Charles Cary Rumsey curator, and Burchfield scholar. Brunch will be served at Butterwood Sweet and Savory at the Lafayette Hotel in downtown Buffalo.

To reserve your space, send a check ($65 for Burchfield Penney members; $75 for "not-yet" members) made payable to the Burchfield Penney Art Center to Mary Kozub, Burchfield Penney Art Center, 1300 Elmwood Ave., Buffalo, NY 14222. Space is limited. For questions, please e-mail kozubmm@buffalostate.edu or call ext. 3156. For more information, visit www.burchfieldpenney.org.

EVERGREEN is proud to announce that Buffalo State has partnered with the Community Action Organization (CAO) of Erie County for campus composting. The CAO uses food and landscaping waste that the college generates to create compost, all of which it uses on site and year-round in its three greenhouses and outdoor beds. All compost created by the CAO is completely organic.

Numerous sites on campus are now sorting their food and landscaping waste for composting:

Campus House
Caudell Hall Food Labs
Campbell Student Union Campus Dining Services
Grounds

The first week of the campuswide program began on April 1 and was a success; the college generated more than 12 full totes of compostable material. Campus participation in this program has been outstanding and continues to grow. This new program will allow the college to reduce its waste stream and collaborate with the CAO in its great initiatives with our surrounding community.

The 15th annual Student Research and Creativity Celebration is taking place Friday and Saturday, May 3 and 4. The full schedule is now available online, or look for a "Plan to Attend" poster (bright yellow sunburst) and scan the QR code.

For information about printing posters using the "Early Bird" special, use the same link. There are more templates than ever to help students design professional-looking large-format posters. The printing discount expires at 4:00 p.m. Wednesday, April 24.

Applications are now being accepted for the 30th annual Bengal Club Golf Classic, benefiting the 400 Buffalo State student-athletes and their programs, on Monday, July 8, at the beautiful Brierwood Country Club in Hamburg. The fun-filled day begins with registration at 9:30 a.m. Golfers are encouraged to warm up on Brierwood’s spacious practice range while receiving lessons from two area professionals. Before golf, enjoy lunch courtesy of BW’s Barbecue on the beautiful terrace overlooking the course. Golf with cart begins at 12:30 p.m. followed by cocktail hour, steak and chicken sit-down dinner, auction, and awards presentation. To register, donate an auction item, or become a sponsor, visit www.buffalostateathletics.com and click the Bengal Club Golf Classic banner or contact Tom Koller, senior associate athletics director, ext. 6514.

Faculty members who are using waitlisting for fall or summer will want to review detailed information available at the following links: Waitlisting in Banner or Waitlisting FAQs, both available on the Banner Faculty and Staff page under Faculty and Advisors at www.buffalostate.edu/banner/faculty.xml.

If you cannot answer a student’s question(s), please refer the student to either the Banner FAQs at Banner Home or your department secretary or chair. Each academic department controls its own waitlists.

How do you make the financial shift from working to retirement? ING Financial Partners will conduct the workshop "Creating Your Retirement Financial Stream," led by Gary Witten and George Dougherty, on Wednesday, April 10, in E. H. Butler Library 210 from noon to 1:30 p.m. to help you prepare for this important transition.

Lunch will be provided. R.S.V.P to molly@teamifs.com or (716) 626-3928.

The Buffalo State Hospitality and Tourism Department cordially invites you to the 19th annual Hospitality Ambassador Awards on Wednesday, April 17, at 5:30 p.m. in the Burchfield Penney Art Center, followed by a reception at Campus House. This year’s honorees are Jay Dellavecchia, general manager of the Hyatt Regency Buffalo, and the Statler Foundation Board of Trustees. A city "street foods" menu has been designed to reflect the rich cultural heritage of our city neighborhoods.

The cost of the event is $50. Contact us today with your reservations: ext. 3300 or campushouse@buffalostate.edu.

Have you ever wondered how student veterans transition to Buffalo State? How they perceive their student experience in and outside of the classroom? Join the Buffalo State chapter of the Student Veterans of America on Friday, April 19, from 3:00 to 4:30 p.m. in E. H. Butler Library 210 for an end-of-semester student-led panel with current student veterans who have a broad range of experiences and perspectives. There will be an opportunity for questions and answers. Refreshments will be served. All are welcome. 

Buffalo State Dining is proud of its green initiatives. Here are some steps we are taking to reduce our carbon footprint.

We're Composting!
Buffalo State Dining has partnered with the Community Action Organization of Erie County to start composting. Garbage from Buffalo State Dining’s facilities will be composted and distributed to urban farms in the area to grow vegetables, fruits, flowers, mushrooms, herbs, algae, and catfish inside their greenhouses.

Trayless Dining
Trayless dining significantly decreases the amount of time, labor, water, and energy devoted to washing trays. Along with reducing water consumption, we are reducing the amount of sanitizing soaps and chemicals released back in to the water supply.

Trayless dining is in line with our corporate health and wellness approach. Brian Wansink, a researcher at Cornell University, has written extensively about a habit he terms “mindless eating,” a concept meaning the bigger your plate, the more you’ll eat even if you aren’t hungry. Trayless dining encourages customers to take smaller portions and establish healthful eating habits.

Project: Clean Plate
Project Clean Plate is a program used in conjunction with trayless dining that helps reduce food waste in our resident dining hall and creates awareness among students. Food waste is monitored at the dish disposal area, and food waste is recorded and posted in the service area showing students month-by-month results. The posted results educate students on how much wasted food is thrown out on a daily basis, which could be prevented.

Renewable Packaging
Buffalo State Dining uses environmentally friendly packaging in our dining operations whenever possible. Fabri-Kal Greenware is a family of environmentally friendly packaging derived entirely from plants instead of petroleum. All products are created from domestically grown renewable resources and are certified as compostable. Sabert packaging is made entirely from recycled plastics. Tork napkins minimize waste and reduce the environmental impact by using 100 percent recycled postconsumer fiber napkins. Tork uses a chlorine-free bleaching process that eliminates the release of damaging chlorine compounds into the environment.

For more information on Buffalo State Dining's green initiatives, please visit our website.

Please join us for the 2013 Women and Gender Studies Research Symposium on Monday, April 15, in E. H. Butler Library 210.

9:00 a.m. – Continental breakfast and poster session

10:00 a.m. – Humanities and sciences presentations

11:00 a.m. – Education and technology presentations

Noon – Lunch and keynote presentation

Presentation topics will include the Ciudad Juarez murders, representations of photographed women in modern American literature, the intersections between Christian and LGBTQ identities, and men's experiences as fathers after divorce.

The symposium is sponsored by the women and gender studies program, the Research Foundation, and the School of Natural and Social Sciences. Please contact Jennifer Ryan, associate professor of English, for more information.