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Roger Williams University Recognizes Alumni Achievements at Annual Awards Ceremony

June 15, 2016

BRISTOL, R.I. – In what has become an annual tradition to celebrate the professional and personal achievements of its alumni, Roger Williams University recognized three graduates whose contributions to society and the University community advance the common good and inspire others to address society’s challenges with insight and creativity.

Student Team Leads Brand Coventry Campaign to Promote Town’s History, Community

May 4, 2016

Coventry, R.I. – For their media relations course this spring with Assistant Professor Hume Johnson, the students – Alissa McGeehan, Anderson James and Michelle Ryder – did not lead mock press events or create strategic plans for pretend crisis scenarios, but instead served a real client by partnering with the City of Coventry to launch a rebranding campaign for the town.

Through the Community Partnerships Center, town leaders of the “Celebrate Coventry!” committee began collaborating with the students in January. After conducting research, touring the Town and meeting with local community members, the students created a strategic media plan with ideas on how the town could promote tourism and community involvement by planning new events, increasing the committee’s use of social media and securing positive media coverage on the Town’s cultural history and thriving businesses.

Local Fifth Graders Go To College for the Day

May 3, 2016

More than 300 local students descended on the Roger Williams University campus today for the annual 5th Grade Day event.

Now in its ninth year, the program was created to provide elementary students with an opportunity to explore the possibility of future careers, set high academic goals, tour the campus and participate in team-building activities.

Superintendent Dr. Mario Andrade helped kick-off the day’s activities by offering welcoming remarks to the students and also presenting a plaque of appreciation to KC Ferrara, director of the University’s Feinstein Center for Service Learning and Community Engagement.

“I want to acknowledge Roger Williams University for their spirit and commitment to hosting the ninth annual 5th Grade Day and for inspiring our students to dream big,” says Andrade.

American Red Cross Partners with RWU Students for 100 Years of Service Campaign

April 22, 2016

PROVIDENCE, RI., — The American Red Cross Rhode Island Chapter is celebrating 100 years of service to the Rhode Island community. As part of the celebration, the Red Cross has partnered with Roger Williams University to create the signature piece of the Centennial celebration.

Led by RWU Faculty Member John Farmer, graphic design students from the University created the “Century of Service” Traveling Exhibit as part of a Community Partnerships Center project. To build the exhibit – which includes 12 large poster panels – RWU students met with leaders from the American Red Cross Rhode Island chapter to research its history and identify historical objects, articles and photos that formed the exhibit’s historical timeline which depicts significant milestones and achievements of the organization over the last century. Some milestones featured include the USS Bennington disaster, the Hurricanes of 1938 and 1944 and the Red Cross Water Safety Program which started with native Rhode Islander Commodore W.E. Longfellow.

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Marine Biology Faculty Member Contributes Veterinary Expertise

April 1, 2016

Bristol, R.I. -- If there is an EPSCoR (Experimental Program to Stimulate Competitive Research) research project in Rhode Island investigating the health or disease of marine animals, there is a good chance Roxanna Smolowitz is involved.

With deep expertise in aquatic veterinary science, Smolowitz regularly teams up with her colleagues at EPSCoR partner institutions, from developing tools to combat aquaculture disease to seeking answers to a mysterious and prolonged sea star die off.

In her first RI Science and Technolocy Council (STAC) grant, in 2012, Smolowitz collaborated with URI professors David Rowley, David Nelson, and Marta Gomez-Chiarri on using marine bacteria as a protective agent against disease.

“The idea was, are there different kinds of bacteria we could add to larval cultures of bivalves specific to oysters to increase healthiness and get more animals through the metamorphosis stage,” explains Smolowitz, noting that one Vibrio bacterial disease, in particular, is responsible for high rates of larval death.

RWU to Lead Effort to Create Environmental Impact Against Climate Change

March 21, 2016

BRISTOL, R.I. – Building on sustained efforts to combat human-induced climate change and create measurable environmental impact via reforestation projects across Rhode Island, Roger Williams University today announced a multi-year initiative to launch a student-led Conservation Corps that would initially serve Rhode Island and the region. The new initiative will unite leaders from federal, state, municipal and academic sectors to develop and implement forestry-related programs that, over time, will measurably improve the local environment and ultimately drive climate change policy and legislative action.

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As RI Latino Labor Force Grows, More Education and Training is Needed to Help Workers Compete in Local Workforce

February 29, 2016

PROVIDENCE, R.I. – The number of Latino workers in Rhode Island is expected to more than double by 2040, according to the infographic, “State of Working Rhode Island: The Latino Labor Force,” released today by the Latino Policy Institute at Roger Williams University. In the last decade, the Latino labor force has increased 38 percent (from 8.4 percent to 11.6 percent) — representing the largest growth among workers of color in the state.

Yet, even with the projected growth — in which Latinos will make up nearly a quarter of Rhode Island’s total workforce — Latino workers face major employment challenges, including a scarcity of jobs, significant wage and income disparity and a lack of adequate education and skill to compete in today’s job market, all of which can have major implications for the state’s economy.

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New Social Media Tool Celebrates, Publicizes Student Achievements

January 29, 2016

Bristol, R.I. – Made the Dean’s List? Went abroad? Volunteered? There’s a Merit badge for that.

Roger Williams University has expanded its partnership with Merit Pages, a new, online platform that allows the University to recognize students through virtual achievement badges awarded for collegiate experiences ranging from community projects to academic achievements to conference presentations and more.

“The Merit Pages platform is essentially a 21st century version of the hometown newspaper outreach that colleges have used for decades,” says Brian E. Clark, the University’s director of public affairs. “Whether for Dean’s List, graduation or a specific academic achievement that we elect to publicize, the system still targets hometown papers but also gets the news out via social media and to a network of key stakeholders.”

Green Zones Grow on Campus Grounds

January 27, 2016

BRISTOL, R.I. – To the untrained eye, it doesn’t appear too different from the traditionally landscaped grounds of Roger Williams University, but natural terrain has been sprouting across campus for two years in an effort to implement more environmentally sustainable landscaping practices.

Established as “Green Zones” by the University's Sustainable Grounds Committee – a group of faculty and staff who proposed the idea and identified areas on campus to establish low-maintenance areas – these selected regions are being permitted to grow naturally, subject to Mother Nature’s elements, with only a few grass trimmings now and then. These parts of campus are not watered or fertilized, nor will dead patches be reseeded or replaced with fresh green sod.

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From Shore to Plate: Step-by-Step Guide to Filleting and Sautéeing Scup

December 28, 2015

BRISTOL, R.I. – Anyone who’s landed a scup and brought it home as dinner most likely served it up whole: head, tail and all. That’s because the pint-sized native fish presents a challenge for any culinary artist to fillet, according to Jon Cambra, head chef for Bon Appétit at Roger Williams University.

With the shores off New England teeming for centuries with plentiful scup, the silvery finish has been fished by generations of recreational fishermen dating back to the earliest settlers of this land – Roger Williams, the University’s namesake, wrote in 1643 of how the colonists salted and sun-dried scup, while the Narragansetts smoked the fish.

And with cod disappearing from New England waters, scup has become an “up-and-coming fish,” Cambra says, landing on menus of local restaurants around the state. When available, Cambra chooses scup (or redfish, another plentiful native fish) for familiar dishes like chowder and fish tacos at the RWU Dining Commons, where the head chef strives to purchase local foods as much as possible, including native seafood.