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Mornings and I are not friends. Don’t get me wrong; mornings have a lot of great things to offer: sunrises, a moment of quiet before the day begins, and a fresh start. And I think we would all agree that breakfast foods out rank all other foods. No, it’s the whirlwind that is sandwiched between my feet hitting the floor at 5:30 a.m. and getting my little brood out the door by 7:15 that has me dreading my alarm.

Recently, I started reading about how to make the most of the morning and how to keep things relatively stress free in those first hours. Here are some of the things I’ve learned that are helping me manage the morning rush.

1. Plan ahead. I plan a week’s worth of outfits for my children and myself every Sunday afternoon. It keeps me from wasting time making those decisions in the morning. I also pack everyone’s lunch and program the coffee maker the night before and set our bags for the next day by the door.

2. Obey your alarm. When my alarm goes off, I don’t hit the snooze button. Snoozing just makes you feel sleepier when you finally do get out of bed. Also, the routine of waking up at the same time every day makes early rising easier.

3. Build in some time for yourself. I get up before the rest of my family so I can get myself ready without a lot of distractions. That way I can solely focus on getting the little ones ready when they wake up. Also in that time, I read my Bible or devotional thought. Whether it’s a couple of verses or Jesus Calling entry, it’s so nice to start the day with God’s word.

4. Set a routine. Start each day the same, and do things in a similar order each day. These cues become built into your brain, which makes it easier to remember things along the way.

5. Eat the frog. This step is more for when you get to work or actually begin your daily tasks. It means to do the thing you least want to do first — which also tends to be the biggest thing. Getting it done will not only give you a sense of accomplishment that will propel you into the next task, but it will also keep it from looming over you all day.

Jennifer Hannigan, copy editor/writer

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The students lining up outside the cafeteria on Monday were welcomed in to a newly renovated dining space, part two of Aramark’s three-year, $3 million plan for upgrading its dining services. With new cooking and service equipment, the cafeteria can offer students a wider variety of breakfast, lunch and dinner options.

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“We tried to design it where we can offer fresher foods in smaller batches,” said Lou Christopher, senior food service director.

One station now offers a Chipotle-style experience one week with design-your-own burritos, burrito bowls and tacos; an Asian stir-fry option the next week; and pasta dishes the week after that.

“We’re thinking of doing the burritos more often because they’ve been really, really popular,” Christopher said.

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At the home station, there are smaller serving vessels that allow the food to stay fresher than if it were served in large catering trays. There is also a carving station where meats are carved fresh from the oven rather than sitting pre-sliced in a steam tray.

“We have these warmers instead of the steam wells, which allows us to be more flexible with what we serve. Over time, if we discover there’s not a need for something, we can change it up and do something different.”

The biggest change is at the end of the long serving counter. A gluten- and allergy-friendly station, sectioned off from the rest of the kitchen, offers students with dietary restrictions an easy spot to get something to eat. Additionally, there is a vegan option prepared every day.

“We also have ingredients set out so that if a student needs something specially prepared because of their dietary restrictions, they can tell the chef here and she will make something just for them.”

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At the breakfast stations, diners can make their own waffles or choose from bagels, toast and muffins. A cereal bar was added over the summer, providing a variety of cereal options, milk, fruit and yogurt.

An interactive touch screen in the dining area allows students to find the nutrition facts, and smaller community tables were added.

“We spread out more,” Christopher said. “But it didn’t take much more of a footprint to do. The linear square footage didn’t change, but it really did spread everything out and keeps the serving space from getting too crowded.

Wednesday between 11:50 a.m. and 12:10 p.m., our busy time, we had 700 students come through. The line outside was long, but there were hardly any lines in here. It has helped us alleviate some of that crowding.”

With the cafeteria renovation, remodeling of the mini mart, and the popular addition of Einstein Bros. Bagels, Aramark continues to help improve dining and food services at the University.

Jennifer Hannigan, copy editor/writer

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Photo by Mackenzie Lee

Photo by Mackenzie Lee

It was a scorching day in the middle of August. The sun was beating down on my burnt shoulders, and I was petrified. What was I thinking? Why did I come here? These people were practically strangers. Why did they care if I did this or not?

“Mackenzie, look how easy it is!” yelled a crazy person before running and jumping off the highest cliff I had ever seen at Heber Springs.

After 30 minutes of uncertainty and extreme butterflies, the encouraging words from these new friends made a difference. Somehow my planted feet left the ground, launching me through the open air and high above the lake before being submerged into the water below.

That day was the beginning of countless lessons on friendship, faith and fearlessness that came from my freshman year at Harding. Many challenges and opportunities worked together to forge me into much of the person that I am today. Old fears were conquered and new interests emerged as unimaginable doors opened.

To all of those freshmen out there wrapping up your first week of college life, I encourage you to remember these three tips to make the most out of your freshman year.

1. Keep your eyes open.
You are surrounded by possibilities. Throw away any stereotypes you may have heard about a club or event, and experience it for yourself! Always be on the lookout for different ways to get involved including service projects, intramural sports or local small groups. Make conversation with that person that sits behind you in chapel instead of looking down at your phone. Make it your mission to encourage one person each day as some of your friends may struggle with the transition to college life.

2. Embrace the all-nighters.
Developing good study habits early on is a great idea, but I can’t say I followed this piece of advice too often. Did you stay at Sonic with everyone until curfew instead of working on that stack of homework? Return to your room, make a fresh pot of coffee and learn to embrace the all-nighter. Hang out in your dorm lobby or study room with friends. The work always gets done somehow, and the memories will be priceless.

3. Savor each day.
As tempting as it may be to visit home every other weekend, choose to spend quality time with new friends instead. Your investment will pay off in dividends in the years to come. Find creative things to do around Searcy, check out one of the many great hiking trails up in the Ozarks, or spend a slow Saturday morning at Midnight Oil. Each day is a gift, and your time this year is precious. Remember to always savor each day and thank God for the gift of being able to attend a university like Harding.

Mackenzie Lee (‘14)
Director of Missouri Safe and Sober

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Calls in the middle of the night are not usually good, and that was no exception for me last Friday night. I heard that Harrison Waldron was in the hospital in Pennsylvania with a serious head injury after an ATV accident. My family and I left the next day to be with his wife, Hayley, and the Waldron family.

Many have grown to love Harrison because of his fun-loving spirit or how active he was on campus or his performances in many Harding productions or because of that one time he solely directed the legendary Knights social club Spring Sing show that swept all categories in 2014. But I grew to love him as a brother many years ago when we were just the little quiet kids watching our older loud busy siblings run around us.

As I sat in the waiting room, miles and hours away from anyone’s home, I saw the love and support from family, friends, and even strangers. As I stood by his bed, I saw the harsh reality as well as God-given hope in those holding his hand. As I scrolled through social media, I saw an overwhelming amount of encouraging words. And as I listened to the prayers, I heard praise along with heartfelt pleas.

With the hope that someday Harrison will be able to see how far he has come and the love that surrounded him the whole time, Hayley expressed a desire to have photos to document this time in their lives. She wanted to be able to share a piece of it with all of those who are in constant prayer for him. As a friend and photographer, I was humbly honored to document such intimate moments.

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So many people have the heart to help and have asked how they can support the Waldrons. Harrison’s parents, Phil and Donna, are missionaries in Honduras with Mission Upreach, they have sent out a letter with ways to help.

Even in the tears there is faith that God will provide. The body of Christ is alive and well and overflowing with love. The strength and comfort is not of this world but given only through God and expressed by his supportive people.

“I am so comforted by everyone’s love and thereby experiencing God’s love and peace.” – Hayley Waldron

-Ashel Parsons (’13)
Photos by Ashel Parsons

Whether you’re beginning your first semester in Sears or ending your college career in Legacy Park apartments, moving out of your home and into your new space can seem like an overwhelming task with an underwhelming amount of square footage.

Here are a few steps to remember when packing up and picking things out:

1. If you don’t need it, leave it.
One of the biggest mistakes I made moving into the dorm my freshman year was feeling like I had to bring everything I owned in order to make the place feel like home and have access to all of my stuff. But in reality that’s exactly what it was — stuff — stuff that I had to wash, dishes I had to clean, and, of course, laundry I had to lug around. Needless to say, if you don’t need it, leave it and know that it will be waiting for you as you return home for breaks.

2. Maximize space — minimize hassle.
Before your loved ones leave you to fend for yourself and before you unload everything into your tiny closet and cabinets, make sure to find the best configuration for your room setup. Be sure to consider bunking your beds as this makes for much more floor space. Be mindful of outlets, windows and access to anything you may need before you put everything in its place.

3. Respect or regret.
Moving into a new environment with new people can be a sure shock, but to ensure a healthy living situation and a room of relaxation, respect one another’s things. If you don’t respect, you may end up with regret as your roommate may have stolen back the shoes you were planning to wear the next day.

4. Personalize and accessorize.
One of the greatest parts of moving into your room is finally having a blank space to create your own work of art or pursue your passion for studying … In my case, I was finally leaving a banana yellow room that had been the same since I was 8 and entering into a brand new dorm room full of people and possibilities. Make your room the way you and your roommate agree for it to be and enjoy all the fun there is to making it your own. Use adhesive strips, and get creative with ribbon, paper clips, photographs, stacking, mirrors, lamp lighting and accessorizing. You’ll never know all the potential of a place until you truly utilize your abilities and accessories to create your nice, new, Harding-approved home.

Hannah Robison, (’14)
Student publications secretary

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Photo by Ashel Parsons

Photo by Ashel Parsons

Harding University in Paris (HIP) will begin including Spain as a part of the program in spring 2016.

Students will travel around Spain together for three-four weeks in Madrid, Toledo, Granada, Seville, the Canary Islands and Barcelona. Then they will go to the program’s base location in Paris, known as La Ville-Lumiere, where classes are focused at the epicenter of French culture.

Ashel Parsons, international programs administrator, spent 18 days this summer exploring Spain. She is teaching photography for the program in the spring.

“I explored a lot on foot,” Parsons said. “I love traveling this way because I am free to take side roads or wonder off in a direction that interests me, like quaint shops, cafes, buildings or parks. Each corner brought new sights and sounds.”

In addition to a period of free travel time at the conclusion of the semester, students have a few free days in a couple of the cities in Spain to explore and shop on their own.

“Spain is a beautiful addition because of the variety of locations included in the program,” she said. “It’s one thing to quickly travel through one or two of Spain’s big cities independently, but it’s a whole new understanding to dive in and get the full experience of multiple Spanish cities.”

Parsons soaked up the culture in her travels as she saw exquisite architecture and embraced unique dining experiences. She noted that Spain had a more laid back, relaxed atmosphere compared to America.

“Narrow streets with beautiful architecture surrounded long alleyways that gave off an Italian feel with cobblestones beneath my feet and Spanish style archways and balconies scattered throughout the tightly packed buildings,” Parsons described. “Many times, I was one of the first to sit down for dinner at a popular restaurant at 9:30 at night because they eat late lunches and very late dinners.”

Her favorite part was having a vague idea of where she was going but being willing to take a detour to find something unexpected. She said she found the people to be very friendly and welcoming.

“HIP is a great opportunity to study in unique places. Spain is just the beginning,” Parsons said. “Living in Paris and traveling to southern France is also something to look forward to. Students are housed in the center of it all so that they are able to get the feel of what it’s like to be a Parisian for a couple of months.”

Erin Hanson, public relations intern

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Welcome to Harding sign.04-25-13-1008696Even though it is extremely hot right now in Searcy, summer is about to be over.

How do I know? Student teachers are back as they begin in-service today in many districts.

Football managers also are back, and athletic trainers begin tomorrow preparing for the fall seasons.

The football team reports Friday and holds their first practice Saturday. Volleyball, soccer and cheerleaders move in this weekend as do resident assistants and the band.

The third session of Stampede is Wednesday, the 19th, and dorms officially open the following day for Student Impact.

Harding is about to get crazy busy welcoming freshmen and returning students to campus. It is always a fun and exciting time as anticipation becomes reality for freshmen, and returning students enthusiastically arrive back. A relatively quiet campus over the summer becomes a beehive of activity and back to the way it should be.

Even though I will miss the dog days of summer, welcome fall semester. Especially welcome to 1,250 freshmen and transfers, the newest members of the Harding family. We are so glad you are here.

Tom Buterbaugh, editor/designer

Photo credit: Jeff Montgomery

Photo credit: Jeff Montgomery

This month, I turn the big 3-0. I’ve found that the feeling of “being old” brought on by kissing my 20s goodbye is made even worse on a college campus, where everyone is perpetually 18-22. The gap between each incoming group grows larger, and my grasp on all things current grows weaker. I’ve noticed fashions that I witnessed the rise and fall of are coming back as “retro” and bands I once listened to are having reunion tours. Shows I watched the premiers of now run on Nick at Night and students passing me in the hall call me “ma’am.”

I realize that I am, in fact, getting old. With the wisdom of my 30 years, I have created four ways to help you determine if you, too, are getting old.

There is new technology you just don’t understand. I remember getting our first computer when I was a kid. I could click, scroll and surf circles around my parents from day one. My mother still struggles with how to get on the Internet, which is why I am comfortable sharing that bit of information about her online — she’ll never find it. (Love you, Mom!) But now, I find myself confronted with technology that leaves me scratching my head. Tumblr, YikYak, Reddit … I feel like those are words you try to sneak in when you’re out of real words in Scrabble … I mean Words With Friends.

There is a world of new vocabulary you can’t translate. Bae. On fleek. LOLZ. If any of these words were to come out of my mouth, I would sound like the out of touch stepdad in the Jimmy Fallon “Ew!” sketch. I checked out the moment saying things like “I was distracted because Internet” or “I ate an entire bag of Doritos because hunger” became acceptable. You can find me over here, saying “because of” with the other elderly grammarians.

You were there for the origin of something that seems completely necessary now. When I tell people that texting wasn’t around when I was in high school, I get the same reaction that I gave my great grandmother when she told me she rode a horse to school. I can also pinpoint where I was the moment I first went surfing on the worldwide Web and when Facebook came to Harding. The Internet is like running water now; to not have it is to feel like Laura Ingalls Wilder in “Little House on the Prairie.”

Something that once seemed completely necessary is now obsolete. Remember AOL Instant Messenger? I do. Remember dial-up Internet? I do. Remember a landline with an 80-foot twisty cord? Remember the landline in general? All of these things had a huge presence in my adolescence and have fallen by the wayside in the years since. Now all of these things are wrapped up in a device no bigger than a cassette tape, but don’t try explaining a cassette tape to an incoming freshman.

If these apply to you, then welcome to the club. To become a member, simply raise your right hand and repeat after me: “Kids these days …”

Jennifer Hannigan, copy editor/writer

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HUB blog 8.1.15I don’t consider myself an expert at much, but if there is one thing I like to do and am fairly good at, it is finding a good deal. I like it best when it is for items I or my family must have.

So it makes me glad to let you know you can save the 9.5 percent tax on textbooks, Harding apparel and school supplies at Harding University Bookstore tomorrow.

You see, Aug. 1 is a tax-free holiday for the state of Arkansas, and the bookstore will be open from 10 a.m. until 3 p.m. Come by and take advantage of tax-free prices on items you or your student will need to purchase in just a few weeks.

Do you live too far away or can’t come by to shop? Place your order online today or tomorrow, and the bookstore will give you the tax-free rate and hold your books and apparel until you return.

It’s always good to save but even better when it reduces your school bill for the fall.

Tom Buterbaugh, editor/designer

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Director of Photo Services

The Steven’s Art Gallery is currently hosting the Arkansas Society of Printmakers’ summertime show. The exhibit focuses on artists all over the state whose talents lie in printmaking and it runs from July 9–Aug. 21. The reception will be held on July 30 from 6-8 p.m.

Dr. Daniel Adams, chair of the department of art and design, is a member of the Arkansas Society of Printmakers and has contributed several pieces to the art show.

“My terminal degree is in printmaking. I create prints constantly,” Adams said. “I typically create 12-20 different print images every year.”

One set by Adams called Glass Blocks is made up of seven pieces in color reduction relief all from the same point of inspiration.

“We have a glass block window in our house, and I love the light and color patterns that come through at different times of day and during different seasons,” he said. “A color reduction relief print is where you draw an image on a block of wood and cut away non-image areas before inking and printing.”

Adams regularly exhibits his prints with the other artists. Neal Harrington, who was recently included in the 57th Annual Delta Exhibition in the Arkansas Arts Center, is one of those artists.

Harrington has two pieces displayed called “On the Back of the Ancestors.”

“Neal is originally from South Dakota, and those two pieces are related to Mount Rushmore and the Crazy Horse monuments there in South Dakota,” Adams said.

Director of Photo Services

Most of the prints are color reduction reliefs and lithographs. All are traditionally produced by hand with no computer/digital printing involved.

“A lithograph is a print that is based on drawing on a limestone rock, inking it up and transferring the image to paper by running it through a litho press,” Adams said.

Erin Hanson, public relations intern

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