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The third verse of the alma mater proclaims, “Harding opens wide her portals, thus inviting all, who would tread the path of knowledge; heed then to her call.” We take this verse to heart. Our theme for this year is “A culture of respect” taken from 1 Thessalonians 4:1: “Finally brothers, we instructed you how to live in order to please God as in fact you are living. Now we ask you and urge you in ...

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Planting neighborhood seeds

Written by Savanna DiStefano and Hannah Owens | Videos created by Mitchell Brooks | Coleman Yoakum (’09) and Dylan Pyeatt (’09) had a general idea of what they were walking toward when they left campus on foot and headed to Woodruff Avenue in Searcy. After a year of participating in a local jail ministry, they’d heard many inmates with whom they’d talked call Woodruff Avenue home. “What could we do?” they asked themselves. On a fall day during their sophomore year in 2006, Coleman and Dylan made their way to the neighborhood with a soccer ball. They were both open to the possibility that their idea might not work. As the distance closed between them and a vacant lot behind a school across th ...

Around, there & back again

Text and photography by Noah Darnell | Phileas Fogg fictionally went around the world in 80 days. Nellie Bly made it a reality in 72, a decade prior to airplane travel. But in summer 2018, 33 students circled the globe with International Programs to study the art and architecture of worship. In 47 days they circumnavigated the globe. What does it mean for art to be “religious”? Where might one find a transcendent space? How can design reflect the numinous or suggest the presence of the divine? On these topics academic works have been written by some of the most brilliant scholars in at least a dozen fields. By going out into the world and experiencing these places, the students of Art Design ...

There’s a new chef in town

Interview by Jantzen Haley | Photography by Jeff Montgomery | Anthony J. Tally was hired as the University’s new executive chef in spring 2018. Tally is responsible for directing the University’s dining program and for creating and executing the menu for events. He most recently served as executive chef at Verizon Arena in North Little Rock, Arkansas, where he worked for the last 10 years. Tally’s culinary career spans 27 years in the Little Rock area where he has served as a chef for several renowned restaurants such as Terry’s Finer Foods, Café 42, Ashley’s at the Capitol Hotel and Brave New Restaurant. He is a two-time runner-up for Arkansas Times Reader’s Choice Award for Best Chef and h ...

Newsmakers

Center for Student Success John Mark Warnick was named director of academic resource services in May ...

Planning for retirement

A recent New York Times article examined the pros and cons of collecting social security benefits fo ...

ASI lineup announced

The American Studies Institute has revealed the speakers for the 2018-19 Distinguished Lecture Serie ...

Everyday Student

Sophomore Morgan Proffitt finds herself surrounded by mentors and peers who push her to be a better ...

Sports by the numbers: Fall 2018

8 Number of times in 194 at-bats senior Grant Guest struck out, making him the second toughest player to strike out in NCAA Division II. 49 Number of Bison football games men’s Berryhill Award-winner ...

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Showcasing talent on and off the field

Every year, the athletic department brings more than 100 new student-athletes to the University. To help fans get to know some of these newcomers, this magazine introduces you to five who have unique ...

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End Note

Like others who have traveled abroad, I often find it challenging to choose a single memory or event from my time in Europe that is my favorite. However, I can say with confidence that the Lord used the three months I spent in Florence, Italy, to grow and challenge me in ways I never thought were possible. My experiences abroad helped me grow individually in my relationships and as a young man. Al ...

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