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The Educators
These five Rice alums have traveled different paths after leaving the university, but they’ve all landed at similar destinations: the upper echelons of higher education.
—Chris Warren |
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Engineering Our Future
Grounded in tradition and emboldened by fresh leadership, the George R. Brown School of Engineering is retooling itself to develop and apply technology to the world’s most urgent problems.
—Deborah J. Ausman |
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Sallie Keller-McNulty: From Outsider to Engineer
When changes need to be made, most experts will advise consulting an outsider. Sallie Keller-McNulty certainly fit that description as one of the 200 people contacted during the search for Rice’s next dean of engineering. |
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VIGRE Opens Students’ Eyes to Research
Brown College senior Carl Hammarsten would never have guessed that he’d be leading a research discussion for a dozen people, including two professors, a graduate student, and a postdoctoral instructor.
—Jade Boyd |
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For the Love of Learning
Rice’s new Master of Liberal Studies program brings together a group of diverse individuals to broaden and deepen their general knowledge through cross-disciplinary studies.
—Margot Dimond |
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Freeman Named Director of Rice MLS Program
John W. Freeman, Rice professor emeritus and research professor of physics and astronomy, has been named the first director of the Master of Liberal Studies (MLS) degree program at the School of Continuing Studies. |
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Making INROADS into Corporate Culture
Helping minorities find their way into the corporate world is the mission of a nationwide nonprofit organization that has been at Rice since 1982.
—David Theis |
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Chefs
Award-winning chefs raise the student dining experience at Rice to a whole new level.
—Dana Benson |
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Friends, Food, and a Glass of Wine
Most students who serve as waiters in the Rice Faculty Club take the job as a way to earn money while in school. Belinda Chang ’96, however, had other motives.
—Christopher Dow |
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From Clef to Chef
Like William Shakespeare, Joe Abuso ’83 knows that music and food have a lot in common. Just as extraneous notes can ruin a musical work, too much seasoning can spoil an exquisite dish.
—David D. Medina
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