ashley budd & the digital ecosystem

Ashley Budd is the Director of Digital Marketing in Cornell University’s Advancement Division, but works remotely from her home in upstate New York. We chat about the positives and negatives about working remotely, Slack and all. Ashley and her team are closing a large website redesign, and she discusses their approach to a smarter and more personal experience for Cornell alumni.

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sandra files & the punch line

We’ve kicked off the new year with Sandra Files, Digital Support Specialist at The Johns Hopkins University. The university is closing in on reaching its $5 billion campaign goal, and Sandra chats about what it’s like to fundraise for such a large amount of money for positive change. Sandra works specifically on leveraging separate social media presences to tell effective stories, and collaborates with her team to tell those stories through text, video, photography, and more.

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ebru kardan & the great outdoors

Ebru KardanWe’ve made it to episode 70 with Ebru Kardan, Director of External Affairs and Communications at the College of Social and Behavioral Sciences at the University of Massachusetts, Amherst. We first address exactly what that means, as higher ed titles tend to include a lot of extra words in job titles. There’s some nerdiness in this podcast, in the form of Star Trek talk and Ebru’s famous beer can cat. We also talk about Untappd and call out many past guests for the beers they were drinking at the time, and Jackie explains a class she’ll be taking later this month.

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cassie allen & the free roaming rabbit

Cassie AllenEpisode 62 is filled with Geneseo and Albany pride, thanks to Cassie Allen, Assistant Director for Phoneathon and Young Alumni Giving at Siena College. Jackie and Cassie are both Geneseo alumnae living in Albany, so we chat a lot about both topics. Now that phoneathon is over, Cassie is back to a normal work schedule, and talks about what she’s been up to with her new-found free time. We talk about podcasts aside from our own, as well as Cassie’s rabbit, George. Jackie and Cassie also compare stories about times they’ve been mistaken for students on campus, something that makes Lougan feel old.

 

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brian proffer & the commercial break

12358136_10105954398594303_179749701_nEpisode 45  is with Brian Proffer, Assistant Manager for University Activities Board at Michigan State University. We start by chatting about the thing that’s most important in life – binge-watching television shows on Netflix. Brian is watching, and tweeting about his journey through the Friends series. At MSU, Brian works with students to fundraise for a programming budget; a unique challenge considering no student fees are allocated to campus programming. Brian shares the successful events on campus that act as fundraisers, and some just for fun! We give a shoutout (a few of them) to Alaina Wiens, reminding us how small the field of higher education really is. We wrap the show with a discussion about something else that’s really important to life: bacon, breakfast and…Amazon Prime Now.

 

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jake dolan & the animated gif

Jake DolanEpisode 44 welcomes Jake Dolan, Director of Web and Digital Communications at Montana State University. We chat about different conferences we’ve attended and plan to attend, even if some of them are outside the scope of higher education, inspiring a discussion on the importance of understanding our jobs without necessarily looking at them through the lens of a college or university. We talk about the evolution of the web, and how each of us experienced its growth in our own way, plus some juicy gossip about Lougan’s first ever website. Jake closes the show by explaining how the web is maintained at Montana State; and it’s not only one person’s responsibility.
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aaron hill & the deserted island

12049663_848945278553917_8815424870552009994_nEpisode 42 is our first episode back with a guest, and this week it’s Aaron Hill, Web Programmer/Analyst at the Cornell Hotel School. We chatted about Aaron’s most recent project – a complete redesign and restructure of the Cornell Hotel School website – and all the small details that went into the process. This tangents into a conversation about fonts, footers, and brand consistency between schools within a university. We also chat about the ghosts of social media’s past; MySpace, Friendster, Xanga, and more…and Jackie reminds everyone how young she is…again.

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anna mahalak & our first periscope

308084dEpisode 36 is with Anna Mahalak, Coordinator of Planning and Outreach at George Washington University. Anna is a part time graduate student in GWU’s Higher Education Masters Program, and through her new position, gets an interesting glimpse at marketing, fundraising, and student affairs simultaneously. We talk about having senior leaders on campus having a strong presence on social media, such as GWU’s vice provost and dean of student affairs, whose Twitter presence is known throughout the college community. As we know, social media has the potential to greatly impact a large fundraising campaign, and Lougan and Anna swap ideas from recent initiatives they’ve tried out. We spiral down the rabbit hole of social media on campus, discussing commencement, Snapchat, and finally, Periscope.

 

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Bruins4Bruins

The Periscope

Kerry Washington’s Commencement Speech

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mark anbinder & higher ed eats

1509878_10101555167857945_3584318490634828402_nEpisode nine may leave you hungry, very very hungry. We chat with Mark Anbinder, Web Communications Manager at Cornell University and food enthusiast, among other things. Mark introduces us to his two adorable pitbulls and chats with us about Cornell hockey, which are two of his other passions. In the higher ed realm, we discuss the difference between a good app and a good mobile site, and how to figure out what the best decision is. Most of all, we talk about food; all types of it. Come hungry!

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Mark’s Slow Cooker Pulled Pork recipe:
1/2 a beer
some molasses
some worcestershire sauce
splash of cider vinegar
Optional: add an orange rind or apple slices for fruitiness, or hot sauce for a kick!

Mark’s Slow Cooker Chili recipe:
Ground Beef
Pork loin, London Broil or some other cut of meat
Diced Onion
Diced Red or Orange Pepper
Minced habanero or similar hot pepper of your preference
Can of Diced Tomatoes
Can of Tomato Paste
Canola Oil
Half a Beer
Quarter cup of cocoa powder
Chili Powder
Cumin
Black Pepper

Sweat a diced onion, a diced red or orange pepper and a minced habanero or similar hot pepper of your preference in a little canola oil in a skillet over medium heat. Add ground beef and half-inch to 3/4-inch chunks of pork loin, london broil, or other cut of meat that works well low-and-slow. Cook, stirring occasionally, until all the meat is browned.

Drain any excess fat, and transfer to a Crock-Pot. Add a can of diced tomatoes, a can of whole tomatoes drained, a can of tomato paste, and a half a beer, plus chili powder, cumin, cocoa powder and black pepper to taste. Cook on low all day.Top with sour cream and shredded cheddar, and serve with fresh corn bread.

Mark’s Cornbread recipe:
1-1/2 cups of pancake mix such as Bisquick
1/2 cup of corn meal
1/4 cup of sugar
1 stick butter, melted
1 cup milk
2 large eggs

Preheat the oven to 400 degrees, with a cast iron skillet inside.
In a mixing bowl, mix all of the ingredients by hand, starting with the dry ones. It’ll all dissolve easily, and mix into a smooth batter with just a spoon.

Caution! Cast iron sitting in oven gets hot! Remove skillet with a potholder, place it on a trivet or stove burner, and lightly grease it with a little butter or a natural butter or oil spray. Spoon the batter into the skillet all at once; it will start to cook pretty much as soon as it hits the hot cast iron. This is the point; it makes a nice crust. (Don’t have cast iron? Get some. It’s cheap. Meantime, use a glass baking dish instead.)

Caution! Cast iron is still hot! Place the skillet back in the oven with a potholder, and bake for 20-25 minutes until golden. Lick spoon. (If you trust your eggs’ freshness. I do.)

Caution! Cast iron is very hot! Remove the skillet with a potholder and test that the cornbread is done by sticking a thin knife or a toothpick in, and seeing if it comes out clean. If so, it’s done. Allow to cool. The cast iron will stay hot for quite a while. Really. Don’t touch it. (No, I didn’t! Just making sure you don’t.)

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