Year in Review

22-23 Year in Review

Over the last school year, University Residences and Dining & Culinary have continued to support students in our care, whether it be small steps or their giant leaps towards their future. We thrive on creating opportunities for personal growth through relationships where everyone has a seat at the table. Below are just a few of the many things that make us proud to support Purdue students every step of their journey.

Student Perspectives

Ellenwood Shares Impact of REAs

Blake Ellenwood

Hello! My name is Blake Ellenwood, the residence education assistant (REA) at Cary Quad. I am from Chesterton, Indiana and studying general management. This is my second year as an REA in Cary and my third year within University Residences.

Within my role as an REA, I have had the pleasure of working with many different people across the department. One example is serving on the Student Staff Training Committee.  With the Training Committee, I have been able to take part in multiple projects such as our annual case competition, neighborhood keynote speaker planning and my favorite, coordinating training for my peer REAs. I have been able to restructure our training curriculum to further develop and teach the necessary skills for REAs to serve as peer supervisors. A unique part of my position is that I get to inspire RAs to create meaningful communities and to guide students to be the best they can be. The REA role is a great way to gain professional development experience. 

I work in Cary Quad, which has one of the largest staffs on campus with 24 RAs and more than 1,000 residents. Cary is known for its exciting events and strong resident connections. Events such as our movie nights, trivia, snow cones and midnight pancakes are staples that have been going on in Cary for many years. An event we brought back this year was Big Pink Volleyball, a tournament to raise awareness for local breast cancer research.


Purdue President Mung Chiang addressed RAs and RECs at a training session prior to spring semester.

Purdue President Mung Chiang addressed RAs and RECs at a training session prior to spring semester.

In January, Purdue President Mung Chiang spoke at our winter training welcome. President Chiang had words of support for the RAs and explained the importance of the role we bring to students at Purdue. He expressed his gratitude for the opportunity to speak to us before all the students returned to campus.  A main point of his that connected with me was the significance of our role. We [RAs and REAs] see residents on a daily basis and see the highest of highs and the lowest of lows, and we support and help them to be successful. The message that he gave us inspires me to become the best that I can be because we are creating an impact on students’ success. As he highlighted, we are often the resource that residents go to when they need guidance on what to do and where to go.

I am on track to graduate this May and it does not feel real. The impact that I am able to make on campus through University Residences and Cary Quad is not finished. I look forward to continuing my development and the knowledge that I can give to those for the future.

Written by: Blake Ellenwood

Meet a University Residences Conductor Tour Guide

Travis Seward with Purdue Pete

Hello! My name is Travis Seward and I am currently a sophomore from Flora, Indiana, studying sales and marketing with a minor in crop science. This is my first year working as a University Residences conductor tour guide for the University Residences Alumni & Guest Center (URGC), and I was recently promoted to the team lead for the Residential Life Marketing Committee.  

One of the things I was most proud of this past semester was our “Boilers on the Street” social media series. This is where we went out on campus and asked random students questions, such as, “What is your favorite Dining Hall?” or “What is your favorite study spot” Because of this series, I had the opportunity to interview our past president, Mitch Daniels! A recent focus for us has been on our executives in residence (EiRs). EiRs are University Residences alumni who come back to campus, live in the residence halls for one week, and host events and programs for current residents. They hold special meetings such as “Coffee and Consulting,” allowing one-on-one time between our students and an executive.  I invite you to follow us on Instagram @reslifeatpurdue, to see more stories!

Outside of my job at University Residences, my two favorite extracurricular clubs at Purdue are the Sports Analytics Club and the Quidditch Club. During our meetings for the Sports Analytics Club, we watch sporting events and review the stats of the games. This provides me with a great way to have fun outside of my major, meet new people and build my network. I am also the president of the Quidditch Club, which is a real-life adaptation of the sport played in the Harry Potter series. It’s somewhat of a combination of dodgeball, flag football and rugby – but played on broomsticks!  Under my supervision, the club has become an official team that is recognized under US Quadball, doubled our membership and hosted a formal dance, the Yule Ball, which raised over $2,000 in profit. 

I’d love to have you visit the University Residences Alumni & Guest Center. Last fall, I had the opportunity to give a tour to a group of gentlemen from the Class of 1973. These gentlemen lived in Cary Quad Southeast. Being with them while they shared fond memories of their time in Cary helped me feel more connected to my grandfather, who was in the Class of 1963. He also lived in Cary Quad Southeast and shared some of the same memories. Our UR conductors and I would love to host any of our Purdue alumni on campus and welcome you back to University Residences. We look forward to meeting you and hearing all your fond memories of your time at Purdue University Residences! 

Written by: Travis Seward

UR Global President Shares Experiences

Sanjana Manjrekar (third from left) with peers from UR Global.

Sanjana Manjrekar (third from left) with peers from UR Global.

Hello! My name is Sanjana Manjrekar, the current president of UR Global (University Residences Global). I am an international student from Dubai studying food science. I have had an amazing experience being a part of University Residences for three years and counting!

During my freshman year, I joined UR Global as the club liaison and held this position for two years before taking on the current role of president. As liaison of the club, I worked on outreach and collaborations between UR Global and other hall clubs to create cultural-themed events for students living in the residence halls. During my third year, I took on another leadership position within UR as a resident assistant (RA) at First Street Towers. 

UR Global is a club that caters to first-year international students. We create fun cultural and social events to help gather the community and learn about different cultures and get students accustomed to American culture. 

We have a vast range of events available for students to partake in ranging from hot chocolate socials, an International Dance Day performance, Lunar New Year and Diwali dinners, trips to Six Flags and Turkey Run, and our annual end of year banquet! Our club helps students foster long-lasting friendships with students from across the globe and take on leadership positions to help with professional development. 

We currently have an exciting list of activities planned for the spring semester. Some of our events include Holi (the festival of color), a ski trip to Perfect North Slopes and kitchen demonstrations in partnership with Purdue Recreation & Wellness and the Nutrition Department. As my first year as president and last year at Purdue, I am excited to see all the connections UR Global has made for our international community and looking forward to the amazing events with the strong community we have for next the semester! 

To learn more about events, check out our Instagram page at @ur_global.

Written by: Sanjana Manjrekar

Schnefke Shares University Residences Experience

Members of RHA dressed as Mario Kart characters.

Claire Schnefke (second from left) and members of the Residence Hall Association dressed as Mario Kart characters.

Hello! I’m Claire Schnefke, the current president of the Residence Hall Association (RHA). I am from Fishers, Indiana and studying general management. This is my senior year and I have been fortunate to be very involved with University Residences these past three years. 

During my freshman year, I joined the Meredith Hall RX Club as an RHA senator and became the president my sophomore year. Going into my junior year I was elected to be the RHA president and became a resident assistant (RA) at Purdue Village. It was a busy year, but I loved all the work I was able to do with RHA. So, going into my senior year I stayed the president of RHA and was promoted to Resident Education Assistant, which serves like an RA for RAs. 

This year RHA has gotten off to a strong start! We kicked off the school year by hosting the fifth annual RHA Day! This event took place the first weekend of the school year on the front lawn of Meredith Hall. At this Wild West – Welcome-to-Campus event, over 800 students stopped by to tie dye shirts, ride the mechanical bull and play yard games. Each neighborhood had a tent where they gave out candy, had students play games and learn more about how to get involved with their hall club. In an effort to make the event more impactful we also brought in groups to register students to vote and teach them how to donate their extra meal swipes. Overall, the event was a great way to start the year. 

RHA has participated in and led many other events this year. We tabled at the Rainbow Callout, a club fair hosted by the LGBTQ Center. We have passed out over 13,000 condoms and have installed condom machines in two halls so students have consistent access to free safer sex supplies. For National Voter Registration Day we partnered with University Residences to register students across campus to vote. We have been having a lot of fun too and were able to dress up as Mario Kart characters, pass out 500 bananas and decorate a float for the Homecoming Parade! 

Currently, all our halls now have presidents. I enjoy hearing about all the events that are going on across our halls. Given that this is my last year at Purdue there is a lot I want to accomplish before I leave and look forward to seeing what RHA can do before the end of the year!

Writer: Claire Schnefke

The population of Purdue University Residences is in the top 3 of Big 10 schools and one of the largest nationally.

University Residences Occupancy
Academic Year 2022-2023

Our housing and dining rates are the lowest in the Big 10.

Student Meal Plans
*Captured: May 16, 2023

University Residences' return rate for upperclassmen is #1 in the Big 10.

Number of Students
Renewing Their Contracts for AY 22-23
*Captured: May 16, 2023
Number of Student-Focused Events
Number of UR Support Centers
Number of Summer School Contracts
*Captured: May 16, 2023
Number of Summer Events
*Captured: May 16, 2023
Number of Summer Event Participants
*Captured: May 16, 2023

Staff Impact

Winkeler Assists Students with Special Diets

Molly Winkeler

One of the core values of Purdue Dining & Culinary’s mission is to create an inclusive dining experience that is accessible for students of all cultures and diets.

Molly Winkeler, nutrition success manager and registered dietitian for Dining & Culinary, plays a critical role in ensuring students with dietary restrictions have access to healthy dining options. Winkeler assists students who require a special diet, such as students who have food allergies or a medical condition that requires a specific diet. The eight most common allergens, as identified by the US Food & Drug Administration, are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans.

“Students come to me and tell me what their diet is,” Winkeler says. “Then I help manage that diet in the dining courts. For example, a student may come to me and say they have Crohn’s disease and tell me the foods that trigger their symptoms. I can help them find options using our resources to manage that.”

Dining & Culinary has a host of resources Winkeler can recommend to students to help them find meals that fit their needs. Students can use the Mobile Menus app – which includes lists of ingredients and allergens, as well as nutritional information – to view menus and decide which dining court to visit. Build-your-own stations, such as pasta and salad bars, offer students additional opportunities to customize their meals. Students can also ask for food to be pulled from a refrigerator or warmer by a member of the Dining & Culinary staff to decrease the risk of cross-contact with foods that may contain allergens.

Some students may need additional resources based on the number or severity of their allergies. These students can work with the Disability Resource Center to request a dietary accommodation. To support these students, Winkeler has worked to refine Dining & Culinary’s Purple Diamond program, which allows students to order food before arriving at a dining court. Food is made to order by a member of the Dining & Culinary staff to reduce the risk of cross-contamination with allergens. Purple Diamond services are now available in three dining courts after a new location recently opened in Ford Dining Court. 

Most often, students find that their initial communication with Winkeler provides all the information they need to effectively manage their diets. In some cases, students enjoy open-ended communication to have questions answered and provide feedback on their dining experiences.

Winkeler’s work to keep nutrition and allergen information updated in CBORD, a food service management system that contains all of Dining & Culinary’s menus, recipes and ingredients, also makes a noticeable impact on students. Updating nutrition fact labels, ingredients and allergen tags is a thorough process that allows students to view the information in the Mobile Menus app to make the best choice for their diets at mealtime.

“I’ve worked hard to make sure we have all the ingredient lists in there so we’re making sure students get the full amount of information they need,” Winkeler says. “That’s something I think I’ve made a lot of progress on. I like making sure the app is up to date because so many students rely on it. People can forget that students have allergies outside the top eight. Someone may be allergic to celery or mustard, for example. If we don’t have the ingredients listed, those students can’t see that.”

Winkeler also oversees all staff allergen training and has hosted special events to raise awareness of challenges students with food allergies or dietary restrictions face. One such event was an Empathy Meal, where each staff member in attendance was assigned a food allergy and had to select food from a buffet according to their assigned allergy. At the end of the meal, participants discussed some of the barriers and challenges they faced.

“We discussed everyone’s different experiences and the challenges of eating how some of these students have to,” Winkeler says. “It really helps put people in students’ shoes to show them how difficult it can be navigating these allergies. I purposely left one of the items unlabeled and put the peanut butter cookies next to the chocolate chip cookies so there was some cross-contamination. We talked about how frustrating that can be and I think it helped people realize why it’s so important that we do things a certain way.”

Working in food service was a significant change from Winkeler’s previous experience at Kansas State University, where she worked in sports nutrition while pursuing a Master of Science in Human Nutrition. Her interest in working in food service was piqued when she received a tour of the university’s new dining court from a dietitian to assess healthy options for student-athletes.

“She took me on a tour, showed me everything and told me about her job managing allergies and special diets,” Winkeler says. “It was one of those lightbulb moments where I knew it was something that would be cool to do.”

Winkeler has been a part of the Dining & Culinary team since 2018 and says her decision to pursue a career in food service has been a rewarding one.

“I like being around people in food service,” Winkeler says. “It’s a different pace of life and it takes a unique type of individual to work in it. I like working with them.”

With an estimated 10.8 percent of adults in the U.S. possessing a food allergy, Winkeler’s work with students will remain an important part of Dining & Culinary’s work to craft an inclusive residential dining experience where every student has a seat at the table.

Faculty in Residence Engage Students in Residence Halls

Christopher Cayari (far left) with students at Rainbow Callout, an event hosted by the LGBTQ Center.

Christopher Cayari (far left) with students at Rainbow Callout, an event hosted by the LGBTQ Center.

For many students, relationships with faculty members are built primarily in academic settings. Attending office hours, asking questions during a lecture or staying after class for a conversation are some of the common ways students interact with faculty. In University Residences, however, faculty are engaging students where they live as part of the Amelia Earhart Faculty in Residence (FiR) program.

FiR integrates faculty members into residential communities to encourage relationship building, provide experiential education opportunities and help students find meaning in their experiences at Purdue. The program honors the legacy of Earhart, who lived among students in the Women’s Residence Hall for three years during the 1930s and gave her time and talents to the residents of her community. Her personal touch and mentorship changed the lives of many women at Purdue.

Christopher Cayari, associate professor of music in the Patti and Rusty Rueff School of Visual and Performing Arts, and Patrick Mosher, a lecturer in the Krannert School of Management, currently serve as FiRs for University Residences. Cayari and Mosher each use their experiences, perspectives and interests to connect with Boilermakers.

Cayari’s interest in an FiR position stemmed from a simple desire – to “do life” with students. Cayari’s initial exposure to residential learning came as a learning community instructor in the Musical Theatre Learning Community. He then became part of the Faculty Fellows program with the Gender Inclusive Learning Community at the recommendation of a colleague. Serving as a FiR was a logical next step for Cayari, who wanted to build even stronger connections with students and connect with campus life. 

“The thing I missed most about being a college student was living on campus,” Cayari says. “There’s the energy and bustle of living on campus that appeals to me.”

Mosher, a three-time alumnus of Purdue and a five-time participant in University Residences’ Executive-in-Residence (EiR) program, is attuned to the areas in which he can make the biggest impact. His current venture, Wisdom for Humanity, takes people to sacred places to re-envision their life and share wisdom to build a better world for future generations. The seed for Mosher to serve as a FiR was planted during his most recent EiR visit during spring 2021 and finalized with his appointment as a lecturer in Krannert School of Management. Mosher, who is currently battling stage 4 chronic obstructive pulmonary disease (COPD), saw the opportunity as serendipitous to his life’s work.

“I have a mortality necessity that other people don’t have and I look at that as a blessing – it’s actually a gift,” Mosher says. “I’m very conscious now of the decisions that I make and where I have the most impact. My work is about building a better world for future generations and then I was asked to teach students. I believe the universe is perfect and this was the universe telling me that this is what I needed to do.”

The FiR program doesn’t simply bring a classroom setting to the residence hall. Faculty engage students by actively participating in events and their residential communities alongside students.

Cayari uses his passion for music, theatre and the performing arts to engage with the residents of Parker Halls, Honors College and Residences, and Meredith South – though all students are welcome. Cayari collaborated with colleagues from other universities who were visiting Indianapolis for a drum conference to engage students through “Drum as You Are,” which invited students to participate in music-making and learn music on drums. He has also taken students on trips to Chicago and other universities to watch musical theatre shows and meet members of the cast whom Cayari knows.

Diversity, inclusion and belonging are significant emphases for Cayari as well. Once a month, he invites students, faculty and staff to meet with members of the Faculty of Color Network over lunch.

“The great thing is that we see students and faculty of all races and ethnicities at these events,” Cayari says. “We’re promoting cross-cultural networking as well as talking about our respective experiences at Purdue.”

He has also hosted several events focusing on the LGBTQIA+ community at Purdue, including a collaboration with Drag Artists of Purdue and the Gender Inclusive Learning Community called “reverse trick-or-treating,” where participating students handed out candy in residence halls.

“Reverse trick-or-treating was a wonderful experience for the students in that group who were able to find a community of people that they and I have similar identities to,” Cayari continues.

These events often serve as catalysts for relationships with students that blossom through subsequent interactions. Cayari says he often finds himself interacting with students who attended an event when he sees them elsewhere on campus.

“The students and I start to see each other all over campus,” Cayari says. “We start to build recognition and then we start to find each other. There were people from URBA [University Residences Boiler Apartments] who I met at the CoRec last year. Now, I seem to seem five times in a week. I know them now and we were able to build a relationship. I think that’s exciting.”

For Cayari, being a FiR is about more than hosting events – it’s including students in his daily life and actively participating in the residence hall community. Cayari invites students to join him for daily workouts out the CoRec and enjoys meeting students for meals in the dining halls. He also regularly attends events hosted by RAs, including a karaoke night and a game night. He also enjoys stepping into his “backyard” to check out events happening on Krach Lawn.

“The fun part about being a Faculty in Residence for me is getting to know people, getting to hear students get excited and them being curious,” Cayari says. “I think that’s why students are going to the gym with me – they’re curious about why I do the things that I do. It’s fun to feed their curiosity as well. As they’re asking questions, I get more connected with them, get to know them and hear about their interests.”

Patrick Mosher with UR Global.

Patrick Mosher with members of UR Global during an Executive-in-Residence visit.

Mosher’s varied background gives him a unique perspective to share with Purdue students. Mosher holds a bachelor’s degree in chemical engineering as well as master’s degrees in organizational communication and human resources management from Purdue. He was also a dancer and choreographer with the Purdue Repertory Dance Theatre while a student, has been a tai chi instructor and spent 25 years participating in Lakota ceremonies on the Pine Ridge Reservation in South Dakota. At the heart of Mosher’s interactions with Boilermakers is helping them make sense of their journey at Purdue and craft a compelling story to share with future employers. 

“A good resume tells a good story,” Mosher says. “You’re here to create your story. You’re here to find out who you are, explore and discover things and make mistakes.” 

Mosher hosts storytelling workshops, where he shares his own stories while helping students craft theirs. With nearly 30 years of consulting experience at Accenture, Mosher has a keen awareness of what catches the eye of employers.

“My view is when you build your resume, every bullet point on the resume should be a 20-second story, a two-minute story and a 30-minute story, and you should be ready to dive into any of those,” Mosher says. “Your job here at Purdue is to create a great Purdue story resume because your life is going to be on one sheet of paper when you go to apply for a job. That one sheet of paper should scream who you are.”

 Mosher encourages students to not only discover and pursue their passions beyond the classroom but celebrate them as central to their own story. He notes his own experience in Purdue Repertory Dance Theatre as an undergrad might not seem relevant to a chemical engineering degree, but sharing that aspect of his life presents a fuller story of who he is and has opened up opportunities to engage with that passion later in life. He currently serves on the board for the Cowles Center for Dance & the Performing Arts in Minneapolis, which exposes every eighth-grade student in the Twin Cities to the performing arts.

Mosher says he enjoys looking for people who are what he calls “positive deviants,” whether that’s through his work with students or his personal endeavors.

“Being a deviant means you know who you are and you know your uniquity,” Mosher says. “You know your unique talents and you’re putting them out into the world.”

Mosher says finding and encouraging these unique individuals is both rewarding and helps define the significant impact he can have on students.

“Impact is the energy imparted from one object to another and its kinetic energy that is transferred,” Mosher says. “My definition of significance is statistical. Statistical significance is deviating from the norm or expectation. If you look at a bell curve, the significance is at the tails. When I talk about significant impact, that means I like to work with people who have an impact on the world that deviates from the norm or expectation.”

Previous iterations of FiR have emphasized connection within a single residence hall community. This year, the program is working to engage with students of multiple residence halls within a neighborhood. For example, Cayari surveyed students from Winifred and Frieda Parker Halls as well as Honors College and Residences, and Meredith South to gauge interest in events. He received 560 responses, demonstrating the demand students have for these types of interactions and events. The goals of expanding the FiR program to the neighborhood level are to meet this demand and carry on the legacy of Earhart, who connected with students across campus.  

“Chris and Patrick are two very different individuals from Amelia Earhart, but it’s about impacting students who are not just in one building – but across campus,” says Mark McNalley, assistant director of Residential Academic Initiatives. “The students they’re connecting with just happen to be part of their neighborhood.”

McNalley and Residential Academic Initiatives are working to create more FiR positions in additional residence halls. Interested faculty are encouraged to apply online.

Wood's Journey One of Persistence

Whitney Wood

Whitney Wood’s journey to her current role as CBORD coordinator for Purdue Dining & Culinary has been one of persistence, covering a move from out-of-state, inspiration from Purdue students, attaining a degree and pursuing her professional interests.

Wood originally came to the Greater Lafayette area eight years ago when she and her husband, Cory, moved from Tennessee to be closer to family. Within two weeks of the move, she was hired as the supervisor at Port Café, located in Lawson Computer Science Building.

Though the move was made easier by having family in the area, Wood says that her new colleagues helped her transition to the campus environment. Her supervisor, Wanda Woodhams, helped introduce Wood to the processes, expectations and community of Retail Dining.  

“It was an easier transition than I may have had if I was moving to another state or doing another job because I felt completely welcomed,” Wood says. “Retail Dining was my home away from home. We got really close really fast.”

Wood also quickly discovered that she loved working with students.  

“I felt like I had this great team of students,” Wood says. “When I’d come in, it would instantly put a smile on my face to see them diligently working and inspiring each other.”

As a supervisor, Wood closely observed the challenges students face while balancing their coursework with a job. Seeing them navigate these challenges provided the inspiration for Wood’s next step – the pursuit of a degree.

“I saw the students and thought if they can come to work and go to school at the same time, I can too,” Wood says. “I don’t think I would have been able to complete college or have the motivation and drive to go back and get my degree until I had seen the students doing it. Seeing all their struggles and how they were able to manage it I thought was really inspiring.”

Wood enrolled in Ivy Tech Community College and earned an Associate of Science in Business Administration in 2019. She plans to complete a bachelor’s degree through Purdue Global at a future date. 

“I started to like the idea of exploring business management because it opens doors and relates to the skills I was already using with Dining,” Wood says. “I decided to go in that direction and realized that this is how my brain works. This is something I’m really interested in doing and I should pursue it.”

In addition to the inspiration provided by students, Wood received financial assistance through the John C. Smalley Memorial Grant. The grant is given twice each year to University Residences and Dining & Culinary staff to provide educational opportunities, recognize excellent service and encourage individuals to pursue education that can lead to advancement with the university. Wood says the tuition assistance was helpful in her pursuit of the degree.

“It really did take a chunk off what I owed at the end of the year, so it was very beneficial,” Wood says.

Wood’s supervisor position in Port also opened the door to her next opportunity with Dining & Culinary when she met Sally Baugues, then the CBORD coordinator for Dining & Culinary, and Joan Berryman, who was the CBORD process assistant. Through conversations with Baugues and Berryman, as well as working in the CBORD system on inventory, ordering and other administrative tasks, Wood discovered she enjoyed and was good at using the software. After the process assistant role opened up, Wood applied and obtained the position, which she held for about two and a half years.

During this time, Wood says Baugues served as an important mentor in helping learn more about the CBORD system as well as providing personal guidance in how to slow down, take her time and pay attention to details. When Baugues retired, Wood applied for and obtained the CBORD coordinator position in October.

Wood’s behind-the-scenes work with CBORD, a food service management system that contains all of Dining & Culinary’s menus, recipes and ingredients, helps streamline processes for management and allows students to make decisions regarding their diet. The system allows Dining & Culinary to construct and forecast menus, create orders, find ingredients, share nutrition information and more.

When Dining & Culinary purchases a new ingredient, Wood and her team enter data such as weight, vendor, price and other information relevant to a recipe so when that recipe is used, CBORD can generate nutritional information and share it through Dining’s Mobile Menus app. Special care has to be taken for units of measurement, serving size, allergens and other considerations. The system has years of data and recipes stored, which sometimes need to be accessed and updated with new nutritional information as required by the USDA. For example, Wood’s student intern recently completed a significant project that involved adding information on added sugars to each recipe.

In addition to the behind-the-scenes impact she makes, Wood also serves as an enthusiastic advocate for Dining & Culinary students and staff. She encourages staff to nominate students for honors such as the Above and Beyond the Call of Duty (ABCD) Award and publicly supports initiatives such as Purdue Day of Giving. She says the late Amanda Adams, former employee success manager for Dining & Culinary, served as an inspiration for her work ethic and commitment to staff and students. 

“Amanda was Dining’s cheerleader and I’ve carried that with me,” Wood says. “I always participate on social media for Purdue Day of Giving, making videos and sharing photos. It’s an easy way to participate and maybe it will help someone take time out of their day to donate or participate and be silly for a minute. I would really like to carry that spirit forward.”

Over the last two years, Dining & Culinary has responded to the COVID-19 pandemic to provide uninterrupted meal service to students on campus. This has involved pivots to take-out and hybrid service models at various points, delivering food to students in quarantine and meeting all the ensuing challenges involved with procuring products and navigating supply-chain issues to craft a residential dining experience that supports students. Wood says she has found the inspiration to persist through this adversity in her coworkers throughout Dining & Culinary. 

“I think Purdue Dining employees are probably the people who have the most grit on campus because they can roll with the punches,” Wood says. “They are very hardworking and that inspires me to be at their level. I have to make sure that I’m working just as hard, if not harder, to make their lives easier. I’ve been heavily influenced by almost everybody that I interact with at Purdue because it really does feel like it’s a place where everybody understands that we’re in this together and we’re all here to support each other. I just love being a part of that.”

After overcoming these challenges, Wood says she is looking forward to returning to an environment that allows for more creativity in Dining & Culinary operations, including the creation of new recipes. She’s also working on using CBORD to improve the processes for forecasting need, building menus and more.

Wood says a journey like hers is possible for anyone in Dining & Culinary.

“There’s different ways to advance just by showing an interest in what you like,” Wood says. “I showed interest in a food service system and that’s what got me to where I am.”

No matter what challenges or future opportunities may come Wood’s way, she says she’s happy to be part of the Dining & Culinary team.

“Not all of us may have graduated from here, but we’re all Boilermakers,” Wood says. “Everyone supports each other and that’s the most important thing for me. I love seeing everyone work together and take their careers different places.”

Satisfaction with Student Life student employment is high.

87 %
*2022 UR and PD&C Culture Survey
95 %
*2022 UR and PD&C Culture Survey
90 %
*2022 UR and PD&C Culture Survey
Students Employed In UR and PD&C
1550 +
Summer 22 - Spring 23
*Captured: May 16, 2023

Learning community programs are faculty-driven and the envy of the Big 10.

3000 +
Students in Learning Communities
Number of Executive In Residence Visits


Men's and Women's Leadership Series Provide Expanded Opportunities to Residents

Participants in Women's Leadership Series

Men’s and Women’s Leadership Series continues to evolve while providing a dedicated leadership development opportunity for students in University Residences and Purdue Dining & Culinary. 

The series provides opportunities for participants to network and connect with professional mentors, including faculty, staff and alumni, and like-minded peers while exploring the topic of leadership. This year’s leadership series participants included 72 students and 38 mentors. The core principles of the series connect with the pillars of Steps to Leaps, a campus-wide initiative focused on promoting and enhancing holistic well-being. 

Participants read the book, “Wellbeing: The Five Essential Elements,” by Gallup authors Tom Rath and Jim Harter, which provided the foundation for ensuing sessions. Six independent sessions explored essential elements of well-being highlighted in the text: community, career, financial, physical and social. Four additional sessions included a series kick-off with a book teaser discussion, keynote addresses focused on well-being in leadership for men’s and women’s cohorts, and a concluding awards celebration.

The expanded number of sessions provided more dynamic opportunities for participants to engage with the topics explored in the series. Among the sessions were:

  • Financial roundtables led by experts from Purdue’s campus.
  • A men’s keynote hosted by Clay Brizendine a marketing and non-profit executive and coach who participated in University Residences’ Executive in Residence. Brizendine is a 2000 graduate of Purdue.
  • A women’s keynote led by Candice Nash, diversity and inclusion manager for Toyota North America who also participated in Executive in Residence. Nash is a 1993 alumna of Purdue.
  • A game night event to focus on community well-being and meet new people.
  • Two sessions in the Purdue Recreation & Wellness Demonstration Kitchen focusing on physical well-being.
  • A multi-generational panel featuring successful Purdue alumni.

“The varied and creative formats of our series sessions have allowed our students and mentors to actively network with one another, practice tenants of well-being, develop grit and engage in meaningful dialogue around the impact of leadership,” says Renee Kashawlic, alumni relationships and special events director for University Residences and Dining & Culinary. 

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The experiences of participants in the series, such as junior Emily Babilonia, highlight the impact discussions on well-being can have on students.

“Through this program, I have gotten the chance to be vulnerable with others and share common experiences with anxiety and how we choose to overcome it,” Babilonia writes. “I think it is refreshing to have such a safe space where we can share these struggles with others to acknowledge that they are not a sign of weakness as they make us stronger. Being able to do this and learn from each other makes you feel less alone and it shines a light on a topic of wellness that should no longer be kept in the dark.”

To recognize outstanding participants in the series, the leadership series committee bestows the Leadership Series Scholarship Award to two students, one each from the men’s and women’s cohorts. The honorees pursue involvement opportunities and demonstrate leadership contributions to the Purdue community. Each honoree receives a $1,000 scholarship award.

Sydney Terrell is this year’s winner from the women’s cohort. Terrell is pursuing a Bachelor of Arts in Elementary Education with a concentration on reading and works in the centralized hiring office for Purdue Dining & Culinary. She serves as the Purdue Student Government senator for the College of Education, chair of the Campus Student Resource Affairs Committee and is the Dining & Culinary representative on the Student Life Advisory Board. Terrell is also a member of the Mental Health Action Week planning committee and sits on the PRIDE and Disability Community Ad-Hoc committees.

After participating in the series, Terrell was inspired to work in collaboration with a professor in the College of Education to create a LinkedIn group for College of Education majors and professors to share and pool resources and lesson plans. She has also downloaded an application recommended in the financial wellness session. In addition to important lessons on networking and financial awareness, Terrell says she found reassurance in messages from guest speakers and mentors about their career journeys.

“The insight that a degree title doesn’t determine a career position is a powerful lesson that I learned from the career session,” Terrell writes. “This is influential because it reminded me to be diverse in the clubs I am involved with because I might end up in a job with an unrelated passion to the one that helped me get my degree.”

Zach Demmary was named the recipient of the men’s scholarship award. Demmary is a senior studying human resource management and will graduate this May. He has served as a resident assistant (RA) for three years, including stints in Shreve and Winifred Parker halls. This year, he serves as the residence education assistant (REA) in Honors College and Residences and is vice president of the Purdue Hurling Club. He has also served as a cook at Pete’s Za and as a student ambassador for Executive in Residence.

Demmary noted that he captured three key thematic takeaways that will influence his leadership at Purdue and beyond – reflection, curiosity and intention. He notes that the keynote address delivered by Brizendine, which asked participants to reflect on leaders who have influenced them, inspired him to focus on wellness through his impact on the Hurling Club, where he is working to create traditions and documentation that build a strong foundation for future club members. Some of his most important takeaways manifest in relationships.

“One way I am honing my curiosity on campus is through deepening my relationships with my RAs in my REA role,” Demmary writes. “I believe that relationship building begins with curiosity. It allows me to understand them fully as human beings and better support them through advice tailored to their struggles, both as a student and an RA.”

Readers can support ongoing efforts to develop the next generation of leaders by earmarking donations to the Men’s and Women’s Leadership Series on Purdue Day of Giving, scheduled for Wednesday, April 26. Your donation helps create meaningful development for students like those highlighted in this article. Set a reminder and visit to make your donation.

Dining & Culinary food service interns in front of the Purdue Memorial Union arch.

Dining & Culinary summer food service interns, from left: Haley Gill, Maddy Bates, Kena Phimmasen, Jess Laures, Kaitlan Tracy and Grace Van Meter.

Purdue Dining & Culinary hosted six students from universities across the country for a 10-week summer food service internship, which provided participants with experiential learning opportunities on and off campus. 

Interns gained hands-on experience in Earhart Dining Court, where they worked and received training for every position up to dining court supervisor. The culmination of their work was a week of staff relief as dining court supervisors. The internship combined this experience with a series of lunch-and-learns with food service professionals and culinary expeditions, where students visited different organizations and businesses to learn about their operations.

Molly Winkeler, registered dietitian and one of the internship’s coordinators, says the overall goal of the internship is to provide participating students with a variety of experiences while giving them something tangible to put on their resume.

“We capitalized on the resume building aspect of it by thinking about how we can show students all the ways they can use their degree in areas they might not be as familiar with,” Winkeler said. 

Working in the dining courts teaches interns the various aspects of food production and provides opportunities to earn certifications and gain leadership experience. Interns completed certifications such as allergen training, ServSafe and even a knife certification.

For many interns, such as Purdue senior Kaitlan Tracy, serving as a supervisor was an eye-opening experience.

“We got to do a lot of observing of what a supervisor does in their role,” Tracy said. “Not only are you in charge of work production, but you’re also in charge of people. You’ve got to make sure everything is running smoothly, whether it’s knowing who to schedule with each other on the same station or how to fix something.” 

For Maddy Bates, a graduate student at the University of Wisconsin-Stout, the dining court experience was a confidence builder.

“I think people tend to sell themselves short and think they can’t do something,” Bates said. “Even with just a week’s experience of being a supervisor, I now think I can do that. Without being able to be put into a role like that, given the experience and being told to go and do, I don’t think I would be able to say I could be a supervisor.”  

Interns said they developed numerous soft skills, particularly in relating to people with varying expectations, backgrounds, personalities and levels of experience. In difficult situations, Haley Gill, a senior from Bluffton University, said that members of the Dining & Culinary staff, such as Sierra Morin, culinary coordinator, helped restore confidence in their training and knowledge.

“Sierra told us to stick up for ourselves and I think that was a big takeaway,” Gill said. “She told us we knew what we were doing, so be confident because we were where we were supposed to be.”

Lunch-and-learns included visits with Sarah Johnson, former director of residential dining at Purdue, as well as a corporate dietitian from Taco Bell and numerous dietitians with varied experiences, including eating disorders, the prison system, private practices, 4-H and gluten-free products. The program also leveraged campus resources to provide interns with tours of the university’s athletic dining facilities and meet with representatives from Purdue’s coordinated program for dietetics.

Culinary expeditions took interns away from campus to various businesses and organizations. Expeditions included visits to US Foods, Wolf’s Fine Handmade Chocolate, Gleaners Food Bank of Indiana, Albanese Candy Factory Outlet, Noble Coffee & Tea Company and The Homestead. Winkeler and Gretchen Jewell, associate director of auxiliary dining services and co-coordinator of the internship program, leveraged their networks as well as those of colleagues in Dining & Culinary to book visits. While the culinary expeditions created opportunities for the interns to have fun, the focuses of each trip were seeing what goes on behind the scenes, speaking to food service professionals and gaining exposure to a new part of the industry.

Food service interns enjoyed a visit to Albanese Candy Factory Outlet in Merrillville, Indiana.

Food service interns enjoyed a visit to Albanese Candy Factory Outlet in Merrillville, Indiana.

Kena Phimmasen, an intern who is studying dietetics at Ball State, says hearing about the educational background of food service professionals was eye-opening. Phimmasen says she now plans to seek a Master of Business Administration in addition to her dietetics degree.

“A lot of the people we met had master’s that weren’t even nutrition related,” Phimmasen said. “I think it’s interesting to see that there are so many pathways. This internship has been a very diversified experience because, even though it’s based on dietetics and food service, we all still have our own little niche that we’d like to follow and we’ve been able to meet with someone or have some sort of experience connected to the pathways that we are most interested in.” 

Several interns, including Grace Van Meter, a senior from Mississippi State, remarked that they felt more empowered to make decisions in their future careers – especially when it comes to asking for opportunities. VanMeter cited the lunch and learn with Taco Bell dietitian Missy Schaaphook and conversations with Jewell and Winkeler as eye-opening.

“Missy went to her supervisor and told them that Taco Bell could really benefit from her role in becoming a dietitian,” Van Meter said. “That really opened my eyes into thinking I could create my own job if I see a need. I can use my degree in a corporate position and a corporate place. Those conversations, and talking with Molly and Gretchen about their roles, made me realize I can do things myself. I can apply dietetics to the business side and form a career for myself. That has really sparked my interest in doing more community nutrition, but in a white-collar sort of company.”

Jewell said that this networking aspect of the internship is crucial.

“A lot of these businesses are stories of people,” Jewell said. “It’s about hearing from a woman who was in a high-powered position, decided it wasn’t for her, made a change and now owns a business. It’s her story and we’re allowing it to be presented to these interns who have their whole lives ahead of them. These parts of the experience might not be nutrition-focused, but these are the pieces that are going to mean something to them in the future." 


Interns tour Wolf's Fine Handmade Chocolate

Interns tour Wolf's Fine Handmade Chocolate in West Lafayette.

Interns said that they found the peer networking aspect of the internship as beneficial as meeting professionals. Whether it was going to Turkey Run State Park or Tropicanoe Cove, or simply having peers their own age to relate to, interns say they created a tight bond.

“I think the professional connections are a big takeaway, but having five other connections to people that are going through the same thing you are is very nice,” Gill said. “I think it will be cool to have these five girls to talk with about what we’re going through as we graduate.” 

Summer 2022 interns included:

  • Haley Gill, Bluffton University
  • Maddy Bates, University of Wisconsin – Stout
  • Kaitlan Tracy, Purdue University
  • Grace Van Meter, Mississippi State University
  • Kena Phimmasen, Ball State University
  • Jess Laures, Iowa State University

Purdue Dining & Culinary is fueling the future and building a community where everyone has a seat at the table. By crafting a residential dining experience and fostering community building, Dining & Culinary provides an essential support system for the well-being of students, with compassion that goes beyond the meal. As champions of each step Boilermakers take on their academic journeys and the student experience, Dining & Culinary offers student employment and cocurricular learning opportunities for students to practice communication, leadership, decision making, problem-solving and teamwork while preparing for successful careers.   

Internship Eligible Positions Available Within UR and PD&C

Celebrating Our History

Purdue Honors Legacy of Parker Sisters with Commemorative Installation

Family members with display.

Family members (from left) Judy Leek Mead, Lori Goins, Ralph Jefferson, Mahogany Mead, Joan Leek-Goins, Lauren Jefferson, Vernetta Jefferson, Mari Faines, Angela Dodd and Brian Jefferson. (Purdue University photo/John Underwood)

Visitors to Frieda Parker Hall can view a new installation commemorating the legacy of Winifred and Frieda Parker, the courageous sisters who led the successful campaign to integrate University housing. The installation was dedicated on February 3 during a ceremony attended by faculty, staff, students and the general public, kicking off the University’s celebration of Black History Month.

“I can’t think of a more appropriate way to kick off a celebration of Black history than to honor the Parker sisters,” said John Gates, vice provost for Diversity, Inclusion and Belonging. “Their story is one of persistence, courage, grace and a lifetime of excellence. It is our hope that the installation will empower and inspire hundreds who live in and pass through the Parker halls.”

The Parker sisters became the namesake of two University Residences residence halls when the Griffin Residence Halls were renamed during 2021. In June of that year, the Purdue Board of Trustees formally celebrated their legacy by voting unanimously to rename the residence halls in their honor.

Upon enrollment at Purdue in 1946, the Parker sisters were initially denied the opportunity to live in University housing. At the time, all housing at Purdue and in the city of West Lafayette was segregated, forcing the sisters to live in a boarding house in Lafayette. A letter-writing campaign spearheaded by Frederick Parker, a prominent math teacher at segregated Crispus Attucks High School in Indianapolis and the father of the Parker sisters, mobilized support to push the University to reconsider its housing policies. 

In January 1947, the Parker sisters became the first Black residents of Purdue. While the transition to living in University housing wasn’t always easy, the sisters leaned heavily on the local Black community for support – particularly the friends they made through the Greek system as sisters in Delta Sigma Theta sorority. Over time, the sisters made friends in the residence halls and broke down existing barriers. Their fellow residents eventually elected Winifred as secretary of the governing board of the Women’s Residence Halls.

Visitors are encouraged to visit the installation, located in the lobby of Frieda Parker Hall, 1196 Third Street, West Lafayette, to learn more about the Parker sisters and their legacy.

Written by: Matthew Vader, writer/editor, Student Life Marketing

Celebrating Windsor Dining Court’s “Grandma Vi”

Grandma Vi and Renee Kashawlic

On February 1, I had the great fortune to deliver a special Boiler care package to Violet Cole, affectionately known across campus as Grandma Vi, in celebration of her 90th birthday.

Grandma Vi worked at Windsor On-the-Go! for over twenty years after retiring from Eli Lilly in 1997.  Early on, her student co-workers called her “Grandma” during their shared shifts and one day she discovered her name tag had been replaced. From that day on, she was known as Grandma Vi.  

As I walked up to her Lafayette home balancing a Boiler Basket, flowers, a super-sized Res Hall chocolate chip cookie and over 100 birthday cards, I will admit I was nervous.   Grandma Vi had long ago retired from Purdue Dining & Culinary so I had never met her and here I was, a stranger bearing gifts.     

A tiny-framed woman answered my knock and immediately ushered me into her home.  I barely got out the words, “Happy Birthday Grandma…” before I was enveloped in a hug. In an instant, we were surrounded by her daughter, son-in-law and great nephew, all while standing in her dining room. Her late husband, Joseph, was a U.S. Navy veteran who served during World War II, and her home décor beamed Purdue and American pride.     

I introduced myself, expressing birthday wishes from her University Residences and Purdue Dining & Culinary family. While many students did not personally know Grandma Vi, they, like me, had heard the name and knew the stories, and were eager to write a card extending birthday notes and gratitude for her years of service. Many staff recalled memories of working with Grandma Vi, the deep meaningful relationships she formed with students, and their reverence for her. I even learned ‘A Hug from Grandma Vi’ made a bucket list of things Purdue students should do before they graduate.   

For over an hour, Grandma Vi and her family regaled me with stories of students she had known and loved, their challenges and successes, and their dreams.  Her daughter proudly shared that many of her mother’s students still write thanking her for her unwavering personal care and send updates, 10 and even 15 years later.    

Through the stories shared with me, I already felt I had known her for years – and after only five minutes in her home, that feeling only intensified.      

At 90 years young, Grandma Vi knew names, hometowns and individual details with wicked recollection and deep admiration.   What a gift it was to help celebrate an Ever-True Boilermaker on a very special 90th birthday. 

Written by: Renee Kashawlic, alumni relationships and special events director, University Residences and Dining & Culinary


University Residences Bids Farewell to Purdue Village

Group of Purdue Village staff and residents.

Purdue Village event, date unknown.

University Residences recently celebrated the retirement of Purdue Village after 64 years of service to Purdue students and families.

Originally known as Married Student Housing, the first buildings were constructed in 1958 to replace the temporary, barracks-style accommodations built to handle the large influx of students attending the university after World War II. Additional apartments were added in the 1960s. The Purdue Village Community Center and Patty Jischke Early Care and Education Center were later added in 2007.

More importantly, Purdue Village was a community. Affectionately known as “P-ville,” the apartments served as a home for families from around the world to learn and collaborate as they prepared for their professional careers. The Purdue Village Preschool served Purdue families for more than 60 years and the community center hosted supplemental English classes, Counseling and Psychological Services and a food pantry. A community garden, women’s group, playground, events and welcoming staff helped create a home for generations of students and their families. 

Purdue Village residents enjoy painting outdoors during summer 2021.

Purdue Village residents enjoy painting outdoors during summer 2021.

Purdue Village residents enjoyed the usual camaraderie found in residence hall communities, including events, gatherings and celebrations. Programming helped welcome new residents and forge relationships among members of the community. The video below highlights a welcome event for Purdue Village residents during Boiler Gold Rush 2019.

Combining these activities with the young families that called Purdue Village home helped create an atmosphere unlike any other on campus. The community garden, clothes (and often dried vegetables and spices) hanging from clotheslines, and children playing outdoors, riding bicycles or taking their first steps were part of daily life at P-ville. This unique culture created its own set of opportunities, as well as challenges for University Residences staff.

“Residence life and the work and life of Purdue Village was about whatever it took,” says Christa Pazera, who began her Purdue career as an assistant manager in Purdue Village and now serves as the director of Residential Life. “It might mean responding to a clogged toilet and teaching adults how to use a plunger or educating them on the dangers of aluminum tinfoil-clad kitchen areas to keep cleaning of grease during move out at a minimum. It might also mean serving food at the international Thanksgiving dinner hosted by the Purdue Village Preschool, handing popsicles or stickers out at one of the playgrounds to get to know the children and families in the community or helping with the plotting of and sign up for the Purdue Village gardens.” 

Families were an important part of the fabric of Purdue Village for generations. Many Boilermakers celebrated their first years of marriage or the arrival of a first child while living at P-ville and completing their studies.

The Purdue Village preschool supported the children of these families and hosted half-day classes four days a week. The school hosted a traditional American Thanksgiving every fall and two “international weeks” each April, which brought in the parents of students to talk about their home countries and learn more about each other.

Kris Stith, who served as the preschool program coordinator and worked at the school for nearly 40 years, estimates she taught close to 1,000 children during her time at the school, including the children of parents she once taught as preschoolers.

“It’s been such an interesting job,” Stith said during a 2017 interview. “The kids are great, and I love working with kids, but you throw in the fact that we get to meet and get to know families from all around the world – it’s never the same twice. Adding that component, the international nature of the community, has made this so interesting, fun and educational. I’ve learned a lot.”

Behind every service provided in the community were a diverse staff dedicated to P-ville residents. Housekeeping, administrative, Residential Life, dining, grounds crew, carpenter, electrical and other specialty crews contributed to take care of facilities and provide comprehensive programming for residents, from fixing appliances to running events. Student staff such as Jared Brunson, who served as a student office coordinator in Purdue Village during 2021, provided invaluable services as well.

Brittany Madden, student office coordinator and staff supervisor, and Jared Brunson, student office coordinator, during fall 2021.

Brittany Madden, student office coordinator and staff supervisor, and Jared Brunson, student office coordinator, during fall 2021.

“We always say ‘P-ville is P-ville’ because it’s slightly different than everything else in University Residences, but that’s created a bond among everyone who works here,” Brunson said of his experiences in 2021. “We call ourselves family and that’s something that I really enjoy because we’ll always stick up for one another and help each other out. It has a real friendly and family-like atmosphere.”

Serving on the Purdue Village staff helped launch the careers of numerous housing and student affairs professionals – some of whom, like Pazera, continue to serve Purdue and University Residences today. During the early weeks of her job, Pazera’s supervisor asked her to join various work crews to learn how every aspect of the community functioned, which she says proved invaluable. These experiences and the laughs shared among colleagues helped form the foundation for her Residential Life career.

“When people ask me if I had to do it all over again with all of the opportunities and challenges, I tell them I wouldn’t trade it for anything,” Pazera says. “It’s one of the life and work experiences where I was hopefully able to contribute to others as they contributed to my development as a housing and student affairs professional. It’s definitely where I learned to grow where I’m planted (as Carolyn Mack taught me) and it’s definitely a place and community that will always have a space in my heart.”

During 2019, the university announced its decision to redevelop Purdue Village as part of the Giant Leaps Campus Master Plan – but “P-ville” had one final, important role to play for the university. On March 16, 2020, Purdue administrators informed the campus that the University would transition to fully remote status for the remainder of the spring semester in response to the COVID-19 pandemic. This development set in motion a plan that ultimately resulted in a safe return to campus for the 2020-21 academic year, due in part to Purdue Village and its dedicated staff.

Purdue Village served as quarantine and isolation housing for more than 2,400 students during the 2020-21 school year, with a network of support created for students during isolation. New policies and procedures established included case manager assignment through the Protect Purdue Health Center, transportation to and from quarantine-isolation housing, daily check-ins, meal delivery and support to ensure the basic needs of affected students were being met. This was all accomplished while continuing to provide a home for married and graduate students. Purdue Village staff coordinated with campus partners and solved problems every day to ensure the university could provide a safe residential campus experience for students.

Students like Brunson helped University Residences solve these problems and communicate procedures among staff. When procedures were developed or changed, Brunson created videos to share electronically with other members of the student staff. 

“We needed to know what to do to make sure the students coming in had bedding, food, the correct key, all of that sort of stuff,” Brunson said. “So I’d create little check-ins and short videos so they could see what they had to do. I just thought I’d give all the resources I can to my staff and they could use it however they wanted.” 

Final residents of Purdue Village

The final residents of Purdue Village, who received a custom Lafayette gift basket to thank them for their residency.

A return to normal campus operations marked the end of Purdue Village's ultimate role for the university. The final residents of Purdue Village moved out during August 2022 and were presented with a custom Lafayette gift basket to thank them for their residency. One student tearfully shared that her first child was born while she and her husband lived in Purdue Village and felt that her family had truly started there – a fitting sentiment that is surely shared by many Boilermaker families.  

The Purdue Village area is being redeveloped as part of the Discovery Park District, a more than $1 billion mixed-use development of housing, high-end manufacturing, and industry and research-driven partnerships.