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<Title>Jordan Fisher &#8217;25, visual arts, builds a professional graphic design portfolio before graduation</Title>
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    <p><em>Jordan Fisher, visual arts, discovered a nurturing environment in commonvision, UMBC’s student design and print center, where he could apply the graphic design skills he learned in his academic courses. There, he found mentors—</em><strong><em>Emma Hagen</em></strong><em> ’14, </em><strong><em>Laura Schraven</em></strong><em>, and </em><strong><em>Katie Chrzanowski</em></strong><em> ’07—who sustained him throughout his undergraduate experience.</em></p>
    
    
    
    <h4>Q: How did you decide to come to UMBC?</h4>
    
    
    
    <p><strong>A:</strong> It was pretty straightforward for me. I started thinking about college when I was in high school. I went to Sollers Point Technical High School in Dundalk, Maryland, and that had a program where I could spend half the day at the Community College of Baltimore County (CCBC) during my senior year. Then I got into the CCBC honors program and from there it was guaranteed admission into various colleges. I picked UMBC because the location worked and because it had a design program that I liked.</p>
    
    
    
    <img width="1200" height="800" src="https://umbc.edu/wp-content/uploads/2025/05/jordan-photo-2-1200x800.jpg" alt="A vignette of visual artworks are displayed on a wall and table." style="max-width: 100%; height: auto;">Fisher’s work at the 2025 Senior Exhibition, on display at the Center for Art, Design, and Visual Culture through May 24. “This is a collaborative display between me, Aidan Sobutka, and Shomapti Hussain,” says Fisher. “We have each designed the last three volumes of the UMBC Review. We’re friends and coworkers at commonvision, so we wanted to showcase our work together—from left to right mine is first, then Aidan, then Shomapti.”
    
    
    
    <h4>Q: How did you choose your major?</h4>
    
    
    
    <p><strong>A:</strong> It was kind of spontaneous. I transferred from CCBC with an associates degree in computer science, but I figured out during my last semester at CCBC that I didn’t want to do computer science. It was around this time that I started drawing a lot, and I stumbled upon some YouTube videos teaching graphic design. So I binged those for a good week or a month then, and I started making some designs of my own. This would have been in 2019 or 2020. It just felt like something that I really liked doing, and something that I wanted to know a lot more about. But risky—riskier than computer science probably! I didn’t quite know what graphic design was when I was getting into it and feeling it out, but I felt like it just came to me.</p>
    
    
    
    <img width="771" height="1024" src="https://umbc.edu/wp-content/uploads/2025/05/jordan-photo-3-771x1024.jpg" alt="Jordan Fisher, a Black man, stands on the left next to a graphic image he designed." style="max-width: 100%; height: auto;">Fisher standing next to one of his designs for the Fall 2022 Welcome Retrievers/Welcome Week campaign.
    
    
    
    <h4>Q: Who has helped you along your academic journey?</h4>
    
    
    
    <p><strong>A: </strong>Definitely all my supervisors at <a href="https://commonvision.umbc.edu/" rel="nofollow external" class="bo">commonvision</a>—<strong>Emma Hagen</strong>, <strong>Laura Schraven</strong>, and <strong>Katie Chrzanowski</strong>. They’ve all been instrumental to my growth professionally and academically here at UMBC. As far as professors go, I would say <a href="https://www.guenetabraham.com/about" rel="nofollow external" class="bo"><strong>Guenet Abraham</strong></a>—a big influence in my academic training, and the first graphic design professor I had. Our relationship continues—we still run into each other and catch up. Her teachings have influenced my work a lot.</p>
    
    
    
    <img width="771" height="1024" src="https://umbc.edu/wp-content/uploads/2025/05/jordan-photo-4-1-771x1024.jpg" alt="Jordan Fisher, a Black man, stands on the left next to a graphic image he designed." style="max-width: 100%; height: auto;">Fisher standing next to one of his designs for the Fall 2022 Welcome Retrievers/Welcome Week campaign.
    
    
    
    <h4>Q: What are you most proud of from your time at UMBC?</h4>
    
    
    
    <p><strong>A: </strong>I’m proud of the skills I’ve gained and the work that I’ve done. If there was one particular thing that I would be proud of the most, it would be my work for <a href="https://ur.umbc.edu/umbc-review/" rel="nofollow external" class="bo">UMBC Review</a>. I did the design for the 24th volume of the UMBC Review a couple years ago, and that was a monumental task, partly because I made it a monumental task for myself. I really pushed myself on that, and I’m really happy with the result.</p>
    
    
    
    <h4>Q: What has been the best part of your UMBC experience?</h4>
    
    
    
    <p><strong>A:</strong> In these last couple years, I’ve really opened up and met a lot more people who maybe I had been just acquaintances with before. Now I feel much more personally connected to the people around me every day. I’ve really enjoyed getting to know everybody in my design classes. Also, commonvision has enabled me to gain real-world design experience and create work that has had a lasting impact on the campus community.</p>
    
    
    
    <img width="1200" height="900" src="https://umbc.edu/wp-content/uploads/2025/05/jordan-photo-5-1200x900.jpg" alt="A group of people holding slices of pizza smile at the camera, except for a person in the lower middle who holds up a t-shirt." style="max-width: 100%; height: auto;">“This was taken the day that the commonvision Pizza Zine shirts had been delivered, and we had some pizza in the office.” From left to right: Katherine Thorp, Thomas Hammond, Aidan Sobutka, Sarah Myers, Gwen Knott, Emma Hagen, Jeremiah Dammons, Makenna Fairbrother, Shomapti Hussain, Jordan Fisher.
    
    
    
    <h4>Q: What advice would you give to an incoming graphic design student?</h4>
    
    
    
    <p><strong>A:</strong> Try to see your classmates as your network of friends, not as people with whom you’re competing in the job market. Chances are they’re probably lovely people, so just be sociable. You can’t really design in a vacuum or make art in a vacuum, so you have to build connections with the people who are around you, who are experiencing the same things that you’re going through, and get inspired from their work as well. So make those connections.</p>
    
    
    
    <img width="1200" height="1006" src="https://umbc.edu/wp-content/uploads/2025/05/jordan-photo-6-1200x1006.jpg" alt="Three people standing, somewhat whimsically, with hobby horse models." style="max-width: 100%; height: auto;">Fisher, far right, with Thomas Hammond and Aidan Sobutka. “This was one of the best days at work,” he says. “SEB had an event on the Quad where there was hobby horsing, and we could see it from our office. So a few of us went down to participate.”
    
    
    
    <h4>Q: Do you have a favorite graphic designer? Is there someone whose work inspires you?</h4>
    
    
    
    <p><strong>A: </strong>I really admire a lot of the work that my classmates do. If I were to name professional designers, I would say I’ve really enjoyed listening to designers Kel Lauren and Elliott Ulm. They have a podcast I was actually just listening to just now. Their perspectives on graphic design are really eye opening to me, and their design work is great.</p>
    
    
    
    <img width="1079" height="767" src="https://umbc.edu/wp-content/uploads/2025/05/jordan-photo-7.png" alt="Four people stand behind large three dimensional letters that say UMBC." style="max-width: 100%; height: auto;">Fisher, second from left, with Lauryn Schiller, Emma Hagen, and Hezron Burks.
    
    
    
    <h4>Q: What’s next for you after you graduate? What are your plans and aspirations?</h4>
    
    
    
    <p><strong>A: </strong>I would definitely like to work in a place like commonvision—a design studio where you have multiple clients. It’s not an in-house studio—It’s just whoever comes to you, because I like that kind of variety.</p>
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<Summary>Jordan Fisher, visual arts, discovered a nurturing environment in commonvision, UMBC’s student design and print center, where he could apply the graphic design skills he learned in his academic...</Summary>
<Website>https://umbc.edu/stories/jordan-fisher-25/</Website>
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<NewsItem contentIssues="false" id="150290" important="false" status="posted" url="https://my3.my.umbc.edu/posts/150290">
<Title>Still Celebrating: Allergy &amp; Asthma Awareness Month!</Title>
<Tagline>U.S. Allergy Facts and Inclusive Eats at UMBC</Tagline>
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    <p><img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/290/7d3f273d40651c0e0acf1507107f1f8a/1.png" alt="An illustrated card with the title 'Did you know these facts about allergies in the U.S.?' It explains that male and female children have similar food allergy rates, but adult females are more likely to have food allergies than adult males. Below the text is an illustration of a woman and two children sitting and talking" style="max-width: 100%; height: auto;"></p>
    <p><img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/290/43de90bf77895a6438d765cb27ced88a/2.png" alt="An informational card stating that anaphylaxis causes 45,000 to 50,000 ER visits annually in the U.S., with food being the most common trigger. The card includes illustrations of fast food: a drink, burger, and fries" style="max-width: 100%; height: auto;"></p>
    <p><img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/290/8a33216d2aa164c41a3e42d394ce4c2d/3.png" alt="A fact card stating that milk, egg, wheat, and soy allergies are often outgrown, but peanut, tree nut, fish, and shellfish allergies are not. It features an illustration of a bowl of seafood stew with shrimp, mushrooms, and parsley." style="max-width: 100%; height: auto;"><img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/290/1f8253db8e2cd45e0ac62828fe01ff4b/4.png" alt="A card that explains sesame is a growing food allergy affecting about 1 million people in the U.S. and was declared a major allergen in 2021. The image shows a cluster of black and white sesame seeds" style="max-width: 100%; height: auto;"><img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/290/d2aba651bbae6cdf365887ca20f519d6/5.png" alt="An educational card about anaphylaxis, stating it's a severe, life-threatening allergic reaction that can occur quickly and may be fatal, though not all allergic reactions are anaphylaxis. The illustration shows a hand holding an epinephrine auto-injector" style="max-width: 100%; height: auto;"><img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/290/25af179b726d08fe4097cafacbae9a2e/6.png" alt="A card promoting the website www.sds.umbc.edu, which provides resources for allergic reactions, strokes, seizures, and emergency preparedness. A button at the bottom invites users to visit the website to learn more" style="max-width: 100%; height: auto;"></p>
    <p><span>It's still Allergy and Asthma Awareness month, and we’re spotlighting key facts to raise awareness, promote safety, and highlight resources available to our UMBC community.</span></p>
    <div>
    <div>
    <p>Approximately 33 million people in the U.S. have at least one food allergy. Conditions range in severity but can carry serious health risks, especially when triggers go unrecognized or untreated. From emergency room visits due to anaphylaxis to rising concerns about food allergens like sesame, understanding these conditions is essential for building an inclusive and informed campus.</p>
    <p>At UMBC, our Student Disability Services (SDS) team recognizes that not all experiences of asthma or allergies rise to the level of a disability or create barriers in educational or work environments, but for some, the symptoms can be so severe that adjustments, accommodations, or alternatives may be necessary to ensure full participation and access.</p>
    </div>
    <p><span>Visit <a href="http://sds.umbc.edu/" rel="nofollow external" class="bo">sds.umbc.edu</a> for tools, emergency response guides, and more information on how to assist someone experiencing an allergic reaction or other medical emergency.</span></p>
    <p><span>Did you know that at UMBC, our Dining Services are committed to supporting students with food allergies and celiac disease?</span></p>
    <p><span>We recognize that starting college can be stressful, especially for students with dietary restrictions. UMBC Dining offers personalized support to make sure every student can eat safely on campus. Key features of our allergy support program include:</span></p>
    <ul>
    <li><p><span>One-on-one consultations</span><span> with Campus Dietitian Adam Sachs, RDN, LDN, where students can discuss their allergies, dietary needs, review menus, and create an individualized dining plan.</span><span><br><br></span></p></li>
    <li><p><span>Your S.P.A.C.E. (Special Prepared Allergy Controlled Eating)</span><span> at True Grit’s, a designated area with allergy-safe products including rice milk, Lactaid, gluten-free bread and cereal, and a dedicated gluten-free toaster.</span><span><br><br></span></p></li>
    <li><p><span>“Delicious Without” Station</span><span> at True Grit’s, offering meals prepared without the 9 most common allergens (peanuts, tree nuts, soy, fish, shellfish, dairy, wheat, eggs, and sesame) and gluten. These meals are made with separate equipment and utensils to minimize cross-contact.</span><span><br><br></span></p></li>
    <li><p><span>Ongoing support from trained chefs and dining staff</span><span> to help students feel safe and confident in their dining choices.</span><span><br><br></span></p></li>
    <li><p><span>Ingredient transparency</span><span> through our online database and clearly labeled menus to assist students in making informed decisions.</span><span><br><br></span></p></li>
    </ul>
    <p><span>Students and families are encouraged to reach out before the semester starts to establish a dining plan tailored to their needs. To schedule a meeting or ask questions, contact Adam Sachs at <a href="mailto:umbcrd@umbc.edu">umbcrd@umbc.edu</a> or 443.612.8331.</span></p>
    <p></p>
    <p><span>Learn more about allergy-friendly dining options at UMBC:</span><span><br></span><a href="https://dineoncampus.com/UMBC/allergyceliac-options" rel="nofollow external" class="bo"><span>https://dineoncampus.com/UMBC/allergyceliac-options</span></a></p>
    <div><span><span>Together, let’s create a safer, more supportive campus environment for everyone!</span></span></div>
    <div><p><span>Facts and Figures Credit: <a href="https://www.foodallergy.org/resources/facts-and-statistics" rel="nofollow external" class="bo">FARE</a> (Food Allergy Research &amp; Education)</span></p></div>
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<Summary>It's still Allergy and Asthma Awareness month, and we’re spotlighting key facts to raise awareness, promote safety, and highlight resources available to our UMBC community.    Approximately 33...</Summary>
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<PostedAt>Mon, 19 May 2025 16:06:08 -0400</PostedAt>
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<NewsItem contentIssues="false" id="150293" important="false" status="posted" url="https://my3.my.umbc.edu/posts/150293">
<Title>2025 Student Honors and Award Booklet Available Online</Title>
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    <p>As we celebrate the end of the academic year, the <a href="https://provost.umbc.edu/student-honors-and-awards/" rel="nofollow external" class="bo">2025 Student Honors and Awards Booklet (SHAB)</a> is now posted online. SHAB is published annually in celebration of Student Recognition Week and highlights:</p>
    <ul>
    <li>Student award winners from each academic department and program,</li>
    <li>Undergraduate research award scholars,</li>
    <li>National and international award winners, and</li>
    <li>New members and invitees of each honor society.</li>
    </ul>
    <p><a href="https://provost.umbc.edu/student-honors-and-awards/" rel="nofollow external" class="bo">View SHAB here.</a></p>
    <p>We encourage faculty and staff to find the students they work with and mentor and celebrate the awards and honors these Retrievers have earned!</p>
    <p>Congratulate these students on social media with #UMBCproud!</p>
    </div>
]]>
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<Summary>As we celebrate the end of the academic year, the 2025 Student Honors and Awards Booklet (SHAB) is now posted online. SHAB is published annually in celebration of Student Recognition Week and...</Summary>
<Website>https://provost.umbc.edu/student-honors-and-awards/</Website>
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<NewsItem contentIssues="false" id="150294" important="false" status="posted" url="https://my3.my.umbc.edu/posts/150294">
<Title>End of Semester Hours</Title>
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<![CDATA[
    <div class="html-content">OHP Office operating hours for the final week of the semester:<div>
    <br><div>Monday, May 19th through Thursday, May 22nd</div>
    <div><strong>8:30 am - 5:00 pm</strong></div>
    <div>Friday, May 23rd (Remote)</div>
    <div><strong>CLOSED; If you need to get in contact with professional staff, please send us an email!</strong></div>
    <div><br></div>
    </div>
    <div><strong><u>All Mind Spa locations are closed for maintenance and reopen in August for the Fall 2025 semester. </u></strong></div>
    </div>
]]>
</Body>
<Summary>OHP Office operating hours for the final week of the semester:   Monday, May 19th through Thursday, May 22nd  8:30 am - 5:00 pm  Friday, May 23rd (Remote)  CLOSED; If you need to get in contact...</Summary>
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<NewsItem contentIssues="false" id="150291" important="false" status="posted" url="https://my3.my.umbc.edu/posts/150291">
<Title>The fellowship of the ring</Title>
<Body>
<![CDATA[
    <div class="html-content">
    <p>Like most dads, Chris Burk immediately told his 10-year-old daughter that the object she was trying to fish out of Pig Pen Pond was probably trash. Emily was not to be deterred, and Burk said he “had egg on his face” when lo and behold, the piece of trash was actually a ring. A West Point class ring from 101 years ago. And wait, was that a name inscribed?</p>
    
    
    
    <img width="882" height="865" src="https://umbc.edu/wp-content/uploads/2025/05/ring-2-2.jpg" alt="a hand holds a ring to showcase the inscription inside, which says Santiago G. Guevara." style="max-width: 100%; height: auto;">Santiago G. Guevara’s 1923 West Point class ring. (Photo courtesy of Nick Guevara)
    
    
    
    <p><br>The Burks live a few miles from UMBC and occasionally use it as a place to take a family stroll. When they visited last summer, Burk noticed the water level was a little lower than usual in the body of water formally known as CERA Pond, which sits between the <a href="https://bwtech.umbc.edu/" rel="nofollow external" class="bo">bwtech@UMBC Research and Technology Park</a> and the loop across from Admin Garage. That’s when Emily got a stick to try to snag a shiny tab settled at the bottom of the shallow embankment.</p>
    
    
    
    <p><br>The name on the ring—Santiago G. Guevara—led Burk, who is a land surveyor and well acquainted with historical research, on an internet crusade to 1) reunite the ring with the owner’s descendants and 2) figure out how in tarnation the ring got there in the first place. So far he’s only been able to check off the first item.</p>
    
    
    
    <p>Enter Nick Guevara, a U.S. Navy veteran, dedicated family historian, <a href="https://guevarafamilychronicles.com/" rel="nofollow external" class="bo">avid blogger</a>, and most importantly, Santiago Guevara’s grandson. Nick also has no clue how the family heirloom ended up in UMBC’s pond. (Although he does have a nephew, <strong>Quintin Simmons</strong>, who graduated in 2020 with a degree in geography and environmental systems. Simmons, who coincidentally has swum in Pig Pen Pond, didn’t know his great granddad went to West Point, much less had a class ring from 1923. In another twist of coincidence, Simmons works at a company housed in bwtech and can see the pond from his office.) </p>
    
    
    
    <p>“I’m so flabbergasted that these things can still happen,” says Nick. “It makes the world feel small in a good way. We need more stories to bring people together.”</p>
    
    
    
    <hr>
    
    
    
    <p><em>Do you have any clues about how Santiago Guevara’s West Point ring ended up in CERA Pond? What’s the best thing you’ve found on campus? Email us at <a href="mailto:magazine@umbc.edu">magazine@umbc.edu</a>.</em></p>
    </div>
]]>
</Body>
<Summary>Like most dads, Chris Burk immediately told his 10-year-old daughter that the object she was trying to fish out of Pig Pen Pond was probably trash. Emily was not to be deterred, and Burk said he...</Summary>
<Website>https://umbc.edu/stories/the-fellowship-of-the-ring/</Website>
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<NewsItem contentIssues="false" id="150289" important="false" status="posted" url="https://my3.my.umbc.edu/posts/150289">
<Title>Still Celebrating: Allergy &amp; Asthma Awareness Month!</Title>
<Tagline>U.S. Allergy Facts and Inclusive Eats at UMBC</Tagline>
<Body>
<![CDATA[
    <div class="html-content">
    <img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/287/6d739747b576268e93232600a2ab0dcd/1.png" alt="An illustrated card with the title 'Did you know these facts about allergies in the U.S.?' It explains that male and female children have similar food allergy rates, but adult females are more likely to have food allergies than adult males. Below the text is an illustration of a woman and two children sitting and talking" style="max-width: 100%; height: auto;"><img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/287/a2d82c8f85808639928e93a0aa85a866/2.png" alt="An informational card stating that anaphylaxis causes 45,000 to 50,000 ER visits annually in the U.S., with food being the most common trigger. The card includes illustrations of fast food: a drink, burger, and fries" style="max-width: 100%; height: auto;"><img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/287/84b2891964b390798410021b3758856d/3.png" alt="A fact card stating that milk, egg, wheat, and soy allergies are often outgrown, but peanut, tree nut, fish, and shellfish allergies are not. It features an illustration of a bowl of seafood stew with shrimp, mushrooms, and parsley." style="max-width: 100%; height: auto;"><img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/287/d58d76fc06a45ec2878918bbfad257ea/4.png" alt="A card that explains sesame is a growing food allergy affecting about 1 million people in the U.S. and was declared a major allergen in 2021. The image shows a cluster of black and white sesame seeds" style="max-width: 100%; height: auto;"><img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/287/87ce599dc491a4e3543bc9c1d162352a/5.png" alt="An educational card about anaphylaxis, stating it's a severe, life-threatening allergic reaction that can occur quickly and may be fatal, though not all allergic reactions are anaphylaxis. The illustration shows a hand holding an epinephrine auto-injector" style="max-width: 100%; height: auto;"><div>
    <p></p>
    <p></p>
    </div>
    <div><img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/287/cccc450c911658ddbbb3c1cae93603e0/6.png" alt="A card promoting the website www.sds.umbc.edu, which provides resources for allergic reactions, strokes, seizures, and emergency preparedness. A button at the bottom invites users to visit the website to learn more" style="max-width: 100%; height: auto;"></div>
    <div>
    <div>
    <p>It's still Allergy and Asthma Awareness month, and we’re spotlighting key facts to raise awareness, promote safety, and highlight resources available to our UMBC community.</p>
    <p>Approximately 33 million people in the U.S. have at least one food allergy. Conditions range in severity but can carry serious health risks, especially when triggers go unrecognized or untreated. From emergency room visits due to anaphylaxis to rising concerns about food allergens like sesame, understanding these conditions is essential for building an inclusive and informed campus.</p>
    <p>At UMBC, our Student Disability Services (SDS) team recognizes that not all experiences of asthma or allergies rise to the level of a disability or create barriers in educational or work environments, but for some, the symptoms can be so severe that adjustments, accommodations, or alternatives may be necessary to ensure full participation and access.</p>
    </div>
    <p><span>Visit <a href="http://sds.umbc.edu/" rel="nofollow external" class="bo">sds.umbc.edu</a> for tools, emergency response guides, and more information on how to assist someone experiencing an allergic reaction or other medical emergency.</span></p>
    <p><span>Did you know that at UMBC, our Dining Services are committed to supporting students with food allergies and celiac disease?</span></p>
    <p><span>We recognize that starting college can be stressful, especially for students with dietary restrictions. UMBC Dining offers personalized support to make sure every student can eat safely on campus. Key features of our allergy support program include:</span></p>
    <ul>
    <li><p><span>One-on-one consultations</span><span> with Campus Dietitian Adam Sachs, RDN, LDN, where students can discuss their allergies, dietary needs, review menus, and create an individualized dining plan.</span><span><br><br></span></p></li>
    <li><p><span>Your S.P.A.C.E. (Special Prepared Allergy Controlled Eating)</span><span> at True Grit’s, a designated area with allergy-safe products including rice milk, Lactaid, gluten-free bread and cereal, and a dedicated gluten-free toaster.</span><span><br><br></span></p></li>
    <li><p><span>“Delicious Without” Station</span><span> at True Grit’s, offering meals prepared without the 9 most common allergens (peanuts, tree nuts, soy, fish, shellfish, dairy, wheat, eggs, and sesame) and gluten. These meals are made with separate equipment and utensils to minimize cross-contact.</span><span><br><br></span></p></li>
    <li><p><span>Ongoing support from trained chefs and dining staff</span><span> to help students feel safe and confident in their dining choices.</span><span><br><br></span></p></li>
    <li><p><span>Ingredient transparency</span><span> through our online database and clearly labeled menus to assist students in making informed decisions.</span><span><br><br></span></p></li>
    </ul>
    <p><span>Students and families are encouraged to reach out before the semester starts to establish a dining plan tailored to their needs. To schedule a meeting or ask questions, contact Adam Sachs at <a href="mailto:umbcrd@umbc.edu">umbcrd@umbc.edu</a> or 443.612.8331.</span></p>
    <p></p>
    <p><span>Learn more about allergy-friendly dining options at UMBC:</span><span><br></span><a href="https://dineoncampus.com/UMBC/allergyceliac-options" rel="nofollow external" class="bo"><span>https://dineoncampus.com/UMBC/allergyceliac-options</span></a></p>
    <div><span><span>Together, let’s create a safer, more supportive campus environment for everyone!</span></span></div>
    <div><p><span>Facts and Figures Credit: <a href="https://www.foodallergy.org/resources/facts-and-statistics" rel="nofollow external" class="bo">FARE</a> (Food Allergy Research &amp; Education)</span></p></div>
    </div>
    </div>
]]>
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<Summary>It's still Allergy and Asthma Awareness month, and we’re spotlighting key facts to raise awareness, promote safety, and highlight resources available to our UMBC community.  Approximately 33...</Summary>
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<NewsItem contentIssues="false" id="150288" important="true" status="posted" url="https://my3.my.umbc.edu/posts/150288">
<Title>May HPCF Newsletter</Title>
<Body>
<![CDATA[
    <div class="html-content"><span><p><span>Hi everyone,</span></p>
    <br><p><span>I’m writing to give everyone an update regarding the UMBC HPCF, particularly the new Retriever Research Storage System (RRStor).</span></p>
    <br><h3><span><strong>System Status</strong></span></h3>
    <p><span>The chip HPC is operating normally and is fully operational.</span></p>
    <br><h3><span><strong>Updates: 10TiB Storage Allocations for All HPCF PIs</strong></span></h3>
    <p><span>We’ve expanded our enterprise research storage infrastructure with funds from last year’s NSF CC* Award! All research groups now have a 10TiB default quota. The DoIT Research Computing Team will be working with each research group to migrate to the larger volumes. Please note that this change to the default quota is for research storage directories shared by entire research groups and not for individual users’ home directories. Every user home directory has a default quota of 500MiB.</span></p>
    <br><p><span><strong>Pro Tip: </strong></span><span>Any user can use the “hpc_tools/quotas” module to see how much of their storage quotas have been used. This runs by default when a users logs in.</span></p>
    <br><p><span><span><img src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXfcPM7clkjHbjEtODh7TJeya981jwJGo5UD1tyr_CKNpe5LXw46oHWnEjbbLlWaT5rHJ_W4rc5HE7Wok8opHt_xnGFxsFfSqP8pqPPA9mJnEZQgo20_si6oI9U2rZtKS4SqKzU9?key=kP8mH_udOicfLl4fx1GrJQ" width="538" height="112" alt="Example of how module hpc_tools/quotas can be used to help understand used storage." style="max-width: 100%; height: auto;"></span></span></p>
    <br><h3><span><strong>User Support</strong></span></h3>
    <ul>
    <li><p><span>Please continue to make use of the </span><a href="https://hpcf.umbc.edu/help/office-hours/" rel="nofollow external" class="bo"><span>HPCF Office Hours</span></a></p></li>
    <li><p><span>We’re always working to make our </span><a href="https://umbc.atlassian.net/wiki/spaces/faq/pages/1082589207/UMBC+HPCF+-+chip" rel="nofollow external" class="bo"><span>Wiki Documentation</span></a><span> better for users, please let us know if we’ve missed something</span></p></li>
    <li><p><span>Stay tuned for more in-person training and tutorials</span></p></li>
    </ul>
    <br><h3><span><strong>SIG</strong></span></h3>
    <p><span>The first meetings of the SIG-CPU and SIG-GPU subcommittees have met. For members of the SIG-GPU subcommittee, please be sure to review the </span><a href="https://doit.umbc.edu/eis/sig/" rel="nofollow external" class="bo"><span>most recent meeting notes sent by Karuna</span></a><span>.</span></p>
    <br><h3><span><strong>Publications</strong></span></h3>
    <p><span>If you have any publications, presentations, theses, or other works that made use of the campus cluster(s), please submit an </span><a href="https://rtforms.umbc.edu/rt_authenticated/doit/DoIT-support.php?auto=Research%20Computing" rel="nofollow external" class="bo"><span>RT Ticket</span></a><span> with bibliographic information so that we can accurately reflect this work in our records and on the HPCF Website.</span></p>
    <br><h3><span><strong>Need Help?</strong></span></h3>
    <p><span>As always, please communicate any issues/questions to the Research Computing RT Queue (hpcf.umbc.edu &gt; User Support &gt; Request Help). </span></p>
    <p><span><br></span></p>
    <p><span>Thanks for reading,<br></span><span>Roy Prouty<br></span><span>Assistant Director for Research Computing<br></span><span>UMBC DoIT</span></p>
    <div><span><br></span></div></span></div>
]]>
</Body>
<Summary>Hi everyone,   I’m writing to give everyone an update regarding the UMBC HPCF, particularly the new Retriever Research Storage System (RRStor).   System Status  The chip HPC is operating normally...</Summary>
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<NewsItem contentIssues="false" id="150287" important="false" status="posted" url="https://my3.my.umbc.edu/posts/150287">
<Title>Still Celebrating: Allergy &amp; Asthma Awareness Month!</Title>
<Tagline>U.S. Allergy Facts and Inclusive Eats at UMBC</Tagline>
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    <img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/287/6d739747b576268e93232600a2ab0dcd/1.png" alt="An illustrated card with the title 'Did you know these facts about allergies in the U.S.?' It explains that male and female children have similar food allergy rates, but adult females are more likely to have food allergies than adult males. Below the text is an illustration of a woman and two children sitting and talking" style="max-width: 100%; height: auto;"><img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/287/a2d82c8f85808639928e93a0aa85a866/2.png" alt="An informational card stating that anaphylaxis causes 45,000 to 50,000 ER visits annually in the U.S., with food being the most common trigger. The card includes illustrations of fast food: a drink, burger, and fries" style="max-width: 100%; height: auto;"><img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/287/84b2891964b390798410021b3758856d/3.png" alt="A fact card stating that milk, egg, wheat, and soy allergies are often outgrown, but peanut, tree nut, fish, and shellfish allergies are not. It features an illustration of a bowl of seafood stew with shrimp, mushrooms, and parsley." style="max-width: 100%; height: auto;"><img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/287/d58d76fc06a45ec2878918bbfad257ea/4.png" alt="A card that explains sesame is a growing food allergy affecting about 1 million people in the U.S. and was declared a major allergen in 2021. The image shows a cluster of black and white sesame seeds" style="max-width: 100%; height: auto;"><img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/287/87ce599dc491a4e3543bc9c1d162352a/5.png" alt="An educational card about anaphylaxis, stating it's a severe, life-threatening allergic reaction that can occur quickly and may be fatal, though not all allergic reactions are anaphylaxis. The illustration shows a hand holding an epinephrine auto-injector" style="max-width: 100%; height: auto;"><div>
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    <div><img src="https://my3.my.umbc.edu/system/shared/attachments/news/000/150/287/cccc450c911658ddbbb3c1cae93603e0/6.png" alt="A card promoting the website www.sds.umbc.edu, which provides resources for allergic reactions, strokes, seizures, and emergency preparedness. A button at the bottom invites users to visit the website to learn more" style="max-width: 100%; height: auto;"></div>
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    <p>It's still Allergy and Asthma Awareness month, and we’re spotlighting key facts to raise awareness, promote safety, and highlight resources available to our UMBC community.</p>
    <p>Approximately 33 million people in the U.S. have at least one food allergy. Conditions range in severity but can carry serious health risks, especially when triggers go unrecognized or untreated. From emergency room visits due to anaphylaxis to rising concerns about food allergens like sesame, understanding these conditions is essential for building an inclusive and informed campus.</p>
    <p>At UMBC, our Student Disability Services (SDS) team recognizes that not all experiences of asthma or allergies rise to the level of a disability or create barriers in educational or work environments, but for some, the symptoms can be so severe that adjustments, accommodations, or alternatives may be necessary to ensure full participation and access.</p>
    </div>
    <p><span>Visit <a href="http://sds.umbc.edu" rel="nofollow external" class="bo">sds.umbc.edu</a> for tools, emergency response guides, and more information on how to assist someone experiencing an allergic reaction or other medical emergency.</span></p>
    <p><span>Did you know that at UMBC, our Dining Services are committed to supporting students with food allergies and celiac disease?</span></p>
    <p><span>We recognize that starting college can be stressful, especially for students with dietary restrictions. UMBC Dining offers personalized support to make sure every student can eat safely on campus. Key features of our allergy support program include:</span></p>
    <ul>
    <li><p><span>One-on-one consultations</span><span> with Campus Dietitian Adam Sachs, RDN, LDN, where students can discuss their allergies, dietary needs, review menus, and create an individualized dining plan.</span><span><br><br></span></p></li>
    <li><p><span>Your S.P.A.C.E. (Special Prepared Allergy Controlled Eating)</span><span> at True Grit’s, a designated area with allergy-safe products including rice milk, Lactaid, gluten-free bread and cereal, and a dedicated gluten-free toaster.</span><span><br><br></span></p></li>
    <li><p><span>“Delicious Without” Station</span><span> at True Grit’s, offering meals prepared without the 9 most common allergens (peanuts, tree nuts, soy, fish, shellfish, dairy, wheat, eggs, and sesame) and gluten. These meals are made with separate equipment and utensils to minimize cross-contact.</span><span><br><br></span></p></li>
    <li><p><span>Ongoing support from trained chefs and dining staff</span><span> to help students feel safe and confident in their dining choices.</span><span><br><br></span></p></li>
    <li><p><span>Ingredient transparency</span><span> through our online database and clearly labeled menus to assist students in making informed decisions.</span><span><br><br></span></p></li>
    </ul>
    <p><span>Students and families are encouraged to reach out before the semester starts to establish a dining plan tailored to their needs. To schedule a meeting or ask questions, contact Adam Sachs at <a href="mailto:umbcrd@umbc.edu">umbcrd@umbc.edu</a> or 443.612.8331.</span></p>
    <p></p>
    <p><span>Learn more about allergy-friendly dining options at UMBC:</span><span><br></span><a href="https://dineoncampus.com/UMBC/allergyceliac-options" rel="nofollow external" class="bo"><span>https://dineoncampus.com/UMBC/allergyceliac-options</span></a></p>
    <div><span><span>Together, let’s create a safer, more supportive campus environment for everyone!</span></span></div>
    <div>
    <span></span><p><span><span>Facts and Figures Credit: <a href="https://www.foodallergy.org/resources/facts-and-statistics" rel="nofollow external" class="bo">FARE</a> (Food Allergy Research &amp; Education)</span></span></p>
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<Summary>It's still Allergy and Asthma Awareness month, and we’re spotlighting key facts to raise awareness, promote safety, and highlight resources available to our UMBC community.  Approximately 33...</Summary>
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<NewsItem contentIssues="false" id="150286" important="false" status="posted" url="https://my3.my.umbc.edu/posts/150286">
<Title>Career and Resources Health Fair Saturday June 7th 10 am to 1 pm</Title>
<Tagline>There will be employers from multiple industries</Tagline>
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    <p>Luminis Health and partners are joining forces to host a career and resource fair in just a few weeks. There will be employers and vendors from multiple industries, and there will be space allocated for private conversations between job seekers, and employers and vendors. </p>
    <p>During these challenging times, it’s important that we keep an eye on our wellbeing, so there will also be health screenings available to the public.</p>
    <p>Click<span> </span><a href="https://www.google.com/url?q=https://outreach.senate.gov/iqextranet/iqClickTrk.aspx?%26cid%3DSenAlsobrooks%26crop%3D14393.8680088.5352535.7126874%26report_id%3D%26redirect%3Dhttps%253a%252f%252fwww.alsobrooks.senate.gov%252fluminis%252f%26redir_log%3D977348130008297&amp;source=gmail-imap&amp;ust=1748271372000000&amp;usg=AOvVaw1-wqoHKxDqGIUTyMWGnN3X" rel="nofollow external" class="bo">here</a><span> </span>to RSVP for the career and resource fair!</p>
    <p>Location: First Baptist Church of Highland Park; 6801 Sheriff Rd; Landover, MD </p>
    <p><img width="624" src="https://outreach.senate.gov/iqextranet/customers/SenAlsobrooks/Career_Fair.png" alt="Image" style="max-width: 100%; height: auto;"></p>
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    </div>
]]>
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<Summary>Luminis Health and partners are joining forces to host a career and resource fair in just a few weeks. There will be employers and vendors from multiple industries, and there will be space...</Summary>
<Website>https://www.alsobrooks.senate.gov/luminis/</Website>
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<PostedAt>Mon, 19 May 2025 13:53:09 -0400</PostedAt>
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<NewsItem contentIssues="false" id="150285" important="false" status="posted" url="https://my3.my.umbc.edu/posts/150285">
<Title>Commencement Streaming Information</Title>
<Tagline>Watch the ceremonies online on Wednesday and Thursday</Tagline>
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<![CDATA[
    <div class="html-content"><span><p><span>Dear UMBC Community, </span></p>
    <p><span>We invite the entire UMBC community to join us for a live stream of the 2025 Spring Commencement ceremonies.</span></p>
    <ul>
    <li><p><span>Wednesday, May 21, at 10 a.m., Graduate School Ceremony—</span><a href="https://commencement.umbc.edu/ceremony-watch-page/graduate-ceremony/" rel="nofollow external" class="bo"><span>Click here to watch the live stream</span></a></p></li>
    <li><p><span>Thursday, May 22, at 10 a.m., Undergraduate Ceremony (CAHSS, Social Work, Erickson)—</span><a href="https://commencement.umbc.edu/ceremony-watch-page/undergraduate-ceremony-10-a-m/" rel="nofollow external" class="bo"><span>Click here to watch the live stream</span></a></p></li>
    <li><p><span>Thursday, May 22, at 3 p.m., Undergraduate Ceremony (COEIT, CNMS, INDS)—</span><a href="https://commencement.umbc.edu/ceremony-watch-page/undergraduate-ceremony-3-p-m/" rel="nofollow external" class="bo"><span>Click here to watch the live stream</span></a></p></li>
    </ul>
    <p><span>We encourage you to celebrate on social media using #UMBCgrad. If you are unable to tune in for the live stream, a recording of the ceremony will also be available.</span></p>
    <p><span>We hope you will join us in celebrating the Class of 2025!</span></p>
    <br><p><span>Sincerely, </span></p>
    <p><span>The UMBC Commencement Planning Team</span></p>
    <div><span><br></span></div></span></div>
]]>
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<Summary>Dear UMBC Community,   We invite the entire UMBC community to join us for a live stream of the 2025 Spring Commencement ceremonies.    Wednesday, May 21, at 10 a.m., Graduate School Ceremony—Click...</Summary>
<Website>https://commencement.umbc.edu/</Website>
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<PostedAt>Mon, 19 May 2025 13:48:29 -0400</PostedAt>
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