So, do you like to cook? Or how about bake? Maybe you just enjoy watching the Food Channel or the Cooking Channel. If so, you might just be interested in one of the University of Richmond’s gems — the Center for Culinary Arts located in the Gayton Crossing Shopping Center.
On a beautiful spring morning in early April, I sat down with Dr. Edward Ayers, president of the University of Richmond, in his Maryland Hall office to discuss his thoughts about the Osher program at UR and lifelong learning in general.
If you’ve seen Tim Hanger’s wonderful photos, either in the Osher Insider or as a member of the Osher hikers, you know he is all over campus — taking classes, exercising, and taking pictures for the Osher office as well as for our e-newsletter.
Research on leadership and the liberal the arts gave Shaye Ellis, ’14, a greater appreciation for her undergraduate education. Now she is putting her skills to work in the world of marketing and advertising.
E. Bruce Heilman, university chancellor, gave the keynote address at Finale, the Jepson School's senior recognition ceremony.
Start an organization to fight famine in Somalia. Conduct research. Spread South Asian culture on campus. Make the most of her four years at Richmond. Check.
Carrie Fleck Walters, '00, and Susan Howson, G'07, bring Richmond restaurant fare to the home kitchen in their new cookbook, 804ork.
Each year, the University recognizes four individual staff members who go above and beyond the call of duty during the year. Meet this year's recipients.
Faculty and staff of the School of Professional and Continuing Studies offer a video tribute to students graduating in 2014.
Tim Hamilton, a professor in the Robins School of Business, talks about his research exploring value in environmental economics.