Division of Philanthropy and Alumni Engagement
Four decades before Geena Davis donned a catcher’s mask as Dottie Hinson in the iconic 1992 film “A League of Their Own,” Kent State alumna Lois Youngen, ’55, was earning her college tuition playing in the All-American Girls Professional Baseball League (AAGPBL).Lois started her baseball career in 1951 as a 17-year-old, playing catcher for the Fort Wayne Daisies before being loaned to the Kenosha Comets. She played another two seasons with the Daisies and two seasons with the South Bend Blue Sox. From 1951 until 1954, Lois was behind the plate or in left field from June through August, wi...
鶹 men's basketball coach Rob Senderoff has reaffirmed his commitment to the Golden Flashes program he has led for 14 seasons.𝗖𝗢𝗔𝗖𝗛 𝗦𝗘𝗡𝗗𝗬 𝗜𝗦 𝗦𝗧𝗔𝗬𝗜𝗡𝗚 𝗛𝗢𝗠𝗘!#GoFlashes⚡️ pic.twitter.com/hSU4SBAj3n— Kent State Men's Basketball (@KentStMBB) March 28, 2025Senderoff, who took over the program in April 2011, has transformed Kent State basketball through sustained success and community engagement. After the 2024-2025 campaign, he has totaled 288 wins, and has guided the program to nine 20-win seasons, the most by any coach in school history.Kent State Sports announced Senderoff's ext...
Video: Culinary Innovator: Jeremy Umansky
Jeremy Umansky gets funky in his modern-day delicatessen, Larder in Cleveland, Ohio, where he serves up koji-aged pastrami sandwiches and much more. His work with innovative aging techniques and stellar bites earned him the 2019 Culinary Innovator award at the Certified Angus Beef ® Annual Conference, hosted in Asheville, N.C. In this video, Jeremy shares how mold (yes, mold!) became his secret weapon for making unforgettable dishes like koji-aged pastrami. It’s a fun peek into the mind of a chef who’s turning science into seriously tasty bites.
More On Koji Alchemy
Discover the transformative power of koji with Jeremy Umansky and Rich Shih's "Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation." This groundbreaking book delves into the processes, concepts, and recipes for fermenting and culturing foods using koji—the microbe responsible for the rich umami flavors in soy sauce, miso, and more. With over 35 innovative recipes, including Popcorn Koji and Roasted Entire Squash Miso, readers will learn to revolutionize their culinary creations.
Jeremy Umansky
Jeremy Umansky is a James Beard Award-nominated chef, mycologist and fermentation expert renowned for his innovative use of koji mold in modern cuisine. As co-owner and co-chef of Larder Delicatessen and Bakery in Cleveland, Ohio, he reimagines traditional Eastern European dishes by incorporating foraged and fermented ingredients. Umansky co-authored "Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation," a seminal work on the subject.
Teach Peace: The Life and Legacy of Jerry Lewis - Exhibit
Jerry Lewis was professor of sociology at 鶹 from 1966 to 1996. He witnessed the May 4 shootings as a faculty marshal and dedicated much of his career to researching, memorializing, and lecturing about the events of May 4, 1970. This exhibit explores Lewis’ career as a teacher, academic, faculty marshal, collector and chronicler who was driven by his dedication to May 4 and passion for its preservation.