May 2020
Cooking up something good
Each of SMU’s 11 Residential Commons has its own color, motto, cheers and traditions. But one simple and deliberate activity has proved most successful in building community – gathering together to prepare and enjoy food. Now our Faculty in Residence and students are keeping Sunday Night Snacks and other traditions going via Zoom and social channels.
SMU profs and students launch artificial intelligence lab to seek COVID-19 solutions
Computer science, the digital humanities and students eager to make a difference are all in the mix for a high-stakes collaboration tapping brainpower and the gift of time.
Ray W. Washburne ’84 named to industry group charting recovery
Ray W. Washburne ’84, co-founder and co-owner of M Crowd Restaurant Group, has been tapped by President Donald Trump to serve on a task force developing a recovery plan for the nation’s food and beverage industry.
Changing course to fight COVID-19
In just 48 hours, Lucy and Andy Rieger ’09 pivoted J. Rieger & Co. – their family distillery in Kansas City, Missouri – from producing whiskey to making hand sanitizer for hospitals, nursing homes and the community.
Alumna Ti Martin ’82 adds new chapter to Commander’s Palace legend
The legendary Commander’s Palace has teamed up with a New Orleans nonprofit to help feed healthcare workers at all 15 local hospitals. Meals are delivered by out-of-work artists and musicians.
Necessity is the mother of reinvention
For the Odee Company, co-owned by Steve and Sarah Lodwick Holland ’80, the ability to adapt to shifting demands has kept the business going since 1923. Now the printer is churning out hospital gowns for frontline health workers.