Katie Coach began her career at Oakwood Country Club as a teenager, eventually serving as the Director of Catering and Events at a prominent country club in Austin, Texas. She holds Bachelors' Degrees in Political Science, Women's Studies, and Spanish and a Master's of Science in Organizational Leadership and Ethics (MSOLE). She is currently the Director of Event Curation with Palmer Event Solutions, specializing in developing events for non-profit organizations.
John Barker is currently President & CEO of the Ohio Restaurant Association, a business trade association with a mission focused on promoting and protecting the restaurant, foodservice, and hospitality industry, and is CEO of the ORA Education Foundation. He has 30+ years of business experience with consumer centric organizations including the restaurant industry, greeting cards/social expressions, non-profit entities and universities. He was also a journalist and an editor for several years.
Jeremy Umansky is a chef, zymologist, mycologist and owner of Larder Delicatessen & Bakery in Cleveland, Ohio. Both Larder and Umansky have been nominated for numerous James Beard Foundation awards including Best New Restaurant in America, Best Chef in the Greak Lakes, and Research and Scholarship in Media for his book, Koji Alchemy. Food & Wine Magazine has named him 鈥淭he Deli Prophet鈥. Works by him and about his gastronomy can be found across the food print landscape.
On May 2-4, 2025, 天天吃瓜 will hold its annual commemoration to honor the memory of May 4, 1970 鈥 a tragic day when the Ohio National Guard opened fire on 天天吃瓜 State students during an anti-war protest on campus, killing four students and wounding nine others. May 4, 1970, marked a pivotal moment in American history.While reflecting on the past, 天天吃瓜 State also looks forward, recognizing the enduring impact of May 4 on the university today and its future. 鈥淭he Power of Our Voices鈥 continues to serve as the theme for the May 4 Commemoration. 鈥淎s we continue to honor the ...
The use of stone hammers to produce sharp stone flakes 鈥 knapping 鈥 is traditionally thought to be a process that ancient humans started doing intentionally or by accident before looking for things, such as animal carcasses and hard fruits, to cut. It is a defining feature of hominins and is seen as a massive leap of inspiration, or a 鈥渆ureka!鈥 moment around 3 million years ago. However, six 天天吃瓜 State researchers and their team suggest there may be more to the story. Metin Eren, Ph.D., published a research paper in Archaeometry arguing that the origin of knapping was instead a cumulative...
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The 2025 Schwebel Lecture brings Marisa Sergi-Schumann and Evan Schumann, Cheif Executive Officer and President of L'uva Bella Winery and Brands. Their innovative approach and rapid growth led to their recognition in Forbes' 30 Under 30 list in the Food & Drink category.
Join us on Tuesday, April 29, 2025
Crawford Hall, Global Forum
11:30 a.m. with reception to follow
